A new practical study has proven that modern kitchen technology saves resources and improves food quality and working conditions.

 A practical study conducted by the Weihenstephan-Triesdorf University of Applied Sciences in collaboration with Rational, the world market leader in hot food preparation, shows that catering businesses can save significant amounts of energy and water, while also improving food quality and working conditions, by using modern technology.

As part of the ‘Improving the Efficiency of commercial kitchens’ study, Weihenstephan-Triesdorf University of Applied Sciences and Rational spent over two years monitoring the renovation of the AXA Konzern AG’s catering facilities at its Cologne site (Germany). The old kitchen was modernised, with most of the existing appliances from various generations and manufacturers being replaced by the intelligent iVario Pro and iCombi Pro cooking systems as well as the digital kitchen management system ConnectedCooking, all from Rational. The project team recorded and compared resource consumption before and after the renovation in two measurement phases, each lasting around 80 days.

“The results are remarkable,” said Professor Michael Greiner, who led the study at the Weihenstephan-Triesdorf University of Applied Sciences. “For example, water consumption was reduced by 47.9%.” This was partly due to the new cooking systems’ efficient cleaning process. While a conventional tilting pan requires around 330 litres for the cleaning process, the iVario Pro uses less than a third of this amount, often much less. On top of this, there are energy savings of 24.1%, despite the fact that the measurements included the energy-intensive blast chillers for the newly introduced Cook & Chill process. “The reasons for these substantial savings include the high efficiency, short heating times, precise and flexible heat control, and better insulation of the new cooking systems,” explains Mr Greiner. The study also proves that the high connected load of modern cooking systems does not lead to high energy consumption and thus high electricity costs, as is often assumed. On the contrary, peak loads were reduced by 20.5%. Since monthly energy costs are typically determined by the highest recorded value, reducing these peaks can result in substantial long-term cost savings.

“Another goal of the kitchen renovation was to make work easier for staff, in addition to reducing electricity and water consumption,” says Daniel Harbich, project manager at Rational. The height adjustable iVario, for example, ensures that every employee can find a healthy, ergonomic working position. Production processes have also been redesigned. “The Cook & Chill process was introduced to the new kitchen to enable production according to demand, decoupled from time. Vegetables and starchy side dishes such as rice, for example, are now produced in advance, chilled, and only prepared when needed.” This not only eases the burden on the kitchen team, enabling more efficient staffing levels to be planned, it also ensures better food quality, as the food no longer needs to be kept warm for several hours.

Mr Greiner’s conclusion: “The study demonstrates the possibilities offered by modern kitchen technology under realistic conditions. Firstly, the proven energy and water savings are a decisive economic argument and help reduce the carbon footprint. Secondly, modern technology makes everyday work much easier, making the workplace more attractive to existing and potential employees. This is particularly important given the shortage of skilled workers. Thirdly, the quality of food is improved thanks to intelligent cooking processes. As many commercial kitchens face similar challenges, these insights can help other businesses to make investment decisions, improving the sustainability, economy and employee-friendliness of their kitchens.”

You can find all results, detailed background information on the study, and interviews with participants at www.rational-online.com/en_gb/cmp/axa-case-study/international/axa-registration/

As the hospitality industry continues to grapple with burnout, high turnover, and persistent absenteeism, The Burnt Chef Project has relaunched its upgraded Employee Assistance Programme (EAP) – a targeted, affordable wellbeing solution created specifically for the hospitality workforce.

Designed with the unique pressures of the sector in mind, this enhanced service delivers multilingual, toll-free, 24/7 access to therapy, coaching, and mindfulness support. Offered at just £5 per employee, the programme addresses a critical gap in mental health provision across the industry.

This updated EAP is vital in the industry, now more so than ever, Kris Hall  – Founder of The Burnt Chef Project comments:

“Our research shows that 4 in 5 hospitality professionals have experienced mental health issues during their career. Most traditional support systems don’t reflect the unique pressures of this industry; long hours, night work, diverse teams, and inconsistent access to HR or benefits. This service was built to change that.”

The upgraded EAP includes:

• 24/7 access to therapy, mindfulness and life coaching
• Up to six sessions per issue, per year
• Multilingual support and toll-free numbers across key markets
• Support for both personal and professional challenges, including stress, anxiety, grief, parenting, and relationships
• Fully confidential with no reporting back to employers
• Access to 26 on-demand mental health and wellbeing modules from The Burnt Chef Academy
• A suite of downloadable workplace resources and signposting tools for teams
• Availability to a dedicated app, WhatsApp and web browser, as well as a toll free number to ensure access to those in any form of communication chosen
• Country specific legal, debt and managerial advice provided

The service is available immediately, offering hospitality businesses the ability to provide comprehensive mental health support at a fraction of standard market costs – without compromising on quality or accessibility. It also extends to family, as supporting families in times of need is key to help reduce and relieve any additional stress.

Kris continues:

“This isn’t a tick-box benefit. It’s a practical, powerful tool for building a healthier, more resilient team  – and it’s priced to make wellbeing non-negotiable, not a luxury.”

To ensure no one is left behind, The Burnt Chef Project also continues to fund free access to the programme for hospitality professionals without employer-provided support.

To find out more or to enrol your business, visit: www.theburntchefprojectcom/EAP

Foster has updated their G3 single door fridge to make it the most energy efficient cabinet on the market on a like-for-like basis.

“Refrigeration is the only product in the kitchen that runs 24/7, so energy efficient equipment is essential,” said Rebecca Vincent, UK Commercial Director for Foster and Gamko. “Thanks to our amazing team of engineers, the EP700H now costs less than 20p a day to run!*”

The updated G3 features an improved version of the award-winning +stayclear condenser, which removes the heat more quickly from the refrigerant, leading to a more effective and efficient refrigeration system. This means that it now costs less to run the EP700H single door refrigerator for a day than it does to boil an eight litre stock pot of water once!

The standard EP700H model is also available as part of Foster’s SOS FREE UK next day delivery service and is available to either lease or buy on Foster’s award-winning, fully transparent interest-free credit scheme. With no deposit required (subject to credit check) and a hassle-free approval process (99% approval rating), customers can benefit from top of the range equipment without the burden of the initial capital outlay.

*Based on European Product Registry for Energy Labelling (EPREL) for professional refrigerated storage cabinets with a standard industry footprint (<750mm width) as of June 2025 and an energy rate on 0.26p/kWh.

Rational’s latest innovation transforms stadium catering with speed, consistency, and sustainability.

Tottenham Hotspur Stadium, opened in April 2019, is the largest club stadium in London. With over 60 food and drink outlets serving tens of thousands of fans during football matches and major events such as NFL, boxing, rugby, and concerts, the stadium’s catering operations demand high performance and reliability.

To meet these demands, Tottenham Hotspur has become the first stadium in the world to install double-stacked iHexagon cooking systems. The iHexagon combines steam, convection, and microwave energy across six racks, enabling rapid, high-quality food production, essential in environments with short service windows and high footfall.

“We’re very proud to be the first stadium in the world to have double stacked iHexagons,” says Mark Reynolds, Regional Executive Chef for Levy in London, and National Chairman of the Craft Guild of Chefs. “They’ve taken up the space of two standard combi ovens, but they’re doing the work of four.”

For Ian Green, Head Chef of Retail and Culinary Development at Tottenham Hotspur Stadium, the impact has been immediate. “On an event day, we’ll probably put about 4,500 to 5,000 products through the iHexagons. It used to take 20 to 25 minutes to produce what we now do in five to seven minutes. That’s allowed us to cook fresher, better-quality food for the fans.”

With only a 15-minute window to serve thousands at half time, the iHexagon’s speed and precision have proven invaluable. “Now we’re producing a lot more food – an increase of around 18 to 22%. We’ve reduced queue times, improved quality, and seen sales go up,” Green states, adding that this has translated into “an approximate 30% increase in revenue.”

The system also supports the club’s sustainability goals. “We’re probably saving around 16,000 litres of oil over a season,” Green notes. “The energy use is lower, and we waste less because we can cook more on demand.”

Ease of use is another major advantage. “It’s all pre-programed,” says Green. “Chefs just select the product, drop it in, cook, repeat. The cleaning system is automatic too – no gloves or goggles needed.”

“Every game we seem to be putting more and more product through the iHexagons,” Reynolds adds. “They really deliver for us. For speed, ease of use, reducing electrics, reducing chemicals. And to be fair, it does what it says on the tin.”

Contact the RATIONAL iHexagon team and discover how the innovative cooking system can transform your business:  www.rational-online.com/en_gb/ihexagon/

Cybersecurity is not a new topic, but recent developments make it essential to reassess your cyber insurance coverage. The UK Government has launched recent initiatives aimed at bolstering cyber resilience. So there has never been a better time to ensure your business is adequately protected. Most cyber insurance policies can start from as little as £430 +IPT. This can provide you with peace of mind in an increasingly digital world.

Not sure where to start? Read the latest Marsh Commercial article for expert insights into understanding the risks, the cost implications of a cyber event, and how you can ensure insurability.

Need expert advice?

Now is the time to take action. Call Leah Gregory on 07385 482545 or email leah.gregory@marshcommercial.co.uk to review your cyber insurance coverage. Protect your business from the evolving cyber landscape and ensure you have the right safeguards in place. Your business deserves the best protection—let Marsh Commercial help you achieve it.

As part of their commitment to sustainability, Williams Refrigeration are pleased to advise that TM65 Embodied Carbon data is now available for their core products.

Embodied carbon figures are rapidly gaining importance, as consultants, designers and operators look to comply with their environmental aspirations and obligations. Having a figure to encapsulate the embodied carbon in an appliance allows the specifier to select the most appropriate for the project.

Williams’ Embodied Carbon Data

Williams Refrigeration quickly responded to this demand and has now published embodied carbon data for all its core products.

This means they’re amongst the first equipment manufacturers to have their calculations produced, third party verified and available within their Revit symbols in Specifi.

The company is using the CIBSE TM65 mid-level calculation method for the figures, which have been independently verified.  

The Williams’ core products with embodied carbon figures include a selection of Jade counters and cabinets, blast chillers, Chef’s Drawers, Onyx prep stations, UBCs (Under Broiler Counters), and the undercounter Amber and Aztra cabinets.

“These are our most popular models,” says Malcolm Harling, sales and marketing director at Williams Refrigeration. “The team is working on having figures for all our product families in the near future.” 

Data sheets with the embodied carbon figures will be available via Specifi or direct from Williams.

Whether you’re leading a team, a project, or an entire organisation, the path to great leadership is paved with continuous learning and self-improvement.

Let’s take a look at some of the skills you have as a leader:

• Communication Skills: You can convey ideas clearly and listen actively to your team members.
• Emotional Intelligence: You can understand and manage your own emotions, as well as empathising with others.
• Decision-Making and Problem-Solving: You make informed decisions quickly and efficiently.
• Conflict Resolution: You can mediate disputes and resolve conflicts within a team with empathy and understanding.
• Vision and Strategic Thinking: You set a clear vision and align your team towards achieving long-term goals.

These are just 5 skills that a great leader possesses. Our Leadership and Management courses draw upon these key skills and others to help you exceed in your new leadership role or refresh your knowledge.

From coaching, communication, and conflict management, to wellbeing, inclusion and strategy, Maguire Training offers a range of courses to fit your learning needs. You and your team will benefit from CPD-accredited training from industry experts.

Here are some fantastic comments we have received from delegates of our most recent Leadership training:

 “The trainer was great! She was engaging, personable and very knowledgeable. She led the training efficiently and was patient with answering our questions. The resources provided were very informative and gave a clear breakdown of each behaviour style. Overall, I enjoyed the training and would recommend it to colleagues.” 

“This has been the best training course I’ve attended, in terms of content and interaction, thank you so much.”

“Really enjoyed the course and the role play elements. I also found the sections on the Chimp Paradox and difficult conversations most valuable.”

“The course has provided me with a set of tools as well as examples on how to utilise these in a workplace. The section on understanding the psychology of people management was most valuable.”

Plus, ceda members will receive 10% off when you book a day of training for up to 12 delegates! For more information, contact courteneyclark@maguiretraining.co.uk or call us on 01623 810505.

ceda has reached a milestone number of Partners with the addition of Valentine & Cuisinequip as Silver Partners.

The global fryer specialists bring the number of catering equipment distributors association Partners to 60.

Steve Hemsil, ceda Community Development Manager commented, “We are delighted to welcome Valentine & Cuisinequip to the ceda community as our 60th Partner. Their products are well respected for their quality and reliability, and with great back-up and support they will provide great value to our Members.”

“Joining ceda was an easy decision for Valentine & Cuisinequip, and we are delighted to become their 60th partner.” said Philip Sanderson, Sales Director, Valentine & Cuisinequip. “Collaboration is central to our values, and ceda provides a powerful platform for sharing knowledge, supporting their members, and driving innovation in the foodservice equipment industry. We’re excited to be part of such a respected network and look forward to contributing to its continued success.”

The ceda Partners scheme exists to strengthen and deepen the relationships between ceda Members and their key equipment supply chain partners. By working together Members and Partners can exchange knowledge and grow business. This was evident during the one-to-one Connected sessions at the recent ceda Conference 2025 where 38 ceda Partners exhibited and representatives from 45 ceda Members companies attended. That’s over 700 connections made in just one day!

ceda Partners also have the opportunity to host the ceda Academy for product demonstrations and factory visits. “Building relationships and harnessing the attention of the future workforce are all benefits open to ceda Partners, for the good of their own business and that of the wider industry,” adds Mr Hemsil.

If you would like to know more about the ceda Partner scheme please contact Steve Hemsil on steve@ceda.co.uk, or 07476719151.

Parts Town UK are pleased to introduce their new Refrigeration Van Stock Catalogue – now available to download online!

Packed with an increased range of Refrigeration parts and accessories, it’s your go-to guide to keep your vans stocked up and ready for every repair.

The new Refrigeration Van Stock Catalogue features:

• Pipe insulation and fittings
• Sight glasses, driers and pressure switches
• Solenoid and expansion valves
• Controls and walk-in hardware
• Electrical, fan motors and blades
• Pumps and water
• Compressors
• Tools and consumables

Parts Town UK’s Refrigeration Van Stock Parts can be found and ordered via the website and app, place your in-stock order before 7pm for same day shipping.

Are you looking to develop tailored leadership, management, sales or personal development training programmes for your teams, but unsure what professional training can look like?

See us in action on our free, virtual training events, giving you a short taster of what our training can offer, and as a bonus, learn about a trending topic from our leading experts!

Our next event is Lead by Example: Mastering Role Model Leadership on Wednesday 16^th July 12pm-1pm.

By the end of this one-hour event, you will:

1. Understand the principles of role model leadership and its importance in inspiring performance for your team.
2. Identify techniques for leading by example and creating a positive, motivating team environment.
3. Learn how to adopt and model a growth mindset to drive personal and team development.
4. Gain actionable strategies to overcome leadership challenges and empower others to achieve their full potential.

Get in touch for more information about our free events or for a discussion about developing training initiatives for your teams. Please contact courteneyclark@maguiretraining.co.uk for an informal chat.

01623 810505

info@maguiretraining.co.uk

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