The winner of the Operator of the Year for Best New Kitchen Concept is Tortilla.
The UK foodservice market is one of the most vibrant in the world, with new operators, cuisines and business models springing up all the time. Given the costs and challenges involved with rolling out a new venture, anybody that has successfully managed this process deserves to be applauded.
Mexican chain Tortilla is always seeking out new and innovative equipment to enhance its operations, none more so than for the launch of its small kitchen format.
At only 700 square feet, its Putney store is a compact version of its traditional restaurant set-up, with a firm emphasis on serving grab-and-go customers short on time.
Innovative use of prep and counter space, combined with the reliability of Unox combi ovens, means the format can conceivably function in spaces that operators of a similar nature couldn’t.
Everything that its kitchen staff require to assemble a dish is designed to be in easy reach, limiting the steps they need to take and driving speed of service.
Martyn Clover, head of food at Tortilla (pictured receiving the award from Katie Tyler, event manager at Commercial Kitchen), said: “I’d like to thank Brenda and the team at Putney – the key people including Eric, Antonio, Rob and John. It has been very innovative to bring all of the kitchen appliances into such a small space.”
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