Lincoln 32 is a new restaurant located in the Sant Gervasi area in Barcelona.
Loctaed at both sides of the Augusta Hotel, its Chef, Alberto Rodríguez, offers an avant-garde mediterranean cuisine where proximity product is key.
The offer of the menu is very varied and of a high quality. Most of it is cooked following the Sous-Videandlow temperature and can be ordered either as a full ration or half ration.
In addition to using the Sammic SmartVides for cooking and retherming, they have implemented the JANBY Track system and have given a step forward in the digitalization of their cooking processes.
With an UNLIMITED license, they are able to create individual identifying labels per portion and to trace the whole elaboration process ensuirng the maximun quality in every service.
BIdfoodnl is one of the leading hospitality distribution companies in the Netherlands. They offer a wide product portfolio and almost immediate delivery times that make them strong players in the foodservice field. They differentiate themselves from the competitors by offering additional services to their clients in terms of consultancies, trainings, and demos, which are perceived by the client as high added value services.
The SmartVide food range and Jordy´s Keuken
The difficulty for finding Chefs in the Netherlands, stressed by the COVID situation, has accelerated the development of technological solutions, as well as the offer of quality mise-en-place food that is easy to cook.
Within their catalog of Jordy’s keuken they offer all the necessary elements to make a dish, as well as a SV range. The SV range consists of vacuum-packed products designed to be regenerated by immersion which now also carry Janby’s QR labels. The labels have embedded all the information about the product and, most importantly, its retherming or cooking process. This range of products can be regenerated using the Sammic SmartVides together with the Janby Track for a completely unattended and automated regeneration process, significantly reducing the needs of a qualified Chef in the kitchen.
How can I get the Janby Track license in the Netherlands?
In the Netherlands we work with our partner Kitchen Create. Kitchen Create is a company specialized in custom made professional kitchen solutions for the hospitality industry. In addition to selling Sammic SmartVides, is also a Janby partner and point of contact in the Netherlands.
Restaurants already using the system in the netherlands
After the launch of the system at the Gastvrij Rotterdam show in September 2021, Kitchen Create has installed the system at 3 facilities so far:
This is a clear example of how food manufacturers can benefit from the system not only through the traceability of their products, but also by offering an added value to the customer with a system that ensures product quality while reducing the need of chefs.
Foodit Catering Ibiza was corn from a passion for food, which they believe to be an expression of their culture and life. Good cuisine, whether it is Mediterranean, Asian or Vegetarian, makes each of their events unique.
To achieve so, they count on a team of chefs that hold the internationally recognized STCW95 certificate. Also, after years in the business, they have a great notoriety and a wide net of partners that strengthens them as a leading catering company.
What makes them go into the readt to eat food production business?
The COVID-19 crisis has brought new consumption trends that have accelerated the business innovations and the urge to diversify.
Foodit is no exception to it, as they have seen in the lack of eventsand shortage of qualified chefs a unique opportunity to diversify and launch their ready to eat food products for the restaurant industry.
The high rents and the marked seasonality of the island makes it difficult to find qualified chefs who want to stay in the same restaurant for long periods of time.
After identifying this problem, they took advantage of the synergies of their catering business in which it already had chefs and recognition within the island, to offer its products to the different restaurants that face this problem.
What is their value proposition
In addition to a range of hot dishes and gourmet pastries of the highest quality, they offer the JANBY Track system that allows them to encode the regeneration process of the different products to ensure their correct retherming.
In words of the founder, Salvatore Teodoro ¨ An elaboration of the highest quality is useless without the optimum retherming¨, and this is what they are trying to ensure with the JANBY Track.
The client of Foodit only needs a PRO license to scan the QR codes that go into each product and automate the retherming process as they reduce the dependency on the chef.
Moreover, thanks to the discard batch function that the JANBY Cloud offers, contaminated food can be easily discarded form the production centre, as well as keep control of their clients needs.
Clients
Their first client is Es tancó, an italian restaurant located in he area of Sant Rafel.
The COVID crisis and the restrictions that have been applied in the restaurant industry has led them to look into different solutions that require less qualified personnel and that allow them to reduce food waste. To do so, they lean on Foodit and their 5th range products togetehr with the JANBY Track. With the JANBY Track they ensure that the retherming of the products is done preserving the quality as per the origin.
So, in addition to their traditional dishes, we can also find: polenta with vegetables cooked at low temperature, a risotto with grana and truffle, low-temperature pork ribs and low-temperature pork knuckle.
Some of their products
Below some of the products of their 5th range carte:
Maruka gastro is the latest proyect of Chef Enrique Fleischmann, located at the heart of Getaria, is a Gastrobar aimed to provide a simple, fun and tasty menu. The offer is based in the Sous-Vide cooking technique and food regeneration enabled by the latest 4.0 kitchen solution.
The vacuum and low temperatures are the foundations of every food preparation that takes place at Maruka. The working system is based on the standardization of the gastronomic offer through two main regeneration parameters: time and temperature, which guarantee the highest quality of the product.
¨In Maruka we are in constant innovation and evolution as a gastronomic group to offer a high quality, safe and different experience¨
One of the key success factors of this culinary proposition comes from the activity of separating the food preparation moment form the regeneration and service. The production phase is carried out in the same kitchen in big quantities but at different times from the service moment, this production is later vacuum sealed in individual portions. On the other hand, the regeneration and service happen on demand, which reduces food waste at 100%. Moreover, the elaborations are prepared in an open to the public kitchen enhancing their experience.
Key improvements
Reduction of cleaning times
Reduction in service times
Reduction of food waste
The kitchen is equipped with a SmartVide station composed of 2 Smartvides and 2 water tanks to function with 2 different temperatures at a time.
The whole process is assisted and controlled through the JANBY Track, the complete solution for the control of the Sous-Vide process. It is composed of a software license with different functionalities and a dedicated tablet that records recipes and identifies each bag and their elaboration process. It enables to work with many bags at the same time with an efficiency and accuracy never experienced in the kitchen. JANBY Track has also a Cloud system that records every move, records the historic of each elaboration, analyses trends and ensured food safety.
This is undeniably an innovative proposition that entails all the necessary elements for success.
