Catering services have an important role in the hospitality industry. What is catering, you ask? It is the serving of food and beverage at events or occasions. Catering services can be seen in hotels, restaurants and even stand alone catering companies (who cater exclusively).
Good catering services mean that customers are satisfied. This good food and beverage service can leave a lasting impression on guests and contribute to a great experience overall. It also leads to good revenue in different venues such as hotels and restaurants which, in turn, means that businesses can increase sales and achieve financial success. Great catering can also differentiate a hotel/restaurant from its competitors.
Catering services not only provide needed food away from home, but they can also be a social occasion bringing family and friends together.
They include menu planning, food preparation, event management and more. They are important to the hospitality industry in many ways, including: contributing to customer loyalty, brand image and business success. They ensure that dining is not just a necessity but a valued part of the hospitality experience.
Catering equipment has evolved significantly over time. It started with the Hearth. Now we are going back a little bit (say thousands of years) but it started with humans starting fires and cooking food. As our society advanced, so too did culinary craftmanship.
The 19th and 20th centuries is known as the golden age of cast iron cookware. Cookware such as skillets and Dutch ovens became symbols of culinary craftmanship. This equipment distributed heat evenly and they became a vital part of the kitchen cookware.
As time went on, stainless steel and aluminum began to replace cast iron which meant that the equipment was lighter and more effective.
As the mid 20th century came, so too did an appliance revolution and the mechanization of kitchen tools. The time of food preparation lessened, as blenders and food processors merged. Then the microwave came in the 1940s - a key moment in catering kitchen equipment. Suddenly, you could reheat and defrost food within seconds!
The tech revolution has contributed greatly to transform the landscape of commercial kitchens. The electrical appliances and automation have really made a difference. For food and safety, new refrigeration systems have made significant differences.
As the industrial revolution grew, the commercial kitchens did also. Mass manufacturing meant that kitchen tools became more affordable to businesses.
This article will be examining the evolution of catering equipment. It will include the following:
Traditional catering methods and tools emphasized craftmanship, simplicity and resourcefulness. Before modern commercial kitchen technology, a lot of the catering was done on open fire cooking; meals were prepared over wood or charcoal fires. (Yes, it’s quite a while ago). They used cast iron pots, grills etc. This method required constant attention to heat control and technique and it even often had a distinctive smoky flavour that was popular in heritage cuisine. Then the manual prep tools that were popular, such as: hand cranked meat grinders and manual dough kneaders, were staples in catering setups (although they did require physical effort). Iceboxes were there before refrigeration units; ice blocks kept perishables cool during events which was doubly important in the absence of electricity or in outdoor settings. These traditional methods (although they were quite labour intensive) formed the foundation of the catering profession and continue to even influence practices that we choose today.
There were many drawbacks and challenges facing early caterers.
Because they didn’t have modern refrigeration, it was more difficult to preserve perishable ingredients - especially during summer and outdoor events. Then there was transporting food; trying to do so safely over long distances meant that there were additional risks, due to vehicles back then not having climate control and insulation. Because there was no electric powered tools meant that tasks such as chopping, mixing, baking had to be all done manually which was time consuming. Temperature regulation was difficult when cooking over open flames which, in turn, led to inconsistent results and safety hazards. Sourcing high quality, fresh ingredients was also more complicated due to limited supply chains and storage options. The early caterers had to exhibit a high level of skill, organization and improvisation having to overcome logistical and environmental hurdles to ensure reliable food service.
Cast Iron Pots & Dutch Ovens: Durable and heat-retentive vessels ideal for stews, soups, and braised dishes over open flames.
Spits and Rotisseries: Used for slow-turning meats like whole chickens or lamb over a fire.
Grates and Tripods: Basic grill structures that allowed cooking directly above coals or flame.
Mortar and Pestle: Essential for grinding spices, herbs, and pastes by hand.
Hand-Cranked Grinders: Used for mincing meat or grinding grains without electricity.
Manual Peelers and Knives: High-quality carbon steel knives were the primary tools for all cutting, trimming, and portioning tasks.
Wooden Cutting Boards and Rolling Pins: Essential surfaces for dough work and vegetable prep.
The industrial revolution brought significant changes to the catering industry, mostly due to technology and cooking methods. Efficiency, scalability and consistency was improved in food service.
Suddenly, there were coal-fired stoves which replaced open fire cooking – a much safer and more productive tool.
As the middle class grew, the kitchen appliances transformed. Cast iron stoves that were around previously, now were mass produced and there was widespread adoption. These stoves meant that there was a large improvement over traditional fireplaces as it was much safer.
The innovation marked a shift from rustic methods to more structured kitchen environments. And the development of the steam oven advanced cooking technology even more. It meant faster preparation for larger quantities of food, which didn’t compromise the moisture and nutrition. This was perfect for banquets or institutional catering. Metal fabrication and mass production also made equipment such as saucepans, kettles etc. more durable and more widely available. Insulation and transport containers helped preserve the quality of the food during delivery. It was these discoveries that laid the foundation for the modern commercial kitchen.
The precursor to modern kitchen design known as “the Frankfurt Kitchen” which Margarete Schutte-Lihotzky developed in the 1920s is often seen as the precursor to the modern kitchen design. This kitchen was focused on maximizing efficiency and reducing the time spent on household chores. Everything was placed in a way that was in the arms reach of a chef. This concept spread to commercial kitchens and the 1950s saw the introduction of the “work triangle” (the sink, stove and refrigerator close together for maximizing efficiency). These commercial kitchens had to prepare larger quantities of food and had multiple cooks and thus prep stations, cooking stations and the importance of the modern kitchen design was born.
Then came the luxury hotels. As they emerged along travel routes, the demand for high quality consistent dining experiences soared. At the same time, the expansion of railway networks meant that there were railway dining services; food had to be prepared quickly and safety in a small space (train). This meant that there needed to be standardized procedures and more skilled staff. These kitchens helped set the standard for modern hospitality catering blending speed, scale and service under one roof.
The 20th century transformed catering equipment. This was largely due to technological developments such as gas stoves, refrigeration, dishwashers and more. Suddenly food preparation, storage and cleaning became much easier and done more efficiently.
There was a big change in gas stoves in the 20th century. They became more common due to gas pipelines expanding across cities. They began to be more practical and smaller so that they were easier to integrate into modern kitchens. They also featured enamel finishes and ovens that made them more efficient. Then the safety features also meant they were used more widespread.
Refrigerators became more commonplace in the 20th century. In 1913, Fred W. Wolf invented the first home electric refrigerator and in 1918 William Durant introduced the first home refrigerator with a self-contained compressor. There was a big impact on the catering industry from this. Suddenly, food could reliably be kept cold which dramatically extended the shelf life of perishable ingredients. Caterers could prepare food in advance, stick to food safety standards, minimize waste even during transport or large scale events. The new refrigerators, offered more precise temp control and reduced dependence on daily ice deliveries. Technology would see refrigerators become more advanced again; walk in coolers etc. They became key to all kitchens, including catering.
Although around in the early 20th century, it wasn’t until the 1970s that dishwashers truly became commonplace in kitchens.
As hot water became the norm in homes around the globe, dishwashers saw an increase in popularity.
The introduction of dishwashers revolutionized hygiene and efficiency in catering and commercial kitchens. These machines drastically reduced the time and labor required for cleaning large volumes of dishes, glassware, and utensils, allowing staff to focus on food preparation and service. As automatic dishwashers became more affordable and compact, they quickly became standard in professional kitchens, improving sanitation standards and helping caterers meet growing health regulations and customer expectations.
In the 20th century, there became a standardization of kitchen layouts which was influenced by the “kitchen brigade”. This system divided the kitchen into clearly defined stations such as head chef, sous chef, junior cook etc. They each had specific duties which promoted efficiency and consistency. This system spread globally in particular in hotels and restaurants. It shaped the design of the commercial kitchen to ensure logical workflow and streamline food production.
Following World War II, a surge in consumer demand and the rapid growth of the hospitality industry fueled the need for more efficient, standardized kitchen spaces. The rise of mass catering, fast food chains, and institutional dining further accelerated the adoption of assembly-line principles and modern equipment, as businesses aimed to serve more customers quickly while maintaining quality and safety.
Modern day catering equipment has changed to meet the demands of speed, precision and sustainability. This is largely due to many high tech innovations. Nowadays catering kitchens have smart ovens, induction cookers, combi steamers and sous-vide machines. These appliances offer programmable settings, real time monitoring and consistent cooking results. Not to mention waste reduction. They also enhance food quality and reduce margin for error (making them ideal for catering operations).
Because sustainability and environmental concerns are so common at the moment, many manufacturers have developed eco-friendly and energy-efficient appliances. Examples of this include: low energy refrigerators, water saving dishwashers and equipment with auto-shut off features which, in turn, help caterers reduce their carbon footprint and operating costs.
Furthermore, the rise of mobile and modular equipment has meant that caterers and food trucks are empowered to operate efficiently in diverse environments from pop up events to outdoor festivals. The digital technology that has emerged including devices that track cooking temperatures, monitor hygiene compliance and manage inventory levels.
| Category | Then | Now |
| Cooking | Open flame, manual | Precision controls, automation |
| Storage | Iceboxes, root cellars | Smart refrigeration |
| Mobility | Fixed, heavy | Portable, lightweight |
| Cleaning | Manual scrubbing | Industrial dishwashers |
| Energy Use | Inefficient, smoky | Energy-rated, sustainable |
These days, between energy efficient equipment, smart kitchen appliances, automation in catering equipment and more, the efficiency, food safety and scalability is boosted compared to years ago.
Consumers are increasingly demanding more eco-friendly equipment and sources. There is now energy efficient equipment that have become more affordable and effective, down to cutting edge technology. This is a very effective way for catering businesses to use less energy.
Smart kitchen appliances are also transforming productivity by chefs in kitchens. Appliances such as combi ovens, and induction cookers can streamline cooking and allow multiple tasks to be done at the same time, with more precision and consistency. They are also known to minimize manual errors and reduce prep time. The temperature control systems - that are now widespread - enhance food safety as well as the digital monitoring tools. They also ensure that food is stored, cooked and held within safe temperature rages.
Then there are the businesses that look to scale; modular kitchen setups and mobile friendly units can allow such expansion as wished for larger events without extensive infrastructure changes.
Modern equipment is key to expanding menu possibilities and reducing labour demands. Appliances such as sous-vide machines, blast chillers and more, caterers can offer more multicultural, high-quality dishes that were perhaps once more labour intensive or technically challenging.
More complicated recipes can now be completed by less experienced staff because of equipment with programmable settings and automated features. This reduces the need for a larger highly specialized kitchen team meaning there is lower overheads.
There are many different catering businesses that have benefited greatly, thanks to investing in modern equipment upgrades. For example, a mobile wedding caterer in Dublin reported a 40 per cent increase in event capacity after including portable combi ovens and modular prep stations which meant that they could serve large and remote events easily. Another urban caterer that specialized in corporate lunches scaled their business operations hugely after installing smart refrigeration and inventory tracking systems, which of course, eliminated a lot of waste and improved stock control.
Thus showing that modern equipment is a necessity in this day and age and it drives growth, innovation and long term success in the catering industry.
Like everything, there are challenges and considerations to be made when it comes to catering equipment.
Some of them are as follows:
One of the main challenges of modern catering equipment is the high upfront cost of investing in high tech tools and machinery. Examples are: smart ovens, iot connected monitoring devices and sous-vide systems. These all mean that the business is undertaking a significant financial commitment (particularly tricky for smaller catering business). Apart from the upfront purchase, there can also be a steep learning curve associated with operating these advanced tools and machines. Staff need to undergo additional training in order to work the sophisticated machines. Without proper onboarding, the potential of these tools may not be utilized fully and that may limit their return on investment.
Another challenge to modern catering equipment is finding the balance between culinary tradition and technological innovation. High tech equipment can increase efficiency and consistency but some catering clients might prefer authenticity and artisanal qualities of traditional cooking methods, i.e., open fire grilling. Catering businesses must assess how to integrate both; modern tools but also not losing the personal touch. This is even more important when the clients request heritage cuisines or when catering to audiences that prefer locally sourced foods etc.
The importance of reliable maintenance and tech support in digital and automated equipment has grown in recent times. The technology that is present in the catering industry is now more complex and sensitive compared to their traditional counterparts. This may translate to software glitches or sensor malfunctions. When breakdowns happen, they can cause major disruptions during high pressure events. Also, finding a specialized technician or finding the specific replacement parts for certain models may also be challenging. It is commonplace these days to have regular maintenance plans and responsive tech support for catering businesses.
As Artificial Intelligence is becoming more widespread, the future of catering will in turn be shaped by these technologies and robotics. AI is already beginning to be used in menu planning, inventory management and more. In the kitchen, robotic and automated prep stations are emerging which can handle repetitive tasks like chopping and plating. This reduces the need for labour and ensures consistency.
The push toward sustainable catering practices is accelerating the development of energy efficient appliances and food waste reduction technologies. These address environmental concerns (that more and more clients are asking for) as well as the public’s demand for more ethically responsible services.
Workflow automation as well as compact modular kitchens and mobile service units means that caterers will be able to adapt quickly to new formats - from pop ups to hybrid virtual dining events. Hybrid - human machine teams may even replace the kitchen brigade model where chefs supervise quality and creativity while machines handle speed and consistency. Innovation will come and if you want a successful catering equipment business, you must keep up with these future trends and invest in adaptive technologies. In doing so, you will be embracing the future of catering and giving your business the best possible shot of staying relevant.
Ciaran Kilbride is the CEO and Founder of Caterboss, Ireland's leading supplier of catering equipment. With years of experience in the food and hospitality industry, Ciaran established Caterboss in 2017 to provide high-quality, reliable equipment tailored to the needs of professional caterers. His commitment to innovation and customer service has helped Caterboss grow into a trusted name, known for anticipating industry trends and consistently meeting the needs of its clients.
