From the Elvis Presley Breakfast and Route 66 Burger to eggs benedict served 16 different ways, Benny’s is a blast from the past, made in a kitchen built for the future.
As someone who frequently upgrades his equipment, restaurant owner Kevin Young was used to seeing new things. But it was during a visit to a RATIONAL test kitchen that he spotted one innovation that would literally change the way he cooked. It was the iVario Pro — a unique piece of equipment that looks like a tilted skillet, but much like the iCombi Pro, it does so much more. “We ended up doing omelets out of it,“ said Young. “And that’s where my decision was made.“
Young purchased an iVario for Benny’s and quickly put it to work in the evenings when the restaurant is closed. They use it to make everything from pasta and slow-cooked brisket to the amazing chocolate and caramel sauces to drizzle on his signature desserts. “During the day, it works perfectly for doing omelets because you literally can’t screw up an omelet in it.“
Today, Benny’s bustling kitchen includes an iVario and four iCombi Pro combi-ovens that help to drive a booming business. “Out of my kitchen, probably 90 to 95% of the food comes out of a RATIONAL product,“ says Young, who likes the simplicity and consistency they provide.
“Everything we have is all programmed into the ovens, so we just drag and drop items down from the menu,“ said Young. “We’ve saved a lot that way, plus the quality is there. The overall consistency of everything we do is now exactly the same.“
Industry: Casual Diner
Core business: Breakfast and Lunch
