“Do you want to spend $20,000 on a ventilation system that does not generate your operation any revenue?” asks David Shave, senior vice president of Global Sales and Distribution for Middleby Corporation, which produces kitchen equipment.
If your bar is looking to expand into food, this is a question you’ve likely sought to answer. The good news is you can develop a food program without the need for a costly hood and ventilation system thanks to ventless cooking options.
In this article, we’ll cover the benefits of three specific ventless cooking options—all of which you’ll be able to see in person when the show floor opens at the Bar & Restaurant Expo on March 28!
Note: Due to damage to their warehouse from an earthquake in New Zealand, Stonegrill will no longer be at this year's Expo. Look for them when they relaunch at the Bar & Restaurant Expo in 2024!
Costs & Income
As already mentioned, ventless cooking options can save you a ton when compared to installing a more traditional hood and ventilation system.
“Having ventless equipment eliminates the need for expensive ventilation systems that need cleaning and additional insurances,” says Shave of Middleby, which offers a variety of ventless equipment, including PerfectFry and TurboChef. “In addition, having ventless equipment allows for new operations to be created in spaces that previously were prohibitive due to the expensive cost of putting in ventilation systems.”
In addition to saving a bar money, this equipment also creates incremental revenue. “With a minimal investment and small footprint, but the maximum throughput capabilities of ventless equipment, a bar can introduce a menu that drives incremental revenue to an operation,” says Shave.
He breaks down the numbers further, “Take just three menu items and sell just 60 portions per day at an average of $8 per item, and you can make profits of over $50,000 per year with an investment of around $15,000 for the ventless piece of equipment and the energy operating costs. So less than a six-month payback.”
Danielle Fantasia, Marketing Manager for MTI Products, which offers ventless equipment like AutoFry and MutliChef, shared two examples of possible profits when using these machines:
Of course, actual profits will vary depending on your serving size, serving cost, and retail price.
Unique Selling Point
Ventless equipment can also help to differentiate a bar/restaurant, especially in the case of a piece of unique equipment like Stonegrill, which works by heating specially selected natural volcanic stones in purpose-built ovens. This creates a high temperature that sears food faster, locks in natural juices and nutrients, and enhances the full flavor and tenderness of all foods. This unique "dry cooking" method uses no added fats or oils and ensures a clean and natural food flavor that is not achievable with conventional cooking methods.
Stonegrill partners also receive a licensed territory, which means the potential for increased revenue by standing out from the competition.
“Stonegrill also offers a unique dining experience for guests by providing them with enhanced flavor and quality product,” says Dan Roos, chief executive officer, Stonegrill (New Zealand) Ltd. “The cooking process creates a meal experience, with the last bite as hot as the first. It also allows diners to cook their selection ‘how they like it’ and finish their meal with a cleaner aftertaste and fresher feeling without feeling overfull.”
In addition to providing a unique experience, Stonegrill also improves the guest experience with faster food service times to the table, increasing table turnover when required, and reducing customer complaints of slow service. “Furthermore, Stonegrill creates more engagement with the server, promoting easy upsell and quality tipping,” says Roos.
With the unique dining experience and increased customer satisfaction, Roos says Stonegrill partners typically see an increase in customer spend on average by 30% due to add-on liquor and dessert sales. Partners typically see a return on investment within a short period of time as they are able to cover the cost of the system by selling three Stonegrills per day.
Other savings come from minimal food waste and increased portion control, which considerably reduces food costs. It also means food costings are very accurate per meal serve. Stonegrill touts the ability to save 25% in meat portion cost.
Not Just for Small Kitchens
What’s more, a bar or restaurant that already has a full kitchen with a hood can also benefit from ventless equipment.
“In this type of operation, look at the bottle necks within an operation,” says Shave. “If you can have a food station that is serving certain food items that relieves the pressure from the main cooking line, then you improve speed of service and increase customer checks—all leading to greater customer satisfaction. Imagine not having to throw away tens of thousands worth of food product if you can deliver the quality product the first time.”
Fantasia agrees that ventless options can create increased capacity for bars/restaurants. “Sometimes owners and operators are looking to boost their product output but have reached their capacity on available overhead space,” she says. “Ventless fryers and ovens can be easily placed on an available countertop or table to instantly increase the amount of food being prepared.”
Ventless options also help when other kitchen equipment is down. “Just because someone has a location with an existing hood or vent system, it doesn’t mean they have to solely depend on traditional open fryers and/or commercial grade ovens,” says Fantasia. “Hood/vent systems require extensive maintenance on a regular basis, and while waiting for this maintenance to be performed, businesses find themselves unable to use their equipment.”
Help with Your Labor Shortage
In today’s labor-strapped hospitality market, ventless options also make it easier to operate with less or inexperienced staff. These machines are easier to operate and even automated in some cases.
“The system is easy to use and can be operated by anyone, making it a great option for busy establishments,” says Roos. “The Stonegrill system helps with the labor shortage by reducing prep time and allowing any meal to be prepared within minutes by an apprentice or kitchen assistant, thus taking enormous pressure off of the chef. It also reduces kitchen labor costs and saves on holiday pay. Additionally, its simplicity of use allows for low kitchen skill requirements and better utilization of kitchen hands, further reducing labor costs.”
Roos points out that many Stonegrill locations can now even operate their kitchens with at least one less chef or cook, even though turnover and production have increased. Bar staff can also be trained on the Stonegrill and used as kitchen support on busy nights.
On Middleby’s side, Shave says with Middleby’s One Touch controls, the bar staff or lower-skilled operators can deliver high-quality food consistently on demand with almost zero waste.
MTI Products also offer operators the ease of plug-and-play technology. “Automation is a gamechanger. Let the equipment do the work for you,” says Fantasia. “The AutoFry uses a technology known as SimpliFry™ to self-regulate cook times and oil temperature ensuring consistent quality output. Additionally, most high-speed ovens, like the MultiChef™, come preprogrammed with a number of test kitchen approved recipes that can be accessed with the press of just a couple buttons.”
In addition, ventless equipment is safer for staff. “Carbon Monoxide poisoning is a danger associated with traditional deep fryers,” says Fantasia. “A vent or hood installed with an open deep fryer may help to redirect the poisonous gas, but if that vent or hood stops functioning properly, carbon monoxide can quickly fill an entire kitchen. By operating a ventless fryer instead, it eliminates all risk of poisonous gas.”
One Size Fits All
If your bar or restaurant is short on space (and what venue isn’t?), ventless equipment can be the perfect solution because they come in a smaller footprint than most traditional kitchen appliances. See some size examples below:
- Middleby’s TurboChef Ventless Fire Oven: 18” x 18”
- Stainless Steel Stonegrill Oven (holds 72 stones): 1.96’ W x 2.3’ D x 2.6’ H
- AutoFry/MultiChef:
- Ovens: From 16” W by 30.75” D and 27.375” H, to 21” W by 31.75” D and 25.06” H
- Fryers: From 21” W by 22.5” D and 26.5” H to 36” W by 32” D and 64” H
“With any ventless equipment, ensure you have sufficient HVAC make up air for the space that the equipment is being placed,” recommends Shave. He also mentions electrical requirements, “Typically, you will require a single phase 30amp 208/240v supply to support the vast majority of ventless equipment.”
If you’re wondering how to choose the best piece of ventless equipment for your bar/restaurant, Shave cautions that you get what you pay for. “Do not go for the cheapest product. These are typically limited in their capabilities. Think about
where you want to take your menu six to 12 months down the line,” he says. “TurboChef has launched the Plexor M3, which is a ventless three-cavity automated product that will enable your operation to serve any day part with limited labor and deliver consistent, high-quality products.”
For establishments just getting started, Fantasia recommends the AutoFry MTI-10X/XL. “This is our most popular model, and for good reason,” she says. “It is offered in a right or left chute option, plus its compact design, easy operation, and impressive capability of cooking up to four pounds of product per fry-cycle make it ideal for those implementing a ventless foodservice program.”
On the Stonegrill side of things, each system is supplied as a complete turnkey solution, which includes: the Stonegrill oven, heat retaining stones, ceramic plates and/or bamboo trays, illuminated signage, and service accessories. “Each system is tailored to the owner’s business plan seating capacity, table turn, and covers required,” says Roos. “As the business grows, additional units can very easily be added at the owner’s discretion.”
Menu Mojo
“There is something to be said about the power of fried food. People just crave it, and these days, one would be hard pressed to find a menu that didn’t include fried food,” says Fantasia.
Ventless fryers can serve up a wide variety of fried foods plus other options, as well:
- Breaded chicken filets, tenders, and wings
- French fries & onion rings
- Mozzarella sticks
- Empanadas
- Pizza
- Nachos
- Quesadillas
- Paninis/Subs
“You can let your imagination run wild with what you can cook,” says Shave. “The benefit of ventless cooking…is that you can deliver any day part from that breakfast offering to a late night bar snack when normally you would have to close down the kitchen, leading to increased revenues.”
Stonegrill also provides operators with a wide variety of food options to add to their menus:
- Seafood
- Meats
- Poultry
- Vegetables
“The system's flexibility allows for an endless choice of fresh ingredients, and Stonegrill also assists through the menu design to ensure that it compliments a restaurant's existing menu,” says Roos. “This allows for a unique dining experience for guests and the ability to easily cater to different dietary requirements.”
Plan to Attend or Participate in Bar & Restaurant Expo, March 27-29, 2023
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo, March 27-29, 2023 in Las Vegas. Visit BarandRestaurantExpo.com.
To book your sponsorship or exhibit space at Bar & Restaurant Expo, contact:
Veronica Gonnello (for companies A to G) e: [email protected] p: 212-895-8244
Tim Schultz (for companies H to Q) e: [email protected] p: 917-258-8589
Fadi Alsayegh (for companies R to Z) e: [email protected] p: 917-258-5174
Also, be sure to follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.