CLEAR 4SIGHT
It’s easy to see the appeal of 4Fourteen. There’s a welcoming sense of community, the food is simply delicious and the open kitchen provides a great view of the heat and precision behind each dish. This is no flash in the pan establishment either – setting up and sustaining the restaurant’s success required careful forethought and planning.
Since opening in April this year 4Fourteen has been called interactive and fast moving, communal and boisterous and crammed with flavour. The Sydney eatery at 414 Bourke Street has gone from strength to strength, and the man behind the buzz is understandably proud.
Dubbed the ‘poet of pork’, founder Colin Fassnidge is clearly writing his own epic. His last stanza, Four In The Hand proved consistently popular. Which gave him both a considerable boost and the pressure of expectation with the new career verse.
Colin puts the 4Fourteen’s success done to sound planning as much as anything else. Colin wanted an open kitchen to be a major draw-card for his restaurant.
Now, along with head chef Carla Jones, he works in the bubble.
While many first-time visitors may expect to see blood, sweat and tears, meticulous attention to detail and passion from the kitchen staff is a more characteristic sight.
Such focus is infused throughout the business. Colin says, “we’re always thinking ahead – it wasn’t about the opening and its not necessarily about the here and now. It’s about six months time (and) long-term strategy”.
He thought long and hard about what was required from his equipment. “Anything we got had to be durable and look good,” says Colin. “The black enamel finish and power of the Waldorf Bold
series fit the bill perfectly.” Along with the Convotherm combi-oven the kitchen has a 6 and 4 burner range, a bench hob, twin pan fryer and target top oven range from the Waldorf series.
A Washtech glasswasher ensures the drinks look as good as the kitchen and the food.
The chefs enjoy the ease of use and ongoing versatility of the flat-top Waldorf series too and 4Fourteen’s clientele certainly appreciate the view these units deliver.
Moffat Food Service Sales Manager Paul Thomson understood the balance required for function and fashion. Then there were the tight timeline issues. “We were able to turn the job around in a four week window, which meant they (4Fourteen) could concentrate on the other building issues.”
When everything needs to fit perfectly and look spectacular the stakes were certainly high during the kitchen installation. “Moffat were with us every step of the way, and they quickly sorted out any small issues,” says Colin. “We couldn’t have done better.” With the level of careful planning, such a great final result was going to be anything but fortuitous.
series fit the bill perfectly.” Along with the Convotherm combi-oven the kitchen has a 6 and 4 burner range, a bench hob, twin pan fryer and target top oven range from the Waldorf series.
A Washtech glasswasher ensures the drinks look as good as the kitchen and the food.
The chefs enjoy the ease of use and ongoing versatility of the flat-top Waldorf series too and 4Fourteen’s clientele certainly appreciate the view these units deliver.
Moffat Food Service Sales Manager Paul Thomson understood the balance required for function and fashion. Then there were the tight timeline issues. “We were able to turn the job around in a four week window, which meant they (4Fourteen) could concentrate on the other building issues.”
When everything needs to fit perfectly and look spectacular the stakes were certainly high during the kitchen installation. “Moffat were with us every step of the way, and they quickly sorted out any small issues,” says Colin. “We couldn’t have done better.” With the level of careful planning, such a great final result was going to be anything but fortuitous.
