Case Studies

$2.3M Kitchen Engine, for Non-Traditional Locations
Casual Dining at a QSR Speed of Service
150 SQFT Heart of House
Advanced Cooking and Holding Technologies
Factory Prewired for Plug & Play Installations

Improved speed of service by 50% for more table turns
Developed new cooking and holding process to meet demand
Re-Invented existing equipment to better fit todays applications inexpensively
Drastically improved food temperatures and quality
Guest scores were significantly improved

Eliminated 2 Employees from the kitchen
Reduced the kitchen SQFT by 35%
Balanced the workstation labor load adjusting responsibilities within the kitchen
Analyzed existing prototypes and created retrofit plan for 650 stores of various configurations

Improved speed of service by 25%
Increased the serving temperature of food – #1 Guest compliant
Rationalized ingredients and reduced the kitchen by 43% for End-Cap locations
Integrated new cooking technology to eliminate single use pieces of equipment

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