This year’s Catering Equipment Industry Technical Conference, in association with ceda and CESA, will soon be upon us so we suggest you mark the date in your calendar now:

Wednesday 10th October 2018, Nottingham Belfry Hotel, Nottingham

The theme for this year’s Tech Conference is ‘A Spectrum of Opportunities’.

The full agenda is still being finalised but is expected to cover topics such as:

• TR19: Internal Cleanliness of Ventilation Systems – BESA review and update.
• Fire Suppression Systems – In view of the Grenfell disaster, even greater emphasis is now being put on fire prevention in commercial kitchens.  This session will update members on the types and uses of fire suppression systems and new developments.
• Waste Regulations and other updates on relevant regulations and standards.
• UKLPG COP24 Part 3 – Use of LP gas for commercial catering events, street food and mobile catering.  UKLPG have recently produced this document and will outline the changes that have been made.
• Ventilation – a seminar to discuss DW172 12 months on and how it compares to the new EU standard EN16282.

There will also be one-to-one surgeries on Gas Regulations, Refrigeration and SSIP as well as a round table discussion session to identify current issues that members face, plus updates on Engineer Training, Recruitment of Service Engineers from the Armed Forces and Warranty Issues.

Once again, Richard West will be hosting the event and delivering his usual thought-provoking observations on what’s happening in the big wide world that might impact on the catering industry in the near future.

We’ll be confirming more details about the Technical Conference in the coming weeks and month, so please keep your eyes on our website, Twitter account and Member newsletter, Connected for all the latest updates. In the meantime, please save the date!

If your team was a song, how would it sound? You’re about to find out…

One Day Anthem
Write. Perform. Record.

ceda Member Neil Coombes, MD at Modo Commercial Kitchen Design wanted us to share the details of a team building activity with a difference; writing and recording your own song!

How does it work?

One Day Anthem have a team of world-class facilitators to guide your team through a collaborative songwriting, performing and recording process, ensuring everyone is involved and can contribute. By the end of the day you’ll have your team’s One Day Anthem nailed.

Neil at Modo said,

“Anyone who wants to do something different as a team building day, this is great! It’s an amazing experience that most people would never dream of doing.”

If you fancy giving it a go, or simply want to find out more visit their website onedayanthem.com

We’d love to hear the the finished product and see the video of any ceda Member company who decides to take up the challenge. If you’re happy for us to share it on the ceda website and Twitter account please send your song and accompanying video to info@ceda.co.uk

CESA is inviting all the petrol heads of the catering world to compete at the Foodservice Industry Race Day on Thursday 13th September 2018 at Daytona Milton Keynes. The fundraising event, which is being held in support of Hospitality Action, offers the chance for drivers to bring their A-game to the go-kart track for a good cause.

Hospitality Action, the hospitality industry benevolent organisation, offers vital assistance to all who work, or have worked within hospitality in the UK and who find themselves in crisis. The event is being run by CESA in association with ceda and the FCSI.

Equally suitable for the experienced driver and the newcomer, the Race Day is perfect for team building or as a networking event to invite customers to.

The day begins with breakfast, followed by a full briefing from circuit staff and includes all safety equipment. Then the action gets underway with practice laps to set the grid positions. Once the order of the grid has been settled, it’s time for the main event: the team endurance race. Drivers from each team will line up for their stretch of the contest, taking it in turns to last the distance in this two hour endurance event.

There are prizes to be won, with accolades for the fastest lap, best team performance and more.

The cost for signing up a team of four is £750 (plus VAT), and there is no limit to the number of teams a company or organisation can enter. This fee includes equipment hire, breakfast and lunch.

Glenn Roberts, chair of CESA and an enthusiast of crypto gambling, as demonstrated here, says, “We are looking forward to a fantastic day of competitive fun. It’s a great way to network and raise money for a good cause.

“Hospitality Action provides much needed assistance to members of the industry who fall on hard times. We are delighted to be able to help spread awareness of their great work and, hopefully, to contribute to their future efforts.”

Book up a team by filling out a form at this address: shorturl.at/dmyzC

UKHospitality is officially launching at ‘Shaping The Future’ on Monday 9th July 2018.

Building on the success of the BHA Hospitality and Tourism Summit and the ALMR Spring Conference, this event will amalgamate the best and most timely discussions from the accommodation, food service, leisure, pubs and bars sectors. Shaping the Future will give the industry a single platform for the voice of the hospitality and tourism sector and is the perfect stage for setting out our plans for championing the UK’s hospitality business interests.

The conference will detail the unique insights of key industry speakers on the state of the nation, challenges and opportunities and how together with government the industry can shape the future to ensure continued success.

Tickets are on sale now and we strongly advise fast bookings to avoid disappointment.

ceda Members can purchase tickets here.

This year’s Commercial Kitchen Show has been a huge success!

The event held this week (5th & 6th June) at Birmingham’s NEC was extremely well attended, not just by ceda Members and Partners, but by brands, companies and professionals from across the industry.

We took the opportunity to promote ceda and our Members to end-users, operators and customers – demonstrating why they should use a ceda Member for any Design, Project and Equipment products and services. We even signed up a number of new Member’s across the two-day event!

All Members Meeting

The ceda All Members Meeting on the first day was well attended with many positive contributions and discussions on issues such as marketing plans and the ceda Code of Practice, launching in January 2019. Another hot topic that was particularly well received was the need to find a solution for surplus equipment with many lively and passionate ideas and opinions on the subject.

Seminar Participation

Many of our Members and Partners, and even our Chairman, were involved in the show’s diverse range of seminars. Topics included Solid Fuel in Commercial Kitchens (Court Catering’s Nick Howe), The Rise of Connected Kitchens (Jack Sharkey, Vision Commercial Kitchens Owner and MD and former ceda Chairman) and Building Better Kitchens in Hospitals (Mark Kendall, Inox Equip Diector and ceda Chairman).

Panels for three of the seminars were made up exclusively of ceda Members!

Big Questions for Kitchen Houses boasted Mark Kendall, Jack Sharkey, Cathy Wilcox (Wilcox Burchmore MD) and Anna McNamara (Catering Equipment Solutions MD).

Award Winning Kitchen Design featured ceda 2018 Grand Prix Winners: Paul Gilhooly for Gratte Brothers (Small Project winner), Tyron Stephens-Smith of TAG (Medium Project winner) and Paul Neville from CHR Equipment (Large Project winner)! They discussed the design and execution of their winning kitchens and offered behind the scenes insight into their projects.

Designing The Most Efficient Kitchens in the UK was hosted by ceda Member TAG who talked about two of their ambitious projects.

ceda sponsored the ‘Operator of the Year for Innovative Kitchen Design’ award at the Foodservice Equipment Journal (FEJ) Awards 2018.

The inaugural awards took place at the Hilton Birmingham Metropole on 5th June, with many delegates from the nearby Commercial Kitchen Show at the NEC in attendance.

The Operator of the Year for Innovative Kitchen Design award recognises the significance of a well-designed kitchen to achieving a happy team of chefs, impeccable service and outstanding food. The category aims to recognise multi-site operators that have invested in new kitchens and spent time identifying the right design and lay-out to ensure operational excellence.

The winner on the night was Stonehouse Pizza & Carvery.

It has been another strong 12 months for the Stonehouse Pizza & Carvery brand, which is only three years in the making but has already proved itself to be a valuable part of the Mitchells & Butlers estate. Some 46 conversion projects took place last year, with the company bringing in the latest twin deck electric pizza ovens to front a set-up that sees dedicated pizza prep zones established independently of the carvery area. Dough for its pizzas is made and prepped on-site at its 82 locations every day and complements a classic pub menu that includes burgers, salads, carveries and roasts.

The other category finalists were:

• D&D London
• Franco Manca
• Fuller’s
• Oakman Inns & Restaurants

From a ceda perspective, our involvement and sponsorship of the award allowed us an introduction and to promote ourselves and our Members in a room full of multi-site operators.

We are proud to be Lead Partner at this year’s Commercial Kitchen Show!

Taking place at Birmingham’s NEC on 5th & 6th June, Commercial Kitchen is THE industry event. We’re using the opportunity to promote ceda and ceda Members to end-users, operators and customers – demonstrating why they should use a ceda Member for any Design, Project and Equipment products and services.

This is a great opportunity to bring together all our Members from across the UK to focus on association business, and to see the latest innovations and ideas from national and international catering equipment manufacturers and service providers, many of whom are our Partners and Associates.

There’s an All Members Meeting at 10am on Tuesday 5^th June for Members only. ceda will be providing updates on past, present and future activities, followed by lunch at 12pm on the ceda stand. We have a lounge area stand where Members are free to hold meetings and use as a base throughout the two days, if required.

Many of our members and partners are involved in the show’s seminars on topics such as Food Service Design, Solid Fuel, Connectivity in Commercial Kitchens, Care Home Catering, Hospital Catering, Compact Kitchens and Italian Restaurant Kitchens.

ceda are also sponsoring the ‘Operator of the Year for Innovative Kitchen Design’ award at the inaugural Foodservice Equipment Journal (FEJ) Awards 2018 that take place during the show.

This year sees the launch of our new ceda Code of Practice and our new ceda video marketing campaign, both of which are aimed at highlighting the fantastic services ceda members provide. Our stand will offer a networking space, marketing workshops and highlight the ceda Grand Prix Awards Gallery putting the spotlight on the incredible work that our Members delivered to operators in the UK and overseas in 2017. Of particular note in this year’s ceda Grand Prix Awards Finalists gallery is our Overall Winner CHR Foodservice Equipment for their project at Moor Hall where they created a sustainable “centre of excellence for food” which included Michelin Accolades.

Register NOW!

ceda Members can register to attend and become VIP if they use a special code.

As a VIP, ceda Members will receive the following benefits:

• Fast track entry to the show with their badge posted in advance
• Access to the dedicated VIP Lounge, so they always have a place to relax
• Complimentary refreshments served in the VIP lounge throughout both show days
• Prosecco served from 12pm on both show days in the VIP lounge

Book your VIP tickets here
VIP code for ceda Members only: CKVP2

ceda’s Video Marketing Campaign

Our new ceda video was launched at this year’s conference and has been very well received. The video was developed by our marketing partners CreationADM and is the first of many that we will be producing with them to help explain what it means to be a ceda member.

Please feel free to forward this video on to your own clients and potential clients to help them understand what benefits they gain from dealing with a ceda member. Here’s the link to the video on the ceda YouTube channel: https://youtu.be/loAqGfQCtJ8

Sharing this link will take people straight to the video and there are other options for displaying it too, such as embedding a copy on your own website, sharing the video on social media or adding the link to your email footer.

We want the ceda message to go far and wide so please share away.

The video was designed in such a way that it can also be personalised to your businesses. For those who would like to edit it, both the beginning and ending can be updated to include your company name and even your faces (once you’ve watched it all the way through you will know what we mean). There will be a cost associated with any new filming and editing but this is a great opportunity to develop your own marketing tools.

If you would like to discuss how to use and/or edit the video for your business please contact CreationADM on 0161 236 3939 or email enquiries@creationadm.com.

We were thrilled to award Nick Howe, MD of Court Catering Equipment, the Industry Personality Award at the ceda Gala Dinner and Awards ceremony on Friday 27th April at the Hilton hotel, St George’s Park, Burton on Trent.

Nick has had an illustrious career spanning four decades. He joined Court in 1980, working in various position across the business and eventually working his way up to to become MD in 1996. Outside of the catering industry, Nick is a decorated rower, having represented Britain in many competitions and won two World Championships in 1979, and again in 1980. He was also coach for the British Olympic rowing team!

The award was made all the more special for Nick, and us here at ceda, as it is the first time a father and son have received the accolade. Nick’s father, and founder of Court Catering, John Howe, collected the Industry Personality Award in 2003.

Nick was extremely humbled to receive the award and when giving his acceptance speech claimed he didn’t deserve it. Everyone at ceda thinks differently.

Congratulations to Nick and his family and to everyone at Court Catering Equipment.

We are delighted to announce the winners of this year’s ceda Grand Prix Awards and ceda Supplier Awards 2018.

The deserving winners were unveiled at Friday night’s (27th April) Gala Dinner which concluded the two-day ceda Conference 2018 at The Hilton, St George’s Park in Burton on Trent.

Supplier Awards 2018

The awards recognise those companies that have provided outstanding service to ceda members and are in three categories, Heavy Equipment; Light Equipment, Accessories and Spares; and Outstanding Customer Service.

These categories are voted on by ceda members in the run up to the awards night with each ceda member being asked to list their top 3 suppliers in each category.

Heavy Equipment category
WINNER: Meiko UK Ltd
Maidaid-Halcyon Ltd
Rational UK Ltd

Award sponsored by Commercial Kitchen Show

Light Equipment, Accessories and Spares category
WINNER: Mechline Developments Ltd
First Choice Catering Spares Ltd
Metcalfe

Outstanding Customer Service category
WINNER: Maidaid-Halcyon Ltd AND Rational UK Ltd
Meiko UK Ltd

Award sponsored by Professional Kitchen Show

Grand Prix Awards

Small Projects (up to £100k in value)
WINNER: Gratte Brothers Catering Equipment Ltd – Sorrel Restaurant

The Brief:
The brief required a theatre style kitchen that encompassed the latest cooking technology but installed in such a way that it integrated into the interior design of the 300-year old, Grade II- listed property.
The kitchen had to include bespoke fully fitted fabrication, installed to give clean lines and an easy maintainable hygienic finish. There was a requirement for a focal point within the kitchen that would add an element of theatricality. This was achieved by the use of a bespoke induction stove and fabricated island suite.

Clients Comments:
“I am extremely satisfied with the products and services that were offered. The restaurant has opened to critical acclaim and we are hopeful of achieving a future Michelin Star.”

Runners-up:
CNG Foodservice Equipment Ltd – Porterhouse Butcher and Grill
Vision Commercial Kitchens – The Cat’s Pyjamas

Award sponsored by Bibby Finance

Medium Projects (between £100k and £300k)
WINNER: TAG Catering Equipment – Webbs Restaurant and Kitchen

The Brief:
To upgrade the existing facility into a modern high tech, bright, stylised, eating experience, in keeping with a garden centre. Provision for varied, flexible menu options for up to 2000 customers a day from young mums with babies to retired, older persons and all in between; reducing long queues, setting up automated ordering and table tracking, creating a cook to order service in an open kitchen so customers can see the food being freshly prepared. Finally, to increase the food uptake and increase the profit margin by reducing waste.

Clients Comments:
“TAG delivered a project of high standard, good aesthetics and excellent design. The ideas and look of the finished restaurant works perfectly in the environment and the layout is great! Everyone is happy, especially the accounts who have seen an increase in sales of over 30% in the new Restaurant”

Runners-up:
C&C Catering Equipment Ltd – Randall & Aubin
TAG Catering Equipment – Ella Canta Mexican Restaurant and Destination Bar

Large Projects (over £300k)
WINNER: CHR Food Service Equipment – Moor Hall Restaurant

The Brief:
To create “a centre of excellence for food” which included Michelin Accolades.
This included 2 open kitchens, a central production/development kitchen, three prep areas, a reception bar, an open cheese room, an open wine room, areas for cheese production and ageing, dairy, butchery and meat ageing, a brewery and a charcuterie display.

Clients Comments:
“The work carried out by CHR for me and the team at Moor Hall has been exceptional. CHR had been extremely patient and accommodating through the whole design process. They were impressively knowledgeable and completely understand the needs of the business, what needed to be done and how that needed to be delivered.”

Runners-up:
CNG Foodservice Equipment Ltd – Birnam Brasserie
TAG Catering Equipment – Rosewood Hotel, Staff Dining and Function Kitchen Refurbishment
Court Catering Equipment Ltd – Thomas’s School, Battersea

Award sponsored by Catering Insight

Project Management
WINNER: Vision Commercial Kitchens – The Ned Hotel

The Project:
The operators wished to transform the Grade 1 Listed former Midland Bank building into a hotel, which was originally designed by Sir Edward ‘Ned’ Lutyens in 1924. Within this historic building, plans were laid out to offer 9 restaurants, each with a completely different theme, style and menu.
Vision worked on 7 of the 11 floors to design and install a total of 12 kitchens and 12 bars from the lowest basement level to level eight.

Runners-up:
Gastronorth Ltd – St Chad’s College
GS Catering Equipment Ltd – Tamesis
Gratte Brothers Catering Equipment Ltd – Cookhouse and Pub (Multiple)

Outstanding Customer Service
WINNER: CHR Food Service Equipment – Real Junk Food, Manchester

Real Junk Food, Manchester is a ‘feed bellies not bins’ project launched in May 2014 as a not-for- profit, community interest company. The basic premise is to source food from supermarkets, wholesalers and food businesses that would otherwise have gone to waste and turn it into awesome meals which are sold on a ‘pay-as- you-feel’ basis.
The aim is to stamp out food waste and campaign for a more sustainable food system whilst supporting some of Manchester’s most vulnerable people.
Having operated from pop-up restaurants, they contacted CHR about the possibility of creating a permanent city-centre restaurant.
The final result, is a restaurant which has (to the end of November 2017) served over 5,000 meals to anyone and everyone from ingredients that would otherwise have gone to waste.

Runners-up:
GS Catering Equipment Ltd – The Slaughter Manor House
Vision Commercial Kitchens – Snowdonia Nurseries

Overall Winner
Large Projects – CHR Foodservice Equipment – Moor Hall Restaurant

Judges Comments:
“CHR embraced Mark Birchall’s vision to make Moor Hall a sustainable centre of excellence for food. They solved many unique challenges along the way and delivered an outstanding project.”

A superb write-up on the Grand Prix Awards can be found on the Catering Insight website.