Case Study How Kaesid Refrigerated Prep Tables Streamlined Operations and Boosted Profitability for CitySlice Pizzeria & Deli

Executive Summary

CitySlice Pizzeria & Deli, a popular fast-casual eatery, was struggling with operational inefficiencies during peak hours. Their outdated, non-integrated prep stations led to slow order times, inconsistent food safety temperatures, and staff frustration. This case study details their journey to a solution with Kaesid Commercial Refrigerated Prep Tables. By implementing a tailored Kaesid setup, CitySlice achieved a 35% reduction in order assembly time, ensured consistent HACCP compliance, and saw a projected ROI of 14 months through reduced waste and increased customer throughput.

1. Introduction: The Pervasive Challenge of Kitchen Inefficiency

In the competitive landscape of fast-casual dining, speed, consistency, and food safety are not just goals—they are the bedrock of profitability and customer retention. Many established restaurants, however, find themselves hampered by equipment that cannot keep pace with growing demand.

This case study examines a typical scenario: a successful business being held back by its own infrastructure. We will explore the specific challenges faced by CitySlice, the solution provided by Kaesid's engineering and support teams, and the tangible results that transformed their daily operations.

2. Company Profile: CitySlice Pizzeria & Deli

• Business: CitySlice Pizzeria & Deli

• Location: Urban City Center

• Concept: Fast-casual dining offering custom-built pizzas, gourmet sandwiches, and fresh salads.

• Challenge: High-volume lunch and dinner rushes creating bottlenecks at the prep line, leading to long wait times and operational stress.

• Pre-Implementation Setup: Two separate, older refrigerated low-boy units placed behind a non-refrigerated stainless-steel worktable. Staff had to constantly turn, bend, and walk to access ingredients.

3. The Pre-Kaesid Problem: A Bottleneck on the Front Line

Before investing in Kaesid, CitySlice's operation was plagued by a series of interconnected issues that created a significant bottleneck.

3.1. The Workflow Bottleneck and Slowed Service
The physical separation of cold storage from the prep surface was the core problem. During the critical 12:00 PM - 1:30 PM lunch rush, the assembly process was riddled with wasted motion:

• A pizza maker would sauce a crust, turn 180 degrees to get cheese from a low-boy, turn back to apply it, and then turn again to access the topping unit.

• Sandwich artists had to take multiple steps to gather meats, cheeses, and veggies.
  This constant "twisting and stepping" dance added precious seconds to every order. The average order assembly time was 3.5 minutes, leading to a growing queue and customer complaints during peak times.

3.2. Food Safety and Consistency Concerns
The older low-boy units struggled to maintain a consistent temperature, especially when doors were frequently opened and closed during rushes. Digital thermometer readings would often show temperatures fluctuating to 45-48°F (7-9°C) in the top layers of ingredients, dangerously close to (or breaching) the FDA Food Code's critical "Danger Zone." This posed a significant food safety risk and caused anxiety for the management.

3.3. Ingredient Cross-Contamination and Waste
With ingredients stored in deep, large containers, the "first-in, first-out" (FIFO) principle was difficult to enforce. Furthermore, the disorganization increased the risk of cross-contamination—for instance, tomato juice dripping onto cheese containers. Spoilage from improper handling and difficulty in monitoring inventory levels led to an estimated 8% weekly food waste in the prep department.

4. The Kaesid Solution: A Tailored Approach to Efficiency

Frustrated with the status quo, the owner of CitySlice contacted several equipment suppliers. Kaesid stood out not by just selling a product, but by proposing a workflow solution.

4.1. The Needs Assessment and Custom Configuration
A Kaesid specialist conducted a virtual consultation, analyzing CitySlice's menu and peak-hour order data. Instead of offering a standard model, they recommended a custom-configured Kaesid Dual-Zone Prep Table:

• Pizza Station Side: Features a dedicated, shallow well for sauce inserts, followed by two full-size deep pans for shredded mozzarella and cheese blend. The next three wells were configured for popular meats (pepperoni, sausage, ham), and the final two for the most common vegetables (mushrooms, green peppers). The sequential layout mirrored the exact assembly process.

• Sandwich & Salad Station Side: Equipped with five standard-depth pans for a variety of cold cuts, cheeses, and leafy greens, and three smaller pans for toppings like olives, onions, and pickles. It also included a non-refrigerated condiment rail for sauces and dressings.

Both zones were powered by a high-efficiency, plug-in self-contained refrigeration system that was ideal for CitySlice's limited backend space and offered easier serviceability.

4.2. Key Features That Addressed Specific Pain Points

• Ergonomic Design: The top-loading, reach-in design placed all ingredients at waist-level, eliminating bending and turning. The stainless-steel top provided a seamless, easy-to-sanitize work surface.

• Consistent Temperature Control: The Kaesid unit's advanced compressor and fan system maintained a steady 36°F (2°C) across all pans, even during the busiest periods, ensuring full HACCP compliance.

• NSF Certification: The table was NSF certified, a non-negotiable for passing health inspections with flying colors and providing peace of mind.

5. Implementation and Results: Measuring the Transformation

The installation was scheduled for a Monday when the restaurant was closed. The Kaesid unit was delivered, placed, and operational within hours.

5.1. Quantitative Results (Measured 90 Days Post-Installation)
The impact was immediate and measurable:

• 35% Reduction in Order Assembly Time: The average time to assemble a pizza or sandwich dropped from 3.5 minutes to 2.3 minutes. This allowed the team to serve 25% more customers during the core lunch rush.

• Food Waste Reduction: With better organization, easier FIFO, and consistent cooling, prep-area food waste decreased from 8% to 4.5%, directly improving food cost.

• Energy Efficiency: The new Energy Star-rated Kaesid unit consumed an estimated 18% less energy than the two old low-boy units combined.

5.2. Qualitative Results: The Intangible Benefits

• Improved Staff Morale: The kitchen became a less stressful environment. Staff reported higher job satisfaction as they could focus on quality and speed instead of fighting against inefficient equipment.

• Enhanced Food Safety Confidence: The manager no longer worried about temperature logs. The consistent performance of the Kaesid table made health inspections a formality rather than an ordeal.

• Positive Customer Feedback: Online reviews began to specifically mention "lightning-fast service" and "consistently fresh ingredients," enhancing CitySlice's reputation.

6. Conclusion and Final Verdict

For CitySlice Pizzeria & Deli, the investment in Kaesid refrigerated prep tables was not merely an equipment upgrade; it was a strategic overhaul of their most critical operational process. The tables resolved the fundamental workflow bottleneck, turning a source of daily stress into a model of efficiency.

The owner summarized the experience: "We viewed the Kaesid table as a significant expense, but it has proven to be one of our smartest investments. The speed and organization it brought to our line paid for the unit itself in just over a year. More importantly, it gave us our sanity back during rushes and solidified our reputation for quality and speed. It's the engine of our kitchen."

Key Takeaway: For businesses in the pizza, sandwich, and salad sector, a well-designed refrigerated prep table from a solution-oriented provider like Kaesid is not just a piece of equipment—it's a powerful tool for driving profitability, ensuring safety, and building a resilient operation capable of scaling for growth.