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Get to know us better, see how we operate, and learn more about our equipment for gastronomy.
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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Let’s meet at the EUROGASTRO 2025 trade fair in Warsaw
On 11–13 March 2025, Ptak Warsaw Expo will host EuroGastro, the most important event for the HoReCa industry in Poland. Kromet, a Polish manufacturer with over 66 years of experience, will of course be there! During the fair, we will present as many as seven devices, including the premiere Rinato convection-steam oven. What surprises have we prepared for you and where can you find us? Read below!
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Basic equipment for small catering establishments – what do you need to know?
Small catering outlets, such as food trucks, bistros and cafés, have to cope with the challenges of limited space and, sometimes, increased customer traffic. The key to success is therefore having the right kitchen equipment, which will allow you to prepare food efficiently while maintaining ergonomic working conditions. It turns out that the optimal selection of equipment can increase kitchen efficiency in limited spaces by up to 40%! In our latest article, you will learn about the basic equipment for small catering establishments and how to best plan your kitchen to create an ergonomic workstation.
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How do we manufacture our devices? Discover Kromet’s machine park.
65 years of experience in the catering industry is more than just a number. It is a guarantee of quality and professionalism in the production of equipment for the HoReCa sector. Discover the machine park of Kromet, which started its activity in the Krosno metalworks, gradually developing from a local manufacturer to a major player on the European catering equipment market.
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We create products that respond to the needs of the catering market. We offer a range of economical and premium appliances, but our primary focus is on providing practical solutions that make work easier in every kitchen.
We are a company with an individual approach to each customer, which sets us apart from other companies in the catering industry, as does our extensive experience in the sector.
Quality is our priority, and this is not just a cliché. We have our own quality management system that covers every department in the company. It consists of a series of procedures designed to facilitate the flow of information and coordination, both in production and in every other area.
KITCHEN IN GASTRONOMY?
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Order a design from Kromet
A technological design for a catering kitchen in 14 days. From experienced industry experts.