🎥 Watch the video testimonial: https://youtu.be/eFonNtBQdgM After more than 40 years in professional kitchens, Chef Thomas Connell, Executive Chef at Admirals Cove, has seen it all — from high-pressure banquets to off-site events in challenging conditions. Over that time, one truth has become clear: the right equipment can make or break your service. So when
Chef Thomas Connell of Admirals Cove, Florida Read More »
Waste, Carbon, Water, Labour and Cost SAVINGS Fairmont Singapore changed from using single-use gel and wick pots (sternos) to heat their buffets and started using EcoBurner and EcoServe instead. This simple switch saved: Waste: 570,445 gel pots (28,522 kg) Carbon: 120 tonnes Water: 106,260 ltrs Staff hours: 4,723 hrs Cost: SGD118,075 DOWNLOAD CASE STUDY Fairmont
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FLIK Hospitality Group – EcoBurner trial FLIK Hospitality Group, a part of Compass Group, is a leading corporate hospitality provider dedicated to providing great food through great service, all with wellness and sustainability at the heart of their operating philosophy. Objective The FLIK team were seeking a more consistent and sustainable system to heat their
Chef William, FLIK Hospitality Group Read More »
Sailing Greener with EcoBurner: Aboard the Lady Caroline Northeast Ohio’s premier dining cruise, the Lady Caroline, offers its guests a unique and unforgettable experience on Lake Erie. With stunning views, delicious meals, and a variety of themed cruises, it’s no wonder that this yacht is a popular choice for celebrations, corporate events, and more. Chef
Chef Jay from ‘Lady Caroline, Cleveland, Ohio’ Read More »
Matthew Darnell is the Director of Food & Beverage at the club and he recently recorded a short video describing his experiences of using EcoServe and EcoBurner.
Matthew Darnall recommends EcoBurner Read More »
Fresh Food Events focus on the wedding market in Wales where they use the EcoBurner as the best portable buffet solution for them.
EcoBurner for catering events – A chat with Graham from Fresh Food Events Read More »
Old School Sterno Is a Thing of the Past As the Executive Chef at Kensington Golf & Country Club, we do our fair share of buffets for our members and I always found traditional Sterno to be wasteful and dangerous. When Randy Hignight, my EcoBurner Sales Rep, demonstrated the EcoBurner Fuel System, a lightbulb went
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Background: The Dubai World Trade Centre have been using the EcoBurner system for the last three years but savings in this case study are only based on the last six months up until July 2018. Previous to using EcoBurner, they had been using 6-hour wicks but had encountered problems while using them including fuel wastage
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Background: The Crowne Plaza at Dublin airport is a 209-room hotel that is used by travellers using the airport but also boasts large business conference rooms and provides a tranquil atmosphere overlooking a leafy park. The management team at the hotel heard about the health and safety benefits of EcoBurner and started using the system
Crowne Plaza, Dublin Airport Read More »