Give Two-star Michelin chef and owner of Santa Monica's highly-acclaimed Mélisse, Josiah Citrin a whole room full of Convotherm®4 and he would put everyone to use to create a meal that will make your taste buds sing. Known for his love of creating the freshest meals available in Santa Monica by connecting with local farmers and regularly visiting the farmers market. It’s fine dining directly from the farm and many dishes are prepared in the Convotherm 4. in this WelCast episode, learn how Chef Citrin cultivates creativity with the Convotherm in his pursuit of excellence in every meal. We guarantee it will get your creativity flowing and you’ll walk away hungry. Pull up your seat to the table and enjoy.
Farm to Table, Farm to Fork, sustainable food sources, whatever terms you use to describe the movement that is taking place across the United States, operators and consumers alike are searching our locally produced food. Welbilt Regional Chef Matt Auck has been at the forefront of the Farm to Fork movement for years, as he spends most of his time on the West Coast, where the growing season is yearlong and farmers markets are plentiful. In this WelCast, Chef Matt discusses how every segment in the industry is embracing the farm to fork movement and how technologically advanced Welbilt brands like Convotherm® and Merrychef® are helping operators adapt to seasonal offerings and delight their customers.
Finally it's possible. Finally commercial kitchen equipment owners and operators can now connect multiple pieces of foodservice equipment to a network for the purpose of analyzing data and uploading menus on and to remote locations all over the world. Today's guest is Doug Mendell, who has been on the front lines of this incredibly innovative initiative since its inception. Doug breaks down how it all started, where it is today, and just a few of the possible places it can and will go. If your customers care about managing assets, food quality, uploading menus, servicability, and analytical diagnostics, then you are now able to help them with any or all of those pillars of the KitchenConnect platform. Pull up chair and be prepared to be..."connected."
Located in the heart of Chicago, GT Prime, from Boka Restaurant Group, is taking the traditional steakhouse to a whole new level. Chef & partner Giuseppe Tentori and Chef John Kirchner know the challenges of managing labor while ensuring consistency for the best possible customer experience. These are just a few of the reasons why they chose the Convotherm Combi Oven when they opened and have since upgraded to allow for even greater flexibility and labor savings. So, pull up a seat and let Chef John tantalize your taste buds and make you rush to make your reservations.
Selling into public municipalities can be a challenge. And if you're selling to the Denver City Schools - and your name isn't Nikki Escalante - it just got even more challenging. The competition is steep, the windows of opportunity are narrow, and the results are frequently well known. Many restaurant equipment sales professionals cringe at the thought of pursuing large scale opportunities in a public school system. Not Nikki Escalante of The Redstone Group. Nikki secured a significant piece of business with the Denver City Schools last summer, and it will likely lead to even more business in years to come. So pull up a seat and hear how this relatively inexeperienced sales professional got an order for 42 Cleveland Tilt Skillets, and therefore positioned herself and her organization to be the innovation lead for those schools going forward.
Today is National Pi(e) day so why wouldn't one of our chefs be talking about trends, technology and innovative ideas related to one of our favorite pies - PIZZA. Pull up a seat to Chef Kim Miller-Boivin's table as she talks about her global pizza experience, why pizza is a universal comfort food, why artisan pizza is a top growing trend and how Lincoln technology makes adding pizza to a menu or expanding a current pizza menu simple.
Episode 13: Fresh-baked, or Merrychef retherm? Bet you can’t tell. These bakeries smell great and run even better.
Does anything smell better than a bakery in the morning? All those wonderful, freshly made confections being pulled straight out of the oven and put in the display case make it practically impossible to not buy something to eat right now, even if you aren't hungry. If you're in the Greater Tampa area, you can blame Chef Ted Speck for providing a local bakery chain with the tools they now use to tempt you beyond your capacity to resist. And the tool is not what actually cooks the food! Pull up a stool to the WelCast counter, and order up some fresh-baked Merrychef. You'll soon see why his customers - and their customers - cannot resist.
Wilbur Hooks understands money. He understands the present value of money, and he understands the future value of money. He also understands that sometimes, owner/operators of commercial kitchen equipment are better off when they lease their equipment. Thankfully, Wilbur Hooks has partnered with Welbilt to create a finance program for the dealer network, so Welbilt dealer sales professionals can offer a variety of finance options to their customers. In this WelCast, Wilbur explains how simple it can be, for dealer sales professionals to get customers approved, so they can actually get their equipment faster, which - in turn - could potentially get the dealer sales professional paid faster.
In this episode, foodservice industry consultant and dignitary Doug Fryett, shares his insights on his most recent research; the 15 most commonly experienced "pains" experienced by owner/operators in the foodservice industry. Doug and Andy discuss these troubled areas with the slightest hint of an indication that dealer sales professionals who understand them - AND understand how their customers are experiencing them - will have a significant advantage in the marketplace. Pull up a chair. We're talking to the guy who wrote the book, and conducts the workshop, for the Certified Foodservice Professional designation. This is bringing innovation to customer's table, like it's never been brought before.
Sometimes you need to know a guy. And we know a guy who knows some guys. Chef David Ash, Corporate Chef for Zink Foodservice Group, takes us on a virtual tour inside the kitchen of an elite Northern Ohio country club, where an award winning culinary professional goes from curious combi experimenter, to committed Convotherm convert. Chef David gets us inside the mind of one of the best in the country, and helps us understand how we can do the same with our customers, so we can do what he does; combine innovative equipment, with innovative service.