Still doing it the hard way?

Cooking has been done pretty much the same way for thousands of years. OK, we have better materials, our caves have been replaced by bricks and mortar, glass and stainless steel, and we don’t have to go out and cut the firewood, but the principle is the same – you beat it, you heat it, then you eat it.
We have made some advances at the other end of the process though. We no longer have to spend hours bent over a trough, scrubbing, scouring and polishing in order to get the utensils ready for the next meal.

So why are your apprentices and kitchen hands doing it the hard way? Pardon? Too expensive you say?

These days there are machines to do it for us. Here in Australia, Johnston’s first started manufacturing and servicing commercial warewashing equipment in the 1950’s and we are still serving the hospitality and catering industry today.
So why are your apprentices and kitchen hands doing it the hard way? Pardon? Too expensive you say? Think again. If you look at the wages you pay and the time it takes to scrub pots by hand, and the cost of replacing every glass that gets broken in the sink, we think you will see what we mean. What’s that? Your old building houses 3 businesses and only has a 10-amp power supply? Talk to us about the equipment we can supply, install and service that will fit your situation and your budget.
Dining in pubs and restaurants hasn’t changed because people haven’t. We are still the same social animals we were back in the neolithic age, sharing food and drink and a good story with friends because that’s what we like to do. But thankfully the nasty jobs like cleaning up the mess have been improved since then.

 

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