Category: Business case

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Business case: Bidfood NL and Kitchen Create

Bidfood Netherlands

BIdfoodnl is one of the leading hospitality distribution companies in the Netherlands. They offer a wide product portfolio and almost immediate delivery times that make them strong players in the foodservice field. They differentiate themselves from the competitors by offering additional services to their clients in terms of consultancies, trainings, and demos, which are perceived by the client as high added value services.

The SmartVide food range and Jordy´s Keuken

The difficulty for finding Chefs in the Netherlands, stressed by the COVID situation, has accelerated the development of technological solutions, as well as the offer of quality mise-en-place food that is easy to cook.

Within their catalog of Jordy’s keuken they offer all the necessary elements to make a dish, as well as a SV range. The SV range consists of vacuum-packed products designed to be regenerated by immersion which now also carry Janby’s QR labels. The labels have embedded all the information about the product and, most importantly, its retherming or cooking process. This range of products can be regenerated using the Sammic SmartVides together with the Janby Track for a completely unattended and automated regeneration process, significantly reducing the needs of a qualified Chef in the kitchen.

Jordy´s Keuken catalogue

How can I get the Janby Track license in the Netherlands?

In the Netherlands we work with our partner Kitchen Create. Kitchen Create is a company specialized in custom made professional kitchen solutions for the hospitality industry. In addition to selling Sammic SmartVides, is also a Janby partner and point of contact in the Netherlands.

Restaurants already using the system in the netherlands

After the launch of the system at the Gastvrij Rotterdam show in September 2021, Kitchen Create has installed the system at 3 facilities so far:

Check out the video

Gastrobar Hartig

Tramhuys  

Brasserie Barclay

Brasserie Barclay
Tramhuys
Gastrobar Hartig

This is a clear example of how food manufacturers can benefit from the system not only through the traceability of their products, but also by offering an added value to the customer with a system that ensures product quality while reducing the need of chefs.

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Business case: Lincoln 32

Lincoln 32 is a new restaurant located in the Sant Gervasi area in Barcelona.

Loctaed at both sides of the Augusta Hotel, its Chef, Alberto Rodríguez, offers an avant-garde mediterranean cuisine where proximity product is key.

The offer of the menu is very varied and of a high quality. Most of it is cooked following the Sous-Vide and low temperature and can be ordered either as a full ration or half ration.

Check out the menu

In addition to using the Sammic SmartVides for cooking and retherming, they have implemented the JANBY Track system and have given a step forward in the digitalization of their cooking processes.

With an UNLIMITED license, they are able to create individual identifying labels per portion and to trace the whole elaboration process ensuirng the maximun quality in every service.

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Business case: Maruka Gastro

Maruka gastro is the latest proyect of Chef Enrique Fleischmann, located at the heart of Getaria, is a Gastrobar aimed to provide a simple, fun and tasty menu. The offer is based in the Sous-Vide cooking technique and food regeneration enabled by the latest 4.0 kitchen solution.

The vacuum and low temperatures are the foundations of every food preparation that takes place at Maruka. The working system is based on the standardization of the gastronomic offer through two main regeneration parameters: time and temperature, which guarantee the highest quality of the product.

Maruka

¨In Maruka we are in constant innovation and evolution as a gastronomic group to offer a high quality, safe and different experience¨

One of the key success factors of this culinary proposition comes from the activity of separating the food preparation moment form the regeneration and service. The production phase is carried out in the same kitchen in big quantities but at different times from the service moment, this production is later vacuum sealed in individual portions. On the other hand, the regeneration and service happen on demand, which reduces food waste at 100%. Moreover, the elaborations are prepared in an open to the public kitchen enhancing their experience.

Maruka Wall

Key improvements

  • Reduction of cleaning times
  • Reduction in service times
  • Reduction of food waste

The kitchen is equipped with a SmartVide station composed of 2 Smartvides and 2 water tanks to function with 2 different temperatures at a time.

The whole process is assisted and controlled through the JANBY Track, the complete solution for the control of the Sous-Vide process. It is composed of a software license with different functionalities and a dedicated tablet that records recipes and identifies each bag and their elaboration process. It enables to work with many bags at the same time with an efficiency and accuracy never experienced in the kitchen. JANBY Track has also a Cloud system that records every move, records the historic of each elaboration, analyses trends and ensured food safety.

This is undeniably an innovative proposition that entails all the necessary elements for success.

Maruka website