Encore Catering. Detroit, MI USA.

“Once we've trained somebody in a simple training process, it makes the process of making that entrée for thousands of people or 500 people consistent. It's the same every single time.”

Chef Bobby Nahra, Owner and Chef of Encore Catering.

Goal

Prepare high quality food that maintains the highest degree of consistency and deliciousness across events

Approach

  • Install RATIONAL combi-steamer banquet center kitchen
  • Adapt established recipes
  • Preprogram commonly used recipes for consistency

Equipment

  • 1 – iCombi Pro 10-full
Results:
  • Outstanding consistency
  • Quantifiable back-of-house labor savings
  • Reduced training with new employees
  • Higher quantity production capacities
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