Dining out is no longer solely about the quality of food. Customers are seeking a point of difference, a dining experience – it is no longer enough to serve a steak with a swirl of sauce and expect customers to be happy. However, bringing theatre into the dining room can be a costly venture for restaurateurs and chefs, and many would rather stick to the status quo than spend time, money and energy creating a concept which may not have the desired outcome.
Stonegrill is an innovative system which saves time, labour costs and money. The system currently has 60 licensees across the country, and with a two-decade presence in New Zealand, Stonegrill is a guaranteed way to boost business while also reducing costs. Stonegrill cuts are of the best quality and is a healthy way to dine. Food wastage can be significantly reduced – accurate portion control means that the kitchen can save up to 25 percent in meat portion cost.
The system has unlimited potential and can consistently increase regular patronage. The system assures a higher meal output in less time, increasing table turnover and customer spend while creating an atmosphere and theatre at a low cost, and can also complement traditional meal service systems.
"This was the best decision we could have made,” said the owner of Barkley’s Stonegrill Restaurant. “Our business has gone from strength to strength.”
Stonegrill is a unique, well-proven point of difference to the competition. No other hospitality venue can provide the Stonegrill option in a protected area. A limited number of territories are available in Auckland right now for installation and training. Stonegrill is actively seeking expressions of interest in country areas, large towns and cities across the country ready for summer.
For more information and an information package contact Tony Scott on 027 434 368
