New management structure will help ensure continuing success
HTG Trading, which owns Hubbard Systems and Taylor UK, has announced major changes to its senior management structure. Simon Aspin, currently commercial director of Hubbard, will become managing director of HTG from January 1st 2018. At the same time Taylor’s commercial director, Pete Gray, becomes managing director of Taylor. Meanwhile Martin Wood will step down from his role as chief executive of HTG Trading to become non-executive chair of the company.
CESA’s Connectivity Trail helps visitors connect; plus new Energy-Saving Equipment Guide
Stand 4270, Hotelympia, ExCel London, 5-8 March 2018
At Hotelympia 2018 CESA has organised a Connectivity Trail, which will allow visitors to go straight to companies that offer ‘connected’ equipment, so they can find out more, direct from the experts. CESA will also be publishing a new Energy-Saving Equipment Guide, with a handy list of ‘green’ appliances that are on show at Hotelympia.
CESA has helped develop the new equipment area at Hotelympia, called The Professional Kitchen Show. The Trail and the Guide are part of the promotion of this latest show feature. (more…)
Moffat’s clever airflow system keeps hot food in pristine condition
Moffat’s heated merchandiser looks terrific and has an advanced airflow system that keeps hot food in pristine condition. The MH1 is perfect for holding paninis, pastries and soups and is suitable for a wide range of outlets, from cafes and convenience stores to leisure centres and schools. The open front and attractive display, including full length LED lighting, encourage sales and ensure customers have easy access to the foods. Meanwhile the clever airflow minimises energy consumption while keeping food at the correct temperature, between 65°C and 75°C.
Practical storage, with low running costs, for where space is at a premium
The latest version of Precision’s compact undercounter, the HPU150, has achieved an A rating for energy efficiency. Designed to deliver a practical storage solution where space is limited, it has a footprint of only 600x640mm.
The HPU150’s A rating means low power consumption and low running costs – under the Ecolabelling test* it used just 1.27kWh in 24 hours. It achieves this through a variety of energy saving features including high performance, zero ODP polyurethane insulation, a waste heat recovery condensate vaporiser system, and the Precision electronic controller.
Branding for catering equipment section and new app will help visitors and suppliers
Hotelympia 2018 sees two initiatives developed by CESA to help foodservice operators and equipment suppliers make the most of the show’s potential.
The equipment area at Hotelympia will have its own area – The Professional Kitchen Show – which CESA has helped the show organisers, Montgomery, to develop. “The branding better reflects the dynamism and innovation of the equipment sector,” says John Whitehouse, who is both vice chair of CESA and chair of the association’s exhibition liaison committee. “Building our sector’s profile will ensure that equipment is at the forefront of visitors’ minds as they come to the show.”
“Don’t let them take it away!” – garden centre’s Blossoms Bistro trials Moffat’s new unit
A good merchandiser can make a huge difference to food sales. E & R Moffat has recently developed a new merchandiser range, called Free-Flow Grab & Go, and asked Blossoms Bistro, in Torwood Garden Centre in Larbert, Stirlingshire, to trial one of the units. “We’re a very busy catering operation in a very popular garden centre, so I guess we were an ideal test case,” says Lindsey Miller, catering manager at Torwood. In fact, Lindsey was so impressed with the merchandiser that, once the trial was over, she kept it. “I told the owners, ‘don’t let them take it away, I need it!’”
The connected kitchen is developing a huge buzz in the industry. At the recent CESA CEDA Technical Conference (October 11, The Nottingham Belfry) the issue raised excited discussion about its potential to increase operator efficiency and drive down costs.
The CESA Conference 2017 puts the connected kitchen under the spotlight. As well as considering the technological possibilities, the conference will look at its impact on the supply chain. Specifically, it will cover the implications of the connected kitchen in terms of how suppliers receive, interpret and collate data – and how that will push the development of the supply chain into a value chain.
In addition, delegates can attend a special business breakfast that looks at the opportunities presented by the connected kitchen, and the strategies companies need to implement to keep abreast of developments.
New venture by highly acclaimed chef Michael Caines MBE has all mod cons
Michael Caines MBE’s distinctive approach to cuisine has seen him become one of the most acclaimed chefs in the world, earning two Michelin stars during his time as head chef at Gidleigh Park. For his latest venture, he has transformed Lympstone Manor, a beautiful Grade-2 listed building situated in the Devonshire countryside overlooking the Exe estuary, into his vision of contemporary country house hospitality.
His plans for Lympstone Manor include earning a third Michelin Star. ““Be assured, Lympstone Manor will be one of the best hotel/restaurants in the UK and Europe. I am aiming at the top echelon!”
Friday breakfast panel to consider kitchen connectivity
2017 CESA Conference, in association with Cedabond, ENSE and the FCSI
Wednesday 15th and Thursday 16th November, De Vere Wokefield Estate Hotel, Reading
This year’s CESA Conference, in association with Cedabond, ENSE and the FCSI, is on Wednesday 15 and Thursday 16 November. Now CESA has announced that there will be a bonus session for delegates on Friday, with a breakfast discussion panel on the Smart Kitchen.
The panel will be led by Gary Meehan who, for almost 30 years, has worked with food equipment brands as a digital strategy, software development and marketing consultant. His focus has been to help them make better use of digital systems, applications and technology, to streamline operations and enhance the customer experience. As a strong advocate for the benefits associated with ‘smart connected kitchens’ he has spent the last four years leading the development of a common information, asset and lifecycle management ecosystem for the foodservice industry.
The Chestnut Group aims to ‘bring a bit of Soho House to Bury’
“The defining pillars of The Chestnut Group are fantastic service, stylish interiors, and great food – and all of that should be synonymous with a great experience. To deliver that, the kitchen and backbar equipment are very, very important.” So says Philip Turner, founder of The Chestnut Group, a fast-expanding chain of hostelries based in East Anglia. The Group uses Precision for its kitchen and backbar refrigeration in its six sites, including the recently opened The Northgate in Bury St Edmunds.