What staff restaurants experience when renovating their kitchen
Peak volumes in a 90-minute lunch window
Between 12:00 and 13:30, 70–80% of the day's turnover is generated. Your appliances need to handle that - without loss of quality or queues for your staff.
A rotating menu with dietary requirements
Vegetarian, vegan, halal, gluten-free - often running in parallel alongside the standard menu. Appliances that need to be manually adjusted for every dish cost time and produce inconsistent quality.
Staff costs under pressure
A staff restaurant is not a profit centre - every euro saved on staffing or food waste counts. Appliances that run unattended make the difference between profitable and not.
Procurement processes with multiple decision-makers
An investment passes through Facility, Finance, HR and management. You need documentation, phasing, energy efficiency proof and service guarantees - not just a price.
Free Kitchen Check
How dependent is your lunch production on your core staff?
We analyse your workflows and tell you which technology makes the difference - no obligation, completely free.
Start free kitchen checkFour appliances that handle your peak window
Replaces the cooking block
Rational iCombi Pro 10-1/1 or 20-1/1
One appliance that can prepare 70% of your dishes, unattended, with consistent quality. At 500+ covers, often two units in parallel.
View specificationsReplaces boiling pans and tilting frying pans
Rational iVario Pro
Soups, pasta sauces, stews and bulk production. Four times faster than a conventional boiling pan, with automatic stirring and temperature control.
View specificationsPreparation and mise-en-place
Hoshizaki refrigerated counters + saladettes
Under-counter refrigeration saves walking distance during a peak shift. Saladettes with GN containers keep your salad bar on specification.
View specificationsSolve the dishware return in 60 minutes
Conveyor dishwasher or pass-through
A 600-cover shift produces 1,500+ plates and glasses in one hour of returns. A conveyor or pass-through dishwasher from Winterhalter/Hobart keeps your dishwash area clear.
View specificationsFrequently asked questions
Questions about staff catering kitchens
Which combi oven for a staff restaurant?
For 200–500 meals daily: Rational iCombi Pro 10-1/1 or 20-1/1. For 500+ meals: multiple units or a large 20-1/1 with trolley. Self-learning cooking programmes are essential with changing staff.
Which refrigeration in a staff restaurant?
Walk-in cold room (10–20 m³) for bulk storage plus 2–3 Hoshizaki refrigerated counters for mise-en-place. For high volume: an additional cold room buffer for pre-portioned, chilled contents.
How does a procurement process work in the facility sector?
JMGT provides complete project quotes with specification sheets, energy efficiency data, phasing, warranty information and standard purchasing conditions. Suitable for approval by Facility, Finance and management. Single point of contact throughout the project.
What does a staff restaurant kitchen cost?
For 300–500 meals daily: €120,000–€220,000 for combi oven, cold room, dishwasher, stainless steel fabrication and installation. Leasing and hire-purchase options available through partners.
How do I handle dietary requirements (vegan, halal, gluten-free)?
Rational iCookingSuite supports parallel preparation of different dishes in one combi oven without flavour transfer. Plus a separate cooking zone on the iVario for allergen-free preparation. JMGT advises on spatial layout based on your menu.
A free kitchen check on site?
We come to you, assess your peak load and give a concrete recommendation on capacity, phasing and energy efficiency. No obligation.