MOAS meat on a stick

About the Project

Meat On A Stick

The love for Kebab and many tastings of this magical street food in various places around the world led Jiray Seropian to create M.O.A.S - Meat on a stick. M.O.A.S kebab consists of freshly cut high-quality meat, seasoned and cooked in the restaurant, freshly baked stone oven bread, crisp vegetables, and matching sauces. Of course, craft beer and cocktails are also served with these masterpieces.

MOAS meat on a stick
MOAS meat on a stick kebabgrillar och kylbänkar från Perfecta storkök
MOAS meat on a stick
MOAS meat on a stick

The Equipment

Perfecta's Delivery

Perfecta has been with us since the first restaurant, delivering kebab grills, fryers, refrigeration units, and various other bits and bobs. We have also been involved in planning and designing the kitchen fixtures for the various projects together with Jirre. 

 

I have worked with Perfecta for over eight years and built several restaurants. Professional attitude and quick solutions. Jonas at Perfecta is fantastic as a person and can always be relied upon in wet and dry situations.

Jiray Seropian, Founder of M.O.A.S

Kebabspotting

Jirre takes over the kiosk in Humlan

Join Jirre as he sets the concept for the little kiosk in Humlan.

Jirre MOAS

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Share reference projects

Our projects

Stockeld Dreamery inredning
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Stockeld Dreamery

Test kitchen and creative studio for Stockeld’s vegan cheeses
Thora vingård Matsal med Haglund vinkyl
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Thora Vingård – Flora

Vineyard and restaurant on the Bjäre Peninsula in Skåne

FAQ

Related Questions

Here we gather our most common questions and answers. If your question is not answered, you are warmly welcome to contact us.

Questions and Answers

Can a wine cooler be built into a bar counter or custom joinery?

Yes, many models are designed for built-in installation with front ventilation. We also offer custom solutions with stainless-steel fronts or custom finishes.

Reference pictures

How large a wine cooler does a restaurant need?

It depends on the selection and serving volume. A smaller wine bar may manage with 50–100 bottles, while a larger restaurant often requires a capacity of 150–300 bottles.

Reference pictures

How do you plan for a commercial kitchen?

Visit our Project Planning page for more information on how to best plan a commercial kitchen.

Project planning

Are you planning to launch a new chain in Sweden?

We have long-standing collaborations with several key accounts and understand what it takes to achieve successful openings and expansions. Tell us about your needs, and we’ll look at a solution together!

 

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Which companies do you collaborate with?

We work with all brands on the market within this category of products. When it comes to services, we have several collaborations with companies that we think are the best in their field.

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