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Glass Chiller

SKOPE for Inspiration

Three Essential Tools for Reducing Food Waste in the Commercial Kitchen
Back of House

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…

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

Just How Safe are Natural Refrigerants? Let Me Explain
Front of House

Just How Safe are Natural Refrigerants? Let Me Explain 

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

How to Choose a Bar Fridge That’ll Have Your Back
Front of House

How to Choose a Bar Fridge That’ll Have Your Back 

The right backbar fridge can be a powerhouse investment for bar entrepreneurs that yo…

6 Food Waste Innovations to Inspire Change in Your Restaurant
Back of House

6 Food Waste Innovations to Inspire Change in Your Restaurant 

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

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

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

Planning is everything when it comes to future proofing revenue

“SKOPE has worked extremely hard to develop their products and the technology that goes into them.”

Chef Shannon Kellam, Montrachet - Brisbane

“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.”

Chef Shane Delia, Maha - Melbourne

“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.”

Nick Rosato, co-director rawGROUP - Brisbane

“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.”

Jo-Ann Moss - Owner, Best Blooms

“I have no doubt that the fit-out, food, drinks and staff will all combine to make every visit a memorable event”

Angus Telford - Front of House Manager, Chu the Phat

“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
Case Study: Whet Drinking Room

Case Study: Whet Drinking Room 

Your Guide to Commercial Refrigeration

Your Guide to Commercial Refrigeration 

Case Study: Brunetti's

Case Study: Brunetti's 

Case Study: Bennelong

Case Study: Bennelong 

Case Study: Gordon River Cruises

Case Study: Gordon River Cruises