The sports, leisure and hospitality operator has seen the reduction at the The O2’s Sky Backstage Bar, following a partnership with Advance Group to bring in Thermodyne to increase the volume of dishes it can produce.
Thermodyne is a precision heat transfer system best known for slow-cooking, pre-staging and regenerating food with the aim of maximizing back-of-house efficiency and quality.
The Sky Backstage Bar creates around 200 burgers and hotdogs on average over a period of two hours, but has now increased volumes to 450 over the same period.
Nigel Smith, executive chef of Levy Restaurant UK at The O2, said: “I was in search of a solution that could work hand-in-hand with back of house to increase volumes, increase kitchen efficiencies, table turns and most importantly, dwell and transaction times at the till, whilst delivering exceptional quality food.”