The Golden Tulip Hotel in Nijkerk had reached a significant turning point. With the decision to expand the hotel, pressure also grew on the restaurant with seating for around 210 guests. The existing kitchen was not laid out for the new capacity. More guests mean not only more plates, but higher expectations on speed, service quality and smooth operations.

At the same time, it was becoming more difficult to find sufficient qualified personnel. The central question was therefore not how to just cook on a larger scale, but how to organize operations more efficiently. "How can we perform at our very best with the smallest team possible and still maintain our quality standards?", describes General Manager Inge Hander the situation. It was clear that the existing equipment was not going to achieve this goal. The kitchen had reached its technical and organizational limits.

As part of the kitchen restructuring, the team opted to break new ground together with MKN and integrate state-of-the-art cooking equipment into ongoing operations. The focus was on solutions that measurably improve speed, capacity and workload.

The latest generation of MKN combi steamers brought about a decisive breakthrough. Whereas previously a maximum of 40 plates per cooking cycle was possible, now 80 plates can be produced in the same time. In combination with two trolleys, it is possible to serve up to 160 plates in just 20 minutes - a quantum leap for service and workflow.

The setup is complemented by a 50-litre FlexiChef^®, which saves an immense amount of time, expecially in preparation and with larger production quantities. Time-consuming worksteps are now implemented quicker and in a more structured manner, without compromising on freshness and craftmanship. In addition, efficient grills and water grills have been installed that not only achieve perfect doneness, but also make daily cleaning much easier.

The investment in new cooking equipment quickly paid off. By significantly increasing the capacity per cooking cycle, service times have been shortened and bottlenecks resolved - a major advantage during peak hours. Processes that used to tie up time and staff are now more efficient and predictable.

The workload reduction during the daily routine is particularly noticeable - automated cleaning processes replace time-intensive scrubbing, monotonous tasks are unnecessary, and the kitchen team can focus more on quality and workflow. At the same time, the new equipment lays the foundation for reliable handling of larger volumes with fewer staff.

Not only does this mean a short-term performance boost for Golden Tulip, but a sustainable investment  in the future. A kitchen that grows with the business, is designed to last and not stretched to its limits again in just a few years, but  secures operations long-term instead.