Case Study - Artizian
Challenge: How does a contract caterer with limited counter and kitchen space maximise variety on the menu and keep its customers in-house?
Dominic Turner is a Head Chef for Artizian, boutique contract caterer that offers a bespoke service to its clients, who works at a publishing firm based in the very popular foodie area of Kings Cross and as such has a plethora of on-trend dining options on its doorstep!
Solution: By utilising the Panasonic Rice Cooker across various meal occasions, Dominic was able to not only ‘cook and serve’ from one spot but cook a range of dishes that would normally have been cooked in saucepans or in the oven, taking up valuable space and requiring twice the amount of equipment.
Variety is key
Dominic is faced with serving 250-300 hot meals per day, and up to 200 cold meals as well, while vying for the attention of his customers and competing with the food outlets on the high street so he needs a cost-effective, compact and reliable solution to help achieve his objectives which are providing a varied food offer that is full of flavour, consistent in its quality and full of choice for all, including a growing number of vegetarians and vegans. To date, the Panasonic Rice Cooker has enabled him to provide of a variety of porridges for breakfast, different rice including Basmati, brown, long grain and red Camargue, quinoa, pearl barley and lentils.
“Due to the lack of space and equipment, simply using the Rice Cooker for rice has already been a great help. I can cook and serve from one position as it will maintain the correct temperature and it looks good on the counter. I think it helps add an element of authenticity for our customers too. After the demonstration I attended at Café Spice Namaste I’m keen to experiment with more new dishes and try out some curries and stews too. It’s adaptable, versatile and produces food of a consistent standard as well as being food hygiene compliant, easy to use and clean and space-saving!”