ARMOBEL

Hotels, restaurants, and catering companies use, more or less, the same kitchen equipment. The only difference that we can spot is the size of this equipment. Catering firms usually opt for bigger-size utensils and equipment. They also buy more larger-scale items to cater for their big service needs. When it comes to hospitals or supermarkets, we move to another category of equipment that we do not see among the first players. Items such as heated trolleys or display fridges do not exist in restaurants. However, the cooking utensils are the same. We mostly undertake supermarkets as projects so they buy the bulk equipment once, whereas hotels and restaurants continuously update and upgrade their products. Karim Mougharbel