“We for the first time got convinced about RATIONAL unit when we saw the performance of the SelfCookingCenter® by ourselves and tried the results at an event. Now we became an expert of RATIONAL and invite other colleagues from the industry into our kitchen to experience the benefits which we have found out.” - Rama Murthy, owner
Konark is one of the most popular restaurants in Bangalore with over 30 years of history. Since the opening of the restaurant, with their authentic and traditional dishes from the South and North, Konark has become synonym for best vegetarian food. “We want to give the traditional and real South Indian cuisine without any compromise on the food. For example our sambar preparation is based on a old traditional and family recipe”, explains Mr. Rama Murthy, Owner.
The central kitchen & restaurant of Konark is inside Kanteerva stadium near UB city in Bangalore, from their they deliver food to all 3 outlets in the city. Konark also does catering for sport events at Kanteerva stadium to around 4.000 people per day. “For big events such as the marathon run we cater for around 10.000 people which is no problem with the support of RATIONAL”, reports Mr. Rama Murthy.
“We are the first South Indian restaurant to integrate traditional cuisine with modern technology for producing traditional South Indian food and we can definitely say that we are getting amazing results from RATIONAL SelfCookingCenter®”, he adds.
“No heat in the kitchen with RATIONAL very comfortable environment. Apart from 90% of our food preparation we also use RATIONAL to prepare our bakery items for “Kakes & Bakes”” says Mr. Rama Murthy. “Before using RATIONAL we had around 8 kitchen employees, now we could cut it down to 4 people. The reason is that we can also use semi-skilled workers. They just have to put the food into the unit and the rest is done by itself. There are no failures as the results are set in the unit. So we can always achieve the consistency and quality very easily.
The SelfCookingCenter® allows us to produce much faster, so the production time reduced from 6 to 2 hours increasing our operational efficiency. We reap huge profits from RATIONAL for example in case of rice where our yield has improved by 20% and we are also able to save 30-40% in energy cost.
“I gained a lot confidence in the product after attending RATIONAL CookingLive and I was so well advised that I was able to save a lot of space and headaches” says Mr. Rama Murthy.
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