Alto-Shaam Success Stories

 

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The Berkeley Hotel

The Berkeley Hotel enhances its food range and quality with smoker oven from Alto-Shaam

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The Bruce Convention Center

The Bruce is able to serve up to 1,400 people per event—a 40 percent increase since adopting Alto-Shaam's fully integrated cook-chill-retherm system. With the increased capacity, the Bruce has not needed to hire additional kitchen staff.

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The Davenport Grand Hotel

“Alto-Shaam has completely revolutionized what we do,” Chef Allan DeViney said. “I wish every conference center or hotel would have this system, because it makes life so much easier.”

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REWE Improves In-Store Food Quality and Volume with Alto-Shaam Ovens

When REWE, one of Germany’s largest and most prestigious supermarket chains, was looking to improve the quality and volume of food prepared in-store, it chose to work with one of the world’s leading commercial cooking equipment manufacturers, Alto-Shaam.

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Eetcafe Westgaag

A diner in Maasdijk, Netherlands has seen a boost in kitchen efficiency and food quality since using Alto-Shaam heated holding solutions, including drawer warmers, holding cabinets and food wells.

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Xilo Street Mexican

Xilo Street Mexican needed cooking equipment that could execute a variety of traditional Mexican dishes in a small space without a traditional ventilation system. Owners Chef Rosana Rivera and Chef Ricardo Castro chose the Vector® H Series Multi-Cook Oven, because it was the only solution that met all of their needs.

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Pacific Gateway Hotel

The Deck Kitchen + Bar at Pacific Gateway Hotel in Vancouver needed an oven that could provide the consistency and quality to serve as many as 3,500 customers per week during their summer peak season. 

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Eleven Madison Park

Saying that Eleven Madison Park in New York City is the best restaurant in the world is no understatement; it received that accolade in 2017 from The World’s 50 Best Restaurants™. Since its opening in 1998, Eleven Madison Park has provided guests with an unmatched culinary experience, guided by co-owners Chef Daniel Humm and Will Guidara. The restaurant is known as much for its hospitality as for its cuisine — both are parts of the equation in providing the guest with an unforgettable experience.

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Hampton Inn

For 25 years, the small bistro in Hampton Inn Spokane was doing just fine handling their minor operations. But when they decided to ramp up their menu and begin serving lunch and dinner, they needed a solution to handle their quickly booming business—an Alto-Shaam Vector® Multi‐Cook Oven.

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