How did you discover Adande?
Our manufacturer representative introduced me to the Adande fridges about six years ago. On a subsequent visit to the UK, I met up with Adande’s Global Sales Director, Karl Hodgson, who explained the concept and highlighted the benefits of the horizontal insulated container technology. I was very impressed, and I have been specifying Adande fridges for the last five years. I have been spreading the word amongst my colleagues and the industry, who have been supportive of the Adande brand. The drawer design has several advantages over conventional fridges with doors and Adande is now the ‘go to’ solution for many of our projects, especially those which require the holding of food at critical and accurate temperatures.
What benefits do Adande units offer?
Adande fridges are designed to be positioned at the point of food preparation, cooking, and service. This means that all of the ingredients are at the chef’s fingertips, eliminating the need to leave the workstation to fetch items from remote fridges. This speeds up service, especially during busy trading periods. The Adande units offer a different and more efficient approach to mise-en-place.
Standalone or undercounter Adande units are space saving solutions, which free up valuable kitchen floorspace for additional equipment. The fact that the Adande has its refrigeration machinery located at the rear of the unit means that we save one linear foot of floorspace per module, compared with similar fridges. The units have a large capacity relevant to footprint, meaning that fewer refrigeration units are required for the same amount of storage, reducing capital costs, and taking up less floorspace.
Adande fridges are inherently versatile compared with conventional refrigeration. The independent control of the temperature of each drawer, through a range of -7.6°F to 59°F, is a key feature of the product, providing the capacity for chilled and frozen storage in the same unit. This allows the storage of a wider range of ingredients at the point of food preparation. The dual temperature capability means the fridge’s temperature can be adjusted for different ingredients for specific service periods, such as breakfast, lunch, and dinner. The fact that temperature can be regulated accurately in 0.1°F increments is particularly useful for niche foodservice operations, where product temperature is critical. Sushi bars are a prime example.
And what about the performance of the Adande?
The horizontal container design and humidity of the Adande system deliver accurate and stable temperatures. Food is held at optimum appearance and quality for longer, even in the hottest kitchens. One of the problems associated with conventional freezers is temperature fluctuation when the door is opened frequently or left open accidentally, which can compromise product quality and appearance, causing food waste.
We understand that Adande units use at least 40% less energy than comparable fridges, which fits in with our commitment to specifying the most sustainable equipment available. Our clients have been impressed with the efficiency of Adande and as energy costs continue to rise, this will become an increasingly important factor in choosing refrigeration solutions.
Kitchens can be very demanding environments with equipment being subjected to some rough treatment. The Adande modules are solid and robust and are designed to withstand the knocks and bangs which inevitably occur in a busy kitchen.
Refrigeration reliability is a major issue in hospitality as downtime may result in food waste or lost sales. Statistically, the product has a very low failure rate, and I don’t think we have ever received a maintenance call for an Adande fridge.
What about cleaning?
Hygiene and food safety are critical issues in our business. The Adande drawers are fully removable meaning that cleaning is quick and simple. The stainless-steel exterior is also easy to wipe down as part of a regular housekeeping regime. Castor mounted units may be moved, so that areas behind the fridge can be cleaned regularly and thoroughly.
If you had not joined the foodservice sector, what might have been your career path?
I think it was inevitable that my career would be in the foodservice industry. If I hadn’t chosen the consultancy path, I like to think that I would have become
a chef in a high-end restaurant.
Writing fiction might have been another possibility and is something I may pursue in my retirement. I have met so many larger-than-life people through work, who would make excellent characters for a novel based around the hospitality industry.
Tell us about your home and family?
I live in Annapolis, within walking distance of the office, so I don’t have the problem of a long commute. I spend at least ten hours a day at work, so time at home with my wife of nearly 40 years, Cynthia, is a great way to relax. Typically, Cynthia will cook dinner and we will enjoy a couple of glasses of wine with our meal.
Family life is very precious to me. I have two daughters, Maggie and Brittany, as well as a son, Chad. They are all now grown-up and have fled the nest. It doesn’t happen as often a I would like, but one of my great joys in life is when my kids, their spouses, and the grandchildren visit, and we all sit around the table for a formal Sunday meal. It is an atmosphere which fills me with love and pride.
Does your passion food extend into your personal life?
Cynthia and I aim to dine out at least twice a week. We usually opt for high-quality food at fine dining establishments or independent bistro style restaurants. We never eat at chains or QSRs.
I am particularly keen on eating at venues where Next Step Design has specified the kitchen. Part of the attraction is seeing how the live kitchen works and a feeling of loyalty towards my client, but the main reason is that I like to spend my money where I made it.
Do you have any interests outside of the hospitality industry?
I am a keen follower of the English Premier League and passionate about Liverpool Football Club. I try not to miss a televised match and I even have a TV in the office, so that I can watch games during working hours with the volume turned down. Liverpool’s performances this year have been quite remarkable and very enjoyable to watch. I have been to see Liverpool live at the Anfield stadium three times, one of which was with Adande’s Global Sales Director, Karl Hodgson. On each occasion the atmosphere created by the team’s loyal fans has been amazing. Anfield is a very special place.
I like to keep in good shape, so I go cycling regularly. I have recently returned from a group cycling tour of Majorca, Spain. I went with some old friends and made some new friends during the trip. The tour was sponsored by my local cycle store, and we rode 40 to 50 miles a day. The cycling and camaraderie were great, and we also ate at some excellent traditional restaurants, serving authentic rustic food.
I have competed in several Metric Century cycling events, which are over a course of 100 km or approximately 62 miles. I have taken part in Metric Century contests in Little Rock, Chicago and closer to home in Maryland. We also took part in a Metric Century event during our recent tour to Majorca.