Today’s challenges are creating an increased risk of underinsurance for UK business. We’re living through a difficult period in the UK’s economic history. The cost-of-living crisis comes at a time when we’re still dealing with the economic and socioeconomic effects of Covid-19, Brexit and the ongoing war in Ukraine. Simultaneously, we’re seeing inflation rising, increasing fuel and energy prices, and this is having a significant impact across everything including building materials and supply chain issues. All of this is impacting the prices we pay and how long it takes for goods and materials to get to where they’re needed.

From Aviva’s modelled data, they estimate that 50% of UK businesses are underinsured to some degree, and 40% of policies with buildings have at least one premise suspected to be underinsured by 20%. Further data from over 4,800 property surveys that Barrett Corp & Harrington have carried out this year, more than 75% have been underinsured, with an average increase suggested at 53%. In addition, Charterfields note that 42% of plant and machinery locations are being underinsured by more than 50%.

How does this impact ceda members and businesses? Get in contact with qualified professionals Darren Cronin or Dan Wilson from The Cronin Insurance Consultancy Ltd to start a conversation as to how we provide solutions to our clients, to ensure that your business and assets remain protected against underinsurance and the consequences of the Average condition which is present in all commercial insurance policies on 0330 055 2761.

Alternatively if you would wish for one of our personnel to contact you direct, please complete the form via: Click here.

The energy crisis in the UK has put a new focus on kitchen running costs. Whatever catering sector your clients operate in, they’re looking for ways to minimise energy consumption and mitigate cost increases.

How can MKN help?

We believe manufacturers have a role to play in minimising energy use for operators. That’s why MKN is committed to continuously developing products that consume as little energy and water as possible, operating reliably and efficiently for many years.

Some of our innovative features to minimise energy use include:

• – A host of features on the MKN FlexiCombi and SpaceCombi ranges, including WaveClean technology which enables a 36% reduction in water consumption compared with the previous version and closed tripled glazed door for 28% reduction in energy consumption compared to previous models with a double glazed door.
• – FlexiCombi also includes a heat exchanger to ensure heat efficiency for greater energy savings, saving 1.1kW per hour with the 10-grid model.
• – SpaceCombi models can be completely self-sufficient if used with the optional MagicHood odour neutralising hood, reducing the need for any additional ventilation system (subject to site conditions).
• – Thanks to smart Smart Boiling technology, the MKN FlexiChef uses 2kWh to boil 75 litres of water in 20 minutes, compared to 7kWh for the water boiling phase in a conventional multifunctional appliance.
• – Induction cooking in modular ranges such as Counter SL and Hotline, which reduces boiling time by 55% compared to hot plates, with additional energy saving helping to ensure 2.5 tons of CO₂ reduction per year.

In addition, MKN is one of few manufacturers with the technology that enables its appliances to connect with and optimise in line with an energy optimisation interface, using the latest technology to reduce the peak demand of the kitchen in line with the Standard DIN 18875 Equipment for Commercial Kitchens – Interface for Power Optimization.

Find out more

We’re committed to working with dealers to deliver practical solutions that help minimise energy bills for your customers.

Visit www.mkn.com or call 01329 757890 to get in touch with the MKN team.

Adande Refrigeration announces today there will be a 2023 list price increase effective, globally, from 1^st January 2023. This increase will be capped at 7.5%

Adande Refrigeration announces today a global list price increase effective from the 1^st January 2023. The company last increased prices in September 2021 and committed to hold prices until the end of 2022. Over the last 18 months costs have increased across the board and the company has now been forced to increase prices accordingly.

Adande has leveraged its strong supply chain to maintain historical delivery lead times and avert a price increase in 2022. The company has strived to support the hospitality industry and hospitality operators, being prepared to do everything possible for brands looking to buy sustainable refrigeration with low total life costs.

The company has committed to limit the impact on operators by capping the increase at 7.5%.

Global Sales Director, Karl Hodgson: “It is vitally important that we continue to support hospitality as best we can – in what can only be described as turbulent times. We hope that although we have had to increase our list prices, operators will appreciate we have kept our increase low. We encourage customers to carefully consider the cost of ownership when buying refrigeration and not be swayed to purchase what might appear to be cheaper units as they will certainly not deliver either the efficiency or savings in energy, food waste or warranty protection that Adande does. Although our prices will rise by a small amount, the value Adande delivers remains unparalleled. We cannot stress this enough.’

He goes on “We continue to remind all our customers we have good stocks of products and delivery times can be arranged to suit. Any orders placed before 1^st January 2023, that are to be dispatched by the 31^st of January 2023 will be charged at 2022 prices. If anyone has any questions, we urge them to get in touch via our website, www.adande.co.uk or by reaching out to their relevant sales representative.

With easy-to-use push and hold buttons, the new high capacity InstaTap continues to provide quick and easy access to instant boiling or chilled water. The new InstaTap has a brand-new sleek design while also ensuring user-safety due to its SteriTouch® touchpad which reduces surface bacteria by 99.99%. InstaTap is a sustainable and hygienic solution that ensures quick dispensing of water for fast paced commercial kitchens and venues, regardless of size.

Some other key advancements to the range include:

• In addition to the existing polished stainless-steel version, a matt black finish is now also available
• Two height options to support an increased choice of vessels
• Range of capacities available, with up to 50 litres for the boiling only tap
• The boiling-only features two pour options; measured dispensed and free pouring.
• Double and triple font options are available on 40 and 50 litre versions to allowing the serving of up to 3 drinks simultaneously
• The chilled version contains environmentally friendly R290 gas to meet recommended environmental best-practice guidance

The new InstaTap is available to order now, for more information please visit – https://www.instanta.com/instatap-commercial

Statistically speaking, being hacked is more an issue of ‘when’ and not ‘if’, with a small business being successfully hacked every 19 seconds in the UK.¹ If you find yourself on the receiving end of a hack or data breach, it can be easy to panic. Don’t let the situation become more problematic by delaying action. Be prepared and it will be much easier to navigate.

By implementing some (if not all) of the below actions, you can lessen the impact to your business and ensure you are following the letter of the law.

• Step 1: Recognise the problem and take action
• Step 2: Data breach notification
• Step 3: Make a data breach claim
• Step 4: Investigate your hack
• Step 5: Protect against cyber-attacks in the future

Find out more and access helpful tools at our Risk Hub.

Get a complimentary IT and cyber review

Working with Connectus, a specialist IT and cyber risk consultant, we can offer an efficient health check that will measure and benchmark your cyber resilience and provide recommendations that enable you to resolve internally or seek external solutions.

Need expert advice?

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

Williams has launched new compact drawer cabinets designed to offer a flexible chilled or frozen storage solution for frying and grilling stations.

The one drawer model is ideal for chips, wedges, onion rings, chicken nuggets / poppers, plus much more and has a capacity of 109 litres (Up to 35kg of produce).

The two drawer model also offers variable temperature, and is ideal for storing vegetables, meat, fish, or even salads and garnish, in perfect condition.  Its compact size makes it ideal for grill, griddle or chargrill cook stations.

• Variable Temperature feature allows switching from refrigerator to freezer mode
• Optional fry basket hanger, supports up to 4 baskets
• Compact footprint makes them perfect for use in smaller locations where space is at a premium
• Height options available to align with other equipment, such
  as fryers
• Foodsafe stainless steel exterior, with aluminium interior walls
• Integral, easy-grab drawer handle
• Environmentally friendly natural hydrocarbon refrigerant
• Designed and engineered to 43°C ambient.

For more information call
01553 817 000

Size matters when it comes to specifying a dishwasher.   However, making the right choice for any given situation is an expert job.  Now the warewashing gurus at Winterhalter have put together their latest ‘Blue Paper’, giving initial advice on how to choose the size of machine you need.

A quality machine, such as a Winterhalter, will be able to cope with a whole range of cuisines – however sticky the sauces – and its performance can be tweaked to cope with factors such as local water conditions.  So the key specification issues to consider are the type and size of machine you require.

The Blue Paper on Machine Sizing is available to download for free from the advice page at winterhalter.com/uk-en.  It covers ‘the five golden considerations’ – peak power; capacity; number of meals; typical place setting; and the biggest items to be washed.  It also looks at other points to consider, such as planning the dishwash area, and gives some sizing examples.

Broadly speaking there are three types of dishwasher, undercounter machine, pass-through or hood models, and conveyor systems.  “For the purpose of this Blue Paper, we’re concentrating on sizing dishwashers,” says Glenn Roberts, head of sales at Winterhalter UK.  “That’s because glasswashers tend to be easy to specify.  Often they are undercounter models, and their size is determined by the size of the physical hole they need to fill, or by the rack size.

“Getting the right size of dishwasher has a huge impact on any food operation,” he adds.  “It can affect staff morale, table turnaround and ultimately contribute towards the bottom line.  We hope this Guide will help operators who are unsure how to make the right choice.”

Winterhalter’s Blue Papers give advice on a range of warewashing areas, including energy saving and maintenance.   Find them via the advice tab on the Winterhalter UK home page.

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.

The economic climate continues to have a detrimental effect on businesses in the hospitality and catering industry. First, it was the rising prices of rent, food items and oil, and now it is the ever-increasing gas prices.

Fish fryers are one of the many businesses suffering due to the economic downturn. As they continue to struggle to absorb additional costs, for them to succeed in the future, fryers now need to combat the rising gas prices. How can this be resolved?

The national corporate chef at Rational UK, Ian Leadbetter comments, “A solution for the fryers is to
switch to a technologically advanced bratt pan. A modern electric cooking system will help to reduce
running costs and energy consumption, without compromising on the quality of the fish & chips that their customers love.

A multifunctional cooking system with an advanced heating system, such as the Rational iVario Pro
provides outstanding results with a low energy consumption, compared to conventional cooking
methods. The figures are very impressive with up to 40% lower energy consumption and it’s four times faster than traditional cooking appliances, the iVario Pro demonstrably saves resources and increases productivity.”

Fish fryers work in a traditional environment, and any change, for example choosing to switch from
gas to a modern electrical cooking system may seem surprising to others within the industry.

An example of one such fryer who has made this switch is Kennedy’s of London, a fish & chip shop
franchise with branches in London and the home counties established by Alan Richardson. Alan
recently opened a new branch in Fulham, and instead of purchasing traditional deep fat fryers they
installed two Rational iVario Pros.

Their head of facilities Elton Shgjuni spoke about some of the benefits that the iVario Pro has given them, “Gas-powered fryers take a long time to get up to heat and you need to keep it at that heat the whole time, which means the oil doesn’t last as long. The iVario Pro saves a lot of time and energy because we don’t need to switch it on as early. Plus, if there are any quiet periods, we can turn the temperature down until it’s needed, and it’ll just take a few minutes to get ready again.”

The speed and precision of the cooking systems has helped to lower the energy usage in the new branch of Kennedy’s; however, during an economic downturn business owners may be mindful that a capital purchase may come with some risk, or perhaps they may not have sufficient cash flow. Leadbetter says, “Rational acknowledges these challenging times, and for those who want to take their foot off the gas to save costs, can lease an iVario Pro with costs from as little as £5 per day with Rational, in partnership with CF Capital PLC.”

Fryers wishing to discover how the iVario Pro can help to answer many of the challenges, including costs and leasing are invited to participate in a 10-minute RATIONAL webinar, they can register at: https://bit.ly/3engUZM

RATIONAL is the leading provider in hot food preparation cooking systems and, with the iVario Pro
and the iCombi Pro multifunctional cooking systems, 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. iKitchen is the combination of the iCombi Pro, iVario Pro and ConnectedCooking – iKitchen delivers the best kitchen management and the best cooking solutions. 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

With ceda members we take an amazing dining space – and make it an outstanding one!

The out-of-home food service sector is a constantly changing and evolving one. As such, it’s often the first sector to embrace new trends and new products. At Proline we’re experts in bringing both innovative and sustainable materials and ideas together to create stunning food counters and service areas. And by working in partnership with ceda members, we can guarantee truly outstanding food and drink experiences. Every time.

To find out more about how Proline could bring something extra to your organisation’s out-of-home food and drink installations, just get in touch.

Our National Sales Manager, Neil Greer, will be at The Restaurant Show at Olympia London on Monday 26th & Tuesday 27th September, and the ceda Conference at The Belfry Hotel on Thursday 29th & Friday 30th September. Why not catch up with him to discuss what Proline can do for you. Email Neil to arrange a catch up: neilg@prolinecorp.co.uk.