14/06/2026
A room full of operators, chefs and business owners at Salford Stadium, all looking for the same thing: more output, less cost.
This week I had the pleasure of delivering a live Rational cooking demonstration, showcasing how the iVario Pro and iCombi Pro can transform kitchen operations for modern hospitality businesses.
Using the iVario Pro under pressure, we produced:
✅ Chicken Curry on the Bone
✅ Moong Dal
✅ Paneer Karahi
✅ Peas Pilau Rice
At the same time, the iCombi Pro delivered:
✅ Lamb Chops
✅ Salmon Tikka
✅ Chicken Wings
✅ Chicken Tikka
The real eye-opener wasn’t just the quality of the food it was the speed.
Watching a bone-in chicken curry, dal and rice come together in a fraction of the time traditionally required always creates a reaction. The shock and awe from the audience was clear, but behind that excitement was a more important realisation.
Hospitality businesses today are no longer focused solely on purchasing costs.
The operators who will thrive over the next decade are looking at:
🔹 Labour savings
🔹 Recruitment challenges
🔹 Skills shortages
🔹 Energy consumption
🔹 Consistency across multiple locations
🔹 Maximising output from smaller teams
Technology is becoming one of the most powerful tools available to hospitality operators. The ability to reduce cooking times, lower energy consumption and produce consistent results regardless of who is on shift is no longer a luxury it’s a competitive advantage.
The best part of the day wasn’t the applause or the surprise on people’s faces as dish after dish rolled out of the kitchen.
It was seeing businesses sign up for the 6-week free trial, knowing they are about to discover first-hand how much more productive and profitable their operations can become.
When operators experience what the iVario Pro can do under pressure, the conversation quickly changes from “Can we afford this?” to “How have we managed without it?”
A fantastic day at Salford Stadium and great to connect with so many forward-thinking hospitality professionals.
📈 The future of hospitality won’t be built by businesses working harder. It will be built by businesses working smarter.
