Fagor Professional Blog

Trends and tips

Nine tips on how to get the best out of an industrial kitchen and increase its profitability

These days, when professionals from the Horeca sector embark on the design of an industrial kitchen, they should ask the following question: how can the possibilities of the space be optimised to make it as efficient as possible? On this basis, and in order to obtain maximum profitability from an industrial kitchen, there are certain…

Equipment

Economic study for a self-service laundrette measuring 50 m2

Some weeks ago, on the Fagor Professional blog we offered some tips on how to

Equipment | Trends and tips

Correctly designing a self-service laundrette

Self-service laundrettes must be designed to make the most cost-effective use of the area, without forgetting that the shop should, at the same time, be designed to offer profitability, and to provide a certain amount of comfort to the customer, encouraging them come again. Some of the aspects to be considered when designing a self-service…

Trends and tips

Tips for opening a self-service laundrette

Just as changes in social habits have led to people eating less at home, with the use of restaurants, bars, hotels on the rise…, it is also noticeable how these changes have reached the clothes washing sector. Lack of time, rushing, and the highest ever percentage of mobile population requiring certain comforts, are causing industrial…

Equipment | Our clients

Describing the characteristics of a Fagor Professional kitchen with the prestigious chef John Guerrero: Part II

I have been lucky to work in kitchens with Fagor Professional equipment and this culture of innovation and quality in their line of products has always intrigued me Two weeks ago, in an interview published on the Fagor Professional blog, we had the chance to meet the prestigious Venezuelan chef, John Guerrero. At just 35,…

Interviews | Our clients

A highly gastronomic interview with John Guerrero: Part I

Any creative gastronomic process must include innovation, creativity, self-assurance and have no dogmas” At the age of 35, the renowned Venezuelan chef John Guerrero has stood behind a stove since he was 16 years old. “I have spent more time working inside a kitchen than outside”, he points out. His training and professional career are…