Mechline enhances its effective FOG Management Solutions with addition of New Food Waste Strainer
Mechline enhances its effective FOG Management Solutions with addition of New Food Waste Strainer
ceda Platinum Partner Mechline Developments has enhanced its comprehensive lineup of Food and FOG management solutions with the addition of a unique, easy to fit, Food Waste Strainer for commercial kitchen sinks. Mechline’s Food Waste Strainer has been designed to make it easy for kitchen staff to prevent food waste particles from entering the drainage system, which helps protect drains from blockages and prolong the service intervals of grease traps/interceptors. Used in conjunction with Mechline’s BioCeptor, the Food Waste Strainer forms part of a highly effective and hygienic comprehensive grease management system.
The Food Waste Strainer fits completely and securely into standard size [600 x 450 mm] commercial kitchen sink bowls, in order to capture food particles rinsed from dirty dishes and prevent them making their way into the drainage system. Designed with a rubber seal edge and raised angles on the front end, the Food Waste Strainer helps guide food particles into an integrated food waste basket, which can then easily be removed and emptied into the food waste digester, or food waste bin, as appropriate, leaving no mess in the sink for staff to deal with! The whole system is easy to remove, enabling periodic cleaning through the dishwasher, which helps staff maintain good hygiene practice.
Commercial kitchens are increasingly being held responsible for Fat, Oil and Grease [FOG] blockages and face scrutiny should they fail to take the necessary action in preventing FOG making its way into sewers. In some cases this ‘necessary action’ is being rigidly defined as the installation of standalone grease traps, which are not always the best solution. Standalone grease traps can quickly fill with food particles and grease and require emptying often, which presents a hygiene issue in the commercial kitchen, is costly and an inconvenience. Mechline’s combined grease management system, BioCeptor, used in conjunction with the New Food Waste Strainer, is an all-encompassing highly effective and efficient drain maintenance system, which does not require emptying as often as traditional standalone grease traps.
Adrian Watson, Director of Food, from the Sir John Fitzgerald Pub Group remarks: “Mechline’s food waste strainer is fantastic! We’ve had it on trial it at our Ridley Arms site for 3 weeks and it’s made a real, noticeable difference. Before, we had a hard job keeping food out of the drainage system, with just a sink plug upstand that would become clogged and leave an unpleasant mess in the sink to clean. But now, with the food waste strainer, it couldn’t be easier. We just rinse the food into the basket, take the basket out, empty it, replace it and voila! It’s simple, practical, effective – and a lot more hygienic”.
Mechline’s New Food Waste Strainer is designed to reduce the build-up of food waste sediment in the drainage system, and in grease traps/interceptors, which helps to prolong their service intervals. For Mechline’s BioCeptor, this means that fewer food particles are able to make their way into the F.I.T unit, so the system takes longer to reach its capacity and can continue working effectively for even longer.
BioCeptor utilises the traditional principles of entrapment and retention alongside the natural process of bioremediation. Its first component, the FOG, Intercept and Treatment (F.I.T) unit, slows down the flow of wastewater discharged from a food service operation and intercepts FOG. Its second component, the GreasePak bio-fluid dosing module, doses naturally occurring, Multi-Strain Grease Degrader (MSGD) fluid into the F.I.T unit, which contains in excess of 500 million bacteria per gram, specially selected to permanently break down the captured FOG. BioCeptor not only prevents FOG from reaching the drain, but also prolongs the time it takes for the F.I.T unit to reach its capacity, which reduces the frequency of servicing/cleaning needed.
BioCeptor and the new Food Waste Strainer are part of Mechline’s expanding portfolio of waste and environmental products, which also includes the fully accredited and proven GreasePak system, as an effective standalone grease management solution, and the on-site end-of-life food waste biodigester, Waste2O, which comes supported with guidance and advice on the prevention and reduction of food waste via the Food Waste Reduction Programme (FWRP).
For more information on Mechline’s Food and FOG management solutions please visit: www.mechline.com/drainmanagement
An Industry Connected: Adam Mason Marks 5th Anniversary
An Industry Connected: Adam Mason Marks 5th Anniversary
This month, Adam Mason celebrates five years as Director General at ceda and to mark the occasion, the organisation is looking back at the highlights and all that has been achieved during this exciting period.
Derek Maher, current ceda Chairman, commented, “One by one, the aims of Adam’s five year plan have been steadily achieved through his skills of listening, communication, determination and gentle persuasion. The Catering Equipment Industry is quite complex, but despite being an outsider to it, he quickly grasped an understanding of how it was all held together and has now gained the respect of all those who have dealt with him. Adam continues to move the boundaries and raise the level of respect for the Catering Equipment Industry.”
In the five year period, one of the greatest changes, Adam believes, has been the shift in culture, of which he is particularly proud. He said, “It was clear that we as an organisation needed to better communicate with our Members and that our Members needed to better engage with us and indeed with one another. We needed to dispel the idea of the Association as an ‘Old Boys Club’ and demonstrate that we were a proactive, commercially minded, industry-leading organisation that was a force for positivity. Over the past five years we have made considerable progress. We now communicate and engage with end-users and operators across all areas of the industry and have a far more public-facing approach to communication.”
Major new initiatives include the introduction of the ceda Academy. Previously, ceda only communicated with and listened to senior executives of Member companies. The ceda Academy was launched to address this imbalance and is aimed at individuals under 30 who have been highlighted by their employers as the future of the catering and foodservice industry. The goal was for the organisation to better understand and recognise the thoughts and opinions of these younger individuals.
The Academy now meets twice a year, once at Conference and once at a Supplier or Manufacturer facility. These meetings immerse the Academy members in the heart of the industry and allow them to gain practical hands-on experience, knowledge and training.
Commenting on the success of the ceda Academy, Paul Holder, Service Manager at Court Catering, said “I was lucky enough to be involved with the ceda Academy from its inception back in 2015. It not only highlights the great importance of the youth of our industry but also showcases so many different skill sets from the individuals who partake in the Academy. Adam has been the one constant in its lifetime and whilst he has let the Academy develop into a wonderful initiative, this would not have succeeded without his personal involvement. The ceda Academy was not only an opportunity for myself to shine, it led to my nomination and subsequent winning of the ceda Rising Star Award. After 3 years within the Academy I felt my time was served and I have now positioned one of my members of staff into the Academy for their own development, myself moving onto the ceda technical steering group.”
Sally Medina, Senior Designer at IFSE, added, “On our annual sessions we get to share our industry experience and to raise the issues we’re faced with, individually and as a team, focusing on short and long term learning models that will help to resolve them effectively. The outcome has been beneficial and visible in the way I personally interact with my colleagues. We’re looking forward to a wider learning experience as a member of the Academy.”
Prior to Adam’s arrival, ceda, alongside other industry bodies, had already made positive moves in creating a Masters Degree and various industry-specific CPD courses. These initiatives were aimed at certain levels of employee, carried a cost and required significant time away from the day job. ceda therefore sought to better understand the needs of its Membership to establish a form of learning, education and development which would benefit every single member of staff within every Member company. It was agreed that solutions were required to be flexible, low cost, with minimal time away from the office. It also needed to be both generic for some skills yet industry specific for others. As a result of their consultations, ceda developed and invested in a new E-Learning Platform in order to make CPD-accredited learning materials on over 100 topics available free of charge to every member of staff within every ceda Member company.
ceda also expanded its own training programme by implementing BIM classroom courses and is currently in the process of launching a new education initiative, cedaLED, about which more information will soon be available. ceda has also facilitated a group of Members to create an Apprenticeship standard for a Commercial Catering Equipment Technician which has been approved and is in the marketplace for the Industry to utilise.
Paul Neville, Managing Director of CHR Equipment Ltd and a ceda Board member, has been impressed by the manner in which ceda’s Members have embraced the need for learning, education and development, enthusing, “To improve our businesses we need the ability to continually educate and develop our teams in practical and cost effective ways. For us at CHR, the CEDA E-Learning modules have helped us to introduce new team members into our industry and to brush up our skill sets. The more in-depth classroom course like BIM have allowed our design managers to communicate professional to professional in order to embrace and improve the systems we have in place. Having a mixed initiative allows members to continually develop staff, improve skills over a wide range of subjects and disciplines at very low cost to the business adds real value to us and the membership.”
Last, but by no means least of the developments in the past five years, the organisation has undergone a complete rebrand and repositioning in terms of its marketing and messaging. It was clear that ‘Catering Equipment Distributor’ did not do justice to the wide range of skills, knowledge, professionalism and ability of ceda Members, who are specialists in design, projects and equipment.
After extensive research, within all areas of the industry, a completely new brand and message was launched in 2017. “Connecting Our Industry” remains the key aim of ceda and is now at the heart of all communications and fully reflects that key function that all ceda members perform so admirably across all sectors of the industry.
Through increased use of digital platforms and videography, ceda have in many areas become industry leaders.
Gary Young, Creative Director at Creation ADM, who led the rebrand and repositioning, said, “For an organisation that represented more than £650million worth of business, the outward image really gave no clue as to the importance of their members’ key role in the success of thousands of outstanding establishments across the UK. Now the industry looks to ceda for leadership and guidance.”
ceda hopes that the next five years and beyond will be just as successful for the organisation as a raft of exciting new initiatives that were announced at this year’s conference are now launching.
Jack Sharkey, former ceda Chairman and Managing Director at Vision Commercial Kitchens, stated ‘’It’s fair to say, the association has gone through a major transformation over the last five years; its leadership, communication with members, its education programme and the benefits to members make it unrecognisable from where it was.
The association has become a true voice of our industry and is truly representative of its members. The association’s long-term strategic objectives will continue to see it evolve and bring additional representation and benefits to its members. The future of the association is very exciting.’’
And the final word to Mason, who reflects on his tenure to date; “I have been very fortunate to have worked with Board members and a staff who have been incredibly supportive and open to developing. But ultimately it is the membership itself that has facilitated change. Whether it is involvement in groups focussed on developing an Apprenticeship standard, responding to consultations, supporting fellow Members when they make enquiries or embracing the new initiatives that we launch, ceda is an organisation that is made of its Members and delivering for the Industry. We have so much more to come and with the continued support of the ceda family. I very much look forward to delivering further positive change.”
Hobart’s New Two-Level Washer Stands in a Category of its Own
Hobart’s New Two-Level Washer Stands in a Category of its Own
After previews across Europe, ceda Platinum Partner Hobart’s category-defying new TWO-LEVEL WASHER is now available in the UK. The machine makes ground-breaking strides in time, energy, water and space saving while doubling the capacity and productivity of a conventional hood-type, by way of an additional washing chamber.
With space at a premium in modern kitchens, the machine’s two wash chambers offer the ultimate in flexibility. At peak times, for instance, a utensil wash programme can take care of heavily soiled pots, pans and cutlery in the lower compartment, while up to three racks of dishes can be washed on a separate programme in the upper level. The specially designed utensil wash programme also eliminates the requirement for manual pre-treatment of heavily soiled ware in a separate sink, the space for which is often not available in smaller sites.
Crucially, though the machine’s capacity may be double that of a conventional hood-type, the water and detergent usage remains the same.
The Two-Level Washer’s water consumption is monitored constantly via Hobart’s SENSO-ACTIVE RESOURCE MANAGEMENT function. For low amounts of soil, water consumption remains low; when it detects increased levels of soil, it increases water levels, helping to reduce operating costs by 20% when compared to a conventional machine.
The machine’s GENIUS-X² FINE FILTER SYSTEM cleans soiled water in just three steps, reducing detergent consumption by up to 35%. Coarse soil and food waste are collected in the strainer basket, preventing them from reaching the tank.
Tim Bender, Sales Director, Hobart Equipment Division comments: “Some four years in research and development, the Two-Level Washer demonstrates Hobart’s superior innovation prowess in action. The machine is not only the decade’s most important launch, it represents the future of warewashing – the very embodiment of doing more with less.”
Hobart will be staging an exclusive week-long open house at its Peterborough HQ (30th Sept-4th Oct) enabling dealers and consultants to get to grips with the latest machine. Each day between 10am-2pm, the company will be staging a series of demos of the new Two-Level Washer, as well as introducing new warewash and cooking innovations. Lunch is also provided. Dealer and consultant teams looking to attend should RSVP to wwsocial@hobartuk.com by September 27th with a preferred date of attendance and indication of party size.
Hoshizaki UK’s Technical Manager Appointed Fellow of the Institute of Refrigeration
Hoshizaki UK’s Technical Manager Appointed Fellow of the Institute of Refrigeration
Stuart Kayes, Technical Manager for ceda Platinum Partner, Hoshizaki UK, has been appointed Fellow for the Institute of Refrigeration (IOR)– the highest level of membership which is selectively granted to leaders within the refrigeration industry.
Having worked within the refrigeration sector for over 25 years, 15 of which has been with global refrigeration and ice maker suppliers, Hoshizaki, Stuart Kayes has successfully demonstrated his long-term involvement in the sector in addition to his impressive theoretical and practical skill to IOR.
As well as his extensive length of service, list of technical qualifications and proven skill, the IOR were also impressed by Stuart’s involvement with various initiatives which fall outside of his role as technical manager for Hoshizaki UK. For example, Stuart has been heavily involved in promoting various initiatives surrounding World Refrigeration Day and Women in Engineering. For example, in order to generate digital World Refrigeration Day exposure, Stuart visited the Gram factory in Denmark and shared an image of an industrial gram ammonia compressor, made in 1960. Likewise, Stuart was involved in promoting ‘RACHP’ and ‘Woman in Engineering’s’ collaborated ‘100 for 100 campaign’. As a result of this campaign, female membership of the IOR increased by 50%.
Having successfully proven his fellowship suitability via a series of assessments, Stuart Kayes is delighted to see his achievements be formally recognised by IOR to the highest degree:
“It is an honour to be accepted as a Fellow of IOR having been a member for over 10 years. The IOR is a fantastic organisation which I feel a close affinity to, providing members of all ages with the opportunity to share knowledge, raise awareness of key initiatives and most importantly work towards a better future for refrigeration.
In addition to thanking IOR for this membership advance, I would also like to thank Hoshizaki UK for their ongoing support in my work with IOR, as well as for their continued engagement with the foodservice industry.”
Simon Frost, Director of Hoshizaki UK & Ireland is also thrilled to hear the news of Stuart’s IOR fellowship:
“On behalf of the entire Hoshizaki UK team, I would like to congratulate Stuart on his prestigious IOR fellowship. It’s a privilege to be working alongside such a senior member of the IOR, which can only have benefits for both Hoshizaki and our customer base.”
The Institute of Refrigeration (IOR) is an independent registered charity run for the public benefit with a membership of over 2200 individuals reflecting the diversity of the refrigeration, air conditioning and heat pump sector. The Institute provides a central resource for people from all over the world to improve the application of refrigeration and allied fields for the general good of society with particular emphasis on environment, efficiency, safety and innovation.
Since stepping into its seventh decade, Hoshizaki continues to lead in the development of professional refrigerated and ice solutions. Through the development of pioneering technologies, cutting-edge research, and a commitment to a fully sustainable industry, Hoshizaki remains at the forefront of the foodservice sector.
For more information on Hoshizaki, please see www.hoshizaki-europe.com or call 01322 616 900.
For more information on IOR, please see https://ior.org.uk/
Synergy Grill Technology Seal an Exclusive Spare Parts and Accessories Deal with First Choice Group
Synergy Grill Technology seal an exclusive spare parts and accessories deal with First Choice Group
ceda Silver Partner, Synergy Grill Technology, is delighted to announce that their entire spare parts and accessories range will be exclusively supplied by the UK’s number one spare parts provider, First Choice Group. This is thanks to a Master Distribution Agreement (MDA) which will see First Choice Group stock the UK’s largest quantity of OEM Synergy Grill Technology spare parts.
This exciting partnership serves to strengthen Synergy’s accessibility throughout the UK market with operators now able to purchase Synergy spare parts and accessories via First Choice Group’s professional, fast and convenient supply system which is widely praised throughout the commercial equipment sector.
As part of this exclusive deal, Synergy Grill Technology will also gain access to First Choice’s prestigious training and meeting facilities which they will utilise to give Synergy customers a more central base for demonstrations and guidance.
Synergy Grill Technology is the only British supplier to be exclusively available via First Choice Group and Justin Cadbury, Chairman of Synergy Grill Technology pinpoints this agreement as yet another milestone in the ongoing accessibility of Synergy Grills:
“As well as this partnership being the perfect platform for Synergy Grill Technology to grow further throughout the UK catering industry, the fact that Synergy Grill Technology is the only British supplier to exclusively sell their spare part parts through First Choice reinforces Synergy’s ‘Made in Britain’ philosophy. The fact that we’ve agreed exclusivity to First Choice Group encapsulates exactly how highly we regard the First-Choice brand and we have every confidence that by working together, both Synergy Grill Technology and First Choice customers will be the ultimate benefactors.”
First Choice Group Managing Director, John Whitehouse said of the agreement, “We are delighted to have signed an exclusive partnership agreement with Synergy Grill Technology, particularly given their new, fast-growing manufacturer status which First Choice Group are committed to supporting.”
In order to ensure the best service, Synergy Grill Technology and First Choice Group will be working closely together to ensure all spare parts, accessories and information such as manuals, specifications and photos are kept up to date. Specially trained customers service advisors will also be able to offer First Choice Group customers expert guidance on parts and accessories for Synergy Grill Technology’s equipment range.
Utilising the very latest patented technology, Synergy Grills produce a better cook result, require less ventilation and are one of the easiest grills to clean. Instead of adding to the ever-growing number of fatbergs, the grill simply atomises the fat thereby eradicating the need for fat trays. This means that operators just vacuum up any remaining dust at the end of service.
For further information Synergy Grill Technology, visit www.synergygrill.com, call 01480 811000 or email info@synergygrill.com.
For further information on First Choice Group, visit https://www.firstchoice-cs.co.uk/manufacturers/synergy-grill/ or download the ‘First Choice Catering Spares’ app (available on iOS and Android).
Hoshizaki Appoints North-West Account Manager
Hoshizaki Appoints North-West Account Manager
ceda Platinum Partner, Hoshizaki, is delighted to announce the appointment of Chris Currie to the UK sales team.
Chris joins Hoshizaki UK with an impressive background in catering equipment sales, along with a speciality in refrigeration having previously worked for the likes of Foster Refrigeration and Viessmann Refrigeration Systems.
Within his role as ‘Account Manager for the North West’, Chris will be responsible for managing Hoshizaki-Gram sales, building relationships with dealers across the region and working closely with the UK sales team.
Speaking of his new role with leading refrigeration and ice machine supplier, Hoshizaki, Chris comments: “I am thrilled to be joining Hoshizaki’s UK sales team and to be returning to the refrigeration and ice machine division of commercial equipment sales. Hoshizaki and Gram are among the most respected names in the sector and I can’t wait to represent them within the market.”
Simon Frost, Director of Hoshizaki UK & Ireland, shares in Chris’s delight: “Chris’s impressive sales history and knowledge of the refrigeration market are just some of the many attributes that make him the ideal candidate for this role. We are confident that he will help us to build our presence across the North West as well as provide dealers within this region with the very best sales support.”
Engineered to perform in the most demanding of environments, Hoshizaki supply world-leading sustainable cold solutions across the globe. Since creating Japan´s first fully automatic ice maker, Hoshizaki’s range has continued to grow with ice makers, dispensers, refrigerators, freezers, and sushi cases featuring in their current portfolio.
For more information on Hoshizaki, please see www.hoshizaki-europe.com or call 01322 616 900.
Hobart Launches ‘Complete Package’ Sales Solution for Dealers
Hobart Launches ‘Complete Package’ Sales Solution for Dealers
ceda Platinum Partner, Hobart, is set to unveil a dealer exclusive ‘complete package’ sales solution offering a warewasher, delivery, installation and a two-year all-inclusive service plan for less than the published price of a machine on its own.
Helping distributors drive equipment sales into the second half of the business year, the Complete Package offer is available across a selection of the company’s best-selling models on a 24-month interest-free payment plan, allowing end users to spread the cost of ownership and manage cash flow more effectively.
Hobart has created an exclusive online margin calculator, with all relevant information in one place, so dealers can work smarter to build bespoke ‘one stop shop’ quotations, adding in desired discount as required. The package includes class-leading glasswashers, undercounter and hood type models and has been created to offer ultimate simplicity for both dealers and their customers alike.
Crucially, by using a finance plan, dealers can upsell customers to the high spec machine they require, not just the one they think they can afford. As sole lender, Hobart immediately assumes all the risk at the very outset of the deal and approves 99% of all applications, leaving dealers free to chalk up the sale and add it to the bottom line.
Tim Bender, Sales Director, Hobart Equipment Division comments: “We’re in constant dialogue with our distributor partners and when it comes to sales solutions, the call from them is always emphatic, ‘give us simplicity and the right tools to develop new business!’. The Complete Package is a wholly unique proposition that means distributors can quickly and efficiently specify the right package deal for end users, helping them realise their own operational and sustainability ambitions while driving margin.”
Hobart’s Complete Package is exclusive to UK catering equipment distributors. To find out more, visit: www.hobartuk.com/tcp today!
Hobart UK has now aligned its Warewash and Cooking divisions into one single sales and administration known simply as the Hobart Equipment Division. To learn more, visit: www.hobartuk.com or call 0844 888 7777.
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New Rational Starter Kits: Best Cooking Results Guaranteed
New Rational Starter Kits: Best Cooking Results Guaranteed
ceda Platinum Partner Rational now makes it even easier for customers to achieve perfect cooking results with their SelfCookingCenter from day one. The market leader for combi-steamers has created two starter kits that include the most important accessories for grilling and the applications in the snack & bake area.
“The starter packages are designed for our customers to immediately have the accessories to hand that are required for their preferred cooking applications,” states Simon Lohse, Managing Director, RATIONAL UK, explaining the focus of the respective packages.
The Grill kit includes the cross and stripe grill grate, grilling and roasting tray, CombiFry and a grid (stainless steel), whilst the Snack & Bake package consists of three unperforated roasting and baking trays, the Multibaker as well as a granite-enameled container. The original 1/1 GN accessories are perfectly tailored to the Rational units to ensure optimum cooking and baking results. Simon Lohse continues, “Just like our combi-steamers, our accessories stand for high quality to support our customers in the best possible way”.
RATIONAL is the leading provider in hot food preparation equipment and with the VarioCookingCenter and the SelfCookingCenter, the company delivers all a commercial kitchen’s thermal cooking requirements. Together, the two appliances offer the best cooking solutions. For information and brochures, or to come to a free demonstration, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com
Dad would be proud of Sprint Group
Dad Would Be Proud of Sprint Group
David Ryan grew Sprint Group from a one-man operation to one of the top power players in the catering industry – now run by his sons, Ross and Luke Ryan.
Founded in 1994, Sprint builds and maintains efficient, hard-working commercial kitchens and bars.
In 2019, Sprint celebrate 25 years in business with their silver anniversary featured in The Caterer and the Foodservice Equipment Journal. Following this positive trend, the Sprint team has been named as the 4th top power player by Catering Insight – highlighting their exponential growth over the past few years.
That said, Sprint has remained true to the values and ethos that David set out on day one. For David, the name ‘Sprint’ said it all – the business had to be able to deliver on customers’ needs, quickly.
Things have come a long way since David Ryan borrowed £1,000 to buy his first pallet of bottle coolers in 1994. Back then, Sprint was a one-man operation. Now the Group employs more than 70 staff and turns over £16m.
Today, with 15,000 sq. ft. of warehousing holding over £750,000 of stock, a fleet of trucks and a team of experienced, directly-employed drivers, Sprint is better placed than ever to provide a responsive service. That stock includes a variety of loan units, so Sprint’s customers need never be without business-critical equipment.
Since his passing in May 2017, David’s sons, Ross and Luke, are now at the helm, supported by co-directors Tom Bartley-Smith, Ian Bryant and Tony Dickinson. Ross says:
We’re massively proud of the business Dad built. Sprint has a fantastic reputation for designing, installing and maintaining some of the best kitchens in the industry. Our success is all down to the quality of what we do.
Their dedicated projects team delivers high quality, bespoke turnkey projects, turning vision into reality. Sprint Group work closely with leading manufacturers, offering a 24hr spot replacement service to keep sites operational. The Group’s experienced engineering team is there to support your kitchen with planned and reactive maintenance. It’s why they’re chosen by some of the biggest and best names on the High Street, including The Ivy, Brasserie Blanc and Bill’s.
If you’d like to chat with Sprint Group, please call the team on 01386 555922 or email sales@sprint-group.co.uk for more information about how they can design and fit the perfect kitchen or bar for you and your business | Follow them on LinkedIn, Facebook and Twitter.
Summer 2019 Newsletter From Boss Contract Furniture
Summer 2019 Newsletter from Boss Contract Furniture
Dear Friends,
With Summer nearly over and Autumn on its way we are pleased to announce that we have had our best Summer ever with orders from our Distributors reaching an all time high, so thank you to all who supported us, we hope the experience was a good one.
Through you we have Supplied 19 full School Dining Rooms, 9 Ministry of Defence Projects, 2 Premiership Football Club Dining Rooms, Yorkshire Wildlife Park, Haven Hotel in Poole, Outdoor Dining Areas at Astra Zeneca and Queens College in Taunton, 4 Staff Dining Areas, and many more.
All that is now History as we look ahead to the Rest of the Year.
Schools continue to refurbish their dining areas throughout the year, not just Summer, hotels start looking to update their Banquette Furniture ahead of the busy Banquet Season and, dare I say it, Christmas.
Please remember that we at BOSS CONTRACT FURNITURE LTD are here for you so you can add furniture to the list of products you supply to your customers. We will go to meet them, on your behalf and discuss their requirements etc… We will then feed everything back to you to add your margin and send back to them. IT REALLY WORKS. 19 Schools and 9 M.O.D Projects in the Summer alone proves this.
Call Jon on 07834 456812.