The interior makeover was due partly due to critical reasons. A transformer located in the middle of the needed to be replaced by sing the need to dig up the entrance to access the electrical works. This gave Non Solo Pizza and its parent company, Savor Group, a six- week window to renovate the premise’s Osteria area, its private dining room and a complete gut renovation of the Non Solo Pizza Kitchen.
The overall main focus of the refurbishment with regards to the kitchen was to give the area a new lease of life. Savor Group executive chef Chris Rendell said the space has been one of the hardest-working kitchens in Auckland and it was time for a new look and new equipment after 27 years of non-stop action.
The space’s redevelopment was assisted by design and architectural firm Izzard Design, and main contractor Envoy. Both companies have collaborated before on many Savor Group projects. Rendell said both teams fully understood the group’s vision for the redesign, which was a key factor in the success of the collaboration.
Before the Non Solo Pizza project, Savor Group’s most notable refurbishment work was the total redesign and refit of Bivacco restaurant in Auckland’s Viaduct Harbour and its MoVida restaurant in Britomart.
The refurbishment of Non Solo Pizza was very tight to complete in regard to time restrictions, and required detail planning well in advance.
“We were dealing with a very strict six-week timeline in order for us to open on our deadline,” said Rendell.
All trades were set out for a critical path timeline, which amazingly, were all completed on schedule, allowing the restaurant to open on time and without delay.
Despite work not commencing until the middle of the year, the early planning stages and discussion on kitchen design and equipment started back in February and March. This allowed Savor Group sufficient time to have new equipment designed and crafted before being shipped to New Zealand.
When exploring different kitchen options, Rendell said the team were limited to a degree, as there was a stringent need to keep the current footprint of the extraction and not extend either the refurbishment’s timeline of increase its budget.
Following several discussions and having considered a vast range of equipment options, Savor Group eventually decided to partner with Electrolux Professional at Non Solo Pizza.
Electrolux Professional, a leading integrated solutions company within the foodservice and hospitality industry, provided state-of-the-art equipment specifically designed and tailored to meet the Non Solo Pizza kitchen space requirements.
Rendell said from start to finish, the team at Electrolux Professional were very responsive with any concerns for the project and were dedicated to achieve the best possible outcome.
“I explain it like buying a new car. You know how to drive, you’re just not sure how it will handle. Those issues were put to ease very quickly with the Electrolux Professional team.”
He added that changing kitchen equipment can be a very nervous time for a chef.
Throughout the kitchen refurbishment process, Rendall noted that the new custom-built items and some of the newer-styled pieces were impressive.
He was particularly excited when it came to installing the Electric 4 Zone Eco-top for the kitchen team to use on the pasta section for pan work, as well as the Skyline Combi Oven.
The Eco-top has 4 Zones that operate individually allowing each zone to be set at different temperatures according to Chef ’s needs.
Having received the prestigious GOOD DESIGN® AWARD, the new Sky-Line Combi Ovens and Blast Chillers by Electrolux Professional have been recognized now also with Best of Market Award for Energy Efficiency – in combination with the independent 4-Star ErgoCert certification in Europe The new Electrolux Professional equipment has greatly benefitted Non Solo Pizza’s kitchen operations, providing more heat and efficiency to the stoves. Rendell said that the kitchen team now have a very reliable kit they can work with that will allow for precision cooking and timing.
Rendell added that it was a huge improvement from the previous kitchen, even if the customers didn’t realise it.
“All those little details finesse the experience.”
With the kitchen now streamlined with Electrolux Professional Foodservice Equipment, the kitchen team are happy with the new technology, which has greatly improved and benefitted the dining experience.
Rendell said that with happy chefs, it’s a happy life.
Source: Restaurant Cafè, vol 17, No 8
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“Why Electrolux Professional?”
“We had equipment and solutions designed and tailored to meet kitchen space requirements. Responsive team at Electrolux Professional were dedicated to achieve the best possible outcome”