READER PICKS » A Winning COMBInation

Even though the 368-room resort has been open only since June 2004, Executive Chef Michael Heeb already recognizes he has a winning COMBInation with RATIONAL floorstyle and countertopcombi ovens. Specifically, he relies on eight large floorstyle models and two countertop banqueting ovens to produce 8,000 meals daily.

Heeb says RATIONAL banqueting ovens let him be more creative, and at the same time, more consistent with his plating. "Because I can plate in advance, frequently at nonpeak hours, my staff isn't rushed and produces a more consistent end product," Heeb says.

Using RATIONAL banquet ovens and combis, Heeb now incorporates 12 to 14 plate components compared with four components using other hotel ovens.

"I can build the plate, be more creative, and have more fun," Heeb says. This flexibility and creativity also has created a happier staff, which reduces long-term labor costs since turnover is virtually nonexistent.

"The staff really enjoys it. It's not 'traditional' banquet food," Heeb says. "RATIONAL banquet cooking systems give me the flexibility to do things other properties can't do. It makes us more competitive," Heeb adds. --SBH

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