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Dux Dine, Christchurch, New Zealand
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Case Study /read

Dux Dine, Christchurch

In part a successor to the famous Dux de Lux, which was damaged in the Christchurch earthquakes, Dux Dine is a live music and bar venue, located in a turn of the century villa that was originally the Station Master’s home. With an emphasis on serving dishes made with products sourced from local suppliers, Dux Dine also boasts its own organic garden and batch brew’s its own award-winning beers. The villa itself has been renovated to accommodate a range of spaces suited to varying dining requirements, whether guests are in search of an intimate candlelit dinner, a large group celebration or a quick coffee on the go.

SKOPE Pegasus Refrigerated Drawers
SKOPE Pegasus Refrigerated Drawers
SKOPE 2 Door Backbar
SKOPE 2 Door Backbar

A busy kitchen required well-planned equipment, with SKOPE’s Centaur drawer system being chosen to create more streamlined processes. The SKOPE Backbar fits well into the space allocated and stores predominantly New Zealand sourced beers and wines.

Dux Dine
Dux Dine
The Bar at Dux Dine
The Bar at Dux Dine

“SKOPE fridges have clean lines, practical design and efficient use of space. ”

Damian Heads- Executive Chef, Steel Bar and Grill

“SKOPE produce a visually pleasing and efficient range of kitchen refrigeration units.”

Damian Heads- Executive Chef, Steel Bar and Grill

“The Irinox Bakery Day System has increased our bake off time by three times over conventional proofing.”

Dominique Colombie- Owner, Paneton Bakery

“The Irinox Bakery Day System enables us to produce each and every product to our exacting requirements, no matter how many pastries we are producing. ”

Dominique Colombie- Owner, Paneton Bakery

“The Irinox Bakery Day System has enabled us to increase our production to far greater levels, whilst maintaining the high quality of our products, at peak times of the year, such as Christmas.”

Dominique Colombie- Owner, Paneton Bakery

“The Irinox Bakery Day System has completely changed the taste of our products, it has changed the taste of the butter content, as it no longer has a chance to oxidise.”

Dominique Colombie- Owner, Paneton Bakery
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