Cloudland, a premiere event venue in Brisbane, discovered a more efficient system solution to prepare its exquisite dishes for thousands of guests per week. The plated banqueting system from Alto-Shaam enabled the restaurant and event venue to increase their speed of service and food consistency with less staff required.
Nani's Pri Pri Chicken, based in North Carolina, puts quality rotisserie chickens on display using an electric rotisserie oven with ventless hood.
71 Steak & Grill needed a low-temperature smoker oven that could expand their menu in an indoor space. Learn how our latest Cook & Hold Smoker Oven helped them achieve greater protein yields and moisture retention, while reducing labor and improving menu consistency.
Bell & Evans, a chicken producer based in Pennsylvania, needed multi-functional ovens that could showcase their quality food at small-to-large events and demonstrations.
Robeson Community College educates culinary students on a variety of cooking applications with a Combi-Vector stacked configuration and Cook & Hold Smoker Ovens.
Buckshot’s Saloon & Eatery, a family-owned restaurant in the northern woods of Wisconsin, tested the new Vector® H Wide Multi-Cook Oven during the midst of a labor shortage. Find out how Alto-Shaam’s multifunctional equipment provided Buckshot’s with the right solution.
During the pandemic and a nationwide hiring shortage, Toro Toro Toro, Inc. opened HIYA Taco, a popular quick-service style restaurant in Milwaukee, Wisconsin with the help of Alto-Shaam’s Cook-Chill System.
Renowned chefs introduce a ghost kitchen, Virtual Chef Hall, which serves seven different food concepts using a single Vector® H Series Multi-Cook Oven.
Saz’s Hospitality Group, a multidivisional foodservice operation in Milwaukee, doubled their food production while remaining in the same kitchen with the addition of their Cook-Chill System from Alto-Shaam.
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