Pod opened the doors of its first new shop in almost five years recently but you can be certain that the wait for the next one won’t be as long.
One man central to the proposition is Sean Burlinson, whose role encompasses everything from creating operational back-of-house templates to identifying the kit that will define what its kitchens will look like in years to come.
Having worked in development chef roles for BaxterStorey, Harris + Hoole and Spirit Pub Company, he brings plenty of experience to the post and is under no illusions that success in the grab-and-go market place boils down to arming Pod’s kitchen teams with adequate tools to get orders out quickly and making sure the flow of service is inch-perfect — especially as Pod’s kitchens vary in size from 30 to 100 sqm.
“If I take more than three or four steps, my kitchen is badly designed,” he says. “Those are principles that I have got to apply to the Pod offer and that’s a really interesting challenge for me. It is all about making the engine work. The kitchen can look as great as you want, but if the engine on it is rubbish, it isn’t going to work.”
Address: Peer House, 8-14 Verulam Street, London, WC1X 8LZ
Tel: 0207 831 3993
Focus: Healthy fast food
The 2016 FEJ Power List is supported by Headline Partner C&C Catering Equipment. For more details click HERE.