The kitchen is a great place for chefs to share their wisdom. These sayings are often effective reminders of personal safety, like “Hot stuff is hot”. They can also rhyme, as in the classic “If you have time to lean you’ve probably got time for cleaning.”

This lesson is applicable to all culinary pursuits: don’t waste energy, time or product. A business should strive to be more efficient. Consider your equipment before you go out and hire a wise, old chef to bring innovative ideas to your organization. Mirabake offers kitchen solutions that will help you streamline your operations and increase efficiency.

1. Convert your existing equipment into a portable device

A new source of revenue could be right in front of you. Previously reserved for buffets, ganged-heated wells are now a lucrative addition to any retail space. You don’t have to change your store footprint to convert drop in modular/ganged wells into a hot food to-go shelf. You can then add modular/ganged heat well covers in order to create a heated area for pre-heated, pre-packaged foods that are safe to serve.

The convenience of customers is essential to their lives. Businesses can adapt existing equipment to a “to-go” model in order to remain relevant, and gain a loyal following. Previously, items were served on a buffet by hand. Now they are rolled in a tortilla and sandwiched between bread to make transportation easier. Premade breakfast burritos or brisket sandwich are now available for breakfast buffets, build-your-own sandwiches and other labor-saving situations. The heated well covers require little maintenance and are easy to clean.

2. Introduce induction

Induction cooktops offer versatility and efficiency. It is a rare piece of equipment that can be used in the back of the house kitchen, but also looks great on buffet lines or other front-ofthe-house cooking applications.

Induction cooktops are available in two different designs: drop-in and portable. The induction cooktop can be set to hold food at a safe temperature or used for cooking by turning a dial. Induction cooktops also save energy. Up to 95% is delivered directly to food. A gas range uses between 35 and 40% of its energy to cook food. An electric range uses 45 to 50%. Direct energy savings up to 60% are possible. Indirectly, air conditioning can be reduced. Induction cooktops are cool and don’t emit excess heat. In turn, this means that your AC bill will be lower because of less heat in the kitchen.

3. Cold stuff should stay cold, hot stuff should stay hot

To ensure food safety, it is essential that an operation can keep food at the optimal temperature. It is important that food, whether cold or hot, remains at the right temperature. The ability to store food at the correct temperature reduces the need to reheat food repeatedly or, worse, to completely remake food if the food dips into danger zones.

Since their invention in 1952, warm drawers have proven to be efficient. Hatco (that is us!) Manufacturers like Hatco (that’s us!) have improved thermostatic controls, internal construction quality and insulation. Freestanding Warming Drawers are available in both under-counter and counter-top styles to maximize space efficiency. Built in warming drawers are easy to integrate into any environment. Warming drawers are ideal for on-the-go, preparation stations, custom-made experiences, and even in tough locations at the back of the home. Drawer warmers combine the convenience of a drawer with a powerful heater. They have been a favourite among operators for over 75 years.

The frosttop is the cousin of the warming drawer. It keeps cold food cool with an irresistible visual appeal. Frost tops can be a game-changer in buffets and for to-go convenience. These tops are a great way for operators to display cold food items in an accessible and effective manner. Their frosty surfaces have two advantages. It keeps the food colder for longer. The frosty appearance of food items on display promotes their cool and refreshing properties.

4. Order ahead and pick up your order with Embrace

Order-ahead pickup is here to stay. During the pandemic customers were able to enjoy restaurant-quality food in their living rooms. Businesses that take advantage of will benefit from increased labor efficiency, customer satisfaction, and new revenue streams.

The heated locker is the result of technological improvements in the pickup shelf over the past few years. FlavR 2-Go (r) Locker Systems, and FLAV-R 2-Go (r) Pizza Locker Systems can hold multiple orders with secure and quick access. Your customers will enjoy a smooth and frictionless meal pick-up, while your staff can concentrate on other tasks without interruption.

The Pass Through Pickup Pod ™, powered by Minnow(tm),, takes the efficiency of heated lockers to the next level. The Pod, a touchless self-service pickup system that can be heated with ambient mode or ambient only, is available as a heated model. By integrating with Toast and Square, it helps to reduce errors in pickup, eliminate customer congested areas, reduce labor costs, and streamline POS systems. Customers and delivery drivers can access reserved cubbies simply by scanning the QR codes or using the embedded links sent via text message (SMS).

5. Replace old equipment

It’s impossible to teach an old dog a new trick, especially if that dog is taking up valuable space and draining resources. Older equipment that is inefficient can make cooking items take longer and drain your bottom line through costly repairs. Each kitchen team has a list of pieces of equipment which are inefficient or unreliable. It may be time to evaluate the replacement for a piece that’s consistently being ignored by your team. Sometimes, that replacement comes in a mighty compact form.

The salamander can replace an old or outdated cooking appliance. The salamander can broil at temperatures that are much higher than those of a standard oven. The stand-alone oven can be placed on a counter or over a range. It helps with food preparation, cooking, and finishing. is also a versatile that can adapt to changing menu trends. The salamander is powered by electricity, so installation costs are minimal.

Keep out of the weeds.

In the kitchen, you will hear the phrase “in the weeds”. This is when things get very busy. When a chef says a cook is “in the weeds,” they mean that person has fallen behind. This cook is not following orders and is out of sync with other members of the team.

The state of “in the weeds”, like most chef sayings, is an assessment of efficiency. The kitchen will run optimally if the cook is well-prepared and knows how best to use equipment. Staff and equipment that are efficient will make a kitchen successful.