The 2018 Queen’s Award Winners have risen to the challenge of food service operators wanting to maximise fresh food opportunities.
Counterline’s challenge was to create a solution that would support varied menus stretching from breakfast to evening meal, covering the recognised lunch time and take-away snacks in between.
Counterline Director, Paul Purslow, emphasised that whenever consideration is given to a product development or a simple customisation of our standard equipment, the key business principle of efficiency for operator & energy is followed.
The concept of Counterline’s dual-purpose heated and chilled display units, which allow for self-help and assisted service food offerings, was initially introduced in Northern Ireland in collaboration with Stephens Catering.
Danny Scobie, Food To Go Operations Manager at Scotmid Co-operative, said: “The reason we have chosen this unit for our business is the flexibility it provides for our wide offer and concepts. Allowing us to move quickly from served to self-serve depending on the day’s offering whilst efficiently keeping all products hot without impacting the oven fresh quality.”
The seamless design that allows an operator to instantly switch from self-service to assisted service was highlighted by Counterline’s global partners as an innovation that will also support operators as they negotiate their businesses in the time of Covid-19. Its inclusion has since formed a critical part of key infrastructure projects across Asia and the Middle East.
Business case studies of the retract solution along with specification and literature can be downloaded from the Counterline website.