News & Events

What do bartenders and chemists have in common? They both know how to manipulate the properties of raw ingredients and combine them in a way to forge something new. Cocktail creation is where are art and chemistry collide and a deeper understanding of the chemical reactions that occur in cocktails can help bartenders in their...

As the world continues to battle Covid-19, governments across Europe have extended lockdowns to curb the pandemic, which means bars have to adapt to stay in business. However, these continued restrictions have not deterred the bar industry, with many bars experimenting with new services and novel ways to stay connected with customers and keep their...

We have met with Giovanni Depergola, Co-Founder and Head of Education of Alembic Dubai, to discuss our newest addition to the Hoshizaki Product Family, the BEERMATIC, a fully automatic beer dispenser, designed to simplify the working life of every bartender.  I actually had seen a version of it, while visiting a trade show in Japan,...

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...

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...

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...

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...