Michelin-quality food efficiently created with modern cooking systems.

Creating food of the highest quality takes dedication and skill. Creating it sustainably requires embracing the latest technology to create the most efficient and coherent kitchen possible.

Eight months after it opened, Unalome by Graeme Cheevers, in Glasgow, was awarded a Michelin star. With a menu that draws inspiration from Japanese cuisine and French cooking techniques, Unalome showcases Graeme’s ingenious approach to food. “I like to take my influences and combine them in new ways, in my style,” he says. “The menu is always changing as new ingredients become available as the seasons change.” Ingredients are sourced from local suppliers, with Graeme’s farm to fork philosophy being taken to the next level with herbs and vegetables being grown in-house in an advanced hydroponic cabinet.

Rational cooking systems play a key role in improving Unalome’s sustainability. “Throughout my career, I’ve used Rational cooking systems,” he says. “I knew that they would help me to create a modern, sustainable kitchen that would maximise our cooking capacity while reducing energy consumption.”

Unalome’s kitchen features an iVario Pro 2-S, an iCombi 10-1E and an iCombi XS. The iVario Pro has two pans that can be used independently. “We mainly use the iVario Pro for making stocks and sauces,” says Graeme. “During service, we use it for cooking Sous Vide, so it’s in use pretty much the whole day.” The model at Unalome also features pressure cooking. “It lets us use tougher cuts of meat, we can set it up to cook overnight and it gives us tenderness, flavourful results.”

The iVario Pro’s multifunctionality has had a huge effect on working life at Unalome. “As well as the main open plan kitchen we have a small prep kitchen,” says Graeme. “Having something that can replace five traditional appliances makes it much more streamlined and efficient.” Features like AutoLift, which reduces manual handling and eases cleaning have made it a hit with staff. “They love how easy it is to clean, plus at the end of the shift they use it to make a communal dinner for everyone, which always goes down well!”

The iCombi Pro plays an equally important role at Unalome. “We use it for everything,” says Graeme. “We bake our own bread, and it’s great for that. We can also set it going to prepare batches of canapes throughout the day, knowing that they’ll come out exactly as we want them thanks to the programmable recipes.” The iCombi’s self-cleaning function has also become popular with staff. “Not having to hang around at the end of the day cleaning it has been a big hit,” said Graeme. “Just put on the self-clean cycle and go home!”

The ability to program recipes is a key feature in both the iVario and iCombi Pro. “It’s very easy to set up new recipes,” says Graeme. “As our menu changes so often, this is hugely beneficial.”

Recipes on both systems can be uploaded and edited through Rational’s ConnectedCooking platform, which also allows Graeme complete access to full operational information anywhere thanks to the simple to use the app. “Being able to check on what they’re cooking when I’m not in the kitchen is very useful,” says Graeme. “I can also check to ensure our standards of cleanliness and hygiene are being met, and it also logs full HACCP data which saves a lot of time.”

Issues like sustainability and reducing energy consumption have become increasingly important in the past year, but modern cooking systems like Rational can also help with the shortages of staff many restaurants are struggling with. “Not only can fewer people produce more food with them, but modern cooking systems are something new staff are looking for.”

“Rational systems would always be my recommendation for anyone looking to modernise their kitchen,” says Graeme. “If we didn’t have them there would be more maintenance issues, tighter time constraints and a more crowded kitchen with the extra appliances we would need. Our Rational cooking systems reduce waste and energy use while creating a more pleasant working environment.”

RATIONAL is the leading provider of 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.  The combination of the iCombi Pro, iVario Pro and ConnectedCooking 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.

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

If you hold a senior leadership position in a company that specialises in design, projects and equipment for the food service, catering and hospitality industry, your responsibilities will likely expose you to various risks.

These risks include claims made against you from anyone you come into contact with during your employment; employees, clients, creditors, regulators and competitors.

You may be personally liable for defending these claims, which can be extremely costly. Directors and officers liability insurance will protect you from personal liabilities in the face of legal action.

What are the risks?

Despite following the appropriate company procedures, things can go wrong, and claims can arise for various reasons. Some examples include:

• – A wrong decision relating to financial aspects of the business, such as future investments or employee pension schemes.
• – Issues with health and safety practices that result in an accident in the workplace.
• – Employee rights, including those relating to unfair dismissal.
• – Intellectual property issues or claims of poaching competitor’s clients.

Even if the claim is false, you’ll still have to pay the legal fees to defend yourself.

Why do claims happen?

Claims can happen for a variety of reasons, such as:

• – regulatory investigation
• – mismanagement or negligence
• – libel or slander
• – breach of duty of trust
• – unfair dismissal or discrimination
• – anti-competitive behaviour.

What does director and officers insurance cover?

Also known as management liability insurance, directors and officers liability insurance typically covers activities that can be described as a “wrongful act”. This could be any of the following actually or allegedly committed or attempted by a director:

• – error
• – falsification
• – misleading statement
• – action or omission
• – negligence or breach of duty.

Investigations relating to a claim could severely damage your professional reputation, even if your name is cleared. This insurance will cover the cost of public relations to manage adverse publicity.

Here to help

From employee or public health and safety concerns to criminal proceedings, there are many risks directors need to manage and protect against.

If you want to understand if directors and officers insurance is right for you, contact Marsh Commercial’s Insurance experts.

Depending on your role and responsibilities, they can advise you on the level of cover you need. Contact Leah Gregory on 07385 482545 or email leah.gregory@marshcommercial.co.uk.

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

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 ceda via info@ceda.co.uk. Alternatively, you can visit the NESCOT website for full course information and register your interest.