News & Events

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30 October 2020| News
Reduce Waste…

Sustainability is one of the biggest trends all over the world, and one of the biggest buzzwords in the hospitality industry. In this context, it is a holistic term that encompasses reducing waste and making sustainable choices on all levels of business activity. There is no right and wrong choice for your business – sustainable...

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01 October 2020| News
The science behind your beer

Beer is one of the world best-selling beverages, and according to Kirin Ichiban’s latest annual report, global consumption of beer reached 188.79 million kiloliters in 2018, an increase of 0.8% from the previous year. The popularity of beer in Europe is also on the rise, The Brewers of Europe’s latest report reveals there are 10,284...

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10 September 2020| News
Bar Layout and Efficiency

You only get one chance to make a great first impression, and there are two important aspects that help new bars build a good reputation - a quality menu and a well-planned layout that reflects the bar’s character. Timo Janse, Owner at Flying Dutchman Cocktails, one of Time Out’s top ten bars in Amsterdam, shares...

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24 August 2020| News
Opening a Bar 101

Opening a new cocktail bar can be a challenging but very rewarding endeavor, and speaking from experience, Timo Janse, Owner at Flying Dutchman Cocktails, one of Time Out’s top ten bars in Amsterdam, shares advice on how to create efficiency behind the bar to help bar owners on their journey. Enthusiastic mixologists preparing to open...

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03 August 2020| News
HOW TO SANITIZE YOUR ICE MAKER

Sanitization of Ice Makers is an important aspect of caring for your ice machines and making sure that the produced ice complies with the highest hygiene standards. Follow these simple steps to sanitize your Hoshizaki IM like a Pro Make sure you have these items at hand: Suitable container 5.25% sodium hypochlorite solution diluted with...

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09 July 2020| News
Thoughts behind Rasmus Munk’s Kitchen concept

With his holistic approach to dining and his refreshing views on modern gastronomy, Rasmus Munk is not an enfant terrible, but a true pioneer in his field. We have accompanied Rasmus through the rather exciting design and construction phase of his new restaurant Alchemist. In doing so, we have witnessed how much effort it was...

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09 July 2020| News
Rasmus Munk’s Tips for Smart Equipment Selection

When looking back, most restaurant owners remember the challenges of opening a restaurant very vividly. When it comes to the substantial but costly devices of the hot and cold systems, purchase decisions can be lengthy and nerve-racking. We asked Rasmus Munk, the owner of double Michelin-awarded ALCHEMIST in Copenhagen, to reveal what matters to him...

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01 July 2020| News
Final phase of merger Hoshizaki Europe B.V. and Gram Commercial A/S

To our valued customers, partners, and suppliers, I am pleased to announce, that effective 1st July 2020, Hoshizaki Europe BV and Gram Commercial A/S will commence the second and the final phase of the integration of the 2 companies. The new company name will be Hoshizaki Europe BV. The first phase of the integration started...

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14 June 2020| News
JAPANESE AND SCANDINAVIAN COCKTAIL FUSION

Today, we will have a look at Alchemist Hellstrøm Sencha, a cocktail consisting of two main taste drivers: traditional Japanese Sencha Tea, and a traditional Scandinavian spirit, Aquavit, prepped and served on Hoshizaki ball ice. With the opening of Alchemist in Copenhagen, a restaurant that was awarded two Michelin stars at once, only months after...

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11 June 2020| News
Re-starting your Ice Maker after a Downtime

If you want to re-start your Ice Maker after a longer downtime, there are some simple steps you can follow to make sure, that the inner parts of your machine are absolutely clean and ready to produce perfect Hoshizaki ice. The goal is to flush the inner workings as well as getting rid of all...

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03 June 2020| News
Creativity in Crisis Times

Within only days, the world has changed. We are getting used to new terminologies, such as 1,5 m society as most parts of our everyday life are undergoing big developments. One of the segments that were hit hard by the outbreak and the containment measures is the service-based Horeca industry. As a supplier to exactly...

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15 May 2020| News
THE ART OF MAKING EDIBLE SNOW

With great anticipation, culinary enthusiasts all around have eagerly awaited the opening of Rasmus Munk’s Restaurant Alchemist. Within only minutes after officially opening reservation lines, the restaurant was booked for months and the dedicated crew got to work. To create the most stunning and undiluted experience for every single guest, details about the restaurant, such...

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