At Cafe Rio Mexican Grill, central to every bite is the belief that every ingredient must be fresh and every dish made fresh to order. That means no freezers, no microwaves, and nothing premade at this fast-casual restaurant that operates 130 locations in 12 states. In the spring of 2020, in the midst of Cafe Rio’s growth, the coronavirus pandemic hit, changing the industry landscape and necessitating a quick change to curbside pickup. It was during this time that the incorporation of RATIONAL combi ovens proved to be essential in the advancement of Cafe Rio's business and culinary goals.
Douglas Henriquez, Director of Culinary and Kitchen Operations, Cafe Rio Mexican Grill
