Summer challenges in hospitality: how can proper mechanization help?

2025. 06. 24.

Summer is always a high season in the hospitality industry. Increased traffic, longer opening hours and the heat not only test the staff but also the infrastructure. Well-chosen machines not only facilitate daily operations, but also contribute to fast service.

Heat in the kitchen – can't do without cooling

High temperatures not only reduce the comfort of workers, but also jeopardize the shelf life of raw materials. Cooling is therefore a matter of life and death.

A properly sized and well-functioning industrial refrigerator or cooling top not only ensures that ingredients are kept fresh, but also allows for clear organization, which is especially important during peak periods. For example, the use of blast chillers helps to quickly cool cooked foods, so they can be stored longer and easily reheated.

Peak traffic at the counter

During the summer season, festivals, terrace events and outdoor events are common, where the speed of serving drinks and food is crucial. Guests do not like to stand in long lines in 35-degree heat - whoever is faster has a competitive advantage.

High-performance grills,  fryers and  warmers, allow you to prepare food quickly and keep it fresh. For example, a contact grill can make a hot sandwich or panini in minutes, while a double fryer allows you to fry two different foods at the same time.

Speed ​​is also essential when it comes to drinks: drink dispender - and beverage dispenser or pre-cooled beer dispensers speed up the process and ensure cold drinks even in the hottest weather.

Ice, refreshments, cold foods

Whether it's a cocktail, lemonade, or chilled dessert, ice is an essential ingredient. An industrial ice machine ncan produce tens of kilos of ice per day, so you don't have to worry about a constant supply.

Beverage machines such as frappé or iced coffee machines, are also very popular, as guests prefer a cooling caffeine bomb to a hot espresso.

Let's not forget about salad bars, cold appetizers, and fruity desserts - storing and serving these requires refrigerated serving counters that are both aesthetic and efficient.

The summer months offer a great opportunity to increase revenue, but this requires a well-functioning, reliable technological background. If refrigeration, fast service and a refreshing offer are ensured, then the restaurant, buffet or bar will not only survive the summer, but also profit from it.

If you don't have all the equipment for the increased number of guests in the summer, take a look at gammo.eu – here you will find everything you need for fast and professional service!