Alto-Shaam Success Stories

 

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HIYA Taco

During the pandemic and a nationwide hiring shortage, Toro Toro Toro, Inc. opened HIYA Taco, a popular quick-service style restaurant in Milwaukee, Wisconsin with the help of Alto-Shaam’s Cook-Chill System. 

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Virtual Chef Hall

Renowned chefs introduce a ghost kitchen, Virtual Chef Hall, which serves seven different food concepts using a single Vector® H Series Multi-Cook Oven.

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Robeson Community College

Robeson Community College educates culinary students on a variety of cooking applications with a Combi-Vector stacked configuration and Cook & Hold Smoker Ovens. 

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Buckshot's Saloon & Eatery

Buckshot’s Saloon & Eatery, a family-owned restaurant in the northern woods of Wisconsin, tested the new Vector® H Wide Multi-Cook Oven during the midst of a labor shortage. Find out how Alto-Shaam’s multifunctional equipment provided Buckshot’s with the right solution.

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Toss & Co. Executes Entire Menu in Ventless Space

Optimizing space and reducing the amount of commercial kitchen equipment needed, Toss & Co., a healthy eatery in Dubai, is able to cook their entire menu out of their certified ventless Vector Multi-Cook oven. 

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Saz's Hospitality Group

Saz’s Hospitality Group, a multidivisional foodservice operation in Milwaukee, doubled their food production while remaining in the same kitchen with the addition of their Cook-Chill System from Alto-Shaam.

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La Merenda Increases Food Production with Flexible, Ventless Technology

Having never used a combi oven before, La Merenda restaurant was able to decrease cooking times and increase both production and service capacity of their many small plate items by integrating an Alto-Shaam CT PROformance™ Combitherm® into their busy and stressed kitchen.

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Fairmont Peace Hotel

The Fairmont Peace Hotel in Shanghai, China utilizes a full system of Alto-Shaam commercial foodservice equipment to execute a five-star dining experience while reducing labor and food costs. 

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Bavette La Boucherie

Discover how cooking in an Alto-Shaam Cook & Hold oven overnight allowed Bavette La Boucherie to reduce labor and food waste, while maximizing food quality and consistency.

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