The ongoing COVID-19 pandemic is obliging foodservice operators and restaurateurs throughout the Middle East to adapt their processes and entire operations, as well as seek the support of manufacturers in making the most out of their equipment. They are also finding innovative new ways to adapt their menus.
The culinary team at Alto-Shaam has been working closely with new and existing customers on demonstrating how its complete portfolio of kitchen solutions can be utilized and maximized to deliver the highest food quality consistently and safely, often in challenging environments.
Gabriel Estrella Talentti, Alto-Shaam Director for the Middle East and Africa (MEA), says delivering support, advice and culinary tips is essential: “It’s the main thing we are being asked for, and our customer service and support offering is something we at Alto-Shaam pride ourselves on, with 24/7 technical support in place across the entire region to give our customers peace of mind.
“During lockdown our customers have been looking for inspiration on new ways to maximize the efficiency and performance of existing equipment during these unusual times. We have created equipment packages and combinations for different market segments, tailoring our offering for specific customer segments such as C-stores and supermarkets, making it easier for them to start and create new food programs.
“We have also brought our ‘A Taste of Alto-Shaam’ demonstrations online, which are free to join for anyone in the foodservice industry, as well as creating new regional social media channels enabling us to post and share ideas and tips on how to expand menus and increase food variety.”
As well as seeking support in maximizing food operations, Gabriel says there has also been a huge increase in demand for solutions that cater to new social distancing guidelines and reduced workforces, as well as helping to reduce costs:
“We have experienced a particular interest in more compact, ventless and multi-purpose equipment as a result of the new reality all operators face with regards to relieving crowded kitchen spaces,” he explains.
“At Alto-Shaam we have the perfect solution with our Combitherm® combi ovens and Vector® Multi-Cook Ovens that allow operators to execute a variety of cooking applications while maximizing food quality and consistency, even when cooking in high-volume. In addition, our holding solutions with innovative Halo Heat® technology can be utilized to safely hold food at optimal temperatures and help reduce service times in any type of ‘A la Carte’ restaurant operations.
“As industry needs continue to shift, we are committed to helping operators develop their menus, adapt to changing demands, attract new visitors and retain existing customers.”
