News & Events

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...