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Ambassadors

Enthusiastic ambassadors about Flowline®

We are delighted to give these loyal users of Flowline the floor.

Events

These events took their
banquet to the next level

Group of people in a white chef's vest at the Flanders Finest event with 2 flowline devices between the crowd.
Flanders Finest

"Flanders Finest is a celebration of gastronomy, year after year. We bring Flanders' most renowned celebrity chefs together in the kitchen, to prepare an exquisite dinner for nearly 500 guests. With 250 people in the kitchen and hall, an event on this scale has to be coordinated to perfection. Flowline is an outstanding tool in this regard, allowing chefs and their teams to successfully finish each plate at the right time."

Organization

Flip Dejaeghere

Number of people

500

Appliances

1x Flowline Pro

Gault & Millau people dress up to the flowline pro.
Gault&Millau

"Every year Gault & Millau can count on the talent and enthusiasm of a number of top chefs for the gala dinner. They and their teams ensure that the evening is a success. Like us, every year we look forward to Flowline guaranteeing a smooth banquet. In any case, meticulously organising such a banquet for 700 to 800 guests without a Flowline is now simply unthinkable."

Organization

Frank Cops

Number of people

800

Appliances

2 x Flowline Pro

Kempen at the table
Kempen aan tafel

"Successfully organising a large banquet down to the details is a challenge we enjoy looking forward to. Especially with a Flowline, which makes preparing the plates less stressful and more enjoyable."

Organization

Bart Gils, Nicholas Nuyens, Ivan Menten

Number of people

500

Appliances

1 x Flowline Pro

Hotels

Hotels give their verdict on Flowline®

Detail of the Flowline Pro heat lamps against a black background.
Flowline ensures highly focused automation in garnishing dishes, where the chef, as the craftsman, still retains full control over the end result. As such, there is no stress during garnishing and serving, and guests get their meals served more quickly.
Jan Verhelle
|
Diner Privé
My decision 15 years ago to purchase four Q2 units - the forerunners of the Flowline - was in retrospect the best investment ever. It has also allowed us to enhance the quality of our dishes, because we can save on labour costs, the unit easily pays for itself.
Rientz Mulder
|
Rai Amsterdam
Close-up of a Flowline device with orange accents under the heat lamps.
At a banquet for 1250 people, Flowline Pro delivered outstanding results: starters served in 23 minutes and main courses hot on the table in 40 minutes. Unmissable for any chef who values efficiency.
Ahmed Senoussi
|
Hilton Antwerp Old Town

Chefs

Chefs give their verdict on Flowline®

Peppe Giacomazza
Peppe in a white chef's vest with his hand under his chin looking straight into the camera.
Peppe Giacomazza
La Botte

Both the speed of serving and the heat can be individually controlled, making it considerably easier to decorate plates for large banquets with Flowline. With beautiful, uniformly arranged plates as a result, especially for pasta dishes and risotti. Bellissimo!

Ahmed Senoussi
Selfie by ahmed senoussi in front of a room with set tables in Hilton Antwerp.
Ahmed Senoussi
Hilton Antwerp Old Town

At a banquet for 1250 people, Flowline Pro delivered outstanding results: starters served in 23 minutes and main courses hot on the table in 40 minutes. Unmissable for any chef who values efficiency.

Rientz Mulder
Rientz Mulder in white chef's vest leaning on bar furniture.
Rientz Mulder
Rai Amsterdam

My decision 15 years ago to purchase four Q2 units - the forerunners of the Flowline - was in retrospect the best investment ever. It has also allowed us to enhance the quality of our dishes, because we can save on labour costs, the unit easily pays for itself.

Flip Dejaeghere
Black and white profile picture of Flip looking to the right with hands folded under chin.
Flip Dejaeghere
FlipWorldFoodie | Flanders Finest

Flanders Finest is a celebration of gastronomy, year after year. We bring Flanders' most renowned celebrity chefs together in the kitchen, to prepare an exquisite dinner for nearly 500 guests. With 250 people in the kitchen and hall, an event on this scale has to be coordinated to perfection. Flowline is an outstanding tool in this regard, allowing chefs and their teams to successfully finish each plate at the right time.

Soenil Bahadoer
black and white profile picture in strong contrast of soenil bahadoer
Soenil Bahadoer
De Lindehof ** 18/20

For those who usually cook for tables of between 2 and 6 guests, Flowline is the perfect solution to ensure that same level of quality for large parties of up to 1000 guests and even more.

Albert Adrià
Albert Adria in white chef's vest with crossed arms.
Albert Adrià
Enigma Restaurant, Barcelona *

Only thanks to Flowline can we give our plates during large parties the same high quality look and refined expression as in our restaurant.

David Martin
zwart witte profielfoto van david martin met witte koksvest in La Paix.
David Martin
La Paix ** 17,5/20

Flowline offers unrivalled convenience when it comes to sending dishes to catering kitchens, giving us the quality of a gourmet restaurant in terms of temperature and preparation.

Tim Boury
Tim Boury in front of a window with a green garden dressed in a white chef's vest with crossed arms.
Tim Boury
Boury *** 19/20

Flowline is not only practical to use but also provides additional options for rapidly finishing dishes for larger parties during a banquet, with focus, detail and refinement.

Jan Verhelle
Profielfoto van Jan Verhelle in witte smoking op een event.
Jan Verhelle
Diner Privé

Flowline ensures highly focused automation in garnishing dishes, where the chef, as the craftsman, still retains full control over the end result. As such, there is no stress during garnishing and serving, and guests get their meals served more quickly.

Bart Vandendooren
Bart Vandendooren in blue costume leaning on a table against a grey background.
Bart Vandendooren
Gourmet Invent

I've been in the business for over 30 years, and Flowline is one of the most important innovations for me to take the final quality of our dishes to an even higher level.

Tom Verheyen
Tom Verheyen
De Barrier

For us, flowline has become an indispensable tool when serving our dishes. It's the most efficient way to combine speed, hot food and cleanliness.

David Hagenaars
Flowline op een podium met chefs en gasten in de zaal tijdens een event.
David Hagenaars
Choux de Bruxelles

We have used the Flowline an awful lot since its inception, as well as the previous Q2 version. When garnishing plates, this system guarantees speed and efficiency while allowing us to serve our dishes at an optimal temperature. In addition, Flowline's functioning and design also offers nice visual entertainment and a distinct, dynamic vibe when we use this service "live" for our guests.

Filip Claeys
Filip Claeys in white chef's vest with northseachef's logo leaning against a grey wall.
Filip Claeys
De Jonkman

Flowline is not only a boon when garnishing plates but also extremely easy to transport and set up. They clearly spent a lot of time looking at that aspect during the design process, so it is extremely practical to use and adds significant value in a variety of ways.

Viki Geunes
Viki Geunes
Viki Geunes
Zilte *** 18,5/20

With Flowline, we can quickly garnish a plate, with tasteful details and in relative ease. That way, even for larger groups of guests, we can give certain signature dishes a personal touch, and people love that. As a result, we can still achieve a high level of gastronomy for large customer volumes, without having to rely on lots of staff. That way, we can manage the workload in the best possible way.

Chefs

Chefs getuigen over Flowline

Black and white profile picture of Flip looking to the right with hands folded under chin.
Flip Dejaeghere
FlipWorldFoodie | Flanders Finest

Flanders Finest is a celebration of gastronomy, year after year. We bring Flanders' most renowned celebrity chefs together in the kitchen, to prepare an exquisite dinner for nearly 500 guests. With 250 people in the kitchen and hall, an event on this scale has to be coordinated to perfection. Flowline is an outstanding tool in this regard, allowing chefs and their teams to successfully finish each plate at the right time.

black and white profile picture in strong contrast of soenil bahadoer
Soenil Bahadoer
De Lindehof ** 18/20

For those who usually cook for tables of between 2 and 6 guests, Flowline is the perfect solution to ensure that same level of quality for large parties of up to 1000 guests and even more.

Albert Adria in white chef's vest with crossed arms.
Albert Adrià
Enigma Restaurant, Barcelona *

Only thanks to Flowline can we give our plates during large parties the same high quality look and refined expression as in our restaurant.

zwart witte profielfoto van david martin met witte koksvest in La Paix.
David Martin
La Paix ** 17,5/20

Flowline offers unrivalled convenience when it comes to sending dishes to catering kitchens, giving us the quality of a gourmet restaurant in terms of temperature and preparation.

Tim Boury in front of a window with a green garden dressed in a white chef's vest with crossed arms.
Tim Boury
Boury *** 19/20

Flowline is not only practical to use but also provides additional options for rapidly finishing dishes for larger parties during a banquet, with focus, detail and refinement.

Profielfoto van Jan Verhelle in witte smoking op een event.
Jan Verhelle
Diner Privé

Flowline ensures highly focused automation in garnishing dishes, where the chef, as the craftsman, still retains full control over the end result. As such, there is no stress during garnishing and serving, and guests get their meals served more quickly.

Bart Vandendooren in blue costume leaning on a table against a grey background.
Bart Vandendooren
Gourmet Invent

I've been in the business for over 30 years, and Flowline is one of the most important innovations for me to take the final quality of our dishes to an even higher level.

Tom Verheyen
De Barrier

For us, flowline has become an indispensable tool when serving our dishes. It's the most efficient way to combine speed, hot food and cleanliness.

Flowline op een podium met chefs en gasten in de zaal tijdens een event.
David Hagenaars
Choux de Bruxelles

We have used the Flowline an awful lot since its inception, as well as the previous Q2 version. When garnishing plates, this system guarantees speed and efficiency while allowing us to serve our dishes at an optimal temperature. In addition, Flowline's functioning and design also offers nice visual entertainment and a distinct, dynamic vibe when we use this service "live" for our guests.

Peppe in a white chef's vest with his hand under his chin looking straight into the camera.
Peppe Giacomazza
La Botte

Both the speed of serving and the heat can be individually controlled, making it considerably easier to decorate plates for large banquets with Flowline. With beautiful, uniformly arranged plates as a result, especially for pasta dishes and risotti. Bellissimo!

Rientz Mulder in white chef's vest leaning on bar furniture.
Rientz Mulder
Rai Amsterdam

My decision 15 years ago to purchase four Q2 units - the forerunners of the Flowline - was in retrospect the best investment ever. It has also allowed us to enhance the quality of our dishes, because we can save on labour costs, the unit easily pays for itself.

Filip Claeys in white chef's vest with northseachef's logo leaning against a grey wall.
Filip Claeys
De Jonkman

Flowline is not only a boon when garnishing plates but also extremely easy to transport and set up. They clearly spent a lot of time looking at that aspect during the design process, so it is extremely practical to use and adds significant value in a variety of ways.

Selfie by ahmed senoussi in front of a room with set tables in Hilton Antwerp.
Ahmed Senoussi
Hilton Antwerp Old Town

At a banquet for 1250 people, Flowline Pro delivered outstanding results: starters served in 23 minutes and main courses hot on the table in 40 minutes. Unmissable for any chef who values efficiency.

Viki Geunes
Viki Geunes
Zilte *** 18,5/20

With Flowline, we can quickly garnish a plate, with tasteful details and in relative ease. That way, even for larger groups of guests, we can give certain signature dishes a personal touch, and people love that. As a result, we can still achieve a high level of gastronomy for large customer volumes, without having to rely on lots of staff. That way, we can manage the workload in the best possible way.