and enhances food quality. It also supports a shift to a preparation- focused workflow, where food is cooked in advance then held at safe temperatures, speeding service up. “Tey wanted to move from the
impinger ovens they had been using to a more flexible cooking platform based on optimal cooking and holding principles,” explains Dan Savage, sales manager, National Accounts/QSR at Moffat. “Standard restaurants have peak demand periods, but this is sometimes harder to predict in other operations [like coffee houses]. With the E33T5 you can do batch cooking and the EHT10 hot holding equipment keeps it at the right temperature and humidity, meaning it can be served when needed as if cooked fresh.”
Better by design
tone of our stores, moving away from a cookie- cutter approach,” he adds. “We even changed our coffee at the end of last year, for the first time in 35 years, moving to our own brand.” To support this product development journey,
Te Coffee Club partnered with foodservice and bakery equipment specialist Moffat. Te brief was to not only supply equipment, but to improve kitchen workflows and operational processes. Te solution had to be flexible enough to accommodate various store formats, from enclosed kitchens to fully open designs serving customers directly. Moffat builds fully tailored solutions, collaborating
with chefs to provide comprehensive culinary support – from menu development and testing to planning, implementation, and staff training. Kitchens at Te Coffee Club now feature double- stacked Turbofan E33T5 convection ovens paired with a humidified hot holding cabinet on the side. Te Turbofan cook-and-hold oven system enables more in-house food preparation, lower cost of goods,
The consistency and quality of the product as it comes out is excellent
Christian Bright, The Coffee Club
Implementing batch cooking and hot holding has reduced kitchen footprints, lowered operational costs and improved food quality and customer satisfaction. Tese gains are due to fresh scratch cooking and baking, greater efficiency, and faster service. Food can be prepared with minimal training or skill, cooking processes can be pre-programmed for consistency and hot holding technology ensures food quality is perfectly maintained. “It’s about ensuring that everything runs
smoother, better, and faster,” says Savage. “Te Coffee Club has been very open to discussion, and nothing was off limits, so while the Turbofan convection product was a known product globally, the new technology around hot holding was less well known. Christian came in and I plated up breakfast from components I’d made a couple of hours ago, and he wouldn't have guessed. Seeing is believing.” “Te consistency and quality of the product as it
comes out is excellent – better than we had before – and it has been well received by customers,” says Bright. “Customer experience is what matters. Te collaboration on the transition has been fantastic.” By leveraging Moffat’s experience in providing
tailored solutions for QSRs and improving both efficiency and quality, Te Coffee Club has successfully implemented a cook-and-hold system that allows compact kitchens to become highly productive. Te result is greater consistency, faster service, and significant cost savings – foundations for the brand’s continued growth. All set for another 35 years. ■
Above: Christian Bright, The Coffee Club (top); Dan Savage, Moffat
BRAND WATCH 90+
The Moffat group of companies operates across most industry sectors, backed by more than 90 years of experience and expertise
1981 4
In 1981, at the Hotel Olympia in the UK, Moffat Appliances introduced the first portable convection oven with a 13-amp power supply and a cook-and-hold grilling element
Moffat Australia/New Zealand operates in four key market sectors: foodservice, bakery, healthcare/meal distribution and coffee
moffat.com Aliworld 41
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