Food Waste Action Week is an important reminder for the catering and hospitality sector to be more conscious about the impact food waste has on the environment.

But it’s also a great opportunity to think about the sustainability of the wider supply chain, and in particular how to make more of old or surplus catering equipment.

While reducing food waste is undeniably important, the immediate neighbour – the equipment food is mixed, cooked, or packed in – is often overshadowed. This has a clear impact on the environment, but also leads businesses to miss out on a financial return because surplus assets are being unnecessarily scrapped.

Reuse expert Ramco is urging ceda members to contribute to the circular economy by finding new homes for unwanted second-hand items. Why? Because end of lease doesn’t mean end of life.

With a proven track record of success, Ramco has helped businesses such as Mitchells & Butlers, Grattes, Parts Town UK and BaxterStorey to find value in surplus assets sitting idle and give them a new lease of life.

To see what value your unwanted catering equipment might hold, take a look at Ramco’s ‘Value Finder’ tool for inspiration, or contact the team who can help assess your assets: https://www.ramco.co.uk/value-finder.

Ramco are a ceda Associate Member. Contact them or learn more by using the button below.

As April’s cut in the energy support bill for hospitality operators looms large, Hobart is launching a product support campaign to help uncover real world savings in the professional kitchen, focusing not only on energy and water, but also food waste, resource, time, space and detergent use.

Launching today, the manufacturer’s Smart Savings campaign is aiming to support and educate dealers and end users on the money saving elements of Hobart’s range of cooking and warewash equipment. Those with existing Hobart machines can learn new and innovative ways in which they can find incremental savings, while the benefits of upgrading to the fastest, most cost-effective energy smart warewashers on the market, and multifunctional cooking solutions that save on time, energy, water and costly food waste, are laid bare at: www.hobartuk.com/smartsavings.

Also included are details of how operators can benefit from Hobart’s suite of financial support packages, including interest-free finance and leasing options, helping them keep cash flowing through the business while achieving the best performing, high specification machine for the job.

No matter the budget, there is a machine purpose-built for the requirements of every operation, and operators can be assured that Hobart equipment has already been designed with customer needs and efficiency in mind.

Hobart Managing Director, Tracy Southwell comments: “With professional kitchens under increasing pressure to find operational economies, and a spring surge in energy prices on the horizon, we have a range of innovative solutions – machines designed and built on the core principles of simplicity and performance – to help provide tangible, real world savings, and that’s what’s at the heart of this campaign.

“A 125-year dedication to innovation has enabled us to produce the most cost-effective machines on the market with features specifically designed to maximise efficiency and capacity, reduce energy, and save on labour, water, and detergent costs. Our Smart Savings campaign has been designed to bring all of these features and benefits together for the very first time across multiple ranges, in one place, providing a comprehensive snapshot of just how much operators can save with Hobart.

Dealers and end users should visit www.hobartuk.com/smartsavings today to find out more about Hobart’s Smart Savings campaign.

Hobart are a ceda Platinum Partner. Contact them or learn more by using the button below.

Learning, Education and Development (LED) are at the heart of what ceda does. After tireless work by our Technical Support Advisor, Peter Kay, the industry training standards were launched back in May 2021. In October of the same year, Rod Wood, Contracts Manager of ceda member company Keemlaw Group became the first approved Catering Equipment Project Coordinator. And now we are delighted to announce we have had our first engineer qualify for the Catering Equipment Installer Training Standard; Fianzo Baker of ceda member company Tailor Made.

He said, “I found the course on the whole very useful and interesting. The videos gave some good knowledge and were a helpful training aid. The company knowledge and assessment parts were very useful in gaining an understanding of the company structure, history and the processes that we need to follow. They also helped me to ask the right questions as they acted as a prompt when installing a new piece of equipment and to make sure I knew what to do in each stage.

“The course has helped give me the confidence to know what I’m doing and what processes to follow, especially when it came to the sit down/assessment stage of the course as that’s when I needed to make sure I knew how to do things and be able to explain it all.

“Since finishing the course I have been out completing more tasks on my own. I feel that it would have taken longer to get to this stage if I didn’t have the guidance of the course to find the information.”

Fianzo joined Tailor Made in January 2022 with an apprenticeship at a domestic kitchen company. He had some very basic knowledge of plumbing and domestic electrics but mainly carpentry experience. Tailor Made Installs Manager, Andy Howe remarked, “The ceda installers course offered an easy route to both help with training and to obtain the relevant CSCS card for Fianzo, as he came to us with no industry relevant experience.

“To take someone with no commercial catering experience at all and within 12 months be a fully qualified Commercial Catering Installation Engineer with all the necessary experience, is great!

“The course covers a lot of different areas. Having participants complete electrical competency, water regs, food hygiene regulations, as well as needing to learn about the company; what we do and what we install, makes the training so much more structured and gives us as a business the confidence that everything has been covered with nothing missed out.

“We would definitely recommend the course for all trainees, and we currently have another employee about to complete the course and two others about to start!”.

Background on the Training Standards

The industry training standards were developed by ceda as a means to enable engineers and project managers/coordinators to get CSCS cards which enable them to work on construction sites.

Historically CSCS cards were only an indication of a person’s Health and Safety training, however, in 2016 the Construction Leadership Council decided that CSCS cards should also be proof of a person’s qualification to enable them to do the job that they were on site to perform.

ACS gas accreditations were acceptable as a suitable qualification, however, the problem that ceda had was that there were no suitable NVQs for either installation engineers who did not have gas accreditations or for project managers/coordinators. Initially ceda worked with CITB to develop NVQs, however, having developed these, we could not get an awarding body to develop the necessary qualification and training framework. The reason for this was simply that due to the limited numbers it was not financially viable to develop them.

We took this up with CSCS to try to get the supply and installation of catering equipment to be classified as a non-construction related occupation which would mean that CSCS cards were not necessary and contractors would have to do on site H&S inductions for the catering equipment teams, however, they would not entertain this but were sympathetic to our dilemma. They agreed that they would accept industry Training Standards as  suitable qualifications for the purpose of CSCS cards. ceda therefore developed three Standards; Installation Engineers, Project Coordinators and Project Managers.

To date we have had 12 Project Managers/Coordinators complete the training standards and obtain CSCS cards and Fianzo is the first Installation Engineer to complete the training standard.

ceda’s Technical Support Advisor, Peter Kay, explains the numbers, “Whilst the numbers may seem low, this is simply because ceda heavily publicised the deadlines that marked the end of the issuing of CSCS cards without a qualification. Therefore the majority of engineers and project managers/coordinators either already had cards or obtained cards which are valid for five years before the deadline.”

Scotland based manufacturer Moffat Catering Equipment will be celebrating 60 years in business this year.

Founded in 1963 by Eddie Moffat, joined shortly after by his two brothers Reid and Robert, the company has gone from strength to strength, today employing around 100 people with a manufacturing facility that has grown to over 100,000 square feet.

Always looking ahead, Moffat are busy planning for the future with over £1.2 million invested on the latest automation, handling and laser cutting technology in the last 12 months.

Along with improvements in efficiency and increased capacity this new machinery has had a positive effect on the environment. Material waste has been reduced as the new system maximises components produced from each sheet of stainless steel and changing from a CO₂ gas laser cutter to fibre technology has reduced energy consumption by 30%.

Managing Director William Moffat had this to say about the company’s 60 year history ‘As a second generation family business, rooted in the town of Bonnybridge, we are proud of our heritage and our solid reputation within the market.

Our core values of quality, honesty and a thirst for continuous improvement have formed the cornerstone of our success. The journey has not always been easy. It takes courage, passion, boldness and perseverance.

As Moffat celebrates its 60^th anniversary, let’s toast our employees, our customers and partners who have supported us through the years.’

As part of their 60^th celebrations, Moffat will be exhibiting at ScotHot this year.

Their stand will feature established products including the ‘Versicarte Pro’ modular food servery system and ‘Vgen’ meal delivery trolleys. Moffat will also use the show to launch their new ‘Counter-Tek’ food servery counters and updated ‘Premier’ hot cupboard range.

Visit Moffat on stand 310.

E&R Moffat are a ceda Silver Partner. Contact them or learn more by using the button below.

Welcome to the March 2023 issue of ceda’s connected

In this issue we meet some of the ceda Academy members and discover how they will be tasked with helping to attract the industry’s future workforce.

We get an update from Nick Archer as to the goings on in ceda’s Technical Support Group.

We caught up with the first Catering Equipment Installation Engineer; Fianzo Baker and his manager at ceda Member company Tailor Made to hear about their experience of the ceda Training Standard.

The latest news from the ceda Apprenticeship Standard is a partnership with training provider, NESCOT. Read all about the plans to deliver the programme in the South East.

We sat down for a chat with Leah Gregory from ceda Associate company Marsh Commercial to learn more about the insurance, risk management and employee health & benefits specialists.

Finally, meet our latest Board Director, Ryan Yeates and hear his ambitions for his time on the Board.

We hope you enjoy this issue of connected and we welcome your feedback and contributions for future editions.

Save time, energy and labour in the kitchen with these handy tips and tricks.

Rational the leading manufacturer of thermal cooking systems, have announced the launch of their new Cost Saving webinar. Targeting the challenges that customers are currently facing in the hospitality industry, Rational’s Corporate Chef Ross Crook and host Roxy Armstrong discuss ways in which Rational cooking systems can benefit customers by helping to cut back on energy costs, reduce food wastage and help with staff shortages.

During the webinar, Ross demonstrates the power and efficiency of the iVario Pro when preparing for a lunch service compared to traditional kitchen equipment. The results are astounding when it comes to speed and energy, with the iVario saving up to 71% on energy usage.

Handy features such as overnight roasting in the iCombi Pro is also showcased giving viewers ideas and options for reducing their energy costs, whilst increasing their product yield by up to 20%. The duo also address the more trivial daily tasks including how you can reduce the time it takes cleaning down the equipment after use. You can also hear from existing Rational customers and find out how they are putting these benefits into practice within their businesses.

As part on the Rational Watch + Win promotion, Chefs and operators will be in with a chance to win an incredible monthly prize worth up to £1,000 when they choose to attend a Rational Live Online event, including this new Cost Saving webinar. To be in with a chance of winning, simply register your interest and a member of the Rational team will be in touch to book you on at a time and date to suit you. Once you have watched the webinar, you will automatically be entered into the monthly prize draw. For more information and full terms and conditions, visit the RATIONAL website.

RATIONAL is the leading provider of hot food preparation cooking systems and, with the iCombi Pro and the iVario Pro multifunctional cooking system, the company delivers 95% of all conventional cooking applications.  RATIONAL’s ConnectedCooking allows operators to monitor, manage and update their RATIONAL appliances remotely, from a PC, tablet or smartphone. For information and brochures, or to find out about free RATIONAL Live online demonstrations, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.RATIONAL-online.com

We’re pleased to announce a new appointment to the ceda Board.

On the 21st February 2023, Ryan Yeates of Advance Group, was duly ratified by the ceda Board and is now a ceda Director.

Commenting on Ryan’s appointment, ceda Chair, Kirstin Hatherley said, “I am sure that Ryan will be a great asset to ceda, the Board, its members and to the wider industry.  Welcome on-board Ryan!”

Ryan himself is delighted with his new role and is keen to get started. He said, “It’s a really proud moment for me to be asked to join the ceda Board. It was evident that the Board shared a clear passion to make the industry we operate in the very best it can be. Personally, I am looking forward to being able to contribute in any way I can to help their vision. I am extremely passionate about bringing the next generation into our industry and I am hoping to be able add some value in this specific area.”

Ryan joined the industry four years ago after leaving senior positions in corporate PLC life in a number of different sectors. He explains the reasons behind the change of sector, “For me the catering equipment industry shared a real drive for customer experience and resonated with my own views. There is so much creativity and passion that goes into everything and I LOVE that. Whether you are an engineer, designer, administrator, everyone shares that flare.”

He was appointed group Managing Director of Advance Group in November 2021, and is excited to lead the business through the uncertainty of the next few years. Ryan adds, “It is clear the industry is still being impacted by a number of factors, especially the economy. Now more than ever industry leaders should come together to share best practice and ideas of what we can do to navigate through current and emerging challenges.”

We’re delighted to have Ryan as part of the Board!

Back in 2018, a trailblazer group made up of ceda Members started to develop a standard for a Service Engineer apprenticeship. In 2019 the apprenticeship standard was approved and East Cheshire Training and Assessment Centre (ECTA) agreed to deliver it. In early 2020, after years in the planning, the first cohort of 16 apprentices started the Commercial Catering Equipment Technicians Apprenticeship Standard programme, just one month before the first COVID-19 lockdown was imposed!

Until now, those taking part in the programme have been required to attend the ECTA training centre in Stockport in the North West. For those at the opposite end of the country, this has proved a barrier to the course. Fast-forward three years and ceda is about to launch its fourth wave of apprentices with ECTA and also its first with training provider, North East Surrey College of Technology (NESCOT).

Peter Kay, ceda’s Technical Support Advisor explains, “ceda has been working hard for some time to find a training provider in the South East to deliver the apprenticeship standard. There are a large number of service companies in the Greater London area that we want to reach and so it was imperative that we found a partner in this part of the country. We’re delighted to be working with NESCOT and hope together we can train the catering engineers of the future.”

NESCOT Director of Faculty, David Lewin, said, “We are excited to be working with ceda on this apprenticeship standard. NESCOT has a long tradition of training apprentices for the gas and electrical sectors so we believe we have all the skills, knowledge and experience to deliver a programme that meets the needs of employers and equips their apprentices for a long career in the catering equipment sector.”

The Commercial Catering Equipment Technicians Apprenticeship Standard trains technicians to install, maintain and repair catering equipment. It covers training in:

• Gas – including ACS CCCN1, ComCats 1, 3, 5 and change over to LPG
• Electrical competence to work safely
• Basic plumbing
• Regulations and H&S issues
• Fault-finding procedures

The preference is to deliver the course on a day release basis at the NESCOT training centre in Epsom, however a block release basis of 1 week in college every 8 weeks will be considered if preferred by employers..

The Apprenticeship is open to all. You do not need to be a ceda Member company employee to take part.

NESCOT is keen to start a cohort in April 2023, subject to demand*.

*(A minimum of 16 apprenticeship places need to be taken up for the course to be viable).

If you are interested in taking part or want to learn more please email dlewin@nescot.ac.uk at NESCOT or peterkay@ceda.co.uk at ceda. Alternatively, you can visit the NESCOT website for full course information and register your interest.

Mexican inspiration with British ingredients at KOL.

Based in London, KOL is the UK’s first Michelin star Mexican restaurant, championing British ingredients, nothing is imported that means no avocados or limes. With a string of accolades including being named Best New Restaurant in Europe by La Liste, hitting No. 20 in the UK’s National Restaurant Awards. Santiago was also named Best Chef at the GQ Food & Drink Awards.

“KOL means cabbage, we want to show that things that are undervalued can be special if you put them in the right context. Running a Michelin star restaurant is directly related to quality, and quality means consistency,” says Santiago Lastra, Chef Patron at KOL. “We opted for an iCombi Pro combi steamer 6 1/1 and the iVario Pro L with pressure. The Rational cooking systems help us to get that consistency by using their pre-set programs so that our staff have actual recipes and processes all the time.”

“Saving energy is a big topic, one way we do this is to streamline processes and use multifunctional equipment instead of 5 or 6 different appliances. That is why we wanted to find pieces of equipment that can do everything in one, like the iCombi Pro and iVario Pro, I have always been a big fan of using the Rational brand.”

The Rational iCombi Pro offers up to 50% higher productivity, 10% shorter cooking time and 10% lower energy consumption compared to its predecessor. Santiago says “The key features of the iCombi Pro are that you know it is clean, the results are consistent, that it doesn’t break down, that it is heavy duty for the kitchen and it is super precise.”

“In terms of the iVario the moment that I saw the kit I was so blown away, you can not only use it as a conventional bratt pan, also use it for deep frying and you also have the ability to pressure cook. The main dishes that we use it for is to pressure cook our stocks, chicken, veal and bone marrow. We also use it to make all sorts of salsas in bulk. The iVario Pro’s advanced heating system delivers outstanding results and low energy usage, compared to conventional cooking methods:

“One of the things that we do in the iVario are tortillas, by separating the two zones and making one that is slightly higher in temperature, we put them first in the lower temperature zone then flip them so they puff, and that’s a pretty cool feature.” iZoneControl provides more flexibility, as the iVario Pro pan base can be divided up into four zones, which can be of any shape or size. Each of the zones can be used with different cooking paths and temperatures. It is possible to cook foods with very different requirements at the same time.

“The training and support from Rational have been great, there is much more to learn which is really exciting.” says Santiago. “The advice I would give to people considering buying Rational equipment would be don’t be afraid of technology, because the more that you spend the time understanding the features that this incredible equipment has, the better your life in the long run is going to be.”

Santiago has teamed up with Rational to showcase how their cooking systems can support with Mexican cooking. Operators can view our Mexican expert chef webinar by registering here https://www.rational-online.com/en_gb/lp/gb-awareness-4/

RATIONAL is the leading provider of hot food preparation cooking systems and, with the iCombi Pro and the iVario Pro multifunctional cooking system, the company delivers 95% of all conventional cooking applications.  Rational’s ConnectedCooking allows operators to monitor, manage and update their Rational appliances remotely, from a PC, tablet or smartphone.