Restaurant Design and Development, and Concept Development

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Ping Pong

Ping Pong: Based out of London, Casual Dining Dim Sum and Bar concept. Locations in London, Washington DC, Dubai and Sao Paulo. Ping Pong restaurants are upscale casual dining with a very active bar and cocktail program.

Ping Pong serve format, is full table service. Customer is given a menu as well as a order ticket, where the choices of dim-sum, fried and steamed, as well as filled puff pastries. “Small Packets of Goodness”. Drinks are ordered and delivered, and the customers choices are cooked to order and bought out to the table as soon as they are cooked.

Ping Pong Restaurant Open Kitchen Ping Pong Ping Pong Dim Sum Restaurant London Ping PongPing Pong Restaurant Bar Ping Pong

Challenge: For the format to work, the menu items have to be able to be cooked in less than 5 minutes. Ticket time of less than 5 minutes.

In all the different markets Ping Pong has restaurants, a commissary is built or contracted to make the assemble the dim sum and the puff pastries, after which they are flash frozen.

In each restaurant they are thawed and then finish cooked to order.


Maverick Consultants worked with the Ping Pong Chefs and Operational team to optimize the commissary processes to allow for the food in the restaurants to be cooked or rethermed in less than five minutes. In the restaurants, the finishing processes were then adjusted to produce quality food consistently and on time.

Solution: Biggest challenge was how to make and then cook the puff pastries. Typical cooking time for puff pastries in a convection oven are of 20 to 30 minutes, which meant that the puff pastries were made ahead of time and held hot for service, resulting in an inconsistent, with the pastries degrading with time in the hot holding. Another issue was the differences in the cooking due to the heat distribution in the oven.

Maverick Consultant developed a new cooking cycle that allowed a cook time of less than 5 minutes with a superior resulting product. The puff pastry recipes in the commissary were also adjusted to optimize the product for the new cooking methods.

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