While some manufacturers can lay claim to extensive product development processes, few, if any, go to the same lengths as Hobart in their quest to create and develop equipment that makes kitchen life easier, more productive, and the relationship between human and machine that much more intuitive.

The secret to one of catering equipment’s most enduring, innovative and successful R&D pipelines isn’t really a secret at all, however. Hobart’s Customer Back Innovation programme (CBI) is the manufacturer’s long-term commitment to excellence, to listening and learning. In extreme cases its dedicated R&D teams have been known to work with operators for upwards of five years, studying the many and varied challenges they face, and working off site to develop appropriate solutions, returning with machines ready for field trial, before the test and learn process begins again in earnest.

While Hobart has long been recognised as a driving force in warewashing innovation – where the CBI process underpins every technological breakthrough – precisely the same exacting ethos is applied to its suite of leading cooking products, including the manufacturer’s latest Chef’sCombi oven.

Here, John Stewart, Hobart’s Cooking & Food Prep Product Manager, reveals how the process’s implementation led to the development of one of the most stripped back yet powerful, chef-driven machines on the market.

“Customer Back Innovation is a long-term commitment,” explains John. “It’s not just a case of sending out a survey and tweaking a product. Our process can take anywhere from two to five years, and it starts with really digging into what chefs and operators need in the kitchen.

“That means speaking directly with chefs, engineers, kitchen porters, consultants – anyone involved in the operation – to understand not just how a product performs, but how it fits into the bigger kitchen picture.

“It’s all about improving efficiency, reducing complexity, and ultimately helping operators deliver better food more easily,” says John. “We’ve always been known for that in warewashing – but it’s the same story in cooking. CBI sits at the heart of both divisions.”

Hobart’s new premium combi oven – the Chef’sCombi – is a direct result of the CBI process, stripping away unnecessary functionality to concentrate on what really matters to working kitchens, and featuring a new type of operating system, created by chefs for chefs. Its innovative design inspired by the everyday requirements of working kitchens, makes it not only powerful and intuitive but also quick and easy to maintain.

“We went out and spoke to chefs across multiple sectors – hotels, schools, healthcare, pubs and restaurantsand asked them what they needed most from a combi oven,” explains John. “That feedback shaped everything.”

From interface design and cooking functionality to training requirements and menu flexibility, every detail of the Chef’sCombi has been influenced by those who use it. For example, recurring issues flagged during research were short staffing and, as a direct result, lack of in-depth training.

“That’s why simplicity was one of our key design pillars,” says John. “We knew we had to deliver a powerful oven that could still be operated confidently by a brand-new or low-skilled user. That’s where features like the CombiGuide (an in-built cooking assistant that ensures the best cooking results, no matter who is operating the Chef’sCombi) and the simple scroll and swipe operating system, which can be customised to specific kitchen requirements, were developed.”

The CBI process doesn’t just stop at product functionality, however. The programme also examines wider market and menu trends, including consumer behaviours.

“A great example of that is our decision to introduce an air fryer mode into the Chef’sCombi,” says John. “We saw a spike in demand for healthier cooking methods, driven by calorie labelling regulations and customer expectations. We were able to build in that function in response.”

The new mode allows operators to offer a ‘healthier crunch’ using less oil, within the same cooking platform they’re already using for steaming, roasting, and baking – all without adding complexity to the workflow.

Hobart’s dedicated chef brigade, spearheaded by John, spent much of last year previewing the new Chef’sCombi, as part of an exclusive teaser campaign, to distributors, consultants, national account customers, as well as chefs and caterers across hospitality. Yet the story of innovation and development is not at its close. Indeed, one of the standout features of Hobart’s approach is that innovation doesn’t stop once a product is released.

“We treat the launch as a milestone, not a finish line,” says John. “Once the Chef’sCombi was out in the field, we kept gathering feedback from chefs using it day-to-day.”

“Our engineers hold regular development reviews. We take customer feedback and implement it into software changes. If someone says, ‘It would be great if the oven could do X,’ we’ll go away, test it, and if it works, it goes in.”

For operators, the benefit of the CBI approach is crystal clear: equipment built via dedicated fieldwork around their real needs, not assumptions made in ivory towers.

“At the end of the day, it’s about delivering equipment that performs under pressure,” says John. “CBI helps us do that by keeping the customer at the centre of everything we develop – from the first workshop to the final install, and beyond.”

Exclusive Ranges is pleased to share that the very first ER BESPOKE installation has been completed by ‘ABDA Design’.

Sitting pride-of-place in the development kitchen of one of the world’s biggest food manufacturing brands, this bespoke, stainless-steel island incorporates all of the elements required to adequately test, demonstrate and finish food products. This is made possible by integrating various elements such as a Menu System Multifunction/Multipan Induction Hob with two coils and cooking surfaces and GN2/1 Electric Oven. Completed with elements such as an integrated sink, double door cupboards, and a plush shopfitted counter with decorative fascia, this cooksuite is both visually impressive and practical.

Richard Steade, Managing Director from ABDA Design, goes on to talk about the specific requirements that this blue-chip site had, and why ER Bespoke was the perfect fit:

“ABDA were appointed to design the new development kitchen in collaboration with lead interior designers, ‘We Are Incognito’. The space was designed as a state-of-the-art facility, equipped with high-end cooking equipment to support both functionality and innovation.

At the heart of the kitchen sits the ER BESPOKE demonstration station, a showcase feature designed to reflect the aesthetics of the surrounding interior and embody the brand’s ethos. Created for use by both the in-house development team and visiting guest chefs, the station needed to deliver exceptional quality and performance whilst offering familiarity and ease of use for a broad range of industry professionals.

As a centrepiece for both in-person and live-streamed demonstrations, every element of the counter was carefully considered and immaculately finished.

We were extremely pleased with the final result: seamlessly finished welded joints, ergonomically integrated equipment, and a collaborative design process carried out with a high level of professionalism and clear communication with the Exclusive Ranges team.”

Trevor Burke, Managing Director of Exclusive Ranges, shares in Richard’s enthusiasm, saying:

“To see the first ER BESPOKE installation completed, in a site as significant as this, a great milestone  for Exclusive Ranges. For months, we’ve worked hard perfecting the ER BESPOKE offering so that customers can draw on the many benefits of a customised suite, without the ultra-premium price tag.”

Positioned to fill a clear gap between off-the-shelf ranges and ultra-premium suites, ER BESPOKE offers a range of venues an opportunity to specify a bespoke configuration – without premium cost barriers. Its comprehensive range of high-spec appliances includes induction hobs, SLIDE CONTROL power hobs, planchas, electric chargrills, pasta cookers, ovens, refrigeration, drop-in fryers, and more. Together, these appliances allow operators to benefit from a kitchen setup that fits their specific needs, layouts, and menus.

Manufactured to a high standard, each suite includes, 3mm stainless steel tops mounted on stainless steel plinths, double-skinned doors and panels for durability, front-access servicing for easier maintenance and integrated fabrication for seamless installation in modern kitchens, such as this.

Trevor finishes, by reflecting on their work with ABDA Design:

“We’d like to thank ABDA Design for their trust and confidence in ER Bespoke. Together, we’ve delivered a truly outstanding first ER Bespoke installation, and look forward to working closely together to complete further installations on the horizon.”

ABDA and Exclusive Ranges have been working closely together for many years but this is the first full project that they have collaborated on.

With over 25 years of expertise, Exclusive Ranges is a leading UK supplier of advanced kitchen equipment solutions, partnering with brands like Menu System, Rosinox, Salvis, and Vianen. The company supports over 200 installed kitchens and 54 Michelin-starred restaurants across the country.

ABDA Design has been operating since November 1997, specialising in hospitality and F&B design. Their design team is formed of both interior and commercial kitchen designers meaning they are frequently involved in both front and back of house design. Having expertise in many sectors, including education, business & industry and retail & leisure working with clients such as IHG and Compass Group as well as boutique hotels and private members clubs.

For more information on the new ER BESPOKE range, or on Exclusive Ranges, please visit www.exclusiveranges.co.uk

For further information on ABDA Design, please visit www.abdadesign.co.uk

Valentine & Cuisinequip is taking commercial frying to the next level with the launch of the Swiss-manufactured Valentine CORE Smart Fryer range, designed to revolutionise professional kitchens, with innovative technology included as standard.

Equipped with advanced monitoring systems, the CORE Smart fryers deliver precision temperature control to +/- 1°C, ensuring consistently perfect frying results every time. An integrated ECO feature automatically reduces oil temperature during quieter service periods, helping kitchens to reduce energy consumption and lower costs without compromising on quality.

Each fryer also benefits from adaptive cooking technology, intelligently monitoring cooking loads and adjusting times accordingly. This simplifies the cooking process, increases efficiency, and supports a smarter, more sustainable kitchen, promoting culinary creativity without limits.

Safety has been prioritised with the introduction of FrySmart Technology™, which detects the absence of oil and isolates the heating element, preventing overheating and the risk of fire if the fryer is switched on without sufficient oil.

For added energy optimisation, every CORE Smart fryer includes an integrated Sicotronic interface. Meanwhile, the smart cartridge-format electrical connection makes servicing faster, safer and more efficient, helping to minimise downtime in busy kitchens.

And for optimal performance and hygiene, operators have the option to add twin-pumped oil filtration to all twin pan fryers. With separate pumps and oil buckets for each fry tank, the CORE Smart fryer can significantly reduce the risk of cross-contamination between food groups and streamline the allergen control process. Engineered for precision, performance and hygiene, the CORE Smart fryers deliver consistent, top-quality results with easy upkeep and smarter, more sustainable operations for even the busiest kitchens.

“At Valentine & Cuisinequip, we are committed to helping chefs and operators run smarter, safer and more sustainable kitchens.” says Philip Sanderson, Sales Director at Valentine & Cuisinequip, on the launch. “The new CORE smart fryer delivers precision frying results, whilst reducing energy use and simplifying day-to-day operations.” he adds.  “We are proud to bring this level of Swiss manufacturing and innovation to the UK market, giving kitchens technology that works as hard as they do.”

For more information visit: www.valentinefryers.com/product-category/corefryers/

The TSG is one of the key elements of the organisation. It comprises industry experts, from both ceda Members and Partners, who each bring unique skills to the table, working collaboratively to drive technical improvements across the sector.

Kane Needs, Technical Director of Marren Microwave Limited, has been appointed due to his expertise on high-speed cooking.

Kane has been in the industry for 16 years; all of those with Marren. In that time, he has gained vast amounts of experience of the electrical equipment in the industry and built strong relationship with many manufacturers.

Of his appointment Kane said, “I am humbled to be asked to join the TSG.

“Marren is known for being a microwave specialist but in recent years, it has become far more, and we are now better described as a specialist in electrical foodservice equipment. I hope to be able to assist with helping to drive better practices, improve training and most importantly work towards building a safer, more thought of industry.”

Chair of ceda’s TSG, Ben Hatherley, is enthusiastic about its new member. He said, “It is with great pleasure the TSG welcomes Kane into the group. We all look forward to working with him.

“Kane’s knowledge of the high-speed cooking world will be invaluable to the TSG.

“On a personal level, I will be looking forward to working with Kane and helping him integrate with the team.”

Kane replaces his colleague and Managing Director at Marren Microwave Limited, Malcolm Skinner.

Justin Ring, ceda’s Community Development Manager (Technical) praises Malcolm’s commitment and dedication to improving industry technical standards. He said, “Macolm has invested much time and effort into his role on the TSG over the years. The knowledge, expertise, and passion he has brought to the group have not only supported ceda but have also helped shape the wider industry for the better.

“We know how much time and effort Malcolm has invested over the years, and we want to acknowledge how deeply this has been valued. Malcolm’s input has been exceptional, and the industry is stronger thanks to his contributions.

“On behalf of everyone at ceda, we thank Malcolm for his dedication and service.”

In response, Malcolm said, “I have enjoyed being involved with ceda’s TSG and I hope Kane enjoys as much as I did.

“It’s good to give back to an industry that has gave me a good living for 50 years!”

Ben Hatherley echoes Justin’s thanks to Malcolm, “I would like to thank Malcolm for his valued contribution to the TSG. It has been an absolute pleasure working with him and learning a great deal from him during my time with the group.”

In recent years the TSG has worked hard to produce many useful Guidance and Standard documents which are readily available to ceda Member engineers and teams working at the coal face of the industry via the new ceda4 App. There is also a library of training videos covering plumbing, electrical and gas requirements for site installation works. The TSG will be helping with the further development of new content to ensure full coverage of the many technical training needs of ceda Members.

The group usually holds four meetings each year, with two of them being open, face-to-face meetings where all members are invited. The next TSG meeting will be on 5th November where Kane will be formally welcomed to the group.

This autumn, Jestic Foodservice Solutions is taking several of its key brands on the road, showcasing Italian warewashing experts DIHR and ice specialist Icematic at both the National Restaurant, Pub & Bar Show (opens 24 September) and the Restaurant and Takeaway Expo (opens 30 September) in September.

Both shows will bring a diverse hospitality-focused audience to London’s ExCeL exhibition centre. Delegates at both events will be looking for the very best equipment to deliver all day, every day – before, during and after service. From fast food to fine dining and mid-week drinks to mixologists, the Jestic portfolio offers both sparkling ice and gleaming glasses and dishes.

Delivering high-performance in compact spaces and with a range of sizes perfect for every budget and size of outlet, both DIHR and Icematic could be just what you need.

For more information on both brands come and chat to the team:

National Restaurant, Pub & Bar Show           Stand N463

Restaurant and Takeaway Expo                         Stand RTE508

For more information click HERE

Whether you’re selling a product, a service, or an idea, the journey to becoming an outstanding sales professional is grounded in continuous learning and self-improvement.

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

• Communication Skills: You must convey your product’s benefits clearly and listen actively to understand customer needs.
• Emotional Intelligence: Manage your own emotions and empathise with clients to navigate interactions and build stronger relationships.
• Persuasion and Negotiation Skills: Be proficient in reaching mutually beneficial agreements while maintaining positive relationships and closing deals.
• Resilience and Adaptability: Sales can be unpredictable, having resilience to manage objections and adjusting strategies is key.

These are just a few skills a great salesperson possesses. Our Sales Training courses draw upon these key skills and more to help you excel in your sales role or refresh your knowledge.

From negotiations, communication, and objection handling to strategic thinking and customer relationship management, Maguire Training offers a range of courses to fit your learning needs.

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

 “I found this a very useful day and took away a number of points that can be actioned and that are applicable to both my internal and external approaches to work.” 

“The working sessions were the most useful and allowed us to focus on real time issues within the context of the course subject. In fact, it allowed me to prepare more productively for a meeting I had this week.”

“The trainer was amazing and covered all aspects of the sales skills that are needed to succeed. I have taken away so much that will benefit my sales career.”

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.

Mechline Developments are excited to announce the launch of their latest AquaTechnix tap – the TX-i

Designed with the most advanced electronics on the market, Mechline’s intelligent TX-i boasts a whole host of benefits including a super-smart instant shut-off valve, extended battery life, and enhanced anti-bacterial properties as John Newell, Director at Mechline Developments, details:

“The huge water savings, hygiene and durability benefits of our brand-new TX-i tap are largely made possible thanks to our smart-valve, coupled with latest time of flight IP67 rated infrared sensor technology. This clever technology instantly detects hand motion without false triggers and provides instant shut-off. As such, water need not be wasted, and therefore money saved. To put this into perspective, operators of the TX-i can expect to reduce water consumption by up to 72% in comparison to a standard, traditional basin tap.”

This clever, contactless method of hand-washing also helps to reduce touch-points across an entire handwashing area. Increasingly, this is becoming a necessity in kitchen, bar, washroom and healthcare settings where minimising the spread of bacteria is paramount.

The AquaTechnix TX-i sensor tap is available in two sizes, 200mm and 300mm, offering flexibility to suit different installation needs. Designed for seamless integration, it can be easily fitted directly onto countertops. Its sleek design perfectly complements Mechline’s full range of basins, pairing the advanced functionality of the TX-i with the durability and practicality of our BaSix Basin range.

Taking hygiene precautions yet another step-further, the TX-i is also configured to run an independent anti-stagnation flush every 24 hours. This service flush serves to prevent legionella colonies from forming.

Built to cope in the most demanding environments, the battery operated TX-i is designed to run on the same batteries for up to 5 years, or 365,000 hand-washing cycles. What’s more, the tap spout is engineered from high-strength tubular 316L stainless steel to provide superior sturdiness and strength and hygiene, coupled with latest water aeration technologies and a PEX lined braided hose. Making it the perfect solution for retrofitting and upgrading existing facilities.

Universally suitable and easy to maintain and install, the TX-i comes complete with a universal horseshoe clamp that can be secured to any work surface up to 40mm thick. DZR and lead-free with 4MS valve fittings, the TX-i has been designed to satisfy the worldwide market.

For more information on Mechline’s AquaTechnix TX-i range, please visit www.mechline.com/tx-i/

Mechline Developments has officially received ISO 14001 certification – an internationally agreed standard for environmental management systems (EMS).

Serving to strengthen Mechline’s already impressive environmental credentials, the ISO 14001 certification is awarded to companies that have laid a foundation for a sustainable and future-ready approach to environmental management. This goes hand-in-hand with the portfolio of green solutions that Mechline offer including BioCeptor for FOGS (Fats, Oils, Grease and Starches) management, HyGenikx for food waste reduction, and the AquaTechnix TX-i tap for water savings, as Mechline’s Commercial Director, John Newell, details:

“For Mechline, being green runs much deeper than the products we develop. We are constantly looking at ways that we can reduce our environmental impact on a company-level, and have truly bolstered our efforts in recent years, always ensuring that we are aligning with the framework provided by the ISO standard.”

Nick Falco, Mechline’s Product & Technical Director, shares in John’s enthusiasm, saying:

“We are delighted to have now been awarded the prestigious ISO 14001 certification, which was audited through BSI. This accreditation perfectly reinforces our unwavering commitment to sustainability, environmental responsibility, and a continuous process of improvement.”

Since 1988, Mechline Developments has focused on manufacturing a portfolio of innovative and unique foodservice products for the foodservice industry. With a goal to provide solutions that improve hospitality environments, every product manufactured by Mechline has been developed to specifically improve key processes, whether this is related to hygiene, food safety, grease management or more.

To learn more about Mechline Developments and its products, visit www.mechline.com.

Managing a fleet of vehicles is a challenging job. Fleet operating costs in the UK remain high, with fuel, workforce, maintenance and repair costs all volatile in recent times. The motor fleet insurance market presents unique challenges. But the right cover can play a central role in your fleet management company. While motor fleet insurance premiums on average are also steadily increasing, there are strategies fleet managers can take to mitigate against and beat this trend and lower their premium costs.

Therefore, it is crucial to remain informed and proactive in identifying strategies and focal areas that directly influence insurance-related costs, as well as understanding how these costs can be effectively managed and reduced.

Read the latest Marsh Commercial article for expert insights into the current motor insurance landscape, how underwriters calculate your motor premium, and strategies to stay ahead in the motor fleet insurance market.

Need expert advice?

Navigating the motor fleet insurance market doesn’t have to be daunting. Marsh Commercial experts can help you understand every detail of your insurance needs. They can also identify opportunities to save you money. By leveraging our insights and resources, you can position your fleet for success in a challenging market.

Don’t let rising premiums catch you off guard. Call Leah Gregory on 07385 482545 or email leah.gregory@marshcommercial.co.uk for support in optimising your fleet insurance strategy. Together, we can ensure that you stay on the right side of the market and achieve the best value for your fleet.

Earlier this year, ceda announced the formation of its new working group’s structure to focus on some of the most important topics facing the catering equipment and foodservice industry. Working in the construction sector was identified as a key focus area.

The Main Contractor Working Group exists to allow Members working in the increasingly challenging construction space to collaborate and share knowledge. It is responsible for highlighting the challenges that exist in the construction sector working with main contractors – both general issues and those specifically pertaining to our sector – and delivering solutions that mitigate risk, create a more efficient process and promote the importance of early engagement with catering contractors.

Key priorities such as eliminating retentions, improving payment practices and contractual terms, have been identified and ongoing work continues in these areas.

The Group has produced guidance documents and template policies to help Members navigate and thrive in this sector, but it was felt that training was significantly important to enable Members to be best equipped to conquer challenges and best protect themselves.

Between June and August, we ran the following courses, in partnership with the Confederation of Construction Specialists;

1. Introduction to Construction Contracts
2. Contractual Awareness for Salespeople
3. JCT Contracts 2016 & 2024 Updates
4. Contractually Managing & Supervising Construction Work
5. Specialist Sub-Contractor Management
6. Obtaining Payment
7. Handling Claims & Disputes

86 attendees from 23 Member companies attended these sessions and the feedback has been extremely positive.

ceda Director General, Adam Mason comments, “It’s so important that we best arm and equip our Members who are operating in the increasingly challenging Construction sector. Not only to protect themselves but also to be best placed to win business and deliver outstanding projects.

“Our membership of Build UK helps enormously in this regard and allows us to be at the heart of discussion, development and influence.

“The more Members are prepared to collaborate and share, the better the solutions that we can deliver. I’m satisfied with the progress that has been made, but conscious that there is lots more to do to enable our Members to thrive in Construction.”

The next areas of focus are BIM and CDM. Further details of which will be announced shortly.