Case Study: Café Spice Namasté

    Ramco’s sustainable equipment disposal heats up for Café Spice Namasté

     

    When illustrious restaurateurs Cyrus and Pervin Todiwala relocated their world-renowned Café Spice Namasté restaurant from its Grade II listed, former magistrates court home in Tower Bridge, they were left with a suite of surplus catering equipment.

    Our disposal and resale specialists were approached for a covid-compliant disposal solution.

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    In November 2020, and after 25 years at the premises in Tower Bridge, Cyrus and Pervin Todiwala announced that they would be relocating to a new, modernised venue situated in the Royal Albert Wharf in East London.

    With much of the existing equipment being replaced by newer models, the Todiwala’s required sustainable disposal for an extensive range of unwanted catering appliances including combi ovens, refrigerators, bratt pans, fryers, and range ovens.

    With a deadline of April 2021 fast approaching, Ramco was introduced to the Todiwala’s by Denis Sheehan at H&C News. On commencement of the project, Ramco swiftly organised and coordinated the disposal process, including removal and collection from what was a challenging location in the centre of London.

    Sustainable disposal of

      unwanted catering appliances

     Removal and collection

    from the centre of London

    The result

    All assets were successfully uplifted before being transported to Ramco’s facility in Skegness, where they were processed and catalogued before being efficiently resold via online auction. Ramco’s fully managed, hassle-free disposal services not only helped the Todiwala’s to facilitate a seamless relocation to their new premises, but also ensured that their surplus equipment was disposed of in a sustainable and compliant manner.

    “I have always been incredibly passionate about sustainability in the foodservice industry, so when we relocated from our former premises, it was essential that we kept waste to a minimum. Through Ramco’s disposal service, we were able to ensure that all unwanted equipment was given a new lease of life, significantly reducing our waste to landfill.

    The foodservice industry is capable of producing a lot of waste, from food through to energy and equipment. The work that Ramco do to change preconceived perceptions of unwanted equipment and reduce waste is critical to the future of hospitality”.

    Cyrus Todiwala, Owner of Café Spice Namasté

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