Raising the bar: is your equipment up to scratch?

The Staff Canteen


What makes for a smooth operation behind the bar? Committed, knowledgeable staff, strong team cohesion. And then what? 

A team's ability to do the best they can do hinges on what they have to offer a customer; quality of product first springs to mind, but where would they be without reliable equipment? 

This feature will give you an insight into the latest technology available on the market to help you make sound decisions to increase your business value. 

The Merrychef Eikon E2s 

For many bar operators, the prospect of meeting various food and drink demands within a restricted space can be daunting; Merrychefespecially when most will want to combine brilliant food results and rapid service.

Moxy hotels run  very busy bars and manage  their entire food operation through Merrychef e2s ovens; a truly versatile all-in-one unit that is ideally suited to cook, toast, grill and reheat a wide choice of consistent, high quality dishes, eliminating the need for other appliances. 

“The Merrychef is very easy to use because it’s just one oven that you need to concentrate on and very easy to train the staff on” explains Sheila Azimian, Captain Moxy London Stratford Hotel. 

The easyTouch icon-driven touchscreen makes the e2s very easy to use, even for untrained staff, overcoming language barriers, reducing errors and food wastage and most importantly, ensuring consistent high-quality food for every order. 

Uniquely combining heat technologies: tuned impingement, microwave and convection heat, the Merrychef eikon e2s can perform up to 20x faster than a conventional oven producing tempting 12” pizzas from chilled in under 80 secs, executing a perfect bar-food offering with ease.   

Watch Moxy hotel's case study below:

The Hoshizaki cube


Hoshizaki is a  manufacturer and supplier of commercial refrigeration solutions and ice makers. 

Hoshizaki cubes are  compact, dry, tasteless, consistent and slowly melting  for the right amount of dilution - everything a bartender requires when it comes to aesthetics, taste and functionality of ice. 

 Designed with hygiene as a priority, each ice cycle is made with fresh water.

 The Hoshizaki cube has clean edges and is transparent; it is streaked by a marbling effect which occurs when the cell walls block the freezing water’s expansion from all sides, decreasing to -30°C during the cubing process.

As the temperature goes down, the water keeps expanding and marbles start to form as a sign of density and compactness.

 As well as bars, restaurants, supermarkets and hotels Hoshizaki supplies healthcare facilities, hospitals, laboratories and research institutions all over the world. 

Their ice makers range from; cubers, flakers, nugget and crescent to special ice makers, producing extraordinary shapes such as ball ice, heart ice or star ice. 

Watch a case study from The Mixology Group:

The M-iClean glasswasherM iClean UM 00 Glaeser 2 0013 Montage BDA REDUCED

Most of us now know that reverse osmosis removes the need for water softeners and provides sparkling, spot-free results with no hand polishing Warewasher manufacturer Meiko pioneered  this technology and has it on many of its machines, including the new M-iClean glasswasher.

But why is it so important to businesses? 

John Campbell, owner of Michelin-starred restaurant The Woodspeen, sums it up best. 

The catalyst for me always to go back to Meiko is the reverse osmosis water treatment,” says John Campbell.  

With Meiko I saw a machine that produced crystal clear glassware as it comes out of the dishwasher and that is a great advantage to a business owner. 

RO is always going to save us labour and if you look at the costs within the business – labour, utilities, materials – they are not going down and are on an upward slant.  

I think as a business owner it is important to reduce the effect of that by reducing the labour impact that washing and then polishing glasses creates, along with the breakages." 

 The M-iClean glasswasher does not emit steam, so it does not interrupt the flow behind the bar. And if the bar team are more focused on the bar and customers rather than washing or polishing glasses, they are obviously going to be more attentive to the customers and might even sell more drinks. "

Watch the full interview with John Campbell below

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The Staff Canteen

The Staff Canteen

Editor 26th June 2019

Raising the bar: is your equipment up to scratch?