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.

Challenge

Hotels & Restaurant

Shortage of Specialists and Kitchen Professionals

50% drop in apprentices in the gastronomy industry over the last decade. Specialists are in short supply
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Lack of Space

Kitchens are becoming smaller and smaller, but must nevertheless be capable of producing a huge variety of dishes
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Flexibility and Capacity

Scope for differing capacities and food trends
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Working Hours

The work-life balance in hotels and restaurants must be improved
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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 SpaceCombi is the star of our kitchen“

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

View the Reference

**Fresh seafood & shared platters**
The top new seafood restaurant “Waterkant” in Hamburg

MKN appliances in use

MKN Combi Steamers

Outstandingly Different

Modular

100% Professional
Modular Kitchen

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".