Rational’s SelfCookingCenter® whitefficiency® installs a Christmassy upgrade There’s nothing like the sound of Christmas to put you in the festive mood and, thanks to a new software update, Rational’s SelfCookingCenter whitefficiency does exactly that. The buzzer that indicates to chefs when their food is ready can now be set to play Christmas songs.
Expand story >Call Systems Technology’s new WaiterCall: smaller transmitter, bigger range Restaurants are always looking for ways to improve customer satisfaction, encourage higher spending and increase return visits without letting their operational costs spiral out of control. Call System Technology’s WaiterCall™ system helps restaurants increase their profitability by speeding up and improving their service, thus enhancing customers’ experience, while also containing staffing costs.
Expand story >Green Thinking Strategy produces new design Moffat’s new Enviro range of electric bain marie hot cupboards are probably the most efficient and environmentally friendly on the market. Using Moffat’s Green Thinking Strategy, the hot cupboards have a low carbon footprint and produce great savings in running costs.
Expand story >Traditional Chinese food cooked to perfection in the Rational SelfCookingCenter® whitefficiency® Steam cooking is a major component of Chinese cooking, creating traditional dishes such as Chinese rice, Dim Sum, Buns and fish dishes such as Garupa. The Rational SelfCookingCenter whitefficiency sets a new standard for Chinese cuisine, creating the ideal cooking environment for traditional dishes whilst saving time, energy, space and manpower. The SelfCookingCenter whitefficiency can replace traditional cooking equipment, such as a rice cooker, BBQ oven, griddle or duck...
Expand story >Norfolk manufacturer realises ‘Greenlogic’ objectives Kings Lynn-based Williams Refrigeration believes it has set new standards in greener manufacturing for the catering industry with the realisation of no less than seven environmental objectives. They include a 44% reduction in packaging, a 37% reduction in energy consumption and a 30% reduction in waste produced – the latter of which has resulted in the company achieving ‘zero to landfill’ status. All of this has been accomplished in just three years.
Expand story >