It is not always easy to keep a cool head when a rush is on in the restaurant kitchen at seven in the evening. Your staff have to function. And your equipment more than ever. It’s no different at the baker’s or the butcher’s counter when the workers arrive at half past nine for their mid-morning snack. Everyone and everything has to be on the ball. That goes for the chefs, the sales team and the technology.
At Eloma, we know these everyday stories of the catering market.
That’s why we know exactly which demands are made of the equipment. Finding the appropriate solutions for an optimum workflow is our personal motivation.