Manitowoc’s Culinary Team brings equipment and culinary expertise to the table
Culinary R&D begins with the food but doesn’t end until every aspect of bringing a product to market — including the equipment in which it is prepared — is fully vetted. That equipment as much as any key ingredient can impact quality, speed of service, safety, yield, presentation and even flavor. Manitowoc Foodservice’s culinary team brings both equipment and culinary expertise to the table for clients, helping to refine and test ideas, matching products to cooking platforms and cooking platforms to actual kitchen footprints.
“We work with companies looking for multi-brand solutions,” says Alison Cullin-Woodcock, Manitowoc Foodservice corporate executive chef. “Our goal is to help clients make sure that they’ve got the best equipment choice for their desired application. And it’s not just about what they want to do today. Much of what we do is focused on helping them ‘future proof’ their menus — thinking ahead to where they want to be three to five years down the road.”
The Clockless Lifestyle: I want it when I want it!
Customers are demanding food on their terms – like scrambled eggs and bacon at midnight and bacon double-cheeseburger at 7:00 am. Being the restaurant that lives up to expectations could add up to big profits.
Modular Island Suites offer a new approach to engineering, design, and installation.
Garland Modular Island Suites are perfect for today and easy to reconfigure for tomorrow. Major components move easily from one location to another. Design your own custom island suite with Garland’s New Modular Suite Tool.