Case Study / read
Exquisite cakes, pastries and decadent degustation menus make Milse a must-visit for dessert devotees. Touted as a ‘sugar temple’, laden with sophisticated sweet treats and local desserts that change with the seasons, Milse is led by master patissier Brian Campbell and is located in Auckland’s Britomart. With both dine in and take-away options available, Milse’s restaurant is a haven for those with a sweet tooth.
The art of creating delicate desserts is dependent on maintaining critical operating temperatures. A custom built SKOPE SK has been incorporated into the interior to suit the needs of chef Brian Campbell and his team.
Front of house Milse also features a SKOPE Backbar in the bar area and two Pegasus upright fridges for easy access to food storage.
Back of house Milse have also made use of SKOPE's clever food storage solutions with the Pegasus refrigerated drawers - 12 drawers to keep all your ingredients organised yet easily accessible.
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“Choosing SKOPE was about design aesthetics, functionality, and also hygiene. But we also wanted to make sure we chose a product that we could clean easily and was from a brand that had a really fabled reputation founded on reliability.”
“SKOPE has worked extremely hard to develop their products and the technology that goes into them.”
“SKOPE is a very important part of the picture because we need concepts that work on many levels – our venues need to be labour-efficient and maintenance-efficient, and we need the confidence that the equipment we choose can be relied upon.”
“A restaurant was experiencing supply delays of their equipment which was going to delay their new opening. We supplied them three double door fridges which they were able to rent short term. This meant they could open their business on time and start making money. Even if further delays were experienced, they were covered.”
“SKOPE appreciate the need for a good customer experience from quote to installation and maintenance. SKOPE are a great company to work with.”
“The whole can-do attitude that came from the customs team was amazing because I kept throwing things at them.”
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