Change that Works: Making Big Food Profits from Small SpacesJune 1, 2011 No Comments
At Zuma Fun Center in Pineville, N.C., the challenge of a modest kitchen space has been addressed with equipment that turns out food quickly and is a perfect fit with its small footprint.
“We recently added a large Quik N’ Crispy greaseless fryer,” said Rick Klinghagen, the facility’s general manager. Part of a chain of family entertainment centers from Amusement Management Partners, Zuma has 15 acres, mini-golf, go-karts, batting cages, bumper boats, kiddie rides, a large arcade and birthday and party rooms. Open all year, it hosts 4,000 to 5,000 guests a month.
Despite the center’s many positive operating attributes, Klinghagen said its small kitchen space does not permit a grill or a deep fryer. “With limited kitchen space the (Quik N’ Crispy) equipment allows us to prepare a variety of products, including such things as French fries, funnel cakes, cheese dips and more – for example, if we wanted to add them to the menu we could even do pre-cooked hamburgers. The Quik N’ Crispy is unlike other equipment, which is usually specific to preparing a particular item. This one piece of equipment gives us a lot of different options because we are not a full service restaurant.”
Klinghagen said also a plus was the ability to try the equipment for a period of time before making a purchase decision, as the company was planning to make multiple purchases for other attractions in the chain. After the trial he said it became apparent that the advantages of the equipment went beyond just versatility. “Since the Quik N’ Crispy is greaseless and not a deep fryer in the traditional sense, because it basically bakes the product in a drawer with holes, it’s more healthy. And, you don’t have the expense or hassle of buying and changing oil.”
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