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Ideas, projects and equipment insights
Practical hospitality guidance, commercial kitchen inspiration and updates from ICE Group.
Great restaurants rarely begin with equipment schedules and construction drawings. They begin with a clear idea: who the venue is for, how it should feel and why people will want to return. Kazzi Beach Greek began with that kind of clarity. What started as a passion project at Balmoral Beach in 2017 has grown into a distinctive group of Sydney...
Read moreA more efficient commercial kitchen is not created by simply buying faster equipment. The best-performing kitchens bring together workflow, menu requirements, capacity, storage, cooking, refrigeration, warewashing, utilities and service access so that people and equipment can work together with fewer unnecessary steps. For café owners, restaurant operators, hotels, clubs, caterers and institutional foodservice teams, that matters more than ever. Labour...
Read moreThe Wega Rover EVD 2 Group is a commercial espresso machine for cafés, restaurants and hospitality venues that need two-group capacity, programmable dosing and a straightforward barista workflow. Its 740 mm-wide footprint, 240V 20A electrical requirement and practical controls make it a model worth considering for operators planning a busy coffee station without moving into an unnecessarily complex machine. This...
Read moreEvery successful commercial kitchen depends on more than good ingredients and skilled staff. The cooking method chosen for each dish influences flavour, texture, nutritional quality, production time and consistency. It also determines which equipment will earn its place on the kitchen floor. For cafés, restaurants, pubs, clubs, hotels, schools and healthcare kitchens, understanding the main categories of cooking helps operators...
Read moreA commercial combi oven combines convection heat and steam in one appliance, giving cafés, restaurants, hotels, caterers, schools and healthcare kitchens a flexible way to roast, bake, steam, regenerate and finish food. The best model is not simply the largest one you can fit: it must match tray format, peak production, menu, power or gas supply, water quality, drainage, ventilation...
Read moreIf 2025 was about recovery and recalibration, 2026 is shaping up as the year hospitality gets sharper, leaner and more intentional. Across the latest hospitality outlooks, a few themes are coming through again and again: operators are embracing smarter technology, diners are making more deliberate choices, and venues are under pressure to deliver stronger experiences without blowing out labour, energy...
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