Parkway Social. St. Catharines, Canada.

“The return on investment alone is major reason for kitchens to use RATIONAL. Once you consider the ease of use and the overall consistency the unit brings it becomes an obvious investment for any kitchen.”

Tom Nitsopoulus, General Manager, Parkway Social

A strike for convenience.

In a major operation like Parkway, labour is another big expense. And RATIONAL helps there too. Today, says Nitsopoulos, one person can manage a banquet that once required four. “It’s been a game changer. I can do more with less people, and I can have my staff focus on more important things than standing over a fryer.”

Intelligent cooking has also made things easier. Steaks served a la carte are now seared to perfection, thanks to an intelligent probe that measures six different points and reduces waste from overcooked food. And because the RATIONAL uses far less oil, they’ve slashed the cost of their weekly wing fest by $300, which means their equipment has already paid for itself.

On the convenience end, staff love the automatic cleaning feature, which means one less thing to deal with at the end of a long day. “You just throw in the cleaning puck and walk away. It doesn’t get much easier than that,” says Nitsopoulos, who believes losing the RATIONAL would probably spark a revolt. “My chef would simply leave,” he laughs. “We have no interest in going backwards in life.”

The challenge:

  • Labour and food costs were much higher when using traditional equipment
  • It was not possible to produce as much food as they are able to now, especially for wing night

The solution:

  • iCombi Pro 10-full size

Customer benefit:

  • More yield for proteins, such as prime rib
  • Easier to keep up with large volumes
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