News & Events

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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 was put...

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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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20 March 2020| News
Downtime maintenance

This time of uncertainty came unexpected for us all and confronts us with many new challenges. One of the segments affected most by the outbreak and the subsequent containment measures are the international tourism, leisure, and foodservice industry. Businesses such as bars, restaurants, and hotels have to remain closed or operate on reduced capacity. While...

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16 March 2020| News
Precautionary Measures implemented in all Hoshizaki Locations in Europe – Updates

To our Customers, Suppliers, and Associates, As an organization with several locations throughout Europe and the world, we are closely monitoring the latest status updates by European governments as well as the reports of The World Health Organization (WHO) with regards to COVID-19. We are taking numerous precautionary measures to protect the health and safety...

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19 February 2020| News, Sustainability
HOSHIZAKI-GRAM Ambassador introduced to Michelin Guide with 2 STARS

To be awarded two stars after such a short time of opening is a rare event in Michelin history, and has only happened once before in the Nordics, when Maaemo in Oslo went directly from zero to two stars after a little more than a year of opening. “Considering that we are a new restaurant...

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03 February 2020| Events
Visit us at HRC 2020

We are in our final preparations for the UK’s market leading hospitality and foodservice event set to take place at Excel, London. Hotel, Restaurant and Catering (HRC) show brings thousands of business and buyers together to champion one of the UK’s most vibrant industries. HRC visitors that are on the search for innovative, reliable and...

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16 January 2020| News, Product Launches
Hoshizaki introduce the industry’s first hydrocarbon crescent ice maker: the KMD-210AB-HC

Since developing the industry’s first hydrocarbon ice cuber back in 2014, Hoshizaki has continued to expand its hydrocarbon ice maker range in order to encourage operators to go greener. Now with the launch of the KMD-210AB-HC, environmentally conscious operators that are specifically looking to serve crescent shaped ice have the perfect option as Simon Frost,...

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