Teaming Up with PPX Hospitality Brands in Simulated Restaurant Test
Alto-Shaam partners with Legal Sea Foods and Smith & Wollensky, two iconic restaurant groups owned by PPX Hospitality Brands, to feed more than 400 Alto-Shaam employees using just two ovens.
Legal Sea Foods and Smith & Wollensky, two iconic restaurant groups owned by PPX Hospitality Brands, tested Alto-Shaam’s latest Converge® Multi-Cook Ovens in a simulated restaurant experience that fed Alto-Shaam’s more than 400 employees.
Culinary leadership for both restaurants turned Alto-Shaam’s Culinary Institute into a full restaurant kitchen at its global manufacturers’ headquarters in Menomonee Falls, Wisconsin.
Alto-Shaam employees enjoyed two different dining experiences: a simulated restaurant ordering experience and a buffet-style lunch. The team of chefs cooked menu items from both Legal Sea Foods and Smith & Wollensky using just two Converge ovens.
“At PPX, we are always looking for culinary solutions and tools that make our kitchens more productive and efficient while maintaining the same level of quality we are committed too,” said Matt King, President & COO of Legal Seafoods. “Our partners at Alto-Shaam respect and live this same philosophy. We were blown away at the possibilities with this new technology, and the collaboration was a fantastic experience for my team.”
Dishes included plated items, such as Mexican street cod, grilled shrimp, organic Scottish salmon and grilled swordfish. Premium appetizers were also served, ranging from lobster mac and cheese baked in a lobster shell to a 30-day dry aged American Wagyu tomahawk steak.
“In my over 30 years at Alto-Shaam, I have never experienced a partner test at this level,” said Steve Maahs, President and Chief Operating Officer at Alto-Shaam. “I left in awe witnessing these restaurant culinary leaders recreate their next-level, premium dining experience for our employees, all while demonstrating the versatility of our ovens.” Alto-Shaam’s Converge Multi-Cook Ovens were at the core of food production.
The ovens feature up to three independent chambers in a ventless space, creating the ability to steam, bake, grill and air fry at the exact same time, in the same oven at the highest quality. The simultaneous use of a variety of cooking applications is possible thanks to the pairing of controlled humidity with Alto-Shaam’s pioneering Structured Air Technology®, which delivers vertical air for precise, consistent cooking.
“Feeding the Alto-Shaam team in such large numbers was incredibly generous and above and beyond,” Maahs said. “It truly demonstrates the strong partnership and trust that exists between all who were involved.”
Partners included E3 Commercial Kitchen Solutions, New England manufacturers' representative of Alto-Shaam, and TriMark United East, the largest distributor in the Northeast offering commercial kitchen equipment and supplies to restaurants and national chains.
“This was the most unique event that I've ever been part of,” said Ken Lawler, Principal Partner at E3. “It was a glimpse into the high level of execution that happens inside the kitchens of PPX Hospitality Brands’ premier restaurants. Everyone came away from it better for the experience.”
To learn more about Converge Multi-Cook Ovens, visit the product page.