bigBOX Hotel in the Allgäu. Kempten, Germany.
How the "musics" restaurant kitchen at the Kemten Bigbox was able to expand its range and save production steps with the help of a new Rational tabletop appliance.
How the "musics" restaurant kitchen at the Kemten Bigbox was able to expand its range and save production steps with the help of a new Rational tabletop appliance.
Since its opening in 2003, the bigBOX Allgäu in Kempten has made a name for itself as the largest and most modern events venue in the Allgäu. Concerts with national and international stars are regularly scheduled here. The hall in the centre of Kempten offers suitable facilities for seminars, conferences and gala balls and is booked with over 150 events a year. The hotel extension with 124 rooms and additional conference rooms were completed in October 2013. The bigBOX Hotel includes the "musics" Restaurant on the ground floor, which also hosts concert goers, conference guests and the general public as a bar and lounge in the evening.
In total, 14 service staff and ten kitchen employees look after the customers in the restaurant which seats 90. Recently, Chef Matthias Mayr has been putting a sous-vide suckling-pig on the menu and the attentive regulars notice that the goulash, braised dishes and beef roulade always leave his kitchen juicy and succulent.
Matthias Mayr refers to himself an "old-school cook", who can still make something tasty for his customers with one pot and an old oven. But when he sees the touchpad of his new VarioCookingCenter®, which stands at the centre of his modern kitchen, he gushes. "Before we had the VarioCookingCenter®, one of us always had to stand at the stove with two Teflon pans and was kept busy the whole morning." Day-to-day, the VarioCookingCenter® runs in the hotel kitchen for a minimum of four to five hours. The chef can use the one pan for the à la carte dishes to boil or fry, and prepare sauerkraut for 50 for that evening in the other one next to it. He also likes to use the automatic cooking processes for overnight cooking or to slow braise beef roulades.
Matthias Mayr was involved creating the concept for the "musics" restaurant and kitchen even before opening, where he lead and supervised the calculation, preparation and installation of the kitchen: "We only have limited space here. After opening, we quickly noticed that we have to top up afterwards to create more capacity." The decision to purchase the VarioCookingCenter® was also made much easier with the trial offered by RATIONAL.