Cres Cor

Cres Cor Kitchen Innovation Award Recipient

February, 2011

The National Restaurant Association today announced the recipients of the annual 2011 Kitchen Innovations[TM] (KI) Award, a prestigious honor recognizing groundbreaking kitchen equipment in the foodservice market. An independent panel of judges comprised of internationally recognized food facilities consultants, multi-unit executives and design experts selected KI Award recipients for their innovations that provide new solutions to restaurants and foodservice operators. KI products will be showcased in the interactive Kitchen Innovations Pavilion area of the 2011 Restaurant, Hotel-Model Show at Chicago's McCormick Place from Saturday, May 21 through Tuesday, May 24.

 

The KI products will enable foodservice operations to run faster and more efficiently by increasing productivity, quality, safety, cost-efficiency and environmental sustainability. The result: foodservice operators will deliver better customer service and the highest quality meals to their customers.

 

"Each of the judges has the hands-on experience and real-life expertise to recognize the tools that are truly going to have a substantial impact on the efficiency and success of a restaurant's kitchen and ultimately the success of the restaurant itself," says C.W. Craig Reed, Convention Chair for NRA Show 2011 and Director of Food and Beverage, Broadmoor Hotel. "Our Kitchen Innovations Award recipients contribute to the evolution of our industry, and help restaurant operators reduce costs while boosting profitability. As the industry recovers from tough economic times, these products will make a difference in the commercial kitchens across the nation."

 

Cres Cor - Hot Cube3

This patent pending tri-powered hybrid hot cabinet, uses 120V indoors, then easily converts to propane heat for 8 hours use indoors with an optional solar panel to recharge controls. The ultimate in indoor/outdoor food quality and safety for resort events and off-premise catering.

 

To view a complete publication of the article published in the Foodservic Equipment Reports July issue click here.