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Drake & Morgan

Case Study

Challenge

Every Christmas, the Drake and Morgan estate has the challenge of how they can meet the demands of the busiest period of the year whilst ensuring that the food they serve meets the high standards that it constantly sets.

Solution

In the true spirit of Christmas, Thermodyne took the heat off the Drake & Morgan estate during the festive season. For the last eight years, we have been supplying additional Thermodyne units to Drake & Morgan to assist with their capacity management issues during this busy period. This has resulted in increased capacity and table turns.

Rob Mitchell, Drake & Morgan’s Executive Chef had this to say: “We go from achieving net sales on food prior to December of around £500,000 per month to £1.6million during the festive season. To facilitate the increased footfall, we have a lot of pre-booked packages, which take more of a banqueting style. Christmas for us is huge, we go from 400-500 covers a day to around 1,500.”

For chefs, the beauty of the Thermodyne solution is that dishes can be meticulously prepared before peak service, increasing kitchen efficiency and table turns. Through gentle conduction, patented FluidShelf® technology maintains each shelf to temperatures within 1°C, preserving textures, colour, natural juices and nutrients. Product yield greatly improves with high volumes of food suspended at serving temperature without any drying, shrinkage or quality issues.

Rob continues: “To be able to efficiently service this number and run a smooth operation, we needed an intelligent capacity management solution. This was Thermodyne. It is a lot safer too because food is at the right temperature. We cooked lamb overnight, which was deliciously succulent in the morning ready for the days service. Thermodyne is also a great holding cabinet and we need fewer resources than we would if we didn’t have it – up to three staff members less.

“If we hadn’t utilised Thermodyne as a solution, the quality of our food would have suffered. During the Christmas period it is important for us that we are able to get ahead and Thermodyne allows us to do this. Without it, we would have had issues with cold food and customer satisfaction. I’m very proud to say that we didn’t have a single complaint about our food during the festive period and I do have to put a great deal of that praise firmly at Thermodyne’s door.

The Benefits of Thermodyne to Your Kitchen

Speed of Service

No matter what the time of day, no matter how service levels fluctuate, Thermodyne allows you to have quality food, ready to go at any time.

Higher Yield / Less Waste

Thermodyne’s gentle conduction heating preserves nutrients and moisture, reducing shrinkage. Tests have shown that compared to convection cooking, you can save 10-15% of the yield of your food.

High Quality Food

Thermodyne allows you to hot-hold your food for extended periods of time with no deterioration of quality. The food that you produce at the end of service is as good as the first plate that you deliver.

Ease of Use

The majority of the Thermodyne units use a conventional 3-pin, 13amp plug, so are truly “plug and play”. This in itself makes it a highly energy efficient unit, with energy costs as little as £1 per day.

Food Safety

The Thermodyne units conduction heating process ensures that there are no dramatic changes in temperature across your held food, with or without doors. In addition, as there is no re-circulating hot air flavour crossover is eliminated.

Future Proof

With the hospitality and restaurant world changing at a fast pace, the flexibility and adaptability of Thermodyne ensures that you will always deliver quality food products, on-time. Thermodyne provides precision hot-holding and cooking for every occasion.