Your kitchen prep is costing you more than you think.
In most venues, the veg prep station quietly eats away hours of paid labour every week — chopping, slicing, grating, and dicing by hand. At this free live demonstration, we’ll show you how Hallde Vegetable Preparation Machines can turn that cost centre into one of the most efficient parts of your kitchen.

Join us at Hospitality Superstore’s Demonstration Kitchen for a hands-on Hallde session where we put the machines through real hospitality conditions — not showroom theory.

Event details

• Date: Monday 25th August

• Time: 11:00am – 1:00pm

• Location: Demo Kitchen inside Hospitality Superstore Showroom

• Address: 714 Kingsford Smith Drive, Hamilton, QLD

Across the session, you’ll see the Hallde Vegetable Preparation range in action as we work through the full blade lineup — slicers, graters, shredders, and dicing grids — processing real product at real speed. We’ll demonstrate how Hallde machines can:

• Cut prep time by up to 60x compared to cutting by hand

• Process up to 10kg per minute with consistent, repeatable results

• Reduce bruising and damage for better presentation and longer shelf life

• Free up your team to focus on higher-value tasks during service

Whether you’re running a busy restaurant, hotel, club, aged care facility, or catering operation, this session will help you understand which model, capacity, and blade combination is right for your volume, menu, and workflow.

On the day, we’ll cover:

• Live side-by-side prep vs manual cutting to show the real time and labour difference

• How different blades affect cut quality, yield, and waste

• Practical cleaning and safety routines that fit real kitchens

• How to choose the right Hallde configuration for your specific operation

It’s a relaxed, no-pressure event with real food, real cuts, and straight answers from a team that works with this equipment every day. Bring your questions, your current challenges, and even your skepticism — we’ll show you exactly what these machines can do for your kitchen.

Cost: Free to attend
Who should come: Chefs, kitchen managers, venue owners, and anyone responsible for food production and labour costs

Places are limited.
Reserve your spot today to secure your seat in the demo kitchen.