Quality is a top priority at NINKASI. The restaurant chain offers its customers not only freshly prepared, delicious dishes, but also the certainty that all foods used are of high quality and in immaculate condition. In order to ensure the highest quality food, NINKASI has chosen the testo Saveris Restaurant digital quality management solution and has established it in all operating sites.
NINKASI is a successful and popular French culinary chain that combines food and entertainment. The idea is based on the American concept of microbreweries. The first NINKASI event venue was opened in 1997 in a converted former transport company with a restaurant, brewery and concert hall. Today, NINKASI operates 18 event venues in the Rhône-Alpes region, and stands for a perfect combination of the finest craft beer, first-class food selections, and concert events.
Quality and freshness are deeply rooted in the NINKASI founder’s company philosophy. The strict HACCP regulations for food safety are viewed as a support for quality assurance, and not as bothersome. However, for NINKASI, strict adherence to the quality processes in a paper-based format proved to be a great challenge in daily work. For this fast-growing company, reductions in quality cannot be accepted. Nicolas Cressens, Technical Director at NINKASI, became convinced that only a fully digitalized solution can meet the demand for consistent and transparent quality processes across all 18 foodservice locations.
NINKASI decided to replace paper-based processes with testo Saveris Restaurant in order to simplify the HACCP quality process in day-to-day operations, work together across teams, and create and visualize the test reports of the health control plan for each individual restaurant operation.
With perfectly coordinated and reliable tools, the company decided to implement the system across all restaurants. Every NINKASI restaurant now uses the flexibly configurable, rugged and synchronized measuring instruments from Testo to seamlessly guarantee the following quality-relevant checks:
Cooking oil quality
The quality assurance of the food is not just about the precise recording of temperatures and cooking oil quality – the application must be quick, easy and feasible, even at peak times. For this reason, the restaurant kitchens are equipped with Testo’s multi-functional handle with a cooking oil tester, in order to optimize the quality testing of cooking oil.
Using the dual-purpose infrared and penetration thermometer, the testo 104-IR BT, the surface and core temperatures of foods are quickly recorded and transferred by Bluetooth.
For refrigerated food storage areas, temperature regulations can be particularly challenging, as the door to the refrigerated room is often opened or even left standing open. For this reason, a data logger was installed on the door of the refrigerated room, which measures, documents and evaluates the opening of the door in addition to the temperature. For example, if the door has been left open too long, an automatic alarm is triggered via tablet or smartphone. The temperature fluctuation can thus be immediately corrected.
“Kitchen appliances have to withstand a lot, but the measuring instruments from Testo are suited to the extreme ambient conditions in a restaurant kitchen.”
Technical Director at NINKASI
“The testo Saveris [App] guides the staff intuitively and in a user-friendly way through all required checks and corrective measures. The recording and documentation of the collected data is tamper-proof."
Transparency and analysis of the quality data
Changing from a paper-based HACCP program to a digital quality management system with testo Saveris Restaurant considerably simplifies the adherence to the processes and checks required in the context of HACCP guidelines. Management can view quality data at all times, gain insight into the restaurant’s performance, and derive potential improvements.
For more detailed information on the testo Saveris Restaurant digital quality management solution and all answers to your questions on automated quality management and food safety, go to: