News & Events

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 industry report, it is estimated that one in five meals eaten in European homes in 2023 will come from restaurants. And back in 2018, 18%...

Are you looking for a convenient and innovative way to explore Hoshizaki’s range of commercial refrigeration and ice-making equipment? Look no further than our newly launched virtual showroom! Accessible from your computer or tablet, the virtual showroom offers an immersive and interactive environment for visitors to browse through our wide range of products. With the...

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 is growing, more companies are putting their skills and strengths into producing products that are giving wasted food streams a new life. An example of...

If food waste were a country, this country would be about the size of Canada and India combined. And it would be the third-largest greenhouse gas emitter after China and the US. Both low- and high-income countries as well as all parts of the supply chain are guilty of throwing away huge amounts of food that...

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 hot topic in many markets. So it isn’t surprising to see how more enterprises in the food industry are looking for ways to reduce their...

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 operations can often bring to light where costs can be cut. In this article, we want to highlight 10 ways you can cut down on...

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 is to run out of ice during a busy day in the restaurant. Having an ice maker that can keep up with the demand of...

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 will have a huge influence on the customer experience. Whether it is the consistency of the drinks or the speed the chefs can work at....

Dear valued customers and partners, I would like to thank you for the continued support and trust in Hoshizaki / Gram brand products. We understand the reaction we have received from all markets about not being able to support your requests for availability / deliveries and therefore appreciate your understanding and your patience. As a...

How many of us are actively aware on a daily basis of the importance of refrigeration? From the frozen fruit, we use in the smoothies of our early morning customers, to the leftover sauces and marinades we only need the next day. Having the luxury to be able to store these products safely is often...

In 1974 the very first El Pibe restaurant opened its doors in Barcelona. They started with a simple menu of seven different types of sandwiches made with different types of sausages such as Frankfurts, Bratwurst, and Cervetas. These were paired with their delicious homemade sauces and could be enjoyed with a craft beer. Back in...

Sushi is one of the most prestigious food items in the world. In most cases it takes many years of training to become a skilled sushi chef. With the aim of creating the best tasting and best presented small dishes. So it is a given that the equipment that these chefs and restaurants use needs...