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   Half the Kitchen, Double the ProductionApril 23rd, 2007
The daunting challenge called for collaborative thinking, innovative technology and new insights about the chain’s menu, kitchen processes, labor, and other kitchen requirements.
With support from the chain, a team of Enodis culinary, engineering and other support personnel descended on several of the chain’s existing operations and also their test kitchens, observing current processes, assessing workflow, and working shoulder-to-shoulder with their culinary development staff. Within days, the Enodis team had developed several ideas for deploying existing products and integrating new technology to meet the chain’s requirements.
A few weeks later, the chain sent its own food products and culinary team to the Enodis Education and Technology Center
Now, the chain is moving ahead with plans to build prototypes of the new downsized restaurants, with lower opening costs, high kitchen productivity and the ability to serve more customers its famous favorite foods. Enodis equipment solutions available for this application: Accelerated Cooking Technology, Cleveland, Convotherm, Garland, Lincoln, Merrychef Cooking, Cleveland, Convotherm, Garland, Lincoln, Merrychef, US Range, Food Preparation, Varimixer Fryers, electric and gas, Frymaster and Dean Ovens, Conveyor and Impingement, Lincoln Merchandising, Holding and Warming, Delfield, Merco, Frymaster Ovens, Conveyor and Impingement, Lincoln Refrigeration, Storage and Prep, Delfield Smallwares, Cookware, Kitchen Tools; Lincoln, Redco Steam and Combination Cooking, Cleveland Warewashing, Jackson Custom Fabrication, Delfield See the full Enodis Product Catalog for all product information |
Facing increased location and building costs while looking for expansion opportunities in new locations, a leading dining chain issued the following challenge to Enodis: “cut our kitchen space in half, and double our kitchen throughput so we can serve all our favorite foods to more customers in less space.”
near Tampa, FL, to test its full menu on equipment proposed for the new kitchen. Working with Enodis chefs from Cleveland, Convotherm, Garland, Lincoln and Merrychef, the chain successfully prepared virtually all its famous foods to their own exacting quality standards using Enodis accelerated cooking products. Beyond cooking, the team evaluated Delfield refrigeration, Frymaster energy-efficient fryers, and Merco warming and holding equipment to optimize the kitchen layout. The Enodis Enovation process expedited the project, and delivered results in record time.