Craggy Range

The team at Craggy Range, led by Head Chef Casey McDonald, needed a container kitchen to continue delivering their original menu without compromising on quality. Over winter, the winery remained open every day, serving 40 to 50 covers daily for lunch and averaging 700 to 800 covers weekly. High customer expectations meant the temporary kitchen had to meet the standards of a full commercial kitchen while operating on a smaller scale.

Key requirements for the container kitchen included:

• A combi oven
• Dishwashers
• Stoves and deep fryers
• Sufficient bench space for plating
• Functionality to replicate their existing kitchen’s capabilities

Additionally, the container kitchen needed to integrate seamlessly into Craggy Range’s cellar door setting and comply with the winery’s high standards of hygiene and functionality.

Hostservice provided Craggy Range with a state-of-the-art container kitchen, fully equipped to handle their demanding requirements. The setup included all necessary commercial-grade appliances and ample bench space, enabling the team to continue executing their original menu. Despite the compact nature of the container kitchen, it performed exceptionally well, allowing the chefs to maintain their high standards of food preparation and service.

Results:

1. Seamless Operations: The container kitchen allowed Craggy Range to stay open every day, serving guests without interruptions during their renovations.
2. Maintained Quality: Despite operating from a temporary kitchen, the team successfully executed their original menu, meeting and exceeding customer expectations.
3. Flexibility: The setup comfortably accommodated 2 to 3 chefs, who managed 40 to 50 covers per lunch service.
4. Extended Use: Due to unforeseen delays in renovations, Craggy Range extended their hire of the container kitchen multiple times, showcasing its reliability and effectiveness.
5. Customer Satisfaction: Guests continued to enjoy the exceptional dining experience they expect from Craggy Range, with no compromises in food quality or service.

The team at Craggy Range expressed their satisfaction with the solution provided by Hostservice. According to Head Chef Casey McDonald, the container kitchen met all their needs and allowed them to maintain their usual operations without altering their menu or workflow. The ability to remain functional and deliver consistent quality was highly appreciated. Craggy Range stated they would confidently use the container kitchen again in similar circumstances.