Customers’ vote gives gong to FEM for second time in three years
FEM has won the prestigious Light Equipment Supplier of the Year award at the Catering Insight awards. It’s the second time in three years that the company has won the gong. “It’s absolutely brilliant,” said Martin Shaw, sales manager of FEM, who picked up the award on behalf of the company. “What makes this one really, really special is that it’s voted for by distributors. It’s wonderful to know that our customers think so highly of us.” (more…)
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.
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.
NAFEM honour recognises contribution to foodservice equipment industry
Glenn Roberts C.F.S.P., chair of CESA, was awarded a Doctorate of Foodservice (DFS) by NAFEM, the North American Association of Food Equipment Manufacturers, during the NAFEM Show in February.
A NAFEM spokesperson said, “We’d like to thank Glenn for his contributions to the industry at large and to the Catering Equipment Suppliers’ Association (CESA) specifically.”
New Eye-Catching Pop-up Versicarte Street Food-Style Carts from Moffat
Moffat is expanding its popular Versicarte mobile counter range, with the launch of the new Pop-up models.
The new Pop-up Versicartes offer operators increased versatility. The range of compact hot, cold and ambient mobile displays are mobile so that they can be set up to serve specific types of food away from the main servery area, reducing bottlenecks.
The Pop-up Versicartes are designed for maximum visual impact. The units house eye-catching magnetic graphics that can be easily removed and changed to promote the latest menu items or to display the venue’s branding. As the signage can be refreshed easily they can help boost meal take up – reflecting new menus, initiatives or to promote specials or themes.
The CESA Conference 2016, in association with Cedabond, ENSE, and the FCSI UK & Ireland; 18 November, Marriott Forest of Arden Hotel
A pre-Conference straw poll told Evan Davis that delegates were ‘overwhelmingly optimistic’ about the economic future, despite Brexit and Trump. “Let’s see if we can beat that out of you,” he said. For him, the big post-referendum economic story was the slump in investment for growth – but what’s happening now may be bigger than Brexit: we may be seeing the end of globalization. Meanwhile, the prospect of trade tariffs means we will have to get more competitive. However, as London suffers, with its financial role moving to Europe, the economy may be rebalanced as Northern manufacturers flourish thanks to the weaker value of Sterling.
Frima UK has expanded its sales team with the appointments of Paul Burrows as regional sales manager for Scotland and Scott Hayward as regional sales manager for North East England and the Borders.
Both men have extensive experience of the catering market, having worked on both sides of the industry – as foodservice operators as well as in sales, with catering supplies companies. They also have considerable knowledge of their respective sales areas and are tasked with building close relations with Frima’s dealer network while establishing new ‘Cooking Live’ sites for the company’s demonstration programme.
CESA offers expertise and an extensive knowledge database – as well as free copies of its latest equipment guides
PLUS: Innovation Zone spotlights latest technologies
CESA is on stand 140, The Great Hospitality Show, NEC Birmingham, 23-25 January 2017
How do you work out what size fridge you need? What’s the capacity of an undercounter warewasher? What sort of cookware do you need with induction? Just what are, or is, MEPS? If you’ve got a catering equipment question, head for the CESA stand at The Great Hospitality Show, where the Association will be sharing its knowledge database. With over 180 member companies, CESA is the leading foodservice equipment trade association and has a wealth of expertise to draw on. It’s offering this expertise as a practical resource for foodservice operators – for example, the new CESA website includes sections populated with guides and ‘how to’ articles.
CESA offers attractive UK exhibitor package – but warns that space will sell out fast
GulfHost is a brand new show for catering equipment companies looking to market their products into the Middle East. Taking place in the Dubai World Trade Centre, UAE, 18th – 20th September 2017, it will be the region’s main show for catering equipment companies, following the decision to focus the Gulfood exhibition on finished food and beverages only. The new exhibition will be co-located with the established Hotel Show and marketed as part of Dubai International Hospitality Week.
Bradford Grammar School’s new Frima has helped save time and money, reducing spend on raw ingredients
Bradford Grammar School’s busy catering operation features a full breakfast menu, snacks during break, and a lunch service that feeds up to 1000 pupils daily. With just one servery, peak times between 12.05 and 13.30 are “fairly frantic,” says executive chef Dean Winter.
Dean joined the school just over a year ago. Before he started he went to another school to familiarise himself with its catering operations and it was here he witnessed firsthand the Frima VarioCooking Center Multificiency in action.
“I saw its capabilities and as soon as I started at Bradford it went straight on my wish list.”