A project with the lot – sustainability, design and taste

Neil Perry of the Rockpool Group is a creative chef who has a strong environmental ethic when it comes to the food that he sources and the suppliers that he chooses. Now, inspired by the success of his Rockpool Bar and Grill Burger, Neil and fellow directors Trish Richards and David Doyle have decided to ‘take the burger to the people’ with their new gourmet ‘Burger Project’ in Sydney.

Rockpool Executive Development Chef Michael Clift, who spreads his time across the Rockpool group of restaurants, explains, "Tork® Xpressnap® fits Rockpool’s commitment to sustainability. I chose Tork Xpressnap for the Burger Project because of the clean aesthetics of the dispenser, quality, affordability, and of course, sustainability. The dispensers are easy to use and refill, and they look the part. Plus, the one-at-a-time dispensers reduce waste and that’s good for the environment, and the bottom line." It’s hardly surprising that all Burger Project packaging is compostable and customers are urged to split their waste and recycling in store.
The new Burger Project in World Square has a cool industrial vibe with a blend of concrete, warm grey timber, bold graphics and sleek, modern furniture. The Tork Xpressnap counter units fit in well and were also given the tick by the architect.
Tork Xpressnap Ad-a-Glance feature with interchangeable advertising panels are perfect for promoting daily or weekly specials. Michael says "We use the panels for our logo which runs across the top of the dispenser."
And the napkin choice? "We go for the Natural napkin which is 100% recycled." 
For hygienic hands in the kitchen, Michael has opted for Tork Foam Soap Dispensers and FSC® certified Tork Xpress® Hand Towel. "We use Tork Soap because of its anti-microbial qualities and both soap and hand towels are so easy to refill."   
As Michael summed it up, "Tork and Burger Project have the same commitment to sustainability." And that's a commitment with everything.

The one-at-a-time dispensers reduce waste and that's good for the environment, and the bottom line.

Michael Clift

Executive Development Chef, Burger Project by Rockpool Group


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