Brita report finds 99% of hospitality professionals want to work for sustainable firms

A new report published by Brita Professional has revealed ways in which hospitality businesses can cut costs and reduce the waste they create by prolonging the life of their commercial catering equipment.

Though food waste remains a key environmental concern for the sector, throwaway culture is also evident across hospitality when it comes to replacing faulty equipment: one third of businesses expect their machines to last just three-to-four years, compared to 28% for hot beverage equipment such as coffee machines. This is despite 99% of hospitality professionals saying it is important for them to work for an organisation with sustainable values.

With breakdowns accounting for nearly half (47%) of new equipment purchases made by hospitality businesses, and reliability issues also cited as a major factor for 28% of machine replacements, Brita Professional is urging the industry to adopt a ‘cradle-to-cradle’ approach.

Rather than replacing faulty machines, the report, Made to Matter – Uncovering the changing perceptions of machine longevity, suggests that businesses should be focusing on prolonging the lifespan of their equipment by carrying out essential preventative maintenance.

Steve Buckmaster, Head of Sales at Brita Professional, said, “More than a third (36%) of businesses say cost savings are a key benefit of extending the lifespan of their equipment. And one of the easiest ways to do this, while also maintaining equipment warranty, is by having the right water filter installed. This is something that more than 90% of operators understand the importance of, yet only 60% adhere to.

“Businesses should also ensure their equipment undergoes regular inspections and servicing, and investment in training is essential so that team members know how to fix and maintain machines during service to avoid downtime. This isn’t just important from a cost-saving perspective, but can also help businesses tackle the huge impact that equipment to landfill has on the environment”

The hospitality sector is now learning to live with Covid-19 and continues to recover from periods of extended closure. Operators have experienced impacted revenues over the past two years, citing several major contributors, including a lack of footfall (62%), staff shortages (37%), increased running costs (33%) and rising costs of labour and consumables (27.4%).

With many businesses still unable to pass up the opportunity to avoid unnecessary expenditure, there’s never been a better time to consider ways to save money and prolong the life of vital equipment.