| Satisfied Restaurant and Cafe Customers |
|
|
Virginia Barbecue, Fredericksburg VA
"For Virginia Barbecue creating a quick service model
for the future is our focus. Having AUTOFRY as a partner
keeps our build-out's simple by removing the high costs
of hoods and ansul systems. Our franchisees love the cost
savings they receive and the quicker opening times.
At corporate we love knowing that our fries, hush puppies,
chicken tenders and onion rings are all cooked to order
and are cooked at exactly the same temperature and time.
The AUTOFRY is a system to insure accuracy in all of our
fried foods.
At Virginia Barbecue we employ low skilled teen labor and
having the safety features gives all of our owners peace
of mind that there will not be any grease burn accidents
to deal with. We have had the machines in some locations
for over 6 years with out any breakdowns or issues. They
seem invincible in our setting and with unskilled labor
using them."
Rick Ivey
Turnpike Café, Wallingford CT
"We were so impressed with our sales from our single
basket AUTOFRY that we decided to upgrade to the higher
output doble basket model. The addition of the MTI-40C has
been like adding an additional employee without the expense
associated with hiring someone. We have increased our sales
dramatically and couldn’t be happier with the purchase."
Tracy Daddio
The Savage Depot, Savage MN
We are just scratching the surface with regards to the capabilities of the Multi-Chef®. In our application we are cooking thin crust pizzas, roasting veggies, baking breads, heating & browning sandwiches. This oven is clearly overkill for our application; however, we will grow into more and more as we figure it out.
Having never been through this before I figured the Multi-Chef®and the
TurboChef™ were basically the same thing. Having used this for a short time we are learning that these ovens are radically different. Last night we had some friends at the restaurant for a dinner....these folks own a competing restaurant about 5 miles down the road and have somewhat helped me get into this business. They own a Wine/Beer/Coffee bistro type shop that has a smaller food menu. They basically offer flatbread pizzas, heat & serve pastries along with some small starters (wings type foods).
They were blown away with our menu. Our shop is smaller than theirs and they assumed we would not have the facilities to put much of a menu in. After dinner they wanted to see the kitchen. They were blown away with the AutoFry® and Multi-Chef® combo. They watched as our cooks cooked two pizzas at the same time.....were surprised that we were able to cook both sandwiches and pizzas at the same time....were impressed that we could cycle cook pizzas where we baked for two minutes then turned the browning unit on for 30 seconds to finish it off.
Our friends menu was built around the TurboChef™ and the telling comment from them was this........."we are struggling to figure out how to afford another TurboChef™ as we simply cannot produce enough through the one oven to meet the peak demands, however, the financial model simply does not work....we cannot spend 10K for a piece of equipment to get us through some rushes."
I'm guessing that it is common to compare the TurboChef™ to the Multi-Chef®; however, once you use both of them you quickly realize this is an unfair comparison.
Jim Lewis
