The owners of an Asian QSR concept that is rapidly closing in on 100 stores are braced for major changes to the way they approach their kitchens as the business expands over the next four years.
Menashe Sadik and Sam Elia, the co-founders of Chopstix Group, said that efficiencies are a key ingredient of the kitchen set-up when producing food in a quick-service environment such as theirs and they expect new equipment to enhance the speed at which it serves in the future.
“We are always learning as we open new stores and although our kitchen model retains its core attributes we have refined and adapted as the years have gone by,” explained Mr Sadik. “With technology becoming ever more prevalent we know that the next four years will almost definitely lead to changes in the way we approach our kitchens.”
As an accessible oriental brand specialising in chicken and vegetables served with rice and noodles, fryers, woks and rice cookers are key components of Chopstix’s offer. State-of-the-art extraction is also very important, particularly where it operates from smaller than usual units.
Mr Sadik revealed that one area of equipment the company is currently looking at is steam innovation. It is keen to explore how this cooking method could be adapted in a ‘new product development’ environment.
Chopstix now operates 75 sites, with an extensive presence in shopping centre food courts, motorway services and prominent high street locations.
Mr Elia said that equipment plays a key role in achieving product consistency across so many sites.
“Our kitchen equipment underpins our offer so it is vitally important and something that we emphasise with our franchise partners as well. Our two corporate partners, WelcomeBreak and Applegreen, use exactly the same equipment as own-company-managed stores,” he revealed.