Neves worked alongside RATIONAL corporate chefs to demo the product and work through the Spectrum menus. RATIONAL chefs visited multiple locations to show how the technology could help them work more efficiently and improve timing while also increasing quality.
“Perhaps the key to dining success at Spectrum is the philosophy of preparing smaller batches more often,” Neves says. A subtle reminder is printed on the back of each chef’s hat: SMBO, small batches more often.
At every Spectrum meal, an average of 59% of residents order the daily special, so the kitchen can estimate how many à la carte items will need to be prepared to order.
“We’re cooking four and five and six portions at a time, and virtually eliminating waste,” he says. “Having something that could deliver that quickly – moist, tender, whatever the need of that special is – RATIONAL is absolutely perfect for that.”