Mexican chain Boojum approached us with a requirement for units which could hold large amounts of food at safe temperatures for long periods of time.
Boojum is a mexican restaurant chain with over 20 outlets in Ireland and Northern Ireland, selling subway style customisable salads and burritos. The chain has plans to expand into the UK from 2020.
They required heated assisted service bain marie units to be customer facing and allow staff to efficiently put together wraps, salads and tacos. The heated units needed to be able to hold large amounts of food for 12 hours plus, maintaining safe temperatures throughout.
Pictured left: Boojum, Lisburn Road, Belfast fitted with Counterline bain marie countertops. Below: Silvios, Duke Street, Liverpool fitted with similar chilled bain marie units.
Together with Stephen’s Catering, we recommended a dry well bain marie as the best option to maintain food at safe temperatures, and extending high quality of produce for as long as possible.
The dry well bain marie was chosen for its easy cleaning benefits and highly efficient heating functions, rather than the wet well unit which is preferred for sauces and more delicate foodstuffs.
The dry well bain marie was chosen because it met the requirements for the high volume turnaround of food, as well as stylistic features. The client asked for a bespoke design to fit with their own branding and interior – simple yet with a modern feel, with glass around the units to provide customer interaction. The design also needed to be seamless with nothing protruding to ensure a safe environment for staff and customers.
Boojum were more than happy with the units we provided and installed, having implemented them as standard across all their current sites with good prospect of adopting them into future outlets in the UK.