Download Front Burner Issue - Winter 2010 - Comcater

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22 Market Focus BUTCHER OF A NEW ERA D’Fine Prime Cuts is a butcher shop of the new era. Whilst most retailers are now offering pre-prepared meal items, owner, Patrick Seidl, is taking the next step and providing meals for an increasingly ‘time poor’ society. With the help of his new RATIONAL SelfCooking Center, the team at D’Fine Prime Cuts can provide a fully cooked meal for the family. All it takes is a quick chat in person or over the phone and Patrick will have a meal ready for you to pick up after work, or cook it while you are having your hair done or relaxing at one of the local coffee shops. Patrick has been in the meat industry for 30 years, with a strong knowledge of many aspects of the meat industry including wholesale, retail and quality assurance. There have been many changes over the years as you will see when visiting D‘Fine Prime Cuts. The business is family orientated, with his wife and daughters working in the shop, alongside a great team. We spoke to Patrick about his innovative approach and asked some questions about his concept, and the path to realising his business dream. D’Fine Prime Cuts Shop 26/ 1 Circa Boulevarde, Bella Vista 2153, NSW, Australia Telephone: 02 8882 9700 Fax: 02 8882 9466 Opening Hours: Monday 7am – 7pm Tuesday 7am – 7pm Wednesday 7am – 7pm Thursday 7am – 9pm Friday 7am – 7pm Saturday 7am – 6pm Sunday 8am – 5pm www.dfineprimecuts.com.au roast roast braise braise roast roast with with gentle gentle crackling crackling roasting roasting overnight roasting simmer cooking
Which equipment did you purchase and what made you decide to choose this brands? We chose the RATIONAL SelfCooking Center 10 tray SCC101 model as it gives us the opportunity to expand. Overnight roasting is our specialty, which ensures a juicy, tender roast with minimal product shrinkage. During the slow cooking process the herbs and spices you have chosen have longer to infuse into the meat, creating a beautiful flavour throughout the roast… the results are amazing. How did this project come about? I.e. why were you looking for new equipment? So many people live busy life styles - our concept was to provide healthy meats and vegetables for people to pick up on their way home at an affordable price. Our concept is based on what today’s consumers’ want- fresh, pre-made meals that save time and are available from your local butcher. Located in one of Sydney’s largest business parks, we found a point of difference. What was the major decision making criteria? What problems / issues had to be solved? Equipment reliability for a long term project was the key factor in our decision making. Also, we are operating from premises that offer fresh raw products, as well as cooked food. Issues were taken up with safe foods and resolved in accordance with HACCP. Who did you meet with to discuss your requirements and were you happy with their knowledge? Comcater - they were above all not only in their sale, but their presentation and more particularly, their after-sales back up and advice. How has the new equipment helped the operation of the shop? So many people live busy lifestyles - our concept was to provide healthy meats and vegetables for people to pick up on their way home at an affordable price. Did you visit suppliers other than Comcater? Yes, but no one compared to their degree of professionalism! Are you satisfied with the equipment you purchased? The RATIONAL has lived up to its reputation and I would not consider using any other brand and also gave me the benefit of overnight roasting which has been extremely popular. Any other comments which may be of interest? My concept has generated so much interest in the meat industry that other stores are looking at following my lead. With the meat industry losing so much trade to the major supermarkets, we now have to offer that little bit more.
Page 1 and 2: front Brought to you from the world
Page 3 and 4: Contents News & Editorial Page 4 -
Page 5 and 6: NO MORE Soggy Sandwiches A new vari
Page 7 and 8: left to right: David Church, David
Page 9 and 10: MAJOR PROJECTS Project Name: Rectan
Page 11 and 12: How have YOUR customer’s needs ch
Page 13 and 14: Commercial Kitchen Equipment PLANNE
Page 15 and 16: How and where did it all start? 30
Page 17 and 18: Lemongrass creme brulee Lemongrass
Page 19 and 20: The only SelfCooking Center ® “I
Page 21: Day to day challenges... There are
Page 25 and 26: World’s First FULLY PROGRAMMABLE
Page 27 and 28: Save up to 50% on oil costs with Fr

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