After being employed in the hospitality sector most of my working life, it was with some regret when the day finally arrived for me to take my retirement.
Looking back over these years, it’s funny how some things in the restaurant game have changed for the better while others still largely remain the same as though they were stuck in some kind of time warp.
While the sector has benefited largely from automated management practices together with the introduction of new streamlined kitchen processing equipment, however not much it seems, to have changed with working conditions and job descriptions.
Things may be starting to change for I do see light at the end of the tunnel.
Recently while on an extended holiday in Australia, I took time out to dine at one of their renowned sporting clubs in Sydney. While the meal was excellent, I was more than taken back when, after a while, I introduced myself and my wife to our friendly waitress. She in turn mentioned us to one of the assistant chefs “Tim” who invited us to visit with him in the kitchen.
Seizing upon the opportunity we took him up on his kind offer. Upon meeting Tim and exchanging the usual pleasantries he offered us a quick tour of his kitchen. The clubs kitchen was quite a large facility staffed with numerous personnel and standard run of the mill kitchen equipment.
However one piece of equipment really caught my attention. I asked Tim “what’s that?” He responded with “that’s a soak tank we use daily for removing grease and burnt on carbon from cooking utensils.”
While I had vaguely heard of these things in the past, I had never until now laid my eyes on one.
As Tim began to describe how it works, I was pleasantly surprised when he lifted the lid of the soak tank and began to remove a few trays and pans from the hot cleansing solution. I was flabbergasted to see how clean they were and even more so when he rinsed them under running water.
I was truly taken back by these results and more so when Tim told us “in most cases all it takes to get these kind of results is no more than one to two hours. “
Tim went on to say his staff put everything into the soak tanks including their grills, hot plates, hood filters and cutlery etc. I just couldn’t believe what I was hearing never alone what I was seeing. I thought at the time what a wonderful time saving piece of equipment to enhance the kitchens bottom line.
Eventually our brief tour was over and we took our leave of Tim.
Subsequently I found out that Kitchen Soak Tanks are quite common throughout Australia and New Zealand.
Upon our return from down under, I mentioned to friends of ours who operate a couple of restaurants here in LA what I had seen at the Sydney Sports Club. To cut a long story short I ended up emailing Tim and getting all the info on Kitchen Soak Tanks and now I’m the owner of the company (just like the bloke who bought the razor company)
Kitchen soak tanks are a real game changer for the hospitality sector. Besides the obvious cost savings benefits to restaurants in using soak tanks, I choose to think it’s the removal of wash up staff and their time is where the future lies in most restaurant throughput.