Hobart Service invests in further support resources for industry reopening demands

Hobart Service invests in further support resources for industry reopening demands

In the week that hospitality businesses in England could reopen for customers indoors, HOBART Service has invested in and released further support content based on the demand trends they’ve seen in the marketplace during the first stage of reopening.

Pubs and Restaurants have been battling through unpredictable UK weather to serve eager returning dining guests outside, and the weather hasn’t been the only challenge for them…

HOBART Service have actively monitored the catering equipment service requests being reported by hospitality businesses during the first stage of outdoor only reopening, and has acted quickly to create a further round of support documentation to help these businesses – taking the lead to go above and beyond to support the industry, as they have over the past 12 months.

The news series of support content comes in the form of video, as 68% of consumers prefer guidance information that is presented in an easy to digest and follow, video format.

Some topics covered include the importance of deep cleaning commercial dishwashers regularly to optimise functionality and kill bacteria, how to restart, clean and troubleshoot common commercial dishwasher problem and reasons why dishes may not be coming out clean.

All support video content can be viewed on their HOBART Service YouTube channel.

In addition, a series of updated FAQs and step-by-step guides have also recently been released to help assist kitchen equipment restarts after long periods of inactivity, based on regular issues that are being reported.

Keith Mackie, Managing Director of Hobart Service:

“Hobart Service tends to be more end-user centric, which is how we have promptly identified an industry demand for video guides content.”

“This new suite of videos is to help operators safety start up their equipment, however is it important to ensure you are health and safety compliant (gas safe, pressure vessel tested etc.). If operators do need assistance, they can give us a call and we will do all we can both technically and commercially to help you get up and running.”

BOILERPLATE

Hobart Service has the UK’s largest field force specialising in catering equipment maintenance. Our specialist service technicians are trained to support a vast range of makes and models of Hobart and third party equipment.

HOBART Service directly employees over 100 technicians nationwide, offering a fast response and repair when equipment breaks down, minimising downtime with one of the highest first time fix rates in the industry.

FINAL NOTE: If you require more information about this topic please get in touch on 01733 392 244, email at customer.service@hobartuk.com or visit www.hobartuk.com/service/overview/


ceda Partner Hobart Service continues to lead the way with competitive price repair offer

ceda Partner Hobart Service continues to lead the way with competitive fixed price repair offer

To support hospitality and retail reopening their businesses for the first time since December 2020 – Hobart Service has announced a competitive fixed price offer with the aim to help support these businesses with their reopening.

 The fixed price repairs offer is available to businesses who are not currently benefitting from the advantages and discounts of being in a service contract with the catering equipment service company.

The nationwide team of specialist service technicians confidently make the promise “We will fix your machine or your money back” – backed up by over 80% first time fix rate during 2020.

The company is raising awareness of the offer which is exclusive to businesses with Hobart, Bonnet and Ecomax catering equipment, the fixed price starts from just £279+VAT, which includes call out fee, labour, OEM parts, and a 6-month repair guarantee.

The fixed price offer is another example of how the specialist service maintenance company has consistently gone above and beyond to take the lead in supporting industries during the past 12 months.

Hobart Service has offered open access to their library of operational guides, created a suite of support shut-down and restart documents and have been in dialogue with service contract customers, both new and existing, to help with any challenges or changes to circumstances.

In addition, a series of updated FAQs and step-by-step guides have also recently been released to help assist kitchen equipment restarts after long periods of inactivity, based on regular issues that are being reported.

Keith Mackie, Managing Director of Hobart Service comments:

“As businesses return back to their premises after long lockdowns and periods of machines being unused, we’ve seen an increase in support and repair enquiries from businesses who are not in service maintenance contracts with us”

“We recognise this has been a considerably financially challenging time for all businesses, especially those in hospitality and retail, and want to offer fixed price repairs to help support their reopening”

“Throughout this year Hobart Service has maintained and exceeded our SLA’s for our customers who benefit from our service and maintenance agreements, and we’ve identified a need to extend this support to the industry with this offer.”

BOILERPLATE

Hobart Service has the UK’s largest field force specialising in catering equipment maintenance. Our specialist service technicians are trained to support a vast range of makes and models of Hobart and third party equipment.

Hobart Service directly employees over 100 technicians nationwide, offering a fast response and repair when equipment breaks down, minimising downtime with one of the highest first time fix rates in the industry.

If you require more information about this topic or the fixed price offer – please get in touch with them on 01733 392 244, email at customer.service@hobartuk.com or visit http://campaign.hobartuk.com/fixed-price-repair

*Terms and conditions apply to fixed price offer.


ceda Partner Electrolux Professional helps BicologIC Technologies implement high-throughput heat inactivation of patient samples at Cambridge Lighthouse Laboratory

ceda Partner Electrolux Professional helps BicologIC Technologies implement high-throughput heat inactivation of patient samples at Cambridge Lighthouse Laboratory

BiologIC Technologies, a pioneer in Industry 4.0 technologies for the bio-revolution, has collaborated with AstraZeneca and Electrolux Professional to implement a high-throughput solution for heat inactivation of patient samples at the Cambridge Lighthouse Laboratory. This solution renders the virus non-infectious, enhancing the safety, sustainability and scalability of the testing process.

The Cambridge Lighthouse Laboratory, established by AstraZeneca, the University of Cambridge and GlaxoSmithKline, and subsequently partnering with Charles River Laboratories, was part of NHS Test and Trace’s network of Lighthouse laboratories which provides population-wide diagnostic testing.

BiologIC, AstraZeneca and Electrolux Professional combined bioscience and thermal expertise to rapidly implement an innovative, production-ready heat inactivation solution in this safety-critical process. Rigorous validation demonstrated inactivation of the COVID-19 virus whilst maintaining the accuracy of diagnostic testing. The parties have now successfully implemented this solution, using Skyline Ovens from Electrolux Professional.

Richard Vellacott, CEO of BiologIC Technologies states:

“Combined with vaccines, diagnostic testing will be critical to re-mobilising our local, national and international communities, particularly as new strains of COVID-19 continue to evolve. We were pleased to identify, validate and support implementation of this solution to greatly enhance the safety, cost-effectiveness and scalability of COVID-19 diagnostic testing.”

Steve Rees, VP Discovery Biology, R&D, AstraZeneca comments:

“Our collaborative innovative solution enables virus inactivation upon receipt at the laboratory allowing work on the open bench, which simplifies the workflow, reduces the risk of employee exposure to live virus, and facilitates future innovations around automation of the sample unpackaging process.”

Alberto Zanata, CEO of Electrolux Professional concludes:

“With the advanced technology of the SkyLine combi oven, we support yet another milestone in fighting the pandemic that is affecting people and businesses around the world. We are very proud to play a role in safeguarding the process of handling the COVID-19 samples, to protect all people involved in testing.”


ceda Partner reopens its Centre of Excellence

ceda Partner reopens its Centre of Excellence

Electrolux Professional has reopened its Centre of Excellence in Luton, incorporating a number of measures to ensure customers can take advantage of the space in a COVID secure way.

A one-way system has been integrated to ensure that social distancing is possible throughout the site, with both visitors and staff required to wear face coverings at all times. Crucially, the Centre has been certified as COVID-safe by KeyOstas, allowing the experience to remain both constructive and safe for all.

Visitors are encouraged to bring their own items to the Centre for demonstrations across both food and laundry. Hand sanitiser stations are also available at regular intervals to ensure interactions remain as hygienic as they are informative.

The Centre has received a significant upgrade over the last 24 months, including major updates to the training and demonstration facility in order to support Electrolux Professional’s position as the OnE global business partner for food, beverage and laundry. Having first opened its doors in 2013, the Centre has regularly hosted dealer and end-user focused events, dedicated to providing all stakeholders with hands-on training and practical demonstrations.

Darren Lockley, Head of Region UK and Ireland at Electrolux Professional, comments:

“The Centre of Excellence has always played a significant role in highlighting the capabilities of our products to potential customers, as well as providing ongoing support and training to existing ones. This is something that has taken on even greater importance this year, with the challenges facing a number of our core sectors, including hospitality, healthcare and education, meaning operators are eager to get the absolute most out of their equipment.

These events – which can be undertaken in line with government social distancing guidelines – are curated by our very own training and development mangers in food, beverage and laundry, who are able to demonstrate the products’ capabilities by combining professional expertise with a detailed understanding of how the appliances work.”

Electrolux Professional’s entire product portfolio range is on display at the Centre of Excellence, exhibiting the complete solution that it can offer to customers. Featuring a new espresso bar, fully working kitchen and commercial laundry complete with a variety of appliances from each product category, as well as meeting and conferencing facilities, the Centre is designed to showcase and simulate genuine operating conditions.

Electrolux Professional’s Libero Point, a portable cooking unit, will also be available to view on site. The Libero Line offers unrivalled flexibility in its applications, able to be deployed both indoors or outside with a range of tabletop appliances to choose from, including fry tops, woks, induction cooking tops and combi ovens. Such technology will be instrumental in ensuring that customers are able to receive the same high-quality meals they would expect indoors even as venues reopen as exclusively outside service.

Darren concludes:

“Electrolux Professional’s investment in its Centre of Excellence highlights its ability to both test and demonstrate foodservice, beverage and laundry equipment. This helps to instil confidence in our customers, allowing for a truly unique hands-on experience.”

For more information and to book a visit to the Centre of Excellence, please visit: www.electroluxprofessional.com/gb/center-of-excellence/


Waste2zero award win for asset management specialist and ceda Associate Ramco.

Waste2zero award win for asset management specialist and ceda Associate Ramco

Ramco, specialists in the management of surplus catering equipment, has been named Best Resource Management Business of the Year at the waste2zero awards. The online event was hosted by TV presenter Mark Durden-Smith on 25 March.

The objective of waste2zero – the first awards of its kind in the sector and now in its fourth year – is to give the out-of-home industry a platform to showcase best practice and recognise excellence in this vital area.

The Resource Management Business of the Year category focuses on fresh thinking and innovation in foodservice sector waste management to improve resource management, waste prevention, reuse and recycling. Entries were judged by a panel of industry specialists.

Liam Cameron, Marketing Executive at Ramco, said:

“A prevalent and unacceptable waste culture has seen levels of food, packaging, and equipment waste increase exponentially in recent years, and whilst the waste food and packaging agenda is already well established, the same unfortunately cannot be said for equipment waste. Understandably, operators struggle to see the value in surplus catering equipment, which is why it typically ends up either in a skip or in landfill.” 

“We’re delighted with our waste2zero win, and hope the award will help in our aim to transform the negative perception of surplus or second-hand catering equipment, raise the profile of surplus catering equipment as a fundamental environmental issue, and educate the foodservice sector about the importance of effectively managing and disposing of surplus catering equipment.”

Ramco is a leading provider of asset disposal services and one of the UK’s largest outlets for quality surplus goods. In 2017, it set up a dedicated foodservice business that has now cemented itself as the UK’s leader in the sustainable disposal of surplus catering equipment.

Ramco Foodservices has established a growing reputation for providing foodservice operators with a value for money and environmentally friendly solution. Collaborating with some of the industry’s largest and most successful companies, including many well-known household brands, Ramco has seen a real shift in the mindset of businesses within the sector.

In 2020 alone, Ramco Foodservices collaborated with more than 20 new clients in the foodservice/ catering sector, preventing in excess of 26,000 pieces of catering equipment from going to landfill.


ceda's ignite digital magazine launches to showcase members' and partners' products and services

ceda's ignite digital magazine launches to showcase members' and partners' products and services

Hot on the heels of our connected digital magazine, the latest issue of which you can view here, we are delighted to be launching its sister publication ignite today.

Ignite will allow up to six ceda members per issue to showcase a project of their choosing and by doing so, promote your company and your services to a carefully selected, quantified audience of over 10000 end user operators.

Intentionally launching to coincide with the gradual easing of the UK’s lockdown and the reawakening of many dormant operator-led businesses in April,  Ignite is the ideal platform in which ceda members can utilise to increase their company’s presence in the highly competitive, operator-led industries.

Ignite also reinforces a core ceda belief in representing all of our 100+ members equally and every member is encouraged to take advantage of this unique opportunity.  We have created a dedicated microsite packed full of information, a sample magazine and simple submission form, which you can find here. 

Ignite also benefits our ceda partners.  In every project submitted by a ceda partner, there is an opportunity for them to name the supply partners, without whom these superb projects will never have seen the light of day.  You are partners to ceda by definition.  We have created the following interactive advertisers guide for any ceda partner to read and take advantage of.

If any ceda member or partner has any questions, please email us on cedaconnect@ceda.com.

We Are Ceda.  Connecting Your Industry.


Mechline offers free guides to help operators bounce back

Mechline offers free guides to help operators bounce back

As the hospitality industry looks ahead to the lifting of lockdown restrictions, ceda Partner Mechline Developments has released two free guides containing a wealth of practical advice to help operators bounce back and generate sales opportunities for dealers. The guides offer six steps to help increase restaurant covers and footfall, plus a comparison of air sterilisers and air purifiers so operators can choose the best solution to keep their customers and staff safe.

Commenting on the launch of the guides, Kristian Roberts, Marketing Manager at Mechline said:

“After three lockdowns hospitality operators will understandably be eager to finally welcome back diners so they can start rebuilding their businesses. However a recent study has shown that 53% of consumers are not confident or unsure about visiting restaurants, pubs and hotels when they reopen – so operators face a challenge to reassure returning diners that hygiene measures are in place to protect them.

“As a specialist manufacturer of innovative hygiene focused equipment for the foodservice and hospitality industry we are keen to support operators with the insights, advice and strategy shared in these free guides. In turn, we hope our dealer partners will benefit from sales enquiries as operators look to install advanced technologies like HyGenikx to make their premises as safe as possible ready for reopening.”

Mechline’s guide to increasing covers and footfall includes six strategic steps encompassing: Providing a customer loyalty scheme; Building customer confidence with improved service and experience; Marketing to target local customers; How to leverage the potential of social media; Reducing ‘no shows’ and how to change and adapt your offering with the seasons. Insights shared in the guide include how loyal customers tend to spend 36% more and that 67% of customers would stay longer and spend more money if they enjoy your customer service.

One of the biggest challenges operators face in the year ahead will be customer confidence. Patrons will want to relax, safe in the knowledge that the hospitality business has taken all the necessary precautions to protect them from infection. With this in mind the second Mechline guide explains the differences between air purifiers and air sanitiser/sterilisers, examining how the various technologies work and their respective benefits so operators can make informed decisions about the best solution to protect and reassure customers and staff.

The free guides can be downloaded at:


Water Regulations – Equipment Approvals

Peter

ceda Guidance Document #34 Water Regulations – Equipment Approvals

There is some confusion in respect of WRAS Approval of products with many people under the impression that this is mandatory, however, this is not the case.

The following is for clarification of the routes available to demonstrate that equipment meets the requirements of Part 2 Regulation 4(1)(a) of The Water Supply (Water Fittings Regulations 19901) , The Water Supply (Water Fittings) (Scotland) Byelaws 2014; The Water Supply (Water Fittings) Regulations (Northern Ireland) 2009 all of which require that products that are connected to the water supply meet
their requirements.

Download Link:
ceda Guidance Document No 34 Water Regulations – Equipment Approvals

Back to Guidance Documents

A fascinating insight into ceda Partner Novameta

A fascinating insight into ceda Partner Novameta.

ceda Partner Novameta, who has also updated their profile on our website, provides a refreshing and fascinating insight into their background and future plans in this engaging article that includes comments from their director Mindaugas Jonuškis.

Please click here to read the article in full. 


Chris Fay C.F.S.P from BRITA Professional explains why preventative maintenance is key to keeping kitchens running smoothly when the industry reopens.

Time-saving SOS: How to achieve optimum kitchen equipment efficiency.

In this article Chris Fay C.F.S.P from ceda Partner BRITA Professional explains why preventative maintenance is key to keeping kitchens running smoothly when the industry reopens.

In 2020 alone, kitchen professionals dealt with 84 days of equipment breakdowns, that’s almost a quarter of the year! As well as having an impact on efficiency and budgets, this is also a huge source of stress. And, at a time when more than eight in ten (81%) professional kitchen workers admit to feeling stressed at work, it has never been more important to take steps to reduce the pressure.

New research from BRITA Professional reveals that almost two-thirds (61%) of kitchen professionals have to manage equipment breakdowns on at least a fortnightly basis. So, it’s not surprising that almost half (47%) believe having more reliable equipment would make their kitchen more efficient when able to reopen. Although unreliable equipment is a longstanding issue, there are some simple steps that staff can take to minimise the risk of disruption to service when the industry reopens:

  1. Create cleaning schedules: Almost four in ten (39%) hospitality workers would like more robust cleaning schedules to keep the kitchen running more efficiently. Creating a schedule also ensures that the whole team shares the workload – and it feels like less of a chore when everyone is doing their bit.
  2. Prevent limescale build-up: A high proportion of breakdowns are related to limescale, so preventative maintenance is vital. Limescale build-up not only causes breakdowns, it also means that machinery requires more energy to reach optimum temperatures. Using the correct water filter and changing it regularly will help machines to run more efficiently – and last for longer, as well as eliminating costly repairs.
  3. Invest in quality equipment: Always choose machinery that meets your maximum needs so that you have the capability to match demand. It may cost more initially, but it’s a worthwhile investment as it will last for longer, saving money over time.
  4. Outsource maintenance: BRITA Professional’s research found that 35% of kitchen staff say cleaning equipment sends their stress levels soaring. So, it makes sense that a quarter of professionals would like all maintenance to be outsourced to a third party, giving chefs more time to focus on what they love the most: creating incredible food for customers.
  5. Focus on sustainability: Three-quarters (75%) of hospitality professionals would like to increase sustainability in 2021, with over a third (36%) saying they would like to achieve this by focusing on equipment and energy efficiency. Preventative maintenance can reduce the amount of machinery sent to landfill, so it’s not only an important way to save time and money, but it also helps to protect the environment.

BRITA Managed Services can help to improve kitchen efficiency by supporting operators with a bespoke preventative maintenance package which suits their business needs. By offering advice, monitoring filter usage and carrying out essential filter exchanges, kitchen professionals can rely on their equipment to have a longer life span and deliver a smooth service when they need it most.

The research results are available in a new BRITA Professional toolkit: At Boiling Point: which offers vital tips on how to ‘filter out’ inefficiency and stress, as well as save time, money and the planet in 2021. Take a look at our At Boiling Point Toolkit here: brita.co.uk/boiling-point

www.brita.co.uk/professional

0844 742 4940

Twitter: @BRITAPRO

LinkedIn: BRITA Group

#LifeIsBetterFiltered

*All stats in this article relate to research conducted by BRITA PROFESSIONAL and 3GEM among 500 professional kitchen workers (November 2020)