Case Studies

Hotels & Restaurants

Stay cool
when things heat up

It's important to keep cool in today's professional kitchens, particularly when you're involved in the diverse à la carte business or large events. These pose a real challenge for increasingly smaller kitchens. In addition, there is currently an acute shortage of specialists and kitchen-trained staff, a situation 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 and there is an increased demand for work-life balance and flexible working hours. MKN helps you keep your cool with intelligent solutions and numerous features that not only provide immense flexibility, but also optimise your kitchen processes.

 

Zahlen und Fakten

Leicht umsetzbare und reproduzierbare Qualität

Challenge 

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.

"No matter how hot this kitchen gets, MKN professional cooking equipment keeps everything cool!"

 

 

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„The SpaceCombi is the star of our kitchen“

 

 

Fresh seafood & shared platters

The top new seafood restaurant “Waterkant” in Hamburg

MKN appliances in use

Creative cuisine in the "Laboratory Restaurant"
FG Food Labs by François Geurds, Rotterdam

As the name already implies, the "Food Labs" in Rotterdam, owned by two star Michelin chef, François 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.“ 

 

 

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

 

François Geurds, Star Cook at FG Food Labs

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