<img height="1" width="1" style="display:none;" alt="" src="https://dc.ads.linkedin.com/collect/?pid=683450&amp;fmt=gif">

Q&A with Mark Allegra, Franke's Director of Engineering

[fa icon="calendar"] Dec 29, 2015 9:35:42 PM / by Franke

Global_Restaurant_Solutions.jpg

* The following Q&A originally appeared in Restaurant Development + Design's November/December 2015 edition.

What differentiates your company from others in the marketplace?Mark_Allegra.png

In all cases, we want to be much more than a supplier to our customers. We can bring the most value to our customers by becoming an intimate partner in their business, and removing barriers to their growth and profitability. We have found that most customers are too close to their own operations to see any other way of doing things. We can bring a fresh perspective to challenges that our customers face with operations, ergonomics or efficiency. We welcome the chance to perform kitchen flow analysis based on menu, kitchen footprint and transaction counts. The result can range from a new kitchen layout to an optimized work cell design. We do our best work when our customer presents us with a problem or pain point.

What would we be surprised to know about your company?

Many people know Franke as a coffee machine company. Yes, we design and build fantastic specialty coffee equipment, but also much more. We are a global solutions provider for some of the largest restaurant chains in the world as well as some of the smallest, fastest-growing concepts. Customer size doesn’t matter; through our dealer partners, we want to do business with customers of any size where we can become a close partner and bring true value. In addition, we manufacturer a number of products that solve real problems in the food service world. From our
innovative BKON Craft Brewer to restaurant-specific solutions in energy management; from air and water sanitizing solutions to our FIFO line of food safe condiment dispensers; from high quality stainless workstations designed to increase productivity to unique automated equipment that reduces steps and time, we have solutions to some of the industry’s most pressing needs. We even have a line of high-quality drive through windows.

Briefly describe one new product or innovation your company has introduced this past year.

The Franke Air Purification System mounts in a foodservice facility’s walk-in refrigerator where it pulls in air from the walk-in, creates ozone that sanitizes the air and then returns clean air. This technology extends the life of prepared foods and produce by stripping microbes, ethylenes, hydrocarbons, odors and other contaminants from the air and offers significant benefits for all foodservice segments. For example, in QSRs, the technology supports quality assurance and food safety programs; extends shelf life for new produce offerings; and reduces waste and losses. For Casual Dining chains, it addresses waste and extends shelf life by one to two weeks, which generates more profit. For the High End restaurant, it puts the focus on taste and the quality of food, eliminates flavor transfer, kills odors and maintains high quality. For all operation types, this product helps kill mold, bacteria and viruses, which makes health inspections that much easier. For these reasons and more, Franke’s Air Purification System joined the Franke family of Kitchen Innovations Awards with a win this year at the NRA Show.

Learn more about Franke's full line of foodservice solutions.

Make it wonderful.

New Call-to-action

Topics: Custom Fabrication