Customers & comments

Our Customers (and growing daily)

Testimonials:

The European Restaurant, Melbourne, Australia

“Brilliant! Amazed at the difference in maintaining the freshness and overall quality of produce. Used here at The European also by our pastry chef , who saves cooking time on brulés and chocolate pots and uses less water in bain-marie. A winner on all fronts!”
                    -Ian Curley, Executive Chef, The European Group & TV personality

"We've been using Flexsil-lid at both my Tim Hortons locations and the staff and I absolutely love the product.
They're easy to use, easy to clean and a bonus that we can even write our best before dates and product names on the lids with a dry erase marker and they just clean right off. The fact that they actually seal the product as opposed to those aluminum lids that just sit on top greatly helps to keep the product fresh and safe from contamination. I also really enjoy the fact that we are using these lids instead of sealing our lids with saran wrap - this eliminates the risk of cross contamination with pieces of the saran wrap falling into the inserts and ending up on our guest's sandwiches. Food safety is a paramount issue at Tim Hortons, and any product that can help with that is a necessity in our business. Thanks again and I look forward to speaking with you soon."
                       -Rob Daoud, Franchise Owner, Tim Hortons, Ottawa Canada

“I cannot believe that no-one has designed this before.”
                    -Uwe Micheel, Radisson Blu Chef and President of the Emirates Food Guild
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From: Darryl <@anewnormal.com.au>
Date: 9 Aug. 2017 11:38
Subject: Re: Cling Free Kitchen?!
To: Megan

"Hi Megan,

Thanks for reaching out, it really excites us to see more people out there who care about their ecological impact and are keen to go in to fight to make it better through conscious business.
We were not expecting to receive interest so soon, will have to start working on the blog shortly. For the moment, we’re sharing everything through instagram.
There are a few factors to obtaining a plastic or inorganic waste free kitchen and we still have a little way to go. I can say that we have used less than 1/4 of a commercial role of cling film since opening 2 months ago and expect the same roll to last well into 2018. Largely, that can be attributed to our decision to rely on standard stainless steel gastronorm pans with matching silicone lids from Flexsil-lid, an Australian company. Some information below:
http://www.flexsil-lid.com/
https://www.youtube.com/watch?v=L_3VtlSzdqw
You can use them in place of cling film, aluminium foil (good up to over 200ºC) and in some cases baking paper. They can be written on though our chefs prefer to write on tape on the pans. Something I’m working on with them, either way it is still very easy.
I can confirm that they deliver on all promises and we are in no way affiliated. We just use them because they looked and have proved to be a great product, we’ve had no breakages yet. I have copied in Albert from Flexsil-lid Australia.
Another great way that we have reduced the volume of plastic in our supply chain is by giving suppliers monitored direct access to our storage areas and cool rooms. This means there is less packaging required and less concern over contamination outside of supplier’s custody.
We still produce some plastic waste through our decision to cook sous vide and use of chux cloths in the kitchen though I have a plan for that and will share once solution is available.
Thanks again for the interest.
Darryl
New Normal Bar + Kitchen
w | www.anewnormal.com.au

"On 9 Aug 2017, at 1:52 am, Megan> wrote:
lo from Canada!

I read recently on an instagram post from @treadingmyownpath that you are a cling free kitchen. Major Kudos!
I work at a farm to table restaurant in Canada who also has many environmentally friendly practices but we still use LOADS of cling film. I am curious to know what's working for your restaurant. Did you simply buy many reusable containers with lids? Or is there an alternate material you're using like beeswrap? Is labelling / identifying food easily done?
Thanks in advance,
Megan"
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