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Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
Case Study: Whet Drinking Room
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…
“Choosing SKOPE was about design aesthetics, functionality, and also hygiene. But we also wanted to make sure we chose a product that we could clean easily and was from a brand that had a really fabled reputation founded on reliability.”
Shannon Kellam Reinvents the Commercial Kitchen with the Help of Digital Innovation
Shannon Kellam’s production kitchen and culinary school at Breakfast Creek share a lo…
Casa Cibo, Brisbane
The latest venue from rawGROUP is expertly Italian…Casa Cibo takes the flavours and f…
6 Food Waste Innovations to Inspire Change in Your Restaurant
Need help reducing food waste? Take a leaf from these current and future technologies…
Which Delivery Model is Best for Your Business?
Every business is different, which makes choosing the right model for delivery an imp…
Just How Safe are Natural Refrigerants? Let Me Explain
One of the biggest roadblocks to cheaper, greener commercial refrigeration are persis…
How to Protect Your Refrigeration During COVID-19 Lockdown
In these uncertain times our industry is being asked to close down its cafés, restaur…
What You Can Learn from the Hotel Industry’s Take on Asset Management
Planning is everything when it comes to future proofing revenue
SKOPE Funding Market Update April 2023
Australia and New Zealand are currently in the midst of a cost-of-living crisis, with…
“SKOPE has worked extremely hard to develop their products and the technology that goes into them.”
“Choosing SKOPE was about design aesthetics, functionality, and also hygiene. But we also wanted to make sure we chose a product that we could clean easily and was from a brand that had a really fabled reputation founded on reliability.”
“SKOPE is a very important part of the picture because we need concepts that work on many levels – our venues need to be labour-efficient and maintenance-efficient, and we need the confidence that the equipment we choose can be relied upon.”
“Braising meat is very simple with an Irinox Blast Chiller, we just place a temperature probe in it and then leave it to cook. Because it cooks very gently we get up to 15% higher yield due to less moisture.”
“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.”
“We emphasise fresh produce in our menus, so having SKOPE chillers we can rely on is essential to the quality of our food.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
NPD, South Island
SKOPE Glass Door Inserts save time and money for NPD on a variety of pivotal new Sout…
Tuahiwi Marae, Christchurch
Modern Solutions for Traditional ValuesLocated in a small rural village between Rangi…
Harbourside, Auckland
Located in Auckland’s iconic Ferry Building, Harbourside Ocean Bar & Grill is a premi…
Steel Bar and Grill, Sydney
SKOPE Steel's the Show in Stylish Sydney Restaurant KitchenWith space at a premium in…
Queensland Cricketers' Club, Brisbane
The Queensland Cricketers’ Club is Brisbane’s premier function venue. While the club…
Your Guide to Commercial Refrigeration
Case Study: Whet Drinking Room
Case Study: Gordon River Cruises
Case Study: Bennelong
Case Study: Brunetti's
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