“Our serving time needed was over 30 minutes – with the SelfCookingCenter® we could reduce it to 10 minutes and on top we are getting better cooking results than before.” - Bakshish Dean, Corporate Chef
Lite Bite Foods, a high growth startup venture specifically focused on food and beverage services retailing space with formats ranging from quick service restaurants, casual dining, express outlets, to entire food-courts, located in key high traffic locations such as malls, office complexes highways, metros, airports, hospitals etc. They have a strong portfolio which comprises of leading international brands: Fresc Co, Pollo Campero and Subway and their own home grown brands - Punjab Grill, Asia 7, Zambar, Baker Street, Pinos and Street Foods of India.
“In our central kitchen we produce the bases for the cuisines we offer in our restaurants, these are shipped to our outlets where our chefs recreate with them cuisine offering that is among the best Indian hospitality has to offer. Our idea is to offer environment and taste of a 5 star hotel and with RATIONAL we already have found the right partner for realising it,” says Bakshish Dean, Corporate Chef.
“We could substitute a major part of our open grills and tandoor cooking with the SelfCookingCenter® completely and even with better cooking results and savings. For example our production process was so much slower before. With RATIONAL we can even serve in our restaurants much faster as the food is prepared in our central kitchen and delivered to the restaurants and outlet. Here they only have to open up the box, finish, slice and arrange the dishes – which is done in minutes,” reports Bakshish Dean.
“We could reduce manpower in the outlets as the RATIONAL unit needs no human supervising or controlling at all. Another problem we were struggling before was the consistency of food in every outlet but with RATIONAL unit the cooking result, taste profile and quality are always on the same standard. Also we have less shrinkage because we are using for example overnight roasting where the meat will be cooked automatic overnight and comes out perfectly tender. That allows us to gain portions,” says Bakshish Dean.
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