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Eurogastro 2025 Medal
Quality & Innovation
Our Rinato convection and steam oven won the prestigious Quality & Innovation award for the premiere of the year at the EuroGastro 2025 Gastronomy Fair in Warsaw.
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Discover our equipment and see what’s new with us. Visit our company blog.
We’re not slowing down – another round of Trade shows behind us: TRIADA & Mazurskie Targi Gastronomiczne
April brought more opportunities to connect with the gastronomy industry—this time through two very different, yet equally inspiring events. TRIADA in Gdańsk and the Mazury Gastronomy Fair highlighted just how dynamic the industry is today, from large-scale business events to more intimate, locally focused gatherings. These are exactly the kinds of settings where meaningful conversations happen—about real challenges, practical solutions, and the day-to-day realities of running a professional kitchen.
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Street food season – is your concept ready for higher demand?
As the warmer months begin, the food service market quickly picks up pace. Festivals, outdoor events, tourism and more spontaneous customer decisions all contribute to one thing - street food enters its busiest time of the year. For investors, this is a period full of opportunity - but also a moment of truth. In a food truck or fast-service concept, there’s no room for downtime, improvisation or equipment that can’t keep up. Every delay in serving an order translates directly into lost revenue. That’s why success in this segment is no longer just about having a great menu idea. More and more, it comes down to the technical setup - equipment that allows you to work fast, consistently and safely, even under heavy pressure.
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INTERNORGA and EUROGASTRO 2026 – trends, conversations and solutions for modern kitchens
March 2026 was an intense and inspiring time for KROMET, filled with meetings, conversations and valuable exchanges with professionals from across the food service industry. Within just a few days, we had the opportunity to take part in two key events - EUROGASTRO in Warsaw and INTERNORGA in Hamburg. Trade fairs like these are where real conversations happen. On one hand, we present our solutions. On the other, we listen closely to the market - distributors, investors, kitchen designers and chefs. These direct interactions allow us to better understand the real challenges of modern kitchens and continuously adapt our equipment to meet the evolving needs of the industry.
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A kitchen that makes money. How ergonomics affects restaurant profitability
A restaurant is a business. And like any business, it runs on margins. With rising costs of labour, energy and ingredients, running a restaurant today means constant financial pressure. Owners invest in marketing, interior design and brand identity. But the real driver of profitability sits somewhere else entirely - in the kitchen. This is where efficiency is built or lost. Where time, ingredients and labour turn into profit… or unnecessary cost. Kitchen ergonomics isn’t just about comfort or aesthetics. It’s a practical business tool that can have a direct impact on a restaurant’s bottom line.
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Monoblock systems – when does a built-in cooking line make sense?
Modern gastronomy is no longer just about taste. Today, it’s about workflow, hygiene, efficiency and design - especially in open kitchens where guests can see everything. That’s why more and more investors and executive chefs are choosing monoblock kitchen systems - fully integrated, compact cooking lines that combine functionality with a clean, professional look. But how is a monoblock different from a traditional modular kitchen setup? What are the real advantages? And when is it actually worth choosing this solution? In this article, we’ll show you that a professional kitchen can truly be tailor-made - not just in concept, but in construction.
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