Save energy with RATIONAL.
Saving energy is beneficial for the environment. It saves money. So it’s a good thing. However, where do you start?
The sous-vide and pasteurization kit fits all iCombi Pro models and opens up additional creative culinary options. It significantly increases food shelf life, recycling and safety, yielding new possibilities for food production, preservation, and existing kitchen processes.
Life in the kitchen is loud and colourful - and full of passion! KTCHNrebel is at home where pots and cooking aprons are the ingredients of creative work. The online magazine from RATIONAL for all professional chefs takes a look behind the scenes, talks to innovators and reports on trends and developments in the food service industry.
“Welcome“, says master chef Thomas Wenger cheerfully. He welcomes us inside the newly established company restaurants at BHS Corrugated in Weiherhammer, in the Upper Palatinate district. The 44-year-old co-designed the two restaurants according to his own ideas. “News” on the ground floor for the employees and “Elements” for business customers and conference guests one floor above. His commercial kitchen is equipped with the latest SelfCookingCenter® and VarioCookingCenter® appliances, which are connected with the worldwide sites of the company through the digital platform ConnectedCooking.
Professional chefs know that, there is no stopping the digitalization of commercial kitchens. Now, the questions are which system effectively supports kitchen processes, and who sets new standards in product quality, reliability, automation, and service? RATIONAL developed ConnectedCooking, a free cloud-based network that gives new momentum to the collaboration between the chef and the appliance without forgetting its core task: cooking with imagination.
Safe, ergonomic working conditions have long been a “must” in any commercial kitchen, yet many operations continue to cut corners. Of course, they often find that the decision comes back to haunt them—after all, the real victims of this cost-cutting policy are the kitchen staff.
Orthopedic surgeons see it day after day: it starts with back pain and, in the worst-case scenario, ends with a herniated disk. It’s no wonder that bone and muscle problems are one of the most common reasons for missing work among gastronomy professionals. Frantically working to prepare and serve food, slippery floors, inflexible work surfaces, lifting and carrying heavy pots... just a few of the many dangers facing kitchen staff every day.
But many of those risk factors are easier than ever to avoid. Just keep a few factors in mind when purchasing new kitchen equipment—the right technology can make all the difference. For example, RATIONAL’s team of globally renowned specialists in thermic food preparation place special importance on ergonomic details when developing the company’s two equipment lines. They can help minimize these five risk factors:
As the digital issue of Inc. reports, the US food truck market reached a volume of $ 2.7 billion in 2017. According to the website “foodtrucks-deutschland.de”, the European market has grown by 50 % since 2016. This is no wonder, since these restaurants on wheels are now found at festivals, farmers’ markets, and occasionally near offices at lunchtime. It is still fast food - but a unique kind. What exactly sets food trucks apart? For one, what often used to be associated with unhealthy food has now turned into an avenue for delicious, gourmet, and healthy cuisine.
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The more than 1,000 chefs on the job for RATIONAL go through the same processes that every other cook in the world does: cooking, tasting, discarding, starting from scratch. But do they listen to the same music, too? We asked a few of them—not a representative sample, but interesting all the same. One other important note: the music described here is what they play in the kitchen, never during service. It was very important to them that we mention that.
The population of vegetarians and vegans are increasing on a global level. It’s no longer just a cultural reasoning for turning to a plant-based diet, but a healthy or environmentally friendly lifestyle. This new dietary demand has made a significant impact in the hospitality industry, and vegetarian and vegan restaurants have doubled in large cities. What does this mean for traditional restaurants? Simple, a new opportunity to create a new meal and draw more customers. Many restaurants are already accommodating our vegetarian and vegan friends.