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 of people at halftime, 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 cut lines, improved quality, and seen sales go up,“ Green says, 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 4,000 gallons of oil per season,“ Green notes. “We use less energy, and we have less food waste because we can do more demand-based cooking."
Ease of use is another major advantage. “It’s all pre-programmed,“ says Green. “Cooks just select a product, load, cook, repeat. The cleaning system is automatic too—no gloves or goggles needed.“
“We seem to be putting more and more food through the iHexagons at each game,“ Reynolds adds. “They really deliver for us. On speed, ease of use, lower electricity and chemical consumption. Basically, it does what it says on the box.“
The full story is now available to view on RATIONAL TV:
