Benchtop Ice Machine

Boost your hospitality business with four key strategies to help reduce costs, build resilience, and set a strong foundation for long-term success in a competitive market.

Modular buffet equipment simplifies food presentation with adaptable, easy setups that save time and elevate guest experience. Stackable units and risers maximise space, support creativity, and offer a sustainable solution for busy venues.

Every chapter in a chef's culinary journey demands different expertise. And just like skills evolve, so too should a chef's jacket.  An apprentice needs a comfortable and durable jacket, while a sous chef deserves a jacket that exudes confidence and reflects their growing skill.

Chef and staff burnout is a growing issue in the Australian Hospitality Industry. There are many solutions and in this article, we discuss how innovative technologies, like Holding Cabinets, can significantly reduce the workload of chefs and staff, and subsequently burnout.

Transitioning from gas to electric induction revolutionises the kitchen experience, offering significant energy savings and environmental benefits. Read this guest article from the expert team at Moffat.

The impact of shelving in your commercial kitchen can be more significant than you realise. Thoughtfully designed shelving can alleviate staff stress, streamline processes, save time, and minimise food wastage.

When it comes to running a bakery, patisserie or gourmet pie shop, every detail matters. From the quality of ingredients to the way the final product is presented to customers, how it tastes when a customer takes their first bite; ensuring that it tastes as good as it looks is crucial.

Ice is essential for various industries, serving purposes like cooling drinks and preserving items. Common types include regular cubes, gourmet ice, nugget ice, and flake ice. Understanding these types helps businesses choose the right ice for their needs and exceed expectations.