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Welcome to
Asset Management
by Advance
The leading provider of commercial kitchen asset management, maintenance and service. We offer a holistic, data driven approach tailored to the unique needs of the casual dining, leisure, care, education and business & industry sectors. With a dedicated account manager and a national presence delivered through a personalised service, we empower our clients to make informed decisions and ensure operational excellence.
Maximum Availability
Powering Up Your Kitchen
Nationwide coverage including the UK and Northern Ireland, we are responsible for over 100,000 live assets, complete over 25,000 reactive and proactive service calls per year, 4,500 equipment replacements, with 30 directly employed engineers and growing. All this underpinned by our proprietary and market leading cloud based system, ‘Advantage’ monitoring and managing your assets, driving efficiencies, providing transparency and driving down your energy and carbon footprint.
Our focus is on ensuring maximum availability of your equipment over its lifetime, driving minimum downtime, avoiding spending good money after bad assets and ultimately providing useable intel to our clients to make informed decisions.
Our Customers
Dining
Dining
Coming Soon
Leisure
Leisure
Haven runs 38 UK parks. For 12 years, Advance has supported our kitchens and bars with expert service, asset care, and refurbishments, ensuring high standards and efficiency.
– Paul Legdon
National Infrastructure and Asset Manager, Haven
Care
Care
Bupa runs 120+ UK care homes. For 25 years, Advance has supported our kitchens with expert service and sustainability—key to our reliable, efficient food operations.
– Adrian Hegarty
Procurement and Clinical Equipment Manager, Bupa
Education
Education
Coming Soon
Business & Industry
Business & Industry
From day one, Advance made onboarding seamless. Their local, hands on approach and tailored support felt more like gaining a partner than hiring a supplier.
Our Awards
“Judged as Experts by professionals, brands, independents, chains and associations across the sector.”
2025
CEDA Design Project £100k – £250k
Design Projects £100k – £250k
2024
Catering Insight Digital Initiative of the Year
FEJ Service & Maintenance Specialist of the Year
2023
FEJ Multi-site Kitchen House of the Year
CEDA Design Project £250k – £500k
Catering Insight Distributor of the Year Business Development
Multi-Site Kitchen Project House of the Year
Design Projects £250k – £500k
2022
Multi-Site Kitchen Project House of the Year
Design Projects £200k – £500k
2021
Service & Maintenance Provider of the Year
2019
Distributor of the Year Business Development
2016
Service & Maintenance Provider of the Year
FAQs
Some answers to questions you may have. Check our FAQ section or if you need further information.
Commercial kitchens are legally required to have commercial extractor fans that collect fumes, carbon monoxide gases and grease from the air. Commercial kitchen extractors are usually installed in the form of extractor hoods. Advance Catering will ensure that your commercial kitchen ventilation is optimal for removing impurities to the level required by the Health and Safety Executive and local planning authorities.
There are specific regulations that you are legally required to adhere to when you run a commercial kitchen. These ensure that the kitchen runs in an environmentally friendly, hygienic manner. Your Advance Catering project manager will discuss these with you when planning your kitchen, but broadly they cover the following areas:
- The correct disposal of fats, oils and grease
- Waste disposal and recycling
- Blast chilling – the specific temperatures required to stop bacteria multiplying to unsafe levels
- WRAS (Water Regulations Advisory Scheme) approval for any kitchen equipment connected to a mains water supply
- Food heating – the requirements for keeping food hot during preparation and before serving
- Gas safety – ensuring that your gas appliances are CE marked and approved by a notified body
When planning the size of your commercial kitchen you will need to provision for space between equipment, in front of equipment (including allowing for opening doors), staff to walk around the space freely and the ergonomics of the kitchen for efficient service. There is no strict rule for what size or shape your kitchen should be. Our experts will be happy to plan the layout to meet your requirements.
A commercial kitchen is designed for the production of a vast amount of food, both at speed and to health and safety regulation standards. Commercial kitchens are laid out to ensure that work can be completed as quickly and efficiently as possible, to avoid order backlogs. There are specific requirements for cleanliness and safe food handling, which your Advance Catering project manager will discuss with you during the initial consultation stage. We will plan your commercial kitchen for optimal layout and to meet all regulations.
