Situated on the waterfront overlooking the historic Boston Harbor, the Seaport Hotel and adjoining World Trade Center includes 428 hotel rooms and 42 meeting and event venues ranging from expansive ballrooms to dramatic outdoor spaces.
The banquet menus at the hotel and World Trade Center are the same, so finished product from the two kitchens must be uniform and consistent. Equally important to Executive Chef Richard Rayment is flexibility and multitasking: they often host multiple large meetings and conventions that require simultaneous delivery of a wide variety of foods.
Chef Rayment has worked at many renowned hotels and restaurants and has used combi technology for more than 20 years. He began using RATIONAL after encountering numerous difficulties with existing equipment in his kitchen.
Rayment oversees two kitchens at the Seaport Hotel & World Trade Center and relies solely on RATIONAL SelfCookingCenter® combis, having taken out the steamers and convection ovens.
The RATIONAL combi ovens deliver consistently outstanding results, whether on the hotel side or the convention center side. They also give Rayment and his team the flexibility they need to prepare multiple dishes concurrently.
“I love the technology of the equipment,” Rayment said. “It's made us work smarter.” For instance, they have effortlessly mastered early morning breakfast meetings by preparing some items the night before, then using Finishing® plated banqueting to pop the plates in the oven the next morning.
Cleaning the RATIONAL combi is also effortless for Rayment's staff. “Every night, we put the tabs in, push the button and go home. When we come back the next day, the SelfCookingCenter® is sparkling clean – it's great,” Rayment added.