Fire can pose a significant risk to commercial kitchens, particularly in restaurant and hotel environments. It’s important that clear safeguards are put in place to ensure both your people and the building remain safe, and your business operations experience minimal disruption.

In fact many insurers already require certain precautions are taken. Here are the top three requirements that your insurer may ask you for:

1. Fire extinguishing system

One of the common causes of commercial kitchen fires is sudden combustion of grease laden air in the extraction system. For more than moderate grease extraction a fire suppression system needs to be built into the extraction system.

The cooking appliances, hoods, filters and extraction system must be fitted with a fixed automatic fire extinguishing system, approved by the Loss Prevention Certification Board (LPCB) under Loss Prevention Standard 1223: Requirements and Testing Procedures for Approval of Fixed Fire Extinguishing Systems for Catering Equipment.

2. Accredited installation

The system must be designed, installed and maintained by a BAFE SP206 Kitchen Fire Protection Systems accredited installer.

3. System specification

Your insurer may ask you to send them a specification for any installed or proposed kitchen equipment extinguishing system for approval and, unless otherwise agreed it may need to comply with the following requirements;-

• – Make up/ Supply Air Fans – Make up or supply air fans, internal to the exhaust hood(s) being protected, shall be shut down upon system activation.
• – Sources of fuel and electrical power – Upon activation of any fire extinguishing system for a cooking operation, all sources of fuel and electrical power that produce heat to all equipment requiring protection by that system shall automatically shut off. This will ensure that the fire is suppressed and secured as the system was designed. Failure to disconnect the electrical power or gas supply to the protected equipment could lead to re-flash of the fire due to continued heating instead of cooling of the overheated grease.
• – Exhaust Fans – Exhaust fans in the ventilating system should be left on. The forced draft of these fans assist the movement of the liquid agent through the ventilating system, thus aiding in the fire suppression process. These fans provide a cooling effect in the plenum and duct after the fire suppression has been discharged.

Here to help

If you are looking for external support, Marsh Commercial’s Risk Management experts have competent fire risk assessors on hand who can complete a fire risk assessment for you. They can provide you with a report identifying and rating the potential risks in priority order to support you to carry out your responsibilities required under UK fire safety legislation. Get in touch with Leah Gregory on 07385 482545 or email leah.gregory@marshcommercial.co.uk.

Modern day businesses face many challenges, some new, some old and some that are ever-constantly developing. The majority of businesses today would not be able to trade effectively without the use of electronic devices and online capability. With the guidance of the National Cyber Security Centre and The Cronin Insurance Consultancy as your professional partner, we help our clients circumnavigate the risks associated with Cyber threats.

The Statistics and Numbers – UK Government New Cyber Security Breaches Survey 2022 (as of 31st March 2022)

• 39% – UK businesses detected at least one cyberattack on their operations in the last 12 months;
• 31% – of those organisations face breaches or attacks at least once a week;
• 83% – Of the businesses that identified attacks in the last 12 months, “phishing” was the most prevalent attack vector;
• 21% – of those firms also reported more advanced attack types such as denial of service, malware or ransomware;
• 20% – of businesses acknowledged suffering a negative outcome as a direct consequence of a cyberattack;
• £4,200 – The average cost of a cyber attack in the past 12 months;
• £19,400 – The average cost of a cyber attack in the past 12 months – excluding small business enterprises.

The 10 Steps To Cyber Security Guidance

• Risk Management – Take a risk-based approach to securing your data and systems;
• Engagement and Training – Collaboratively build security that works for people in your organisation;
• Asset Management – Know what Data and systems you have and what business need they support;
• Architecture and configuration – Design, build, maintain and manage system securely;
• Vulnerability Management – Keep your systems protected throughout their lifecycle;
• Identity and Access Management – Control who and what can access your systems and data;
• Data Security – Protect data where it is vulnerable;
• Logging and Monitoring – Design your systems to be able to detect and investigate incidents;
• Incident Management – Plan you response to cyber incidents in advance;
• Supply chain security – Collaborate with your partners and suppliers.

Sources:
https://www.ncsc.gov.uk/collection/10-steps

https://www.computing.co.uk/news/4047588/average-uk-cyberattack-cost-gbp-200-last

The full article can be read here at https://www.cronininsurance.co.uk/10-steps-to-cyber-security-guidance/ expanding on the above.

Get in touch with The Cronin Insurance Consultancy’s in-house Cyber guru Daniel Wilson on 07484 634619 / daniel@cronin-insurance.com to find out what we can do to assist with protecting ceda members from modern day risks plaguing UK businesses.

Operators want their kitchens to perform well, meet compliance and drive efficiencies, but nobody wants to pay again if their investment becomes outdated too soon.

How can you deliver kitchens fit for the future? With the help of MKN, that’s how.

We believe manufacturers have a role to play in minimising energy use and extending the lifetime of appliances.

That’s why we’re committed to continuously developing products that consume as little energy and water as possible, operating reliably and efficiently for many years.

Our innovations include:

• – A wide range of modular electric appliances for horizontal cooking – tap into more efficient cooking to keep running costs down
• – Induction excellence – induction cooking in MKN’s modular ranges such as Counter SL and Hotline can reduce boiling time by 55% compared to hot plates
• – Ready for energy optimisation – MKN is one of few manufacturers with the technology that enables our appliances to connect with and optimise in line with an energy optimisation interface for enhanced kitchen efficiency
• – FOG management solutions – a Grease Collection system available as an option on MKN FlexiCombi MagicPilot combi steamer models, helping to meet ever-stringent requirements for fats, oils and grease management
• – Energy-saving technology built into appliances – including MKN’s heat exchanger technology on FlexiCombi models, which saves 1.1kW per hour (10-grid model) for significant savings

Speak to our team to see how we can help you build kitchens for the future.

Visit www.mkn.com or call 01329 757890.

Following a successful ceda Conference 2022, The Cronin Insurance Consultancy received the opportunity to present their services to ceda member Whitco Catering and Bakery Equipment following the event. Here’s what they had to say:

“Thank you, Cronin. We were introduced five years ago and for various reasons, we never managed to engage your services. We have now. Thank you for your speed to react, professional advice and being very helpful – and saving us some money.” – Vita Whitaker MSc FIIHM, CEO & Commercial Director, Whitco C&BE Ltd

Get in touch with the Cronin Insurance team on 03300 552761 / info@cronin-insurance.com to see how Cronin can add value to your current insurance programme. Alternatively, you can complete a form, in less than 30 seconds, and one of our personnel will make direct contact.

Cater-Bake UK have updated their advance into prime cooking equipment by transitioning their trademarked Kebab King brand name to KK Cooking, to include a wider range of equipment.

Cater-Bake, already well known for their pizza and bakery equipment, created the Kebab King brand when they launched their range of rotating kebab grills. Following that success, they started to add more cooking equipment to compliment the range, including gas and electric fryers, griddles, rotisserie and a compact gas pizza deck oven.

Sales Director Steven Lilley explained the change in presentation.

“The success of the new equipment’s has been a real positive for us. As they’ve reached the wider catering market, however, we realised that the Kebab King name didn’t appeal to many users outside of the takeaway sector. Therefore, we’ve made the slight change in branding to accommodate these new machines as core products, rather than a supporting range.

“Each new machine in the range is selected and rigorously tested in the marketplace before becoming part of our catalogue to ensure performance and reliability. We are currently testing the next hopeful additions to the range – watch this space.”

All new ranges are stocked in the Cater-Bake warehouse in the North West, ready for distribution. For details, please email info@cater-bake.co.uk or call 0151 548 5818.

ceda is constantly looking for ways to raise standards within our industry. We are currently planning to improve the provision of training for engineers in Scotland.

Following the pandemic, the industry has lost a substantial number of experienced engineers throughout the UK and this has increased the need for recruiting and developing new engineers. ceda has developed a funded apprenticeship in England, however, due to the devolved nature of education and training, it has not been possible for Scottish companies to benefit from this development.

ceda members in Scotland have bemoaned the lack of cost-effective training for service engineers in Scotland, including apprenticeships, when compared to England. and therefore, ceda is planning an online Zoom meeting which is open to all service companies in Scotland, irrespective of whether they are ceda members or not.

The meeting is planned for 10.30am on Wednesday 7th December and the objective is to discuss employers’ needs for engineer training and to identify ways in which ceda may be able to help organise the provision of suitable cost-effective courses.

If you or a colleague would like to be invited to the meeting please email Peter Kay, ceda Technical Support Advisor, at peterkay@ceda.co.uk.

“An exceptional candidate” is the judges’ unanimous choice

The winner of the 2022 Kitchen Porter of the Year competition has been announced. He is Michael Toader of the Victory Services Club in London.

The competition, in its ninth year, is the brain child of ceda Partner Winterhalter UK. It was created to recognise the importance of KPs in the catering and foodservice industries. Since 2013, restaurants, pubs, hotels, schools and contract caterers have nominated their staff to celebrate the vital but often underappreciated work they do.

This year’s entries were of a particularly high standard, but Michael’s was the only one to be awarded top marks by every judge.

“I’m happy, so very very happy,” Michael said as he received the award from Winterhalter UK’s managing director Stephen Kinkead in a special presentation at the Club.  He went on to describe working at the Victory Service Club as like being part of a family.  “The KP is the best job for me!” he added.

The panel of judges were particularly impressed by Michael’s dedication to the role and his “unequalled work ethic”. Paul Mattocks, executive chef at the Victory Services Club, nominated Michael and outlined some of his achievements in his application.  For example, he included how Michael moved into the Club for six months during the pandemic in order to provide meals for key workers along with a skeleton team of staff, and how he has taken the lead on tending the Club’s rooftop vegetable and herb garden.

Michael has worked his way up from an agency KP role to become head kitchen porter, helping to train new staff and reinforcing the high standards expected at the Club. He is constantly looking to improve working processes to increase the KP teams’ productivity and has taken on additional responsibilities such as energy warden, finding ways to reduce the kitchen’s energy consumption. In 2021 he was the Club’s employee of the year, having been unanimously selected by 80 employees.

The judging panel for KP of the Year included James Horler, chief executive of Ego Restaurants and chairman of Notes Music & Coffee and Ping Pong; Deborah Homshaw, managing director of education and healthcare at CH&Co; and Stephen Kinkead, managing director of Winterhalter UK.

“I loved the fact that Michael called up to wish team members a happy birthday while he was on holiday,” says Deborah Homshaw. “Little things like that make a huge difference to the team, he’s a fantastic winner.”

James Horler agrees. “He was a standout candidate, from a quality venue, demonstrating real commitment to the role of KP.”

“It was easy to pick Michael as the winner,” says Stephen Kinkead. “He is the epitome of the ideal kitchen porter.”

As overall winner, Michael wins £1000 as well as a celebratory meal for family and friends at a casual dining restaurant of his choice, while the Victory Services Club wins one of Winterhalter’s products worth up to £8000.

The runners up were Gerry Daly of Cameron House, Scotland and Victor Shooter of Baxterstorey, London. Lango Wyaba of Le Cordon Bleu, London and Remy Tingson of The Red Lion (Fuller’s), London were both highly commended. All four were awarded a cash prize for their efforts and will also receive a special KP of the Year apron, as will all the entrants.

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard.  Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids.  For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

As a professional in design, projects and equipment for the foodservice, catering and hospitality industry, when you offer to carry out a service you must be able to provide an adequate degree of skill, with enough knowledge and experience to responsibly advise about the work you undertake.

If you are unable to carry out this service to the standard expected, you can be held liable for any loss or damage to people or property caused as a result of your work. And having a professional indemnity insurance policy can help protect you against any potential claims, including legal defence.

We’ve answered some of the common questions businesses are googling about professional indemnity insurance, including who needs PI insurance and what it covers.

Find out more

Need expert advice?

Get in touch with our insurance experts. Call Leah Gregory on 07385 482545 or email leah.gregory@marshcommercial.co.uk.

Welcome to ignite, by ceda.

ceda represents over 120 companies across the UK. And each and every ceda member is a specialist. Design specialists, project specialists and equipment specialists. All exclusively serving the foodservice, catering and hospitality industry.

Quite rightly, we’re massively proud of what our members create. And so ignite is their showcase. In each issue we feature amazing projects and installations for organisations of all sizes up and down the UK and beyond.

Every year at our annual conference we honour the best of our members’ projects with the ceda Grand Prix Awards. In this special edition of ignite we celebrate the 2022 winning projects!

We hope that you enjoy ignite.

If you like what you see, please contact the relevant ceda member (there is a live link on their logo to their website) to discuss how they can bring your next foodservice project to life.

Alternatively, to learn more about ceda and our members, please visit our Find a Specialist page.

Is your property fully insured?

For property owners and investors – buildings insurance should provide a crucial safety net, protecting property assets against unforeseen events. But recent research has found that 80% of UK properties are underinsured.¹

So what is behind this alarming trend? It boils down to a number of issues, including:

• inaccurate property valuations
• rising construction costs
• indexing and day one uplifts in cover lagging behind.

With that in mind, property owners – particularly high net worth residential and commercial properties – should act now to review buildings insurance policies, paying particular attention to the accuracy of rebuild costs and sums insured.

Help is at hand

We work with RebuildCostASSESSMENT to offer our clients the peace of mind that comes with accurate insurance valuations based on multiple data sources. Find out about our rebuild cost assessment services.

*subject to qualifying criteria

Find out more

Need expert advice?

Get in touch with our insurance experts. Call Leah Gregory on 07385 482545 or email leah.gregory@marshcommercial.co.uk.

^{Source:
1 RebuildCostASSESSMENT – Infographic 2021}