"dean&david" offers fast, but above all healthy cuisine: Salads, bowls and curries – without flavour enhancers, but with sustainability on the menu. This is catching on in Europe, especially in German-speaking countries. There are now 170 outlets. For "dean&david", this means: 170 times the same menu, 170 times the same standards, 170 times the same processes.
"At the touch of a button, they are sent to the displays in the restaurants. Very simple, very intuitive and quick to learn." The employee at the unit only has to select the right image – it is deliberatly controlled via images rather than language so that international colleagues can also understand everything – and the combi oven takes care of the rest. No matter who is cooking, whether in Munich or Berlin: The chicken in the Ceasar salad is identical in taste, appearance and quality.
The entire “dean&david” world at a glance.
"Digitalisation has helped us a lot in saving time. In the morning, we can see the whole 'dean&david' world on screen at a glance." ConnectedCooking also provides detailed information about the cooking systems: Availability, capacity utilisation, hygiene status including all HACCP data and an overview of the energy consumption of the individual cooking systems. “This means that nothing is lost and we always have everything under control – at all locations at the same time,” Thiemann concludes.
- Challenge:
Despite a shortage of skilled workers, high-quality and consistent food quality must be ensured in all "dean&david" branches. - Solution:
The use of the intelligent iCombi Pro accross all branches and its networking with headquarters via the digital kitchen management system ConnectedCooking. - Customer benefits:
From headquarters, cooking programs and individual unit displays are quickly and easily transferred directly to the RATIONAL units in the restaurants. This means that cooking processes are automated – regardless of the user – which ensures standardised dishes across all branches.
