NY Restaurateur Finds A Better Way

“I was definitely skeptical when I heard about the AccuTemp Steam'N'Hold™, says Richard Bloomquist, dietary manager and restaurant owner. “In the 30-plus years that I’ve been in the food business, I had never used a steamer that didn’t cause a history of bad problems.”

It didn’t take him long to make his mind up about the steamer. “A single unit replaced my old double door steamer. The feature that impressed me the most was the Steam'N'Hold™ versatility. I really like the idea that the Steam'N'Hold™ doubles as a holding cabinet, so I bought two of them.”

“I’m still amazed by the color and taste of my vegetables,” he says. “Dietary directors and restaurant cooks come from miles around just to see how my steamers work.”

And the horn blowing doesn’t stop there. In May of 1996, Bloomquist realized his dream. He reconstructed an historic Victorian manor, and turned it into an antique shop and restaurant called The White Rose Inn. It’s located in the sleepy town of North Granville, New York.

Bloomquist encourages his guests to tour the 100-year old house. “I don’t have to worry if one of my patrons decides to hold off on his dinner because he wants a tour of the grounds,” he says. “I know from my experience at the nursing home that most food will hold for hours. We serve approximately 300 meals a day at the home, and many of those meals are reheated. At the Inn, I serve approximately 60 dinners. Either way I use it, my maintenance and operating costs are way down from what they used to be. Not to mention the worry and headaches. The food that comes out of this steamer speaks for itself.”