In Mexico, food is a way for people to gather. This sense of togetherness is also conveyed to guests by Martin Wimber, Managing Director of the Mexican restaurant Cantina Charlotta in Kaufering. On busy days, the restaurant can serve up to 400 covers a day with delicious Tex Mex food such as spare ribs, chicken wings, salads or enchiladas - seven days a week. However, the encouraging rise in reservations and the expansion of seating in the restaurant overloaded the small kitchen as well as the team, and Wimber knew something had to change.
Wimber used the situation to upgrade the technology in the kitchen and to review organisational processes. Wimber sought help from RATIONAL to do this. “Thanks to the acquisition of multifunctional cooking technology such as the iCombi Pro and the iVario, we have experienced a real WOW effect. We have significantly improved our performance and reduced waiting times. The systems are used from production processes to the evening service and take a lot of work off our hands. The best thing is that we can always deliver the same quality. After all, a guest coming in today should also get the same good quality of food tomorrow,“ says Wimber.
