For Ian Green, Head Chef of Retail and Culinary Development at Tottenham Hotspur Stadium, the impact has been immediate. “On an event day, we’ll probably put about 4,500 to 5,000 products through the iHexagons. It used to take 20 to 25 minutes to produce what we now do in five to seven minutes. That’s allowed us to cook fresher, better-quality food for the fans.“
With only a 15-minute window to serve thousands at half time, the iHexagon’s speed and precision have proven invaluable. “Now we’re producing a lot more food - an increase of around 18 to 22%. We’ve reduced queue times, improved quality, and seen sales go up,“ Green states, adding that this has translated into “an approximate 30% increase in revenue.“
The system also supports the club’s sustainability goals. “We’re probably saving around 16,000 litres of oil over a season,“ Green notes. “The energy use is lower, and we waste less because we can cook more on demand.“
Ease of use is another major advantage. “It’s all pre-programed,“ says Green. “Chefs just select the product, drop it in, cook, repeat. The cleaning system is automatic too - no gloves or goggles needed.“
“Every game we seem to be putting more and more product through the iHexagons,“ Reynolds adds. “They really deliver for us. For speed, ease of use, reducing electrics, reducing chemicals. And to be fair, it does what it says on the tin.“
Watch the full story, now available for viewing on RATIONAL TV:
