UNREFINED
iCombi Kitchen Stories | Our customers. Their stories.
•
2m 58s
Riley Tatonetti, co-founder and COO, and Hassan, established UNREFINED in 2021. Hassan, an entrepreneur, saw Tatonetti’s healthy meal creations on Instagram and reached out: “Hey, your food looks great, want to cook for me sometime?“ She cooked for him twice, and he said, “This is really good… we should start a business.“ Several months went by and Olivia Stone joined Hassan and Tatonetti, first as a culinary consultant and then as part owner.
Three years and three expansions later, Tatonetti, Hassan, and Stone, along with the UNREFINED team of managers, kitchen staff, and drivers, prepare and deliver about 1,700-2,000 meals every week from their 4,000 square foot kitchen in downtown Cleveland. At the heart of the kitchen is a RATIONAL iCombi Pro and a RATIONAL iVario Pro used to make about 70-80% of menu items.
Learn more about UNREFINED and RATIONAL: https://www.rational-online.com/en_us/references/contract-feeder/us_unrefined.php
Up Next in iCombi Kitchen Stories | Our customers. Their stories.
-
Le Bernardin
Exquisite banquets for up to 200 guests, prepared à la minute within a 10-minute window? RATIONAL makes it possible at Le Bernardin in New York City, the venerable French restaurant that has served discerning diners for over three decades.
Decorated chef and co-owner Eric Ripert has overseen the...
-
Bachour
Bachour has baked with RATIONAL equipment for over 18 years and considers it the centerpiece of any kitchen in which he works. Bachour cites the brand’s consistency and dependability, noting that his Miami restaurants have used the same unit for 16 hours a day, every day, for more than five years...
-
Negril Jamaican Eatery
“We use real food. We use real ingredients. There are no shortcuts,“ says Negril’s Chief Financial Officer, Brian Chinn. “We do dishes that traditionally take a long time to make.“
That is, until they installed RATIONAL iCombi Pro units in Negril’s kitchens and central commissary. They have sped...
