W:
www.universitybusiness.co.uk | T: @UB_UK
SHEFFIELD UNIVERSITY
“We have built our menus and our business around equipment improvements driven by technology”
LEFT AND ABOVE: The University front-of-house BELOW AND RIGHT: The impingement
with no compromise to quality,” comments Brown. “We can cook a rump steak chargrilled medium-rare with chips and fresh salad in less than three minutes – and the quality is not compromised. Plus, we can cook hot deli sandwiches in 60 seconds; whilst a customer waits for a coffee their hot deli sandwich is cooked, so both are ready to go at the same time.” It’s easy to see how this kind of advance would have huge benefits for both caterer and customer, with the improved oven speed increasing the production volume within the kitchen, cuting queues and improving the customer experience in the cafeteria. Impingement ovens aren’t the only
new technology Brown’s team are benefiting from. Induction cooker
technology has enabled the University to develop live cooking stations, where the team cook authentic fusion food, as well as flame-grilled burgers and hand-stretched pizzas. Because heating through electrical induction leaves the workstation safe to touch, cooking front of house is now much more accessible to commercial caterers, and the University of Sheffield has truly capitalised on this, with theatre cafes, bake houses and theatre bakeries. The popularity of open kitchens in restaurants has proven the advantages of in-situ catering, giving the customer complete confidence in the product, creator and cooking method. Despite an enthusiasm for new cooking
advances, Brown is clearly aware of the limitations of technology, and tells me
that, at the University, vending machines are used only for self-service. “We have built our business around creating a live interactive customer experience,” he states. When it comes to fostering a brand and inspiring loyalty, machines may cut queues but they’re ultimately unemotional and unlikely to galvanise the hearts and minds of hungry students. Instead, the University has a strong team of multi-skilled staff making goods front of house, instilling confidence in the quality and freshness of the products sold. As Brown puts it: “Bringing your kitchen and catering team out from the kitchen and recognising they are a selling tool will offer added value to the customer experience.” At Manchester Metropolitan
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