Case Studies

Hotels & Restaurants

Stay Cool
When Things Heat Up

Keeping a cool head is immensely important in the professional kitchens of today – particularly when handling the diversity of an à la carte menu or facing the challenges posed by big events. Increasingly smaller kitchens make the practicalities of the business a real challenge. In addition, we are currently facing an acute shortage of specialists and kitchen-trained professionals which is only set to worsen in the future. The number of new apprentices has dropped by half since 2006. At the same time, employees expectations are growing: demand for work-life balance and flexible working hours is increasing. MKN helps you remain cool: with intelligent solutions and numerous features that not only provide immense flexibility, but also optimise your kitchen processes.


Hotels & Restaurant

Quality Cooking in the Waterkant Restaurant 

Flexibility and multifunctionality

 The Restaurant waterkant at the Lifestyle and Design Hotel Empire Riverside is one of Hamburg’s best fish restaurants. The British star architect David Chipperfield has used well defined lines and high quality materials for the interior design. In the open show kitchen the focus is also on top quality. There are no compromises when it comes to food products and kitchen equipment. Fish is prepared here in a special manner directly in front of the guests using state of the art MKN technology.

„The heat is on in the kitchen but with MKN Professional Cooking Technology, everything’s cool!“


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„The SpaceCombi is the star of our kitchen“


Fresh seafood & meals for sharing

The new top seafood restaurant “Waterkant” in Hamburg

MKN appliances in use

Creative cuisine in the “Laboratory Restaurant”
FG Food Labs by Francois Geurds, Rotterdam

As the name already implies, the "Food Labs" in Rotterdam, owned by two star Michelin chef, Francois Geurds, is not only a restaurant but a place where exciting gastronomy ideas are being developed. Using MKN technology, he achieves the efficiency and speed which he needs to be able to handle the large number of guests at his "Laboratory Restaurant".   

„I selected these appliances on the basis of their intelligence and speed.“ 


„Furthermore, I can see what the preparation of the dishes costs in the end in terms of water and electricity. That’s simply innovative, just like me.“

Francois Geurds, Star Cook at FG Food Labs

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