Anna Peter

On a stand ‘Where cool becomes brilliant’ (Pavilion 2, Stand M45 N46), visitors will have the opportunity to get expert advice from a team of senior personnel from the EMEA...

Dining out, ordering in, and everything in between. It’s no secret that many people in Europe enjoy a meal prepared by someone else. According to a new NDP food service...

It is no secret that tons of perfectly good food are being wasted worldwide. The Netherlands alone wastes two billion kilograms of food annually. But as awareness around this issue...

With energy prices soaring the direct benefits of lowering our energy consumption have become more prominent in our day-to-day business. Finding ways to limit our energy usage has become a...

Running a kitchen can be costly. From staff to products, utilities to waste, the various areas where expenses are made are extensive. But taking a critical look at your daily...

The everyday hustle in a food business can be demanding, that’s why it’s important to have equipment that can keep up with the work. The last thing your barman needs...

Commercial kitchen equipment is the heart of any restaurant or bar. It is the vital organ that will dictate how well the rest of the processes operate and also they...