PG800 3 Solid Door 2/1 Underbench GN Fridge Remote

Maha, Melbourne

When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...

6 Food Waste Innovations to Inspire Change in Your Restaurant

Need help reducing food waste? Take a leaf from these current and future technologies...

Your Guide to Commercial Refrigeration

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How to Respond to Increased Competition to your Bar, Café or Restaurant

A clear head goes a long way in a tough hospitality market.

“The service and advice we've received from SKOPE is always outstanding and knowledgeable.”
Jo-Ann Moss- Owner, Best Blooms

Masu, Auckland

Dedication to detail and a passion for flavour are key to the success of this Sky Cit...

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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...

What You Can Learn from the Hotel Industry’s Take on Asset Management

Planning is everything when it comes to future proofing revenue

Front of House

How to Respond to Increased Competition to your Bar, Café or Restaurant

A clear head goes a long way in a tough hospitality market.

6 Food Waste Innovations to Inspire Change in Your Restaurant

Need help reducing food waste? Take a leaf from these current and future technologies...

Fridge Not Taking the Heat in the Kitchen? Here are the Top 3 Things You Can Do

We talk to SKOPE refrigeration expert Glenn Hinman about how to keep your back of hou...

Front of House

Just How Safe are Natural Refrigerants? Let Me Explain

One of the biggest roadblocks to cheaper, greener commercial refrigeration are persis...

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“Now that SKOPE’s offering is coupled with a best-in-class solution that supports every level of fleet management, it was difficult for Lion to consider any other option.”
Lion Dairy & Drinks

“With the Irinox Blast Chiller we are able to rapidly bring food down to a safe temperature for storage.”
Lil Huckle- Food Service Manager and Executive Chef, White Tie Catering

“We're able to store over 2,500 stems of fresh red roses in our MISA Cool Room for Valentine’s Day to enable premium freshness in the hot summer heat of these highly sensitive flowers.”
Jo-Ann Moss- Owner, Best Blooms

“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 emphasise fresh produce in our menus, so having SKOPE chillers we can rely on is essential to the quality of our food.”
Bundit Kijpalakorn- Owner, Spice Paragon

“The Irinox Bakery Day System has increased our bake off time by three times over conventional proofing.”
Dominique Colombie- Owner, Paneton Bakery

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Maha, Melbourne

When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...

Tuahiwi Marae, Christchurch

Located in a small rural village between Rangiora and Kaiapoi in Canterbury, Tuahiwi ...