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����dz���Forbes���ٴ���Food + Wine, experts agree the take-out and delivery experience is more important than ever. And a key factor behind an exceptional experience is a diverse menu that’s executed consistently, every time. As more and more customers enjoy the benefits and convenience of off-premise dining, it becomes critical to deliver a consistent product—and conveyor ovens rise to the occasion.

Diners expect their favorite dishes to be the same every time they order. After all, that’s how you gain repeat customers. But in today’s landscape of labor shortages and high employee turnover, executing a consistent dish can be challenging unless you rely on a conveyor oven. Restaurants equipped with the right commercial foodservice equipment will be better positioned to provide a variety of menu items, all executed consistently, despite labor issues.

A Conveyor Oven Can Do More Than You Think

An easy way to provide menu diversity while in the kitchen is to consider commercial conveyor ovens like the è����ƵMarshall CTX Oven. The winner of a from the National Restaurant Association, the CTX can provide automated cooking processes, including grilling, baking, broiling, searing, steaming, and even sous vide cooking within a single footprint.

The CTX from è����ƵMarshall goes beyond simple menu diversification, though. It’s also a great resource for labor savings and for faster production, which can increase profit margins.

Cooking with a commercial impingement oven is as close to fully-automated cooking as one can achieve in a commercial kitchen. This means a diverse range of menu items can be produced consistently with less staffing, something of great concern to restaurants and operators facing shortages and restrictions created by labor shortages.

Cooking in the è����ƵMarshall CTX Oven is also faster. With pinpoint accuracy from commercial impingement ovens, staff can experience cooking times that are half the times required with other traditional cooking methods. And conveyor ovens are for much more than baking a pizza. With the CTX, even fine dining operations can offer speedy takeout and delivery for items such as steak, lobster, tacos, and, yes, even paella.

Conveyor Oven Dish of the Day

For restaurants looking to expand off-premise menu offerings, consider paella. It’s a great example of how non-traditional to-go items are now available for off-premise consumption. Can you ever think of a time when you ordered to-go paella? Yet, it’s happening from some of the country’s most renowned chefs.

“Chefs are creating new and interesting ways to bring the restaurant experience to life at home for guests,” says Rick Billings, executive chef of José Andrés ThinkFoodGroup. “At our restaurants, paella became one of the most popular items on our to-go menu. The paella pan fit perfectly into a pizza box while keeping the rice hot, so you had this element of presentation you’d get in the restaurant.”

Find out how a è����ƵMarshall conveyor oven can help grow your business.

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