Restaurant talks to Brilliant Gastro’s Dipna Anand and Foster’s Product and Market Manager Martina Koflanovicova, to discuss the findings and insights from Foster’s Kitchen Efficiency Goals – a report exploring kitchen challenges and opportunities around sustainability, operations and the value of investing in quality.
Restaurant: Dipna, you opened Brilliant Gastro earlier this year. How has moving to a pub setting changed the way you cook?
Dipna Anand (DA): It’s been a huge change. My brother and I run the business with our father, Gulu. We believe people increasingly want a more casual dining experience, and a pub setup is a great way to offer that.
We have also had to consider our existing customers as well as new ones with different needs. For example, there are paddle courts next door, so we get a lot of people who want something quick and healthy.
The solution was to break up the menu – we now have small plates, main courses, grills and thalis. It’s more flexible and contemporary than what we offered previously. We’ve introduced dishes like chicken tikka arancini balls, corn ribs and okra fries. It’s a real mix.
Restaurant: What’s your overall feeling about how the wider hospitality sector is performing?
DA: There have been a lot of challenges over recent years, such as staff shortages, but that side of things has improved – it’s much easier to find good people for back-of-house roles now.
That said, it’s become more challenging overall to operate a hospitality business. People are eating out less than they did pre-Covid, but on the plus side they’re spending more when they do.
The recent changes to National Insurance and minimum wage have also had an impact. There’s only so much you can increase menu prices, so we’ve had to be clever with our rota – keeping fewer full-time staff and bringing people in as needed.
Martina Koflanovicova (MK): Yes, it’s been tough for the sector. We still talk about a pre- and post-pandemic world. Before the pandemic, operators were expanding and developing their menus. Then, during the pandemic, there was a real sense of insecurity. Now a few years post-pandemic, the situation still hasn’t returned to where it was before.
However, from all the conversations I’ve had with operators and business owners, I sense a feeling of hope. The sector is stabilising and operators are being creative in finding new ways to sustain their businesses – whether it’s adjusting their menus or shifting focus from food-led operations to those centred on drinks.
As a commercial refrigeration manufacturer, we’re here to support them however we can – through energy-efficient equipment or excellent service.
Restaurant: Is efficient refrigeration a serious consideration for you too, Dipna?
DA: With a high-quality brand like Foster, the initial outlay might be higher, but you get that back through energy efficiency, durability and fewer maintenance issues. Foster is known for that – their design and engineering are very smart.
My dad is probably Foster’s biggest fan in the business! We had a few Foster fridges at our previous site, and we took them with us because they’re simply the best brand out there. Foster has always been known for producing high-quality equipment, and the new refrigeration kit we’ve installed, with all its latest technology, has been fantastic.
Restaurant: Operators are realising that cheaper equipment can cost more, due to breakdowns and inefficiency. How does Foster help customers understand the lifetime value of their refrigeration investment?
MK: We know that restaurant operators are now making smarter, longer-term decisions. Choosing the right equipment isn’t just about the initial cost; they know it’s also about how much it costs to run, how easy it is to fix, whether spare parts are readily available, and what level of service and support comes with the purchase.
Total cost of ownership is something we constantly communicate and explain to customers whenever we have the opportunity. At Foster, we explain that investing a little more upfront can save a lot over time. And we’ve noticed that increasingly more customers are open to that conversation.
Restaurant: Sustainability is also a big topic. The report found 60% of operators are making sustainability a top priority. Is that the case for your business, Dipna?
DA: Yes. We work with Compass Group which places a big focus on sustainability, and we fully support initiatives around energy use and waste reduction.
I recently attended a conference where I heard about AI-powered systems that analyse plate waste and help restaurants adjust portion sizes – that’s something we’re exploring. We’re also working to eliminate plastic packaging entirely.
Restaurant: Martina, how is Foster responding to the growing demand for greener solutions and how do you see refrigeration technology shaping consumer perception of operators?
MK: Sustainability has been part of Foster’s manufacturing process for many years. We were the first commercial refrigeration manufacturer to use hydrocarbon refrigerants as standard in our products, and the first to earn the Carbon Trust Standard. We were also the first UK commercial refrigeration manufacturer with ISO 14001 (Environmental Standard).
It’s part of who we are. We’re also committed to reducing our carbon footprint, which is why we’ve partnered with South Pole, a globally recognised consulting organisation, helping us on our journey to becoming as sustainable a business as possible.
Our refrigeration equipment is British-made, energy-efficient and durable – ticking all the boxes for operators who value sustainability. Diners tend to choose places that align with their values. If sustainability is important to them, they’re more likely to visit restaurants that source local ingredients, minimise waste, and use British-made equipment.
Restaurant: Energy efficiency and low emissions were identified in the report as key considerations when choosing equipment. How does Foster build these priorities into its products?
MK: Yes, energy efficiency is one of the top priorities when operators choose their equipment. A fridge is essential in every hospitality business and runs 24/7, so minimising energy consumption is extremely important.
At Foster, we continuously improve our products to ensure their energy use remains among the lowest in the market. For example, our EP700H fridge – one of our best-selling products – can run for less than 20p per day, making it one of the most energy-efficient models available. Our latest display Multideck consumes 80% less energy than the previous model.
When operators use energy-efficient equipment, they lower their emissions and can run their businesses smoothly with minimal interruptions.
Restaurant: Let’s turn to smart refrigeration… With 26% of operators now investing in this, how is Foster using technology to improve efficiency and reduce waste in commercial kitchens?
MK: Foster products are connectivity-ready and can be integrated with smart solutions. However, our focus goes beyond simply connecting equipment – we want to make business owners’ lives easier. That’s why we’re exploring how our equipment can work with energy peaks to consume as little energy as possible, automatically, without requiring extra effort from operators.
We’re also looking into a predictive failure mode that would warn operators if their fridge is likely to fail, using data from connectivity solutions. We know that reducing food waste is a key priority for operators, and this feature will help prevent losses before they occur.
Restaurant: Stock control and food waste reduction are major challenges, with 82% of operators paying closer attention to portion control. How does refrigeration technology play a role in addressing these issues?
MK: When controlling portion sizes, it’s crucial to ensure your refrigerator keeps ingredients as fresh as possible for as long as possible. Temperature control plays a key role in food storage, helping operators maintain freshness. Our fridges maintain a constant temperature within ±2°C, with no hot or cold spots within the cabinets or counters.
This consistency ensures that food placed anywhere in the fridge is kept at the correct temperature and stays fresh for longer, reducing food waste in the process.
DA: We order more on an ad-hoc basis and don’t stress too much if a dish runs out. I think customers are more accepting of that in a pub setting, especially with a specials menu. We’re also paying much closer attention to pricing and comparing suppliers more regularly.
Restaurant: The report also highlights that staff training is critical for waste reduction. Does Foster provide guidance or tools to help teams get the most out of their equipment?
MK: Absolutely. We’ve spoken to many operators who struggle with high staff turnover and have limited time for proper training.
Some more complex equipment, such as blast chillers, can be less intuitive to use. We’ve noticed that when in doubt, end-users often just select the first available programme – which isn’t always the right one.
That’s why we design our refrigeration products to be as intuitive as possible, with easy-to-use controls that help operators choose the right settings for each food type.
Restaurant: Rising costs are the industry’s biggest challenge, according to 67% of operators. How does Foster position its products to deliver cost savings in such a tough financial climate?
MK: Rising costs – especially energy costs – are a huge issue for operators. Our energy-efficient equipment helps operators save significant amounts of money on refrigeration alone. For example, one deli owner replaced their old multideck with our new Foster EMD model and saved £3,000 per year in energy costs. Having been previously sceptical, they later purchased another unit for their deli.
Additionally, the improved temperature performance of the new model means their produce now stay fresher for longer, reducing waste and creating further savings.
DA: We’ve gone from being almost entirely gas powered to having no gas at all. I’ll admit, I had a few sleepless nights over it! I’m not necessarily flying the flag for all-electric kitchens but it’s working well for us. The electricity bill is high, but we only have one energy cost now, since we no longer pay for gas.”
Restaurant: Reliability and service support were cited as important considerations in the report. How does Foster ensure long-term performance and support for its customers?
MK: As a supplier, we don’t just manufacture and deliver equipment – we also provide training and ongoing support when needed. In terms of reliability, 98% of our spare parts are stocked at our site in King’s Lynn, Norfolk. So, in the unlikely event that something goes wrong, we can quickly repair or replace components.
We also pride ourselves on manufacturing highly durable equipment that requires minimal maintenance. For example, our G3 and EMD ranges feature the +stayclear condenser, designed to withstand extreme kitchen environments. This condenser keeps equipment operating efficiently for longer, requires less maintenance, reduces energy use and extends the product’s lifespan.
DA: You really do get what you pay for. If you invest in quality equipment from the start, you save money in the long run.
MK: As we move into 2026 and beyond, investing in equipment that keeps food fresher for longer while minimising energy costs is essential. Balancing profitability with sustainability will not only help operators meet today’s expectations but also prepare for future regulatory and environmental demands.
Download Kitchen Efficiency Goals, an exclusive report from Restaurant in partnership with refrigeration expert Foster.
