As it cel­e­brates its 3rd an­niver­sary, MOK stands as a tes­ta­ment to the grow­ing food­ser­vice in­dus­try. It con­tin­ues to ex­pand its prod­uct lines, show­ing its ded­i­ca­tion to keep up with food and hos­pi­tal­ity trends.

From a small, 20 - square me­ter store area, MOK has evolved into a show­room - re­tail area with its own test kitchen where com­pany’s cor­po­rate chefs hold free demos on the proper use of var­i­ous kitchen equip­ment as well as other use­ful top­ics like food safety and proper san­i­ta­tion. “What sets us apart from other dis­trib­u­tors is that MOK is not only a show­room, it is also a re­tail store,” says VP for Small­wares Jenny Car­los. “We have sales agents to ser­vice our cor­po­rate clients. But our value added offering is that our cus­tomers can visit MOK, pe­ruse our prod­ucts and equip­ment and leave the store with their pur­chases. It is easy and con­ve­nient.”

While the con­cept of MOK was well-re­ceived by clients such as ho­tels and restau­rants, there was a need to con­nect more with the “ev­ery­day mar­ket” such as the home­mak­ers and food­ies. From an in­ven­tory of plates, glasses and kitchen uten­sils, MOK has gone on to of­fer a com­plete line of mer­chan­dise, with well over 30 brands and 3,000 items to suit the needs of th­ese cus­tomers.

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