Counter solutions supplier Valera has supported fast-casual dining brand Döner Shack with the installation of a host of automated kitchen solutions at its debut London restaurant, including kebab-cutting robots, with the group recently launching its first “innovation store” on Baker Street.
Spread across two floors, the 3,000 square foot venue contains space for 40 covers and outdoor seating for eight people, with Döner Shack’s debut opening in the capital taking its portfolio up to five sites.
The brand, which has a 15-year lease on the property, developed the restaurant to be fitted with robotic kebab cutters in the kitchen to help reduce food preparation time and food waste.
As the first Döner Shack site with a basement kitchen, the new store also allows customers to see their food being prepared live through screens within the ground-floor restaurant, with a custom-designed travelling belt being used to transport the food from the lower floor to the ground level to ensure freshness.
Kurran Gadhvi, sales and marketing director at Valera, said the firm has been working with the kebab brand to deliver its automated solutions, including the kebab-cutting robots and travellator conveyor-belt system.
He noted that the travellator system is fully bespoke for the site and it is important for the restaurant’s operations to be “stable but fast”.
Valera will also be carrying out service and maintenance of the automated solutions fitted in the restaurant.
Mr Gadhvi added: “And anytime they have a problem, they [can] give us a call. Every six months to a year, we go in and do a proper service.”
He said that installing equipment into a restaurant in bustling central London comes with its own challenges, adding: “I’m based in London myself, so I know what I’m doing. But the key in that site as well, is getting all the teams together at the same time. But the biggest challenge they had was getting electrics to the building from the grid. We had everything up and running in November.”
With the robotic kebab cutters used to prepare the brand’s signature kebab dishes, Mr Gadhvi said “it’s all trial and error”, as the programming of each unit installed is customised to suit the individual needs of the restaurant.
He said that the flexibility of the equipment in use on site will continue to benefit the restaurant as it evolves.
Döner Shack co-founder and managing director, Mr Sanghera, told our sister title, Foodservice Equipment Journal: “We are pleased that the launch of our new Baker Street restaurant has been a resounding success. We have received overwhelmingly positive feedback from our customers and are thrilled to see such a warm reception from the local community.
“The virtual kitchen has created a fun talking point with many reactions from customers realising that there is not an actual kitchen behind the counter but a screen, to many thinking it is a pre-recorded video, when it is in fact, a live stream. It is a great innovative feature of the store and a resourceful use of space that makes the customer journey that little more unique and engaging.
“A highlight for us has been the feedback on our actual products, and being praised for our food, with feedback in regards to the quality of the meat, the freshness of the bread and the overall taste and flavour. With one customer who shared their experience saying ‘the food was unbelievable, and the restaurant is a welcome addition to the area’.”
The new store has been attracting large queues of diners since it launched last week.
Mr Sanghera added: “This launch has definitely boosted confidence in the brand’s potential for future expansion not only in London but also in other major cities in the UK and abroad.
“The successful launch and incredible week’s trading, is a testament to our brand’s ability to adapt to new markets and customer demands. It also demonstrates Döner Shack’s commitment to providing quality products and services that resonate with consumers. With this launch under our belt, we are confident that we can replicate this success in London and other cities, and continue to grow the brand.”
The new restaurant is open for all day dining, takeaway, delivery and click and collect services.
The venue offers customers authentic kebabs using freshly baked traditional Fladenbrot (Turkish flatbread) with homemade signature sauces and a choice of salads as accompaniments, as well as halloumi and falafel, vegan options, currywurst, a selection of milkshakes, German beer and soft drinks.
Döner Shack has plans to open 150 restaurants in the UK over the next five years and establish a presence in the USA, Canada, Europe and the Middle East in a similar timeframe, with Mr Sanghera telling FEJ earlier this year that the group intends to launch its debut US site in Florida by the end of this year.
The chain recently signed up two new multi-site franchisees and plans to roll out 20 new stores across the West Midlands and London over the next three years.
The original version of this article was published by our sister title, Foodservice Equipment Journal.
