WHY COMBI OVENS ARE A GHOST MUST-HAVE

he pandemic has brought unprecedented changes upon the industry. From pivots to and delivery services to changes, another big change has been the growth in numbers of ghost —delivery-only eschewing the traditional Tbusiness model of sit-down, dine-in service. The growth in popularity isn’t totally unforeseen—industry experts predicted they would increase in numbers over the next few years, but the pace of new brands popping up has certainly been faster than anticipated, perhaps thanks to the pandemic’s surge in off- premise dining demand. Part of that could be attributed to the rise in popularity of third-party delivery. According to analytics fi rm Second Measure, third-party delivery sales grew an impressive 138% in December 2020 alone. With dining rooms closed,

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many restaurant brands turned operators the chance to start up vein, ghost kitchens often work to to off-premise orders to keep their restaurant with a smaller serve the needs of more than one their businesses afl oat. And investment and lower overhead. brand; it’s possible that the same even as dining rooms reopen, But in order to be successful, ghost kitchen will need to be able to churn many consumers report that they kitchen operators need to consider out batches of Buffalo wings as well anticipate that they’ll continue the best strategies for their actual as fried options such as fi sh and ordering takeout and delivery. With kitchens—including how to for chips, or other menu items, such that in mind, some operators are multiple brands in the same kitchen. as roast chicken, pizza or baked choosing to abandon the dine-in macaroni and cheese. model entirely or add delivery- With the increased demand only options for their brands’ most RETHINKING KITCHEN SPACE for kitchen versatility, operators popular items. For example, one Ghost kitchens generally have much should be looking for equipment casual dining chain has seen different space than traditional that can prepare a variety of success with its chicken wings-only restaurants. While standard kitchens without taking up too much space. ghost kitchen, while a popular pizza might have different stations— What’s more, with delivery speed chain offers its pies for delivery sauces, fl at-top grills, deep-fryers, expectations, operators need to be only, selling under a different etc.—for different dishes, ghost able to prepare the foods customers brand, but cooked in the same kitchens typically have a much order relatively quickly; according kitchen. smaller square footage to work with. to Technomic’s 2020 Takeout and Ghost kitchens not only give With the reduced space comes a Delivery Consumer Trend Report, existing brands a way to add bigger need for effi ciency—every consumers are willing to wait an incremental sales to their bottom piece of equipment should be average of 34 minutes for their line, but they also give prospective carefully considered. In that same food to be delivered. Knowing that,

SPONSORED CONTENT FROM OUR PARTNER RATIONAL operators should use equipment that spaces and busy kitchens. In small matter who’s operating it, the food is capable of consistently spaces, for example, a 3-foot grill will come out great every time. By great food—fast. Thankfully, one can be replaced with a half-size, automating the cooking process piece of equipment—the combi six-shelf combi oven unit—and can while offering the room to cook a oven—can do all of this. double the output at the same time. lot of food at once, restaurants can With the functionality to cook meat, fulfi ll a large number of orders in a fi sh, poultry, vegetables and baked short amount of time. SUCCESSFUL goods, they’re perfect for whatever’s What’s more, combi ovens make EQUIPMENT SOLUTIONS on the menu, and with intuitive it possible to prepare food ahead of Combi ovens are the chosen piece cooking controls that minimize time—even overnight—and hold it of kitchen tech for many successful error and ensure consistent quality, at the ideal temperature, preventing restaurant brands, and it’s easy they’re ideal for high-volume food from going cold or drying out. to see why—they offer an array of operations with a skeleton crew Imagine being able to prepare in cooking functions; they are easy staff. Combi ovens can also assist advance for anticipated rush periods to use and don’t require extensive, with fried foods; while they may not so there’s no scrambling at the last specialized training; and they be able to fully replace fryers, they minute to get every order out! can cook a large volume of food allow operators to pre-cook many In a time when speed, effi ciency at one time or in batches based fried items and hot-hold for fl ash- and consistency are key, ghost on demand, just to name a few frying when needed. This cuts down kitchen operators can’t go wrong benefi ts. on ticket times and can greatly with combi ovens. RATIONAL combi Versatility is key with combi diminish wait times—perfect for ovens enable kitchen staff to select ovens. RATIONAL combi ovens, when there’s a fl urry of wing orders. the results they need, load food including the iCombi Pro and Additionally, Combi ovens from items and go, and multiple types iCombi Classic, take up less than RATIONAL regulate their cooking of food can be prepared at once. 11 square feet of space, making temperatures and times according The intuitive touch screen interface them an ideal solution for smaller to what’s being prepared, so no is easy to use and ensures that no matter who’s on the schedule, everything will be cooked to perfection—crisp crusts, tender meats, perfectly prepared veggies and more. Combi ovens give restaurants the fl exibility and versatility necessary for these unprecedented times. With the capability to displace items like steam cabinets, convection ovens, grills, broilers, rice cookers and more, they are perfect for the small footprint in many ghost kitchens. As ghost kitchens continue to proliferate, RATIONAL is ready to help operators outfi t their kitchens with the do-it-all equipment they need most. To learn more about how combi ovens can make ghost kitchen operations streamlined, effi cient and fast, visit rational-online.com

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