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…)
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…)
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.
£2,500 TAP funding grants available; CESA package makes exhibiting easy and affordable
The GulfHost exhibition will attract 50,000 visitors from the multi-billion dollar Middle East market. Billed as the ‘new home for foodservice equipment previously located within Gulfood,’ it takes place at the Dubai World Trade Centre, 18-20 September 2017, and is part of Dubai Hospitality Week. CESA is running the UK Pavilion and has put together a GulfHost package designed to make it as easy as possible for British companies to exhibit at the show. In addition, the Association has secured TAP (Tradeshow Access Programme) funding from the Department for International Trade, which means that grants of £2,500 are available to support up to ten SMEs exhibiting at the show.
Trends, concepts, gizmos and widgets: CESA Light Equipment & Tableware Forum 2017
25th April – 26th April 2017, Drayton Manor Hotel, Tamworth, Staffordshire, B78 3TW
For any catering equipment buyer wanting to find out what’s next for the foodservice kitchen and the restaurant table, the CESA LET 2017 Forum is a must. Nineteen leading light equipment and tableware suppliers will showcase their very latest ideas and concepts, giving insights into foodservice trends as well as hands-on experience of new technologies, tablewares, widgets and gizmos.
“Last year the trends ranged from copper to gin, with freeze dryers and centrifuges being amongst the talking points. This year – well, who knows?” says Stephen Goodliff, chair of the CESA LET Group. “The continuous innovation in light equipment and tableware means there’s a real buzz about the Forum every year.”
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.”
Following restaurant’s £5,495 fine, CESA offers advice on FOG solutions
Severn Trent Water’s successful prosecution of Café Saffron in Codsall has highlighted the issue of fats, oil and grease (FOG) – and underlined the need for the catering industry to deal with it. The restaurant was fined £5,495 for creating a blockage in the sewer system, as a result of not dealing with FOG from its kitchen. Severn Water described it as a landmark case and it could easily lead to more prosecutions.