August 23rd, 11:00 AM CST
Consumers today are dining out less often, but willing to pay more when they do. According to a recent Technomic consumer survey, the number of food items per ticket is up by 8-10 percent from pre-pandemic, while the number of visits is slightly down.
Discover how to drive ticket revenue with a single oven that meets your menu application needs in a compact, ventless footprint. The latest multi-cook oven technology enables operators to do more with less staff thanks to consistent cooking technology. With independent chamber design, multi-cook ovens cook up to four food different food items at the exact same time with no flavor transfer.
October 11th, 11:00 AM CST
Make heated to-go food more enticing for your customers. With impulse buying the driver for grab-and-go program success, it’s crucial to choose merchandising equipment as attractive as it is functional. Explore Alto-Shaam’s full range of heated display and merchandising solutions that drive revenue and extend holding for the greatest return on investment.
Are you working towards achieving your NAFEM CFSP certification? Alto-Shaam webinars are now eligible for 1 CFSP credit. Watch our on-demand webinars today!
Build a foodservice program in any space. The latest ventless cooking equipment from Alto-Shaam can be placed anywhere outside of a traditional kitchen hood. Discover solutions that save valuable floor space and eliminate rising operation and installation costs associated with exhaust hoods.
Featuring up to three independent chambers, Vector® H Series Wide Multi-Cook Ovens provide unmatched food volume and menu variety in a small space. Wider chambers now fit 16-inch pizzas, allowing operators to cook appetizers, extra-large pizzas, desserts and more—all at the same time—in a compact, ventless footprint. Join our chefs as they demonstrate the value-added benefits of three ovens in one.
Engineered for maximum return on investment, Cook & Hold and Smoker Ovens significantly lower labor, food and operating costs. Halo Heat® technology has stood the test of time—resulting in higher yields and better food quality for decades. Join our chefs as they demonstrate how these low temperature ovens put money back in your pocket.
Join our product experts and chefs to discover how you can utilize the latest cloud-based, remote oven management technology to improve productivity and efficiency, while maximizing food quality. In this webinar, our team will demonstrate how ChefLinc™ empowers your menu and business with data-driven insights. This remote oven management system features an easy-to-use dashboard to seamlessly push and pull recipes from anywhere you are.
Increased demand for takeout and delivery has presented new challenges for operators who want to keep food quality high and wait times low. In this webinar, our chefs will walk you through heated holding solutions tailored your off-premises needs. Discover the best holding equipment to optimize your kitchen and support your to-go, delivery, and drive-thru or pick-up programs.
Discover how to execute a pick-your-protein bowl concept effortlessly. Join Alto-Shaam to build a bowl program that drives revenue while reducing labor and food costs. Alto-Shaam offers a full-system of cooking, holding, and chilling equipment to maximize food quality.
Achieve the highest food quality and a greater return on your investment by executing daily specials with just one piece of equipment. Alto-Shaam’s latest Cook & Hold ovens maximize food quality while providing your restaurant greater yields and less food waste. Enhance your menu by establishing a rotating schedule of customer favorites that drive traffic.
Producing food in a shorter amount of time does not mean having to sacrifice food quality. Alto-Shaam has a full system of solutions to help you reduce your ticket times while maintaining quality food.
Whether your looking to offer a bar menu, or grow your golf course food program. Alto-Shaam has a full system of ventless solutions to start & grow your foodservice program. Expand your revenue streams with compact, ventless equipment that gives you menu versatility. Tackle the challenges of limited staff and reduce training time with programmable, intuitive-to-use equipment.