This much is obvious: For many restaurants, the business model must change. The last weeks and months have shown that the sale of food and drinks does not necessarily have to depend on tables and chairs in the dining room. But how? Download our free whitepaper.
Once you know the rules.
You leave the game as the winner.
They are shooting up like mushrooms and they are the new stars in the gastronomy sky, known for innovation and flexibility. Ghost Kitchen, Dark Kitchen, Cloud Kitchen. The data-driven revolution in the F&B sector.
One that relies on very down-to-earth craftsmanship: cooking. Because here, too, if you don’t deliver quality, you’ve lost before you start. And cannot win. Because the rule is: The menu must be specially designed for delivery, must be easy to realize and able to react quickly to trends. With a plan, a concept, knowledge and intelligent technology, everyone leaves the pitch as a winner.
Staying ahead of the game. Rules, strategies, moves – RATIONAL offers everything from one source. For Ghost Kitchen, Dark Kitchen, Cloud Kitchen.
Technology, kitchen, food concept – everything must fit together to turn kitchen equipment into a successful Ghost Kitchen. That’s why RATIONAL experts work with you to analyse the current kitchen situation, draw up an optimisation concept, organise production and train your staff so that things run better than ever before. So that you and your team work more easily and efficiently. And inspire your customers with outstanding food quality.
The only thing you have is a room. Or many rooms. And what you need now is an idea of what the kitchens might look like. Who stands where? Who can do what? Who has what task? And that’s exactly where the experts from RATIONAL can help you. If the premises are still in the planning stage, if the space is already available. You can see here what this can look like in concrete terms.
The restaurant kitchen
Your own single brand and single menu, same layout as a regular restaurant without seating area to offer food for delivery. The equipment is equivalent to a restaurant kitchen.
The shared kitchen
A few of your own brands in one kitchen with the same typical layout of two or three kitchens combined in one shared kitchen with various multifunctional and typical equipment shared between brands without a dining area. All brands belong to one company.
The flexible central kitchen
Central production kitchens to supply your satellites. Also, perfect to support food trucks or other mobile solutions that only want to serve food.
The lessor/KaaS (Kitchen as a Service)
Fitted out shared areas with space prepared for a brand to complete its own kitchen, only shared areas such as pot wash, storage e.g. are equipped with kitchen equipment. Sometimes shared preparation kitchen space can be provided.
The multifunctional service provider
One operator to run multiple own and independent brands in one shared kitchen with multiple production stations. Highest Flexibility per location, best utilization of staff and equipment.
Intelligent, versatile, in the smallest of spaces.
The iCombi Pro.
In less than about 1m2 the iCombi Pro shows what can be done with the combination of heat and steam. Cooking, roasting, grilling, steaming, baking. For 200 or 2,000 orders. Thanks to its cooking intelligence and climate management, everything happens automatically precisely even with different foods at the same time. Even with temporary workers. Without any control and monitoring effort. For 24 hours. With a fingertip.
It is all about performance. In every respect.
The iVario Pro.
Intelligent technology cooks, fries and deep-fries in one cooking system. And thus replaces many individual appliances such as tippers, kettles and deep fryers. This saves space, reduces investment costs and guarantees outstanding food quality. With few meals, with many meals. In the production kitchen, in the satellite kitchen. With precision, productivity, speed and flexibility.
Service concept.
Nobody can afford failure. That’s why RATIONAL works worldwide with certified service partners who are quickly on the spot should the worst happen. And offer you tailor made maintenance and service packages.
From CAPEX to OPEX – Leasing & Financing.
In selected countries RATIONAL works together with international financing experts to offer you attractive leasing models. Each offer is individual. Each offer is tailored precisely to your wishes and needs.
Sustainability protects resources and saves money: Energy-efficient production and logistics, new standards in energy-saving and recycling of old units are a given at RATIONAL. Equally, sustainability is just as much of a given with the iCombi Pro and iVario Pro in your kitchen: Compared to conventional kitchen appliances, you save energy. You have a lower cost of goods. Less over-production. And also cook more healthily.
For the sake of the environment. You can cook healthily whilst maintaining an environmental balance.
Not only do the iCombi Pro and iVario Pro cooks intelligently but they also save intelligently. Such as in energy consumption, workload, space requirement, consumption of raw materials, consumption of fat. In short, the results are impressive.
Up to 70 % lower energy costs*
Short preheating times eliminate the need for standby mode. Rolling loads with the iProductionManager in the iCombi Pro, zoned heating of the pan with iZoneControl in the iVario Pro also save energy.
Less working time*
It eliminates the need for routine tasks such as turning, checking and readjustment. Ultrafast cleaning in the iCombi Pro and super easy cleaning in the iVario Pro save time. Makes 1–2 hours of extra free time per day.
30 % less space requirement*
Together, the iCombi Pro and iVario Pro replace approx. 90% of conventional cooking equipment. So out with the tilting pan, boiling pan and deep-fat fryer – and in with freedom of movement. Or additional shop space.
Up to 25 % less consumption of raw materials*
The iCombi Pro sensitively adjusts its cooking processes which reduces weight and cutting loss. Nothing burns in the iVario Pro, and nothing boils over. This results in almost no loss at all. Together, this makes up to 25 % less consumption of raw materials.
* Compared to conventional cooking technology