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Late-night bar food. No chef on shift.
Your bar team scans the pack. The station runs the microwave & air fryer. Burgers, wings and mains in minutes.
For hotels whose kitchen closes before the bar does
How does a hotel serve late-night bar food without a chef on duty?
Take the cooking out of the building. Nova Chef’s chefs make the dishes in our London kitchen, and your bar team finishes them to order. They scan the barcode on the pack, the scan-to-cook station sets the microwave or the air fryer, and a hot burger, a plate of wings or a main course is on the pass in minutes.
There is no chef to roster, no deep-fat fryer and no settings to learn. The kitchen can close at nine and the menu stays open for as long as the bar does, served by the bartender or night porter who is already on shift.
A menu after last orders
Every guest who asks for food after the kitchen closes is a sale you turn away today, or one that goes to a delivery app. The bar menu now runs the same hours as the bar.
No extra headcount
Whoever is on shift serves it. A new starter can serve the full menu on their first night, because the station sets the appliance and the programme for every dish.
Proper bar food
Gourmet beef burger and chips, crispy chicken, wings, gyoza and arancini from the air fryer, with chef-made mains alongside. More than 80 dishes are already programmed.
How does that increase bar and late-night food sales without hiring kitchen staff?
Three things change at once. Food is available every hour the bar is open, so late arrivals and residents eat in the hotel. Guests who eat stay for another round. And the same scan serves room service, so the night porter can send a hot meal upstairs without a night kitchen. None of it adds a person to the rota.
Hotels already run it this way. Read how the Marlin Hotel put premium food into its Chaplin Bar and how Hilton runs night room service with Nova Chef. The equipment and prices are on the scan-to-cook station page, and the wider picture for hotels is on hotel food service without a kitchen brigade.
Live now at a central London site. Nova Chef already serves Hilton, Millennium, Marriott, Holiday Inn, The Padel Hub, Slough Town FC and venues across the UK that need chef-quality meals at any hour.
In short
The Generation 2 kit is equipment with no settings to press. Staff scan the barcode on a chef-made Nova Chef meal and the station runs the microwaves and air fryers for them. Restaurant-quality food, served without a chef in the building. Anyone on shift serves the full menu. Buy outright from £1,365 ex VAT or hire from £208 a month. Patent pending.
Watch it run. 36 seconds, filmed in a working kitchen.
The crispy side of the menu is on
Chef-made centrally, finished on your worktop. The station picks the appliance, so a burger never goes in the microwave.
Scan. Load. Serve.
Every Nova Chef meal leaves our kitchen with a barcode on the label. The station reads it and knows exactly how that dish is finished.
SCAN
Hold the pack to the scanner. The screen names the dish and the appliance.
LOAD
Microwave or air fryer. The programme is already set. Press start.
SERVE
The screen counts down and tells you when it is ready. Plate and serve.
The microwaves and air fryers are standard, unmodified units; the station simply tells them what the dish needs.
Whoever is on shift
Day one
A new starter serves the full menu on their first shift. There is no setting to learn and no timing to remember.
Every time
The same dish comes out the same way at 7 pm on a Saturday as it did at 11 am on a Tuesday, whoever is behind the counter.
Seen from anywhere
Every cook is on your dashboard the moment it starts. Managers see the shift without being in the kitchen.
Mains
Curries, pasta, pies and rice bowls from the microwave programme, plated in minutes.
Crispy
Burgers, wings, gyoza and chips from the air fryer, the dishes a bar menu always wanted.
For everyone
Vegetarian and vegan options across the range, with allergen information on every label.
Over 80 dishes and counting, with new ones arriving on the station as programme updates.
Trusted by leading companies
Hospitality
Hotels serve restaurant-quality room service and bar food around the clock, with the team already on shift and no kitchen brigade.
Sports and leisure
Padel clubs, football clubs and golf clubs turn the clubhouse into a food business: matchday volume, all-day menus, one station.
Workplaces
Offices and sites feed teams chef-made food on demand, without a canteen or a catering contract.
Healthcare and education
Hospitals, care settings and campuses serve clearly labelled, consistent hot meals at any hour.
The same chef-made food, finished on site, across every sector. The Generation 2 station brings it to a worktop.
From the kitchens already serving Nova Chef
Hotel F&B directors, club managers and chefs on what changed.LATE-NIGHT BAR FOOD: QUESTIONS HOTELS ASK
Yes. They hold the pack to the scanner, the screen names the dish and the appliance, and the programme is already set. They press start and plate it when the screen says it is ready. A new starter can serve the full menu on a first shift.
From the air fryer: gourmet beef burger and chips, crispy chicken burger, Korean crispy chicken, wings, gyoza and arancini. From the microwave: chef-made mains such as curries, pasta and rice dishes. More than 80 dishes are programmed, so the bar menu and the room-service menu can be the same list.
No. The station runs standard countertop microwaves and air fryers on a normal worktop, so the crispy dishes come from an air-fryer basket rather than a fryer. Nothing raw is prepared on site.
Minutes. The screen counts the dish down and signals when it is ready, so whoever is serving can carry on behind the bar while it finishes.
Yes. It is the same scan and the same menu. A night porter can plate a hot meal and take it upstairs without a night chef or a kitchen left open.
The scan-to-cook station is from £1,365 ex VAT to buy, or from £208 a month to hire. Food is priced per dish and depends on your menu and volumes, which we confirm after a tasting. We bring the station and the food to your hotel so you can judge both before deciding.