Food Fair Magazine
The Omni-Channel Magazine for Restaurant, Cafe + C-Store Professionals
+ C-Store Insider
$$ Operations Cost Cutter
TURBO POT
NAFEM 19 Exhibit 4306
Foodservice Equipment
Daily News interviews
Chef Rich Rosendale
on his new Root 657
Foodservice Equipment Daily News: Congratulations on your new venture Root 657! Please share with me your new opening experience and why sustainability is your theme?
Rich Rosendale: We want to push the industry to think differently in all aspects of the operation. One opportunity to improve the restaurant model is energy usage. We are investing in solar, wind, geothermal, and in the kitchen we have decided to go with Turbo pots.
FEDN: As a sustainable tool, Turbo Pot seems fit in your kitchen nicely. How do you decide to use Turbo Pot for your kitchen?
RR: In addition to the energy savings, we see value in rapid cooking like boiling water, quick soups, stews or sautéed products, It’s just faster with less energy,
and now their tasks are completed much faster vs. using traditional pots and pans. We are very busy so to get an item on the prep list completed quicker is a great asset.
FEDN: Can you share with us your experience using Turbo Pot in your new opening?
RR: It took the staff a few days to get used to using the Turbo Pots/pans. They cook much faster than what they were used to but they have adjusted nicely, and now their tasks are completed much faster vs. using traditional pots and pans. We are very busy so to get an item on the prep list completed quicker is a great asset.
FEDN: Will you recommend other chefs to use Turbo Pot from the culinary point of view?
RR: Yes, I am always looking for better equipment. In this case, I have a tool that is faster, smarter and energy efficient.
FEDN: What you think of the sustainable trend in the foodservice, is it sustainable? What is your view on Turbo Pot’s potential in the foodservice industry?
RR: We have natural light in the kitchen. Every little bit counts, so when you can transfer those values into your cookware that really says something to your guest. We point out our eco-friendly pots/pans to every guest that visits Roots 657. They notice and are impressed.
Check out our popular Steam Dome!
Benihana is using the new Steam Dome for their delicious lobster tail dish.
Visit Eneron and The Turbo Pot at NAFEM 19 Exhibit 4306
Chef Rich Rosendale
and his new Root 657
“…and now their tasks are completed much faster vs. using traditional pots and pans. We are very busy so to get an item on the prep list completed quicker is a great asset.”
