Case Study: Bamboozle
6 Food Waste Innovations to Inspire Change in Your Restaurant
Need help reducing food waste? Take a leaf from these current and future technologies...
Three Essential Tools for Reducing Food Waste in the Commercial Kitchen
Practical advice for kitchen managers who want to begin the battle against food waste...
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...
“SKOPE was easy to deal with and provided support all the way through from start to finish.”
Chu the Phat, Brisbane
Located in South Brisbane’s up-and-coming Fish Lane is Chu the Phat, a vibrant and co...
Why Now was the Right Time for a 5 Year Full Warranty
Keri Thomas, General Manager – Sales and Marketing
How to Respond to Increased Competition to your Bar, Café or Restaurant
A clear head goes a long way in a tough hospitality market.
Three Essential Tools for Reducing Food Waste in the Commercial Kitchen
Practical advice for kitchen managers who want to begin the battle against food waste...
6 Food Waste Innovations to Inspire Change in Your Restaurant
Need help reducing food waste? Take a leaf from these current and future technologies...
SKOPE Catches Judges Eye
SKOPE Refrigeration have been named a finalist in the Project & Product: Resource Eff...
A Climate that Spans the Globe
Australia has to have one of the most variable climates in the world – deserts, rainf...
“We chose SKOPE fridges as they are a great brand that stands up to high-end cooking.”
“The team attitude of absolutely everyone we have dealt with at SKOPE in every department has been outstanding. ”
“When we knew we needed a walk in cool room there was only one name we looked into and that was SKOPE.”
“I’ll always stick with SKOPE because it does what’s expected and it doesn’t break down.”
“It is important that the cooler doesn't get too cold as this would freeze the flowers, causing untold damage. We love the MISA Cool Room because the digital controlling unit means stock won't ever freeze.”
“Irinox is the only blast chiller I would use.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...
Milse, Auckland
Exquisite cakes, pastries and decadent degustation menus make Milse a must-visit for ...
Spirit of the Wild, Tasmania
When it comes to fitting out the Southern Hemisphere’s first hybrid cruise vessel the...
Ortolana, Auckland
Located in Auckland’s Britomart, Ortolana is best described as a neighbourhood dining...
Steel Bar and Grill, Sydney
With space at a premium in cities across the globe, the way restaurant kitchens are d...
The Generous Squire, Perth
The only microbrewery in Perth’s CBD, The Generous Squire is open daily for lunch and...
Case Study: Bamboozle
Your Guide to Commercial Refrigeration
Case Study: Bennelong
Case Study: Brunetti's
Gordon River Cruises
