In the face of growing challenges and competition, Chris Galvin has made equipment and set-up adaptations across his restaurant estate.
On launching the Green Man pub in Chelmsford, Essex, Steve found recruitment to be a major difficulty but decided to turn to new technology to overcome this obstacle.
“In the country, getting staff is murder, there are only so many chefs that want to go to the country,” he explains. “I wanted a kitchen where I could have fewer chefs and look at technology to take the weight of running a pub kitchen and also use technology on the floor.”
The use of iPads front-of-house and the addition of appliances such as more advanced bratt pans that can cook quickly and in larger batches have been instrumental in keeping business flowing smoothly, while more recent innovations such as the Ovention impingement oven and Synergy Grill have also been adopted by the business.
At La Chapelle in London, meanwhile, the group spent around £700,000 on two separate kitchens, but built a central wash-up area that allowed it to reduce labour and remain efficient.
Company: Galvin Restaurants
Address: 19 Newman Street, London, W1T 1PF
Tel: 01245 408820
Focus: Restaurants and pubs
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