Cooking Up Flexibility with Countertop Equipment

In today’s dynamic foodservice industry, adaptability is key. From pop-up restaurants to established eateries looking to innovate, kitchen equipment needs to be as flexible as the menus they support. Enter countertop equipment – the unsung heroes of modern kitchens. These compact powerhouses are changing how foodservice operators approach their space, menu and even their business model.

Flexibility That Follows the Seasons

One of the most significant advantages of countertop equipment is its ability to adapt to changing needs. “Countertop equipment allows menu changing based on seasonality,” explains Chef Richard Rupp, Corporate Chef at Vollrath. This flexibility is crucial for restaurants looking to keep their offerings fresh and exciting.

Imagine a small bistro that wants to feature a special apple crisp dessert during the fall season. Instead of investing in a large, permanent oven, they can bring in a small countertop convection oven just for this purpose. When winter rolls around, and they want to switch to hearty soups, the oven can be easily stored away, making room for other seasonal equipment.

This adaptability extends beyond seasonal changes. Restaurants can easily adjust their setup from breakfast to lunch to dinner service, bringing in specific equipment as needed. A sandwich shop might use a countertop conveyor toaster for the lunch rush, then switch it out for an induction cooktop for evening specials.

Maximizing Space in Cozy Kitchens

As urban real estate prices continue to soar, many restaurateurs find themselves working with increasingly compact kitchen spaces. This is where countertop equipment truly shines.

“As kitchen spaces have gotten smaller, countertop equipment plays well because you can easily move it in and out of the kitchen,” Rupp notes. This portability allows for creative use of limited space. A small café might use a countertop mixer for morning pastries, then move it aside to make room for a compact fryer for lunchtime fries.

Cost-Effective Solutions for Every Stage of Business

For many foodservice operators, especially those just starting out, initial investment costs can be a significant hurdle. Countertop equipment offers a more accessible entry point.

“As an initial investment, countertop can be less money,” Rupp points out. This lower cost allows new businesses to get up and running with professional-grade equipment without breaking the bank. It also allows established restaurants to experiment with new menu items or concepts without committing to expensive, permanent installations.

Consider a restaurant owner who wants to try out a new line of baked goods. Instead of immediately investing in a full-sized commercial oven, they can start with a countertop convection oven. If the new items prove popular, they can then make a more informed decision about larger equipment purchases.

Catering to Special Dietary Needs

In an era where food allergies and dietary restrictions are increasingly common, the ability to cater to these needs can set a restaurant apart. Countertop equipment plays a crucial role in this area.

Rupp’s illuminating example: “I have a close friend who has gluten allergies. One of the big treats that she finds is french fries. But most restaurants don’t allow it because they cook things with gluten in them in their deep fryers.”

This is where a dedicated countertop fryer can make a world of difference. By having a separate, small fryer exclusively for gluten-free items, restaurants can safely cater to customers with celiac disease or gluten sensitivity. This kind of thoughtful accommodation can create immense customer loyalty.

The Latest in Countertop Innovation

Vollrath is focused on continuously innovating its countertop equipment. Their latest line-up includes enhanced Convection Ovens featuring improved energy efficiency and easier cleaning, versatile Pizza/Bake Ovens with better heat retention, and eye-catching Chicken Rotisserie Ovens with customer-facing displays and ventless operation options. These ovens, engineered and manufactured in-house, incorporate customer feedback and warranty data analysis to deliver durability, reliability, and cleanliness while maintaining competitive pricing. From precise temperature control to adaptable configurations, Vollrath’s countertop solutions are designed to meet the diverse needs of modern foodservice operations.

The real-world impact of these innovations is already being felt in kitchens across the country. Cale Ryan, owner of Famous Yeti’s Pizza in Stoughton, WI, shares his experience with the new convection oven: “Our new Vollrath convection oven has drastically improved our operation in the kitchen. Its consistency and quicker cooking times have helped save time on prep and improved ticket times during service. It does a great job of crisping items beautifully at the end of the cook, but also has the ability to add a little steam to the items that need it. We have also saved space for more storage with its compact size and the cooks are much happier since the outside doesn’t add nearly as much heat to an already hot galley.”

To learn more, visit Vollrath.com.

The Vollrath Company, founded in 1874, has a rich heritage of innovation and excellence in the foodservice industry. As a leading manufacturer of foodservice equipment and smallwares, Vollrath is committed to providing high-quality products to enhance the dining experience in various sectors, from restaurants and hotels to healthcare facilities and educational institutions. With a focus on sustainability and customer satisfaction, Vollrath prioritizes innovation, efficiency and reliability in all its endeavors.