Hygiene in catering: the rules to be followed

Hygiene in catering: the rules to be followed

To safeguard food safety, a precise European regulations came into force in 1997, known by the acronym HACCP (Hazard Analysis and Critical Control Point). Why is hygiene in the kitchen important? Some eating disorders can arise from incorrect hygiene in the...
Food machine maintenance: the Everest record

Food machine maintenance: the Everest record

Everest food machines are implemented with components and materials that will not affect the functioning. Who uses the Everest equipment declares to perform the first routine maintenance after more or less three years from the very first use. This result is possible...
We want to take the field with you

We want to take the field with you

Is becoming always more important telling to our customers the story of the products that they are buying.
However, any type of statement must be proven by objective data. When clients choose us, especially for the product related to the food industry, they relies on...
Sell the solution, not the product

Sell the solution, not the product

Today the offer of similar products on the market place creates confusion in the customers’ choice, the ability to be differentiate itself in the proposal should be therefore essential to induce the purchase. We must organize our presentation focusing only on the...
Sanitized, ready, go!

Sanitized, ready, go!

There is a future only for those who want to improve the world. In Everest, we highly trust in this phrase, and that’s why our research center, in collaboration with Garmon, tuned a protocol to sanitize products at the end of the making process, named SMAE...
Smile is not enough anymore

Smile is not enough anymore

Did you notice that smile is not enough anymore? Our customers’ needs are changing, if once it was wise to exhibit a reassuring smile making comfortable our clients, today is not enough. Customers are looking for people who take care about them just as a loved one...