the electric cooking
advantage
WI N T E R 2 0 0 8
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C o n t e n t s
The Varsity has been one of the hottest
places to eat in Atlanta for 80 years, but
lately it’s been quite a bit cooler.
Oh, they’re still packing them in every day to
sample the world-famous chili dogs and
Frosted Oranges, but the customers and
workers are a little more comfortable these
days, thanks in large part to Georgia Power.
That’s because the world’s largest fast-food
restaurant made a decision this year to
switch from gas fryers to electric ones, and
the results have been dramatic. Not only are
they turning out their renowned food faster
than ever, but the temperature inside has
dropped significantly, especially
in the
kitchen area.
“It has been fantastic,” said Gordon Muir,
Varsity president and grandson of founder
Frank Gordy Sr. “Our building is not just
cooler, it’s more comfortable. I walked out
into the lobby on a recent day when it was
100 degrees outside, but it was cool at The
Varsity. That’s a first.”
During a busy summer day, when the gas
fryers were in operation, the temperature in
the kitchen could soar above 140 degrees,
and would get to 120 behind the counter and
even 100 in the lobby. Now, with the much
cooler and more efficient electric fryers, it
doesn’t get much above 80 degrees.
The 18 fryers work feverishly every day, cook-
ing up the french fries and onion rings that
helped make The Varsity famous. Not only
are the electric fryers cooler, they are more
efficient, easier to maintain and much easier
to clean, according to Muir.
Shannon Harris, key account manager for
Georgia Power, said it took two years to con-
vince The Varsity to make the decision. She
said such a high-profile switch will “help put
electric cooking on the map.”
“All of us at The Varsity really appreciate the
help all of you have offered to us,” said Muir,
speaking at a celebration luncheon held at
the Georgia Power pavilion, where Georgia
Power employees feasted on Varsity food. “It
has been a great success for us.”
Muir said The Varsity plans to a