A Peek Into The Process
As a trusted partner to many of the largest food and beverage operators in the world, we know with certainty that one size does not fit all. Our expertise as a vertically integrated kitchen and bar equipment designer and fabricator allows us to develop custom solutions for our customers’ individual needs and challenges. And when we find challenges that pervade the industry, we pull from our wealth of knowledge and experience to apply these solutions on a large scale to create industry-wide change. Take a look around and see what we’ve done, then let us know what we can do for you.
T-Mobile Arena: Serving Drinks at the Speed of Vegas
When MGM Resorts International and the Anschutz Entertainment Group (AEG) joined forces to create a multi-purpose arena on the Las Vegas strip for sports, concerts and more, they knew it had to be something special. Home to the NHL’s Golden Knights, T-Mobile Arena has become THE venue to play when big-name musical acts come to Vegas. It also hosts award shows like the Billboard Music Awards and even boasts a 18,000-square-foot nightclub.
IHOP: Protecting Customers – and a Longstanding Brand
Established in 1958, IHOP is almost synonymous with breakfast (no matter what time of the day you choose to eat it). For most people, breakfast means eggs. Lots and lots of eggs. But keeping those eggs at required temperatures in a high-volume, high-temperature kitchen is a challenge for even the best of operators. The last thing any restaurateur wants is foodborne illnesses, so protecting their customers and their brand was top priority for the popular chain.
Culinary Institute of America: Savor – The Pinnacle of Prestige
Since 1946, the Culinary Institute of America has been sculpting the minds of the world’s greatest culinary artists. At the CIA, each chef is given every opportunity to succeed, with the best mentors, lessons, and equipment available. Savor, along with other student-run restaurants like it, was created to give the chefs a place to showcase their talent on a real stage, and to provide the public a peek into the culinary craftsmanship that walks the halls of the CIA campus in San Antonio, Texas.