Having never used a combi oven before, La Merenda restaurant was able to decrease cooking times and increase both production and service capacity of their many small plate items by integrating an Alto-Shaam CT PROformance™ Combitherm® into their busy and stressed kitchen.
Optimizing space and reducing the amount of commercial kitchen equipment needed, Toss & Co., a healthy eatery in Dubai, is able to cook their entire menu out of their certified ventless Vector Multi-Cook oven.
Discover how cooking in an Alto-Shaam Cook & Hold oven overnight allowed Bavette La Boucherie to reduce labor and food waste, while maximizing food quality and consistency.
When the COVID-19 pandemic took Birch + Butcher from a packed house daily to roughly 50 pick-up orders per day, the Milwaukee restaurant took immediate steps to diversify their offerings.
The Fairmont Peace Hotel in Shanghai, China utilizes a full system of Alto-Shaam commercial foodservice equipment to execute a five-star dining experience while reducing labor and food costs.
Pascagoula-Gautier School District serves more than 9,500 meals per day at 18 schools sites with its full system of Alto-Shaam commercial foodservice equipment.
When REWE, one of Germany’s largest and most prestigious supermarket chains, was looking to improve the quality and volume of food prepared in-store, it chose to work with one of the world’s leading commercial cooking equipment manufacturers, Alto-Shaam.
Xilo Street Mexican needed cooking equipment that could execute a variety of traditional Mexican dishes in a small space without a traditional ventilation system. Owners Chef Rosana Rivera and Chef Ricardo Castro chose the Vector® H Series Multi-Cook Oven, because it was the only solution that met all of their needs.
Saying that Eleven Madison Park in New York City is the best restaurant in the world is no understatement; it received that accolade in 2017 from The World’s 50 Best Restaurants™. Since its opening in 1998, Eleven Madison Park has provided guests with an unmatched culinary experience, guided by co-owners Chef Daniel Humm and Will Guidara. The restaurant is known as much for its hospitality as for its cuisine — both are parts of the equation in providing the guest with an unforgettable experience.
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