Case Study: How Ethos Bistro is Using a Nieco Broiler to Standardize Menu Items, Increase Cooking Efficiency and Grow Their Operation Just over a year ago, the Nieco team met George Pappas, Director of Operations at Ethos Greek Bistro in Coconut Creek, Florida. George was interested in Nieco’s automated broiler technology and requested a visit […]
Case Study: How Ethos Bistro is Using a Nieco Broiler to Standardize Menu Items, Increase Cooking Efficiency and Grow Their Operation
Just over a year ago, the Nieco team met George Pappas, Director of Operations at Ethos Greek Bistro in Coconut Creek, Florida. George was interested in Nieco’s automated broiler technology and requested a visit to our Windsor, CA facility to learn more. During his week in Windsor, George worked closely with our team on a plan to convert his restaurant kitchen from a traditional grill to an automated broiler.
That change significantly impacted Ethos’ restaurant operations. With a new Nieco, Ethos was able to standardize recipes and cooking times, to ensure menu classics such as delectable lamb chops, Bronzini, shrimp castella, mussels and grilled vegetables, were consistently prepared and cooked for each new guest.
Because Nieco’s BroilVection™ technology cooks menu items on the top and bottom simultaneously, Ethos was able to speed up their cooking process, resulting in quicker delivery of each menu item without sacrificing the great taste Ethos has become known for.
Ethos’ vision is to serve customers great tasting, fresh food, with good service at a great price. The restaurant’s decision to design their kitchen and menu around a Nieco broiler has not only made this easier and their effort more successful, the standardization and increase in efficient cooking has made it possible to attract new franchisers and scale their concept to other restaurants
Ethos has been able to standardize recipes and cooking times, to ensure menu classics such as delectable lamb chops, are consistently prepared and cooked for each new guest
