The foodie's café.
Gastown is Vancouver's oldest neighborhood and is a coveted foodie destination. It is constantly buzzing with tourists and hip-local residents who are looking for a tasty bite to eat and a drool-worthy food picture to post on their social media.
Birds and the Beets first opened its café doors in central Gastown in 2015. The business started slow, but it was not long before the foodies found them and began to feature them in food reviews and on social media. The lineups soon began to grow.
The café's friendly and relaxed atmosphere features exposed brick, reclaimed wood, and plenty of daylight. The smell of fresh baked goods hits you the moment you open the door.
With so many office buildings in the area, the café sees a lot of lunchtime regulars, who are quickly coming in for their grab and go meal. They also see many patrons who come in with their laptop or a book and park at a table with their homemade granola and a cup of coffee.
One of their most popular items? Their sandwiches. They freshly bake their bread daily and slow roast their own meats. All of this is done with their SelfCookingCenter®. “We can bake about 24 loaves of bread at once, which great for how small our unit is. We bake around 100 loaves every day and even sell it to local restaurants around us.” shares Matt Senecal-Junkeer, Owner of Birds & the Beets.
“We rely on our SelfCookingCenter® for almost everything.”
Matt Senecal-Junkeer, Owner of Birds & the Beets.
The RATIONAL Solution.
When Owner Matt Senecal-Junkeer set out to open Bird & the Beets in an old building in Gastown, there was one major problem: no ventilation. That was why Matt was so grateful to come across the RATIONAL SelfCookingCenter® and the hoodless UltraVent solution.
He shares, “The UltraVent was a life saver. With no option for hood space, we wouldn't be able to operate without it.”
Another challenge that they encountered was that they had limited space for kitchen equipment, so they need something that was going to be multifunctional. “In my RATIONAL unit, I can bake all day, and then roast my meats overnight.” Matt shares that they use their SelfCookingCenter® for at least 95 % of their food production. “We are almost always using it. Even at night.”
The team uses the SelfCookingCenter® built-in programs to cook almost everything on the menu. “The programs are great for getting consistent results. However, I also love that I can cook in manual mode.” Matt explained, “Seasonality impacts how you bake certain loaves of bread, so it is essential to have the ability to adjust the cooking program throughout the year as needed.”
Customer benefit:
- The UltraVent enabled them to be able to bake and roast all their product in-house without traditional ventilation
- The SelfCookingCenter® is able to do a multitude of cooking application, making it the perfect multifunction unit for this business
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