At Grey Simmonds Ltd, we understand that designing a commercial kitchen today isn’t just about placing equipment in a room, it’s about creating a high-performance, future-proof environment that supports staff productivity, energy efficiency, hygiene and flexibility...
After attending my third Host Milan show, as both an exhibitor and a visitor, I found myself asking “What do I know about this fantastic show?” … So, this is what I found out… If you’re interested… For more than half a century, Host Milano has stood at the forefront...
Many businesses struggle with small commercial kitchen spaces, where the need for efficiency, workflows, and scale collide with the reality of the space at hand. With proper planning, you can push your kitchen to its limits, providing a comfortable working environment...
Introduction In recent years, the food service industry has seen a strong push towards electrification of kitchens. Concerns around carbon emissions, indoor air quality, running costs, safety, and regulatory change are motivating many operators to consider swapping...
For any foodservice business whether its a restaurant, cafés, bar, caterer or hotel, the dishwasher is a workhorse. Poor dishwashing provision causes bottlenecks, hygiene risks, and high running costs. Getting the right dishwasher from the start is a smart investment....
