Sonora Grill Prime. Mexico City, Mexico.

"RATIONAL has made the running of my kitchen so much easier.... I love it!" – Hugo Téllez, Executive Chef

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"If everyone knew the equipment could be used for so many things, I'm sure many people would invest in a RATIONAL."

Hugo Téllez, Executive Chef

The RATIONAL solution.

Before we had RATIONAL, one of the main challenges facing us was the question of improving employee productivity; that is to say, the production processes were very time-consuming. We decided to roll out this process to get more from our man-hours and lower our costs. We bought the equipment with a view to taking full advantage of it.

We're changed the way we prepare some of our food, such as our tortillas, which are now toasted. In the past we used the grill to make them – it was an archaic process, it took much longer and we needed to have a person standing there turning them to make sure they turned crisp. Now we've decided to do them in the RATIONAL because it takes so much less time and they turn out just as well, only with a better texture and without the need for supervision.

These are processes that have improved completely, and our customers are noticing the changes. We sear the bigger cuts on the grill and finish them in the RATIONAL. It cooks potatoes wonderfully.

Benefits:
  • we used to use the grill for salmon, which meant it would cook from outside to the inside. But now that we have the RATIONAL equipment, the fish is enveloped in heat so it cooks much more gently and consistently. Customers can tell the difference straight away from the taste, texture and quality of the cooking. Octopus has a greater yield, and the same goes for beef tongue. We making savings of 5% on octopus alone, Cooking in water generates much more waste, whereas the RATIONAL creates greater utility for us. The kitchen staff are also delighted as it helps them with the mise en place in the mornings and in the evenings: now they only have to punch a button for lunch and dinner service.

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