catering – barbecues
A Rational approach to al fresco food
BARBECUEING food on a grand scale can present problems. It needs constant attention and it’s easy to ruin the food by under or even over-cooking it. One possible solution is the Rational SelfCooking Center. This workhorse not only cooks your steaks, sausages and shrimps without supervision, it can even add a traditional smoky flavour and an authentic grill pattern for good measure.
This method is used by a well-known chain of restaurants specialising in marinated flame- grilled options. Raw (or even frozen) food can be placed on the SelfCooking Center’s griddle and the operator then presses a button to tell the unit what type of food is being grilled, the level of browning (from light to dark) and how well done it should be cooked.
Cash in on outdoor op
The equipment can add a smoky flavour.
Ian Ring, of Rational UK, said: “Cooking food successfully on a traditional barbecue is a skilled and labour intensive job. When you use a SelfCooking Center you can be sure the food is cooked to perfection. It tastes and looks great and is cooked properly throughout. “You can also cook lots of
different dishes at the same time, in the same SelfCooking Center, with no danger of flavour cross- over as you might get on a traditional barbecue.”
Barbecues and al fresco dining can ope Scotland – despite the country’s notorio
F you share Billy Connolly’s view that there is no such thing as bad weather in Scotland, only the wrong clothes, then there’s every chance you’ll be cooking with gas this summer. Barbecues can be a cost-effective and popular way to pull in customers, old and new.
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The weather is often quoted as an inhibiting factor, but by investing in a liquified petroleum gas (LPG)-fuelled commercial barbecue and a reliable set of patio heaters, you can create a warm outdoor dining space. Using a gas barbecue brings its own benefits, cutting out the waiting time needed for charcoal, meaning operators can switch it on and off in line with demand for food. “It’s also cleaner, both for the equipment and for the environment,” said Paul Young, of LPG supplier Calor. The cost of a commercial barbecue can vary a great deal. “Much depends on what is considered ‘commercial’ and what size is realistically large enough for the demands of al fresco dining at the pub in question,” Paul explained. “A four-burner stainless steel barbecue can be purchased for around £400.
“For a pub that requires a greater cooking capacity, then a Cinders barbecue could be the answer. Cinders start from around £1250.”
Another consideration is the location of the cooking equipment.
38 - SLTN - April 28, 2011
Holding barbecues can help operators differentiate their p
Unlike a conventional kitchen, which is sectioned off, there are safety issues involved in al fresco cooking. The basic rule of thumb is to keep the barbecue cooking area as close to the kitchen as possible and far from kids play areas.
Easing outdoor ordering
AL fresco eating and drinking takes a lot of planning, Tables and chairs? Check. Parasols and planters? Check. Keeping tabs on the customers ..? It definitely pays to make sure the customers can order food and drink. And, according to one firm, technology can be your outdoor waiting assistant. Call-Systems Technology (CST) has developed EasyCall, a low- cost wireless call system allowing customers to alert waiting staff at the touch of a button without going inside to queue at a crowded bar. The small weatherproof button,
which can be sited on outdoor tables, transmits a signal indicating which table requires service. The signal can be directed to a central display panel or to pagers worn by waiting staff. The button base can be freestanding or countersunk and customised to suit the brand image or decor. As it’s wireless operated, the system is said to be easy to install with minimal running costs.
CST claims that EasyCall can improve both table service and staff/customer relations because staff know exactly which customers require assistance and when.
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