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MARKET TALK: Hard Rock hits Toon, international kitchen specification and the return of face-to-face demos

In this week’s episode of Market Talk, Tanya Hugo, operations director for Europe at Hard Rock International, and Michael Eyre, culinary director at Jestic Foodservice Solutions, join us to discuss the latest developments in the industry.

Ms Hugo has just returned from Newcastle where the iconic US-themed restaurant chain has opened a restaurant – its first UK site outside of London, where it has three ventures. She outlines the ambitions of the 200-cover site and the sort of considerations that went into creating a kitchen operation capable of delivering high volumes at peak periods.

With responsibility for more than 50 Hard Rock restaurants in Europe and Asia, Ms Hugo also shares her perspective on how the UK stacks up against other markets in terms of its recovery from the pandemic and reveals why new kitchen technology will be high on her priority list in 2021.

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Michael Eyre heads up Jestic’s culinary operations and with the company recently reopening its development kitchens in Kent and Manchester he discusses the appetite that operators are showing for getting trained on the latest equipment.

Mr Eyre also reflects on the key trends that are impacting the commercial kitchen world as the industry bids to get back to where it was before the crisis and gives his verdict on how the latest equipment can assist with challenges around footprint, energy efficiency and theatre cooking.

For previous episodes please click HERE.

Tags : Hard Rock InternationalJestic Foodservice SolutionsMarket Talkvideo
Andrew Seymour

The author Andrew Seymour

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