What offering has your company launched recently?
Bahar: Our latest offerings include Berkel slicers (Italy), Brullen soft serve ice cream machines (Australia), Granuldisk pot washers (Sweden), JPack tray packaging machines (Italy) and Style Global custom built grills (Australia).
Parke-Davis: We introduced the first professional compact appliance with a fresh steam generator in the form of the SelfCookingCenter XS and the CombiMaster Plus XS. Despite extremely small dimensions, these deliver full performance and possess the same cooking intelligence and manual functions that chefs are used to from Rational products. Both units come with fully automatic cleaning. Another innovation is the VarioCooking Center 112L, which fills a gap in the existing range and meets our customers’ wish for a powerful, space-saving multifunctional model, with 50-litre capacity which can be installed without the need for conversion work. Our appliances are able to deal with practically all cooking processes. They can grill, steam, gratinate, bake, proof, roast, braise, simmer, stew, poach, blanch, deep-fry, cook at low temperatures and much more.
Parot: The Merrychef e2S is the latest launch; it’s the smallest oven with the biggest performance. Hoteliers love the ability to cook chilled or frozen snacks, such as pizzas and sandwiches, for room service in an instant, and items such as eggs or salmon for breakfast and lunch, for instance.
What are the challenges facing mid-market hoteliers with kitchen supplies and equipment – how does your company help to overcome these challenges?
Bahar: The main challenge is to supply and install efficient foodservice equipment that meets the budget of a mid-market hotelier and provides flexibility on the type of cuisines they can offer their guests.For example, for efficiency, we would offer induction units from a reputable OEM supplier from China in place of jelly-based solid fuel for buffet chafing dishes. For flexibility, we can supply multi-functional equipment allowing the chef to do different types of food. If we do not meet the investor’s budget, the operator will most likely end up leasing space to independent restaurant operators. The problem here is loss of revenue and control.
Parke-Davis: Competition is high to deliver quality prodcuts to their customers; ROI is also very important as well as ease of use, consistency and reliability. We have all solutions available with regards to vertical or horizontal cooking and space limitations, as well as power or material savings at a reasonable price. Our ServicePlus Package includes a two-year warranty, free training online recipes and a network with other chefs in an online forum with Club Rational and the ConnectedCooking platform.
Parot: Having equipment that is versatile enough to offer a wide and constantly evolving menu while reducing the size of the kitchen is an ongoing challenge for mid-market hoteliers. With Convotherm and Merrychef, we have a range of equipment sizes and specifications that suits every hotelier’s needs and answers these constraints. With lean staffing, time spent on cleaning is a hot topic in the mid-market so we offer equipment that is easy to clean or offers fully automated cleaning systems, depending on the product. This ensures optimum food safety and lower operating and maintenance costs.
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