Archives

The science behind operational excellence

The science behind operational excellence

Increasingly, operators are turning to science and innovation to revolutionise the way they are able to boost efficiencies back-of-house. Intrinsic to this, is the design. Clever design has to come before clever equipment.    ..

Posted in News | Posted on

Building a Pizza Powerhouse

Building a Pizza Powerhouse

According to recent research by Mintel, the pizza and pasta restaurant market grew by an estimated 3% in 2015 to a staggering £1.74bn and is predicted to grow by a further 15% between now and..

Posted in Firedome | Posted on

Swan Inn

Swan Inn

New Thermodyne low-temperature, precision heat-transfer systemhelps the Swan Inn at Milton Keynes re-invent British country pub cooking The Swan Inn is the original local pub at the rural heart of the original Milton Keynes village. From the outside The Swan..

Posted in thermodyne, Uncategorized | Posted on

Sopwell House Hotel

Sopwell House Hotel

Executive Chef James Chapman so impressed with Thermodyne technology, he bought three!  Thermodyne low-temperature oven wins coveted ’employee of the month’ after just one night’s work!  ‘ALL-ROUNDER’ THERMODYNE BECOMES ‘MUST HAVE’ COOKING EQUIPMENT FOR SOPWELL..

Posted in Uncategorized | Posted on

Townhouse Restaurants

Townhouse Restaurants

Thermodyne low-temperature oven wins coveted ’employee of the month’ after just one night’s work!  Thermodyne low-temperature oven wins coveted ’employee of the month’ after just one night’s work!  TOWNHOUSE RESTAURANTS SLOW-COOK TO SUCCESS!  Delivering Innovation,..

Posted in Uncategorized | Posted on