When Madklubben Catering (formerly Shark House) established their new kitchen, environmental considerations and food waste reduction were key guiding principles. The goal was to create a modern, efficient and sustainable kitchen environment – with solutions that could meet their ambitions now and scale for future growth.
Director Jan Grimstrup Larsen
Head Chef Tina Møhring Madsen
In collaboration with BTN’ consultant Søren Pihl, a solution was chosen that matched the needs in the first phase. However, the food club catering has since experienced significant growth – and this has meant a natural upgrade to a larger grinder that can handle the increased waste volume without compromising on efficiency.
The new grinder has ensured that capacity and operation continue to go hand in hand. This emphasizes the flexibility of BTN’ systems and strengthens the daily flow of the kitchen, even with higher loads.
When Madklubben Catering established their new kitchen, environmental considerations and food waste reduction were key guiding principles. The goal was to create a modern, efficient and sustainable kitchen environment – with solutions that could both meet their ambitions now and scale for future growth.
Today, BTN is a central part of madklubben catering’s overall efforts to reduce food waste. The system is an active player in the kitchen’s daily the process and helps to ensure high hygiene, less waste and a more responsible use of resources.
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