Healthy Meets Delicious
Amid the hustle and bustle of Chicago’s neighborhoods, you can enjoy a freshly brewed coffee and a healthy, flavorful meal at a Beatrix® restaurant. Alternatively, select some delicious food to go from one of the local Beatrix Markets®. Incorporating ingredients from local vendors, both concepts feature modern, health-conscious options within their seasonal menus.
John Chiakulas, Chef Partner of Lettuce Entertain You® Restaurants, is one of the original chefs at Beatrix who has used combi technology to execute each venue’s menu. “We are able to offer vegetarian, vegan as well as gluten-free options because the RATIONAL combi ovens are so multifunctional, allowing us to cook virtually anything,” Chiakulas said.
Open for breakfast, brunch, lunch and dinner, guests enjoy a variety of innovative and creative dishes that include chicken, pot roast, tuna and salmon expertly prepared in the RATIONAL SelfCookingCenter® combi.
“The SelfCookingCenter® allows us to do more work and to do our job better, with fewer mistakes.”
John Chiakulas, Chef Partner
The RATIONAL Solution.
In past years, the kitchens were using convection ovens and traditional equipment that limited their menu. “Over time, we just developed the menus that we knew could be executed properly,” explains Chef de Cuisine of B&G Oysters, Stephen Oxaal. With the guiding force of Barbara Lynch and her dream of designing an ideal kitchen, one by one each kitchen had a SelfCookingCenter® installed. As a result, the chefs are able to rely on the equipment for consistency, to program recipes, to save money on time and energy due to CareControl, and to cook a wide range of dishes.
“Today we are adding dishes to our menu that we could not have dreamed of offering in the past,” states Stephen Oxaal. From world renowned chefs to celebrities, Barbara Lynch cannot receive enough compliments about her RATIONAL units after they dine at one of her restaurants: “The chefs love the uniformity when it comes to cooking in the RATIONAL units.”
Provides uniformity and quality when cooking, rack after rack.
Cooks 150 lobsters in 1 load and 1,050 in one week, which takes 13 minutes a day.
Less stress while doing banquets.
Saves on both time and energy.
Has a network of qualified and committed RATIONAL SERVICE-PARTNERS.
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