Please tell us something about your restaurant. How big is the restaurant, what specialties do you offer as a restaurateur, how do you prepare them and who are your customers?
Angus Steakhouse was founded in 1979, it has been passed down through 4 generations, I took it over in 1996. 70% of our dishes are prepared on a grill. We work exclusively with a 3-zone catering grill from Heidebrenner (approx. 1 m long, 750 cm deep): the "KOS-750" gas lava stone grill.
We almost only sell steak from Argentinian beef. And in the variants: rump steak, rib-eye steak, hip steak and fillet steak. The rump steak is becoming more and more popular; our customers prefer to eat their steak English style. The special thing about the meat is that the cattle walk 15-20 kilometers a day, so the meat is very tender and fine-grained. For comparison; a normal cow walks about 200 to 500 meters a day.
What do your customers appreciate most about you?
My guests all have high standards. We have mixed customers, often also employees of banks, craftsmen or tax offices. In addition, there are also many regular customers who have been visiting the restaurant for many years. My customers appreciate the good quality the most.
Where did you get the information that you can buy catering equipment from Heidebrenner? How did you come to Heidebrenner (internet?, recommendation?, business directory?)
I knew HEIDEBRENNER from the excellent stool stoves that I had previously used at outdoor events. I was looking for a new grill for my restaurant and because I heard from colleagues: "HEIDEBRENNER builds the best lava stone grills", I contacted HEIDEBRENNER.
In 2000 I visited HEIDEBRENNER (at that time still in Kiel) and was advised directly by the managing director; He spent almost 2 hours with me. I was very satisfied with Mr. Sosulski's advice and when I tested the devices on site, it was clear to me: "That and nothing else!". I have tried many catering appliances, but the HEIDEBRENNER appliances - especially the grills - were by far the best. I not only noticed the difference in terms of how the grill was used, I could taste it directly: the quality of the grill that was presented to me that day was outstanding.
How do you use the device in day-to-day business? And what advantages does the catering appliance offer you in terms of power, speed, amount of food that can be prepared at the same time?
I find the quick warm-up time of the devices and the high-quality lava grill technology to be very positive. The lava stones from HEIDEBRENNER give off the perfect heat and do not crumble apart. I also appreciate the flexibility of the devices. Our gastro grill is in operation for about 5 hours a day, we change the grill grates and the meat more frequently during the day, which is easily possible during operation.
However, I and my employees are particularly impressed by the excellent performance of the gastro grill, which now satisfies all customer needs in the restaurant ???? . With three different attachments, we can prepare 100 to 200 steaks on 2 heating zones in one hour. We use the third zone to keep warm or to prepare other dishes on it. Each heating zone can be controlled and heated independently; different attachments can also be used to prepare different dishes at the same time. Eg two zones for steaks, one zone with a griddle for fish
Our record with the device:
At the Neumünsteraner Weinkost , in the outdoor area, we have already managed to prepare 120 kg of meat in 3 ½ hours with the device. In the restaurant we processed 100 kg of meat within 8 hours.
Do you have something to criticize as a restaurateur? Is there anything you think Heidebrenner can improve?
What I didn't like about using our lava grill is the fact that too much fat and meat juice collects in the V-grates, these liquids are burned by the enormous heat and then stick to the meat. This problem has now been solved: the Heidebrenner employees recently recommended me a grill scraper that I can use to clean the grate optimally because it is specially designed for the size of the V-grates; the cleaning process can even be carried out while the device is running.
All in all, I would wish that a lot of information at Heidebrenner would be more easily accessible. You build such perfect devices and have a solution for every problem and every application. A lot more restaurateurs should be informed about this!
I will be checking the new website more often in the future to learn about information like this and to be up -to-date.
Hasan Horata, restaurateur
