Complete control Rag Hulait, Monika UK director of sales, is uniquely placed to ensure best practice systems are always in place and that storage temperatures remain on point. Talk to us about how your business partnerships have developed. Founded in 1992 to help caterers adhere to the newly introduced Food Safety Act 1990, Monika are experts in bringing teams and equipment together. Progressing from our original wireless temperature monitoring technology to today’s smart cloud-connected network, Monika now offers operators a complete hygiene, safety and compliance management system. Over the past three decades, we’ve worked with numerous companies across food production, service and retail. Once businesses invest in technology that enhances due diligence, they’re able to see tangible benefits which often prompts further investment. Our friendly customer service team are easily reachable to resolve queries, and our dedicated engineers install and maintain equipment to ensure it is in top condition. Monika is also able to provide training to help foodservice teams get the most out of their systems. Some customers have been with us since the very beginning.
What are key areas that operators need to think about in 2024? With food miles, high energy levels and damaging refrigerants gaining media attention, environmental concerns are prominent. Operators looking to improve hygiene practices should consider how any long-term effects align with sustainability goals – particularly as the UK government’s Net-Zero target inches closer. Monika is designed with longevity in mind and can help operators reduce environmental output by minimising waste and streamlining efficiency. The discreet in-unit sensors cleverly simulate the temperature of perishable food items, rather than simply recording the air temperature inside the appliance, for greater accuracy. This is particularly vital in a fast-paced to-go venue, where manic lunch rushes include frequent door openings or open-facing chillers. Should a unit move outside a pre-determined safe temperature range, staff can receive notifications, enabling them to quickly relocate stock before it spoils, thus reducing waste. This can also help identify faulty equipment, helping
operators make informed choices on whether to fix before it becomes an expensive repair, or when to invest in an upgrade to improve efficiency and lower energy bills. How challenging is it to ensure solid hygiene practices are in place? In a commercial kitchen environment, these are essential to ensuring the health and safety of both staff and customers. However, the fast-paced
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