The Restaurant Bar and Grill, a new, independent venue in the heart of Manchester's city centre, was looking for equipment that would blend in its state-of-the-art kitchen and the chic, two-level restaurant's "line cook" formula.
Director Ian Donald took an approach which aims - through careful design - to maximise the use of available space and dramatically reduce the requirement for staff to move around needlessly during food preparation in what is already a fast-paced environment.
He opted for a solution from Williams Refrigeration which includes Onyx cold food preparation counters which feature a cool air stream to maintain food quality in a high ambient environment, Opal gastronorm refrigerated counter systems and the market-leading Garnet upright cabinet and upright and standard walk-in freezers.
"I wanted to create a restaurant which could combine high quality food with a comfortable environment and sensible pricing," said Ian. "To do this, it was obviously important to take the right approach in critical areas such as refrigeration.
"Certainly, the Williams equipment has helped us to move away from the traditional practice of keeping food out on work surfaces. Instead we are able to store ingredients conveniently and safely in refrigerated systems until they are really required.
"There is also the flexibility that comes from the compact size of the systems and their ability to cope with menu changes without the need for a radical re-think of the kitchen layout."