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Case Study /read

Milse, Auckland

Exquisite cakes, pastries and decadent degustation menus make Milse a must-visit for dessert devotees. Touted as a ‘sugar temple’, laden with sophisticated sweet treats and local desserts that change with the seasons, Milse is led by master patissier Brian Campbell and is located in Auckland’s Britomart. With both dine in and take-away options available, Milse’s restaurant is a haven for those with a sweet tooth.

Custom Refrigerated Display Cabinet at Milse
Custom Refrigerated Display Cabinet at Milse

The art of creating delicate desserts is dependent on maintaining critical operating temperatures. A custom built SKOPE SK has been incorporated into the interior to suit the needs of chef Brian Campbell and his team.

SKOPE Backbar
SKOPE Backbar
SKOPE Pegasus Upright Food Storage Fridge
SKOPE Pegasus Upright Food Storage Fridge

Front of house Milse also features a SKOPE Backbar in the bar area and two Pegasus upright fridges for easy access to food storage.

Back of house Milse have also made use of SKOPE's clever food storage solutions with the Pegasus refrigerated drawers - 12 drawers to keep all your ingredients organised yet easily accessible.

SKOPE Pegasus 12 Drawer Fridge
SKOPE Pegasus 12 Drawer Fridge

“We are delighted with the MISA cool room from SKOPE and have nick-named it ‘The Meadow’. ”

Jo-Ann Moss- Owner, Best Blooms

“SKOPE is a company and brand we can trust.”

Jo-Ann Moss- Owner, Best Blooms

“We highly recommend a SKOPE MISA Cool Room for the storage of flowers.”

Jo-Ann Moss- Owner, Best Blooms

“SKOPE Finance just makes life easier.”

Radeeshan Munasinghe- Owner, The Happening Bar and Kitchen

“With Irinox we get a consistent, high quality result; we don't need to hire ovens; we're cutting our power bill, reducing waste and gaining higher yields.”

Lil Huckle- Food Services Manager and Executive Chef, White Tie Catering

“We worked with SKOPE to install the Irinox system as it is one of the few products that will enable our client's business to grow without expense further down the track.”

Nils Danielsen- Managing Director, Wildfire Commercial Kitchens & Bars
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