News & Events

Hoshizaki is delighted to announce a partnership with Purezza Premium Water to supply best‐in‐class ice machines to the hospitality market. Purezza Premium Water, part of the Waterlogic Group, provides high-quality sustainable water dispensing solutions to thousands of restaurants, cafés and hotels globally. Purezza’s leading technologies allows these businesses to utilise their own locally sourced water...

Cooking can be seen as a game in which the player has to use different factors, such as time and temperatures to bring each ingredient to its maximum potential. Several cooking techniques involve ice, for example, to carefully chill stocks and soups. One technique that includes “playing” not only with heat but also with the...

Hoshizaki UK recently hosted a roundtable event with the United Kingdom Bartenders Guild (UKBG) and some of the leading bartenders and mixologists in the country. The event included lively discussions on a number of topics and produced some valuable insight from leading operators on the measures they are taking to reopen safely. Tim Batchelor from...

Hoshizaki UK is proudly supporting The Equal Measure Project, a pioneering initiative jointly run by Equal Measures and The Mixing Class, which aims to use education and mentorship to foster increased diversity within the cocktail and spirits industry. The programme plans to positively challenge existing hiring practices and ensure that bartenders from underrepresented BAME communities...

Edible Flowers are a new trend? Not exactly. In fact, flowers have been used for culinary purposes for centuries, if not longer. But it is true, scrolling down the Instagram timelines of famous chefs and bartenders around the world, we see more and more tasteful floral arrangements. Dipping into botanicals when crafting a recipe is...

Since the Government announcement that hospitality businesses can once again welcome back customers for outdoor dining from the 12th April, pubs, restaurants, cafes and hotels have been busy preparing for a much anticipated surge in business.   To make the most of this opportunity, every component of the kitchen; staff, processes and equipment must be optimised. With...

There are a lot of things you as a bar owner can do to create efficiency behind your bar. We took a closer look at cocktail bars specifically, because compared to wine bars or pubs, there is one big difference - the enormous consumption of ice. Running out of ice mid-shift comes close to a...

The sanitary handling of ice is an important aspect of creating a food-safe environment in your business. This is not only relevant for bar owners but also owners of restaurants or catering businesses. Handling ice is a delicate issue. Taking the time to build an individual cleaning and maintenance routine as well as educating your...

On International Women’s Day Hoshizaki celebrates the pivotal role women continue to play in the business success by speaking to three of the unsung heroes about their journey in the industry, and the tips and insights they have for women who may be looking to follow a similar career. Maja Grevsen has worked as a...