Manitowoc's High Performance Kitchen group solves "less space, higher production" conundrum for Brinker Restaurants
October 27th, 2009
Brinker International, one of the world’s leading casual dining restaurant companies, recently found out that sometimes the best location for a new restaurant is in a neighborhood strip mall, offering less space, but more convenience for the customer. With less space available, every square inch of a kitchen must be optimized to deliver operational effectiveness and efficiency. For Brinker and their On the Border restaurants, it meant reinventing the product manufacturing process to accommodate a smaller floor plan.
To help with their right-sizing efforts, Brinker contacted Manitowoc’s High Performance Kitchen (HPK) group to help with a redesign. The two industry leaders worked together to find solutions that would optimize work flow and provide flexibility.
“We are thrilled with the results of the new high performance kitchens implemented at several On The Border Mexican Grill & Cantina restaurants,” said Doug Brooks, Chairman, President and Chief Executive Officer of Brinker International. “By working closely with Manitowoc Foodservice and their leading brands, we were able to significantly reduce the footprint required for kitchen equipment while at the same time, decreasing labor and energy costs and serving hot, fresh food to our guests faster.”
In addition, the collaboration with Manitowoc Foodservice provided Brinker International the opportunity to take a look at its existing restaurants and apply many of the same time and laborsaving concepts.
Click here to download and read the entire case study.