New training initiative explains Principles of Food Service to newcomers to the industry
The catering industry is suffering from a skills shortage and the need to recruit more staff. Brexit is likely to increase this pressure. What’s needed is a way to encourage people to enter the industry and, once here, to quickly pick up the basics and build a career. That’s why CESA has launched the Principles of Food Service (PFS) training initiative. It aims to give newcomers the knowledge they need to understand the industry, to help them make the most of their career choice – and to help them start making a positive contribution.
The new training initiative has been born out of the success of the Certified Food Service Professional (CFSP) scheme, launched and run by CESA in conjunction with the University of West London.
Moving Forward in a Changing World: economic business and technological changes
The CESA Conference 2017, in association with Cedabond, ENSE and the FCSI UK & Ireland.
15th and 16th November at the DeVere Wokefield Estate near Reading
CESA’s 2017 conference at the DeVere Wokefield Estate welcomes back Steph McGovern, economist and broadcaster as Conference Facilitator. Steph is there to kick off the day’s agenda with an economic and business session as well as to link expert speakers from business and industry.
CESA’s technical consultant, Bryan Whittaker, receives BSI Distinguished Service award
Bryan Whittaker MBE, CESA’s technical consultant, has been honoured by the British Standards Institute (BSI) with a Distinguished Service Certificate. The award is a reward for decades of dedicated and professional service, especially in relation to establishing standards in line with EU directives.
CESA accesses DIT funding for UK companies planning show at Milan
CESA met with Department for International Trade (DIT) on July 4 and, as a direct result of the Association’s lobbying, received ten grants of £1500 each for exhibiting companies at the Host Milan exhibition.
“Host Milan is Europe’s leading Ho.Re.Ca show for catering equipment,” says Steve Goodliff, CESA’s Export Group chair. “It attracts tens of thousands of VIP visitors. It’s a big opportunity for British companies to talk to key players from Europe and the rest of the world – and, indeed, from the UK.”
Unprecedented uncertainty brings opportunities as well as pitfalls
CESA has launched a series of high profile seminars designed to help catering equipment companies not only prepare for, but also to exploit the unprecedented challenges the foodservice market is facing. The Building Business seminars are aimed at CEOs, managing directors and business owners and are free to attend for CESA member companies.
Latest Brexit Watch figures make ‘difficult reading’
Brexit is really starting to hurt, according to CESA. The latest Brexit Watch, produced by EURIS, (European Union Relationship and Industrial Strategy), of which CESA is a founder member, makes difficult reading.
“The indicators we look at are, for the most part, disappointing,” says Glenn Roberts, chair of CESA. “The stats underline the need for a Brexit that gives our industries what they want – especially access to the single market and access to the EU workforce.”
New guide from CESA explains what foodservice operators need to know about new EU regulations
As part of the requirements of the Kyoto Protocols, the EU is introducing new regulations to help control fluorinated greenhouse gas (F-Gas) emissions. The European Fluorinated Gases Regulation which came into force in July 2007 is currently being revised, the most important new measure being proposed is the phasing down of the supply of hydrofluorocarbons (HFCs), the most commonly used of the F-Gases. This is part of an initiative that will reduce European HFC supplies to 21% of 2015 levels by 2030.
No hard Brexit is good news for the whole foodservice industry
The biggest concern in the catering equipment industry is uncertainty, according to CESA’s Business Barometer surveys, and the election result would appear to have made the situation worse. However, CESA says there may be real positives in the result.
“One thing that is crystal clear is that there is no mandate for a hard Brexit,” says Glenn Roberts, chair of CESA. “In our discussions with the May government we’ve argued all along that our industry needs tariff-free access to the EU market, and that any new immigration controls have to allow us access to the skills and the labour we need. The prospect of a ‘no deal’ is terrifying: it could be disastrous for the catering equipment industry and the foodservice industry as a whole.”
2017 event covers areas as diverse as health and safety and customer rights
The 2017 CFSP summer seminar will look at the issues currently dominating the minds of the foodservice supply chain, including health and safety, legal requirements on gas and electricity, and food safety certification. It will also cover areas of concern to both operators and suppliers, such as the difference between warranties and guarantees, understanding contracts and customer rights, plus it will take a look at recent research into the pains that foodservice operators face on a daily basis – and what can be done about them.
The seminar is part of the CFSP Enhance project and is open to anyone who has completed the Certified Food Service Professional accreditation programme. It will also count towards increasing an individual’s CFSP rating to gold or platinum.
Cortados, cocktails, casual dining, crushed cups, natural colours, copper (again) and more… all trending at the 2017 CESA Light Equipment and Tableware Forum
Drayton Manor, 25-26 April 2017
On display at the 2017 CESA LET Forum, was a plethora of product launches, from buffet displays and tableware to gadgets and gizmos, designed to create theatre on the table, and help give foodservice operators that touch of difference. Alongside were innovative kitchen equipment concepts, including compact hot holding bins, sous vide baths, multi-functional slicers and dicers and wifi-based temperature logging systems.