Does this sound familiar?
Breakfast as the weakest link
The breakfast service is your guest's first contact with your hotel that day. Insufficient capacity or a buffet that no longer looks fresh after an hour - that leaves an impression.
One kitchen, four functions
The same kitchen serves breakfast, lunch service, dinner à la carte and banquets. Appliances that are not flexible enough force compromises in quality or speed.
Quality dependent on the shift
Changing shifts and staff turnover are part of the hotel industry. When quality varies by shift, guests notice - and it shows in the reviews.
Free Kitchen Check
How well does your kitchen run without your core staff?
We analyse your workflows and tell you which technology makes the difference - no obligation, completely free.
Start free kitchen checkA fresh-looking breakfast buffet from the first guest to the last.
The Rational iCombi Pro produces large quantities of breakfast items at consistent quality. For banquets and à la carte it automates preparations so your team can focus on finishing touches.
Large stocks at a consistently reliable temperature.
Hoshizaki refrigerators and freezers for stable storage capacity. Refrigerated counters for preparation directly in place. Saladettes and salad bars keep buffet products at temperature.
More for your hotel kitchen
Warewashing
After breakfast, before lunch, after dinner - your dishwash area never stops.
Pass-through dishwashers and pot and plate washing systems for continuous throughput. Water treatment systems for lower maintenance costs.
View dishwashersStainless steel worktops and buffet furniture
Buffets, serving counters and workstations to match your concept.
Custom solutions for your kitchen and public areas. Aligned to your floor plan, flow and appearance.
View stainless steel & fabricationFor every type of hotel
The requirements of a boutique hotel with 30 rooms differ entirely from a conference hotel with 200 rooms. We plan and deliver individually.
Boutique Hotel (up to 50 rooms)
iCombi Classic 6-1/1 or 10-1/1, Hoshizaki refrigerators, saladettes for breakfast buffet
Business Hotel (50–150 rooms)
iCombi Pro 10-1/1, saladettes, pass-through dishwasher, refrigerated counters
Conference Hotel (150+ rooms)
iCombi Pro 20-1/1, iVario for soups and sauces, blast chiller, large refrigeration capacity
Resort and Spa
Tailored to concept, capacity and F&B concept
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How a hotel quote works with JMGT
01
Initial conversation by phone or on site. We look at your kitchen and ask targeted questions about functions, capacity and timeline.
02
Tailored quote with specifications per appliance, energy efficiency notes and installation plan. Fully documented for the internal decision-making process.
03
Delivery and installation by our own service technicians, including introduction of your team on handover day.
04
After handover: a cooking demonstration by a Rational chef and direct service through JMGT for any issues.
One supplier for your complete hotel kitchen.
No split responsibilities: JMGT delivers everything, advises individually and installs itself.
Personal kitchen consultation
Online, by photo or directly on site.
Large used equipment stock
40+ Rational combi ovens directly in stock. Interesting for renovations.
Installation and introduction
Your team is introduced to the appliances on delivery day.
Project support during renovation
From design to handover by the same team.
Frequently asked questions
Questions about hotel kitchens
Which combi oven suits a hotel kitchen?
For hotel breakfast 40–80 rooms: Rational iCombi Pro 6-1/1 or 10-1/1. For larger breakfast plus dinner: 10-1/1 or 20-1/1, often in combination. Hotel kitchens have peaks where the iCombi Pro with self-learning programmes offers advantages.
Which refrigeration for hotel kitchens?
For breakfast buffet and bar: Hoshizaki refrigerated counters with saladette for mise-en-place. For storage: walk-in cold room from 40 rooms, otherwise 2–3 Hoshizaki refrigerators. Ice machine required for bar (KM-100 to KM-180 depending on volume).
How do I manage low season versus high season?
JMGT advises appliances for your peak volume, not the average. A maintenance contract with inspection at the start and end of season prevents breakdowns during high season. In the event of a breakdown during high season, we can deliver used equipment within 24–48h as a temporary replacement.
What does a complete hotel kitchen investment include?
For a hotel with 60 rooms: €100,000–€180,000 for combi oven, Hoshizaki refrigeration, cold room, pass-through dishwasher, stainless steel fabrication and installation. JMGT prepares a tailored quote after a kitchen check.
Does JMGT supply hotel chains?
Yes. We deliver to the Netherlands, Belgium and the German border region. For hotel chains with multiple sites we offer multi-site contracts with a central point of contact.