Changing customer preferences combined with limited space can be challenging factors in operations across, not just Maryland and Virginia, but the entire foodservice landscape.
Keeping menus fresh and exciting while maximizing every square inch of the kitchen can mean the difference between success and failure. And the one piece of equipment more than any other that can help make both happen is an oven.
The question, then, is what really needs to be considered when choosing an oven?
VERSATILITY
When selecting an oven, always consider a full range of menu options. But considering what the menu will look like "now" isn't enough. Whether you're a university or a full service restaurant, you should always consider what you want to serve in the future, as well. An oven can be the gateway between what you are and what you want to be, allowing for flexibility and evolving menus.
At the same time, an oven needs to be multi-functional. Creating one menu item in the morning using conventional heat while steaming a different menu item for lunch or dinner will allow an operation to perform multiple tasks throughout the day. Selecting the right oven can make this level of versatility and variety possible.
SPACE
Making the most out of your space directly relates to revenue. If one piece of equipment that occupies a two foot by two foot area of a countertop can be replaced by another unit that is capable of 20 new menu items the other unit couldn't produce, then that is an opportunity to upgrade.
Selecting the right oven can literally change an operation's ability to make money. A small grocery or deli, for example, can create a whole new range of menu items or prepared foods just by selecting the right oven to meet the goals of the operation.
You can also flip this concept around. Not only can smaller volume operations use smaller ovens, but full service restaurants can use them as well. The right oven will provide larger environments with the ability to produce smaller batches without taking up oven space reserved for high quantity items.
Here's a small oven to consider for your Virginia or Maryland foodservice operation:
The Rational SelfCookingCenter XS can be one of the space-saving, menu-expanding, time-saving options for your small volume foodservice operation. Whether you're a deli looking to prepare roast beef or a coffee shop looking to expand revenue with baked goods, this professional class, small format oven provides world-class results.
In a tiny footprint, operators can enjoy capabilities that including frying, roasting, grilling, steaming, poaching, baking, and more. With the SelfCookingCenter XS, it's possible to manage up to 95 percent of all standard cooking applications in a single appliance.
The SelfCookingCenter XS also has all the same power (yes, it's true) of it's bigger Rational siblings. Even though it's smaller, it is still a full fledged combi oven and steamer with self cleaning and care control. Achieve an oven temperature of 575º F, with steaming temperatures ranging from 85º to 265º F. These temperatures are attainable in the same periods of time, as well.
The Rational XS is an ideal replacement to anyone thinking of using a speed oven in their foodservice operation, whatever that operation might be.
Check out the all the features and benefits of the Rational SelfCookingCenter XS in this short, two-minute video:
If you would like a closer look at the capabilities of the SelfCookingCenter XS and other equipment from Rational, visit us for one of our fun and informative foodservice demonstrations.
