Tag Archives: catering

Square display is cool for hot food

Moffat’s stylish heated display unit keeps food in prime condition

Moffat’s bespoke division has just created a heated display unit with an unusual design – it’s square all over, and is divided into square display areas.  The heated Squared Display Servery was originally built for a customer looking for something very different to promote its savoury products, which are served with potato wedges.

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CESA conference 2017 aims to show way forward

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.

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BSI honours the man who set standards in catering equipment

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.

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£15,000 in grants for Host exhibitors

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.”

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Feeding Dragons

New servery at Dragon School uses Moffat counters to fit in with tight installation timetable

The Dragon was founded as the Oxford Preparatory School in 1877 by a group of university dons to educate their own children. It has evolved into a modern co-educational school for 850 children aged four to 13 based on two sites. The school provides a dynamic balance of imagination, originality and academic discipline while preparing pupils for the rigours of life in the 21st century.

Recently the Dragon had the opportunity to upgrade the servery at the Prep, based at its Bardwell Road site, which has a total of 640 day and boarding children. To make sure there was no disruption to pupils all the work had to undertaken in the Easter holidays. Factory First.com Ltd from High Wycombe designed, planned and project-managed the job and carried out all the work within the tight two and a half week timetable.

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CESA’s essential seminars show CEOs how to thrive in a challenging market

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.

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Pitcher perfect

FEM’s latest Hamilton Beach blender whizzes up 2 litre summer cocktails fast

FEM’s latest Hamilton Beach Commercial blender, the HBH755-UK Eclipse, is perfect for operators looking to keep up with the demand for pitchers of fruity summer cocktails. It’s efficient, programmable and, unlike most blenders, quiet. Plus, it features a 2-litre container making it the perfect solution when the summer cocktail orders are coming in thick and fast.

The HBH755-UK Eclipse keeps the cocktails as smooth as the operation, thanks to Hamilton Beach Commercial’s patented Wave-Action system.  Ordinary blenders spin their contents around the walls of the container, leaving whole chunks untouched by the blades.  The Wave-Action System, with specially designed container and blade, continuously forces the contents down onto the blades for super-creamy results every time. (more…)

From waste to warranties: CFSP Enhance seminar enhances industry knowledge

Plus – the launch of PFS, delivering the fundamentals of foodservice knowledge

The first CFSP Enhance seminar took place on June 29th at the First Choice Group conference facility, Blakeney Way, Kingswood Lakeside, Cannock WS11 8LD.

CFSP Enhance is designed to build on the knowledge gained through the CFSP programme, bringing graduates up to speed on the latest industry issues.  The first CFSP Enhance seminar was attended by 80 CFSP graduates.  The key presentation was led by foodservice consultant Doug Fryett, who covered areas as diverse as warranties and food waste.  He also touched on topics including FOG (fats, oil and grease), legal requirements for gas and electricity, and the pains of running a foodservice operation.  (more…)

Brexit starting to bite, says CESA

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.”

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Frima cares

Frima 112T at Magdalen House Nursing Home speeds up meal preparation

Magdalen House Nursing Home, part of the Gloucester Charities Trust, aims to provide a high standard of care in a safe homely environment. Family and friends of residents are encouraged to join in activities and stay for meals.

Nutrition is very important, the catering team sets out to offer a wholesome choice of meals produced from locally sourced ingredients over a rolling five-week menu plan.

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