There is no doubt that the restaurant manager wants to serve a culinary experience on clean plates with spotless glassware and cutlery. A total experience that gets better by an efficient dishwashing together with a well thought out flow between the restaurant's dish room, kitchen and service.
Dishwashing is part of the cost of the food experience. Restaurant manager endeavors to flow go from dirty to clean at the lowest cost and most efficient use of the staff. We can assist in this process.
A la carte with accessories
Diskomat has solutions for efficient handling of varying volumes in restaurant and à la carte restaurants. We assist all the way from the planning of the space available to the purchase of dishwashing equipment and accessories, and installation, operation and maintenance.
With Diskomat in the kitchen the restaurant manager get a modern dishwashing area. We see to it that the restaurant’s procedures for clearing of tables, dishwashing, storage and table settings meet their requirements. Our special range of accessories protect the exclusive tableware and crystal glasses.
A la carte with accessories
The goal of an effective dishwashing is to achieve lower costs and less environmental impact per meal served. Apart from making the best possible use of the space available the dishwashing system should minimize the use of water, energy and chemicals. Through us, you get access to the knowledge and experience we have built up from thousands of restaurant kitchens worldwide. The aim is that the restaurant dishwashing should:
- Good collaboration between dishwashing,kitchen and service
- Comply with statutory requirements for hygiene
- Have staff who performs with less stress
- Free up time that can be spent on customer service
- Enhance customer experience of the restaurant
