NEWS ROUND-UP
8 | Foodservice Equipment Journal | August 2019 http://www.foodserviceequipmentjournal.com
A recent refurbishment
at the Best Western
Premier Mount Pleasant
Hotel in Doncaster involved
an energy efficient re-
configuration of an area
used for both breakfast
service and conference buffets. The hotel’s manager, Richard
Tyas, oversaw a trial involving a number of induction hobs,
rating them in terms of temperature variation, ease of
operation, aesthetic appeal and cost before opting for nine
Pantheon IND360 hobs. He commented: “We tested the
various hobs using baked beans and then tasted them every
10 minutes over a two-hour period. We unanimously agreed
that the Pantheon hob performed best and represented
excellent value, too. Also, with the Pantheon model, the
wattage as well as the temperature can be regulated which
brings an extra layer of control.”
The new hobs are set into a long granite counter with the
controls discreetly hidden in one of the base cupboards so
that they are only accessible to catering staff.OPERATORS
"WE ARE EXPLORING
INNOVATIONS TO EVOLVE
THE WAY FOOD IS ORDERED,
COOKED AND SERVED"Best Western hotel booms off
back of induction conversionPub and brewery chain
Marston’s has specified the use
of Lincat heavy duty prime cooking
equipment throughout its 1,600 pub
estate for a further six years. The
specification — based on a three-year
term with a three-year extension — is
part of an exclusive supply deal worth
an estimated £7.5m.
Marston’s first began using
Lincat equipment in 2013. Today
the specification list focuses largely
on items from the Opus 800 range,
including oven ranges and high-
efficiency Vortech fryers and
chargrills, as well as Opus combi
steamers and FilterFlow water boilers.
Andy Kershaw, Marston’s group
head of facilities and Capex, said
the decision to stick with Lincat
was in part based on the quality and
performance of the cooking equipment
used in its kitchens.
Marston’s agrees to exclusive £7.5m Lincat supply deal
McDonald’s has taken
steps to further embrace AI
technology, with a number of new
innovations being tested for use in
its restaurants and kitchens.
The fast food giant is
experimenting with Alexa-style
voice ordering, deep-frying robots and automated
beverage equipment at its Innovation Centre in Chicago
before rolling out the solutions to selected stores. The
new technology is intended to reduce customer waiting
times in addition to making the jobs of the employees
within its restaurants more straightforward.
McDonald’s said: “We are exploring restaurant
innovations to evolve the way food is ordered, cooked
and served. We’re testing to see how these innovations
can alleviate pressure on restaurant employees, making
it simpler and more enjoyable to serve our customers.”McDonald’s tests futuristic kitchens
with host of product innovation trials
QSR GIANT IS EXPERIMENTING WITH DEEP-FRYING
ROBOTS AND AUTOMATED BEVERAGE EQUIPMENTHe explained: “It has proven itself
over the years to be equal to the
challenge of our busy kitchens. But
the decision to extend our supply
agreement with Lincat has been based
on a whole range of other factors, too.
“These include the quality of the
Lincat team’s account management,
skilled support of new menu
development and ability to developbespoke equipment to meet our needs.
Added to that, they have continued to
impress us with their speed of delivery
for new equipment and the quality of
their after-sales service.”
Marston’s is the latest success for
Lincat’s Opus 800 range of heavy duty
equipment in national accounts.
It is also specified by Spirit, Greene
King, Sainsbury’s, McMullen’s, JD
Wetherspoon, SA Brain, Waitrose,
Asda and Debenhams among others.
Christian Jones, managing director
of Lincat, said: “We couldn’t be
more pleased that the hard work and
commitment we have put into our
partnership with Marston’s is being
rewarded by a six-year extension to
our contract. And what could be a
more powerful endorsement for our
equipment and service than being
chosen by one of the UK’s most
successful pub businesses.”