The key ingredients for future proofing your hospitality business by ceda partner Brita
The key ingredients for future proofing your hospitality business by ceda partner Brita
The hospitality industry is finally on the road to recovery following the very challenging times caused by the pandemic. Whilst there is some need to rebuild, many are looking at how they can drive growth and protect their business in the long term.
BRITA Professional recently conducted independent research (1) into the changing perceptions of the industry and where investments need to be made as a result. Here we can share the key results and advice from the research.
[1] 3GEM in collaboration with BRITA Professional (March 2021)
Quality equipment
More than half of those surveyed agreed that investing in quality equipment and maintenance schedules is most important to help future proof their business. This is to ensure that all equipment is reliable and protected against costly breakdowns, so that you can focus on delivering consistently delicious food and drinks with the impeccable service that your customers have come to know and love.
Safety first
As a result of the pandemic, it’s no surprise that an extra focus on hygiene and cleaning is also a priority for almost half of hospitality businesses moving forward. Whilst hygiene has always been at the forefront of the hospitality industry, it’s now front of mind for your customers too.
Customer service is key
With this in mind, customer service is also proving to be a continued priority when it comes to future proofing hospitality businesses, with half (50%) planning to adopt innovative customer service technology and a third investing in ‘Internet of Things’ enabled kitchen equipment.
Embrace technology
Technology is not a new development and certainly not in terms of customer service. However, consumers have come to expect certain conveniences when they shop, travel, and handle their finances — such as mobile access, personalisation, loyalty tracking, and no-touch transactions. More and more, they want their dining experiences to feel the same way (2) and so businesses need to embrace this technology in order to stay ahead or even in line with the curve.
(2) Deloitte: Restaurant of the Future – https://www2.deloitte.com/content/dam/Deloitte/us/Documents/consumer-business/us-consumer-business-restaurant-of-the-future-perspective-final.pdf
Choose the right suppliers who can help your business succeed
Finally, a third of hospitality businesses believe that help from suppliers is essential to achieve greater efficiency across the industry as a whole. Work closely with your suppliers to ensure they understand your needs better and can adapt their services to suit your business. This is becoming increasingly important with the current issues some companies are facing with supply chain and stock availability, which can have a significant impact on your business.
As you can imagine, BRITA Managed Services is passionate about how we, your supplier, can make your life easier. Our tailored packages are offered to relieve some of your pressure and provide services such as ongoing maintenance, advice, monitoring filter usage and carrying out essential filter exchanges in a convenient way that suits you and your business.
For more information about how our bespoke service package can be tailored just for you visit www.brita.co.uk/news-stories/professional/managed-services.
Electrolux Professional launches new food preparation range
Electrolux Professional launches new food preparation range
Electrolux Professional has launched its TrinityPro range of tabletop food preparation appliances.
Composed of a vegetable slicer, cutter mixer, and an all-in-one combined cutter-slicer, the TrinityPro offering has been designed to provide optimum results across a range of applications. Capable of slicing, grating, dicing, shredding, chopping, mixing, and emulsifying, it delivers all of this within a small customisable footprint that can be tailored to suit the unique requirements of any kitchen.
Usability is at the heart of the TrinityPro appliances, with 100% dishwasher safe components and an intuitive control panel for operation. It has also been awarded ErgoCert 4-star certification for ergonomic design and ease of use, meaning less fatigue even when slicing hard vegetables thanks to a patented vertical lever pusher.
Bradley Creese, Training and Development Chef at Electrolux Professional comments:
“We know that in any catering operation, whether it’s a school, the care sector, or a busy restaurant, space is something that is always at a premium. Kitchens are tight and it is vital that chefs have equipment that allows them to work efficiently. This underpins the design of the TrinityPro line, which provides caterers with a range of application. The fact that it is so compact, straightforward to use, and easy to clean makes it ideal for busy operations that require high-quality food preparation in a short period of time.”
Acting as a one-stop-shop for tabletop food preparation, the TrinityPro range contains a number of features that are specifically designed to make an operator’s life easier. For example, the variously sized transparent mixing bowls provide visibility to the user, and the plastic it is made from doesn’t get too hot – unlike with metallic bowls – ultimately making it easier to handle. The patented lever pusher, meanwhile, offers consistent unform cutting results, because it always presses down vertically even when the hopper is filled.
TrinityPro is backed up by Electrolux Professional’s comprehensive customer care offering, Essentia. It ensures that customers have access to all of the servicing and maintenance they may require, to keep their equipment running and minimise any potential downtime.
Bradley concludes:
“The launch of our TrinityPro range is an example of a foodservice product that fulfils a number of different roles at once. Crucially, it does them all to a high standard and in a way that eases cooking processes, rather than complicating them. Everyone will find something to suit their needs on TrinityPro – whether that’s the fact that it dices as well as cuts, or because it is easy to clean and store after use. It is an ideal addition to any busy catering operation, and highlights the importance of customer-centric design.”
For more information, please visit: https://www.electroluxprofessional.com/gb/cut-mix-slice-3/trinitypro/
Manufacturers Hobart Service stands firmly behind service delivery promises despite industry supply chain turbulence
Manufacturers Hobart Service stands firmly behind service delivery promises despite industry supply
The Peterborough-based commercial catering equipment service company has stood behind its ongoing service delivery promises to new and existing customers, despite a reported shortage of parts across the industry due to supply chain turbulence.
The global pandemic disrupted multiple supply chain lines across the world. The equipment and parts industry is now experiencing rising commodity prices and supply chain issues, which are causing impractical lead times for parts delivery and impacting businesses during their busiest periods following reopening.
The pressure on supply chains is due to increase further following Boris Johnson’s green light to lift all lockdown restrictions as planned on Monday 19th July.
HOBART Service has commented on the situation by announcing they continue to stand behind their strong position as the manufacturer, Keith Mackie, Managing Director of HOBART Service, stated,
“Despite the difficult environment we’ve all experienced over the past 16 months, we remain focused on continuing to improve our business for the long term – for both our workforce and our customers.
It is now more important than ever for customers to understand and be educated on the value of working with the manufacturer for equipment service and repair – our 94% first-time fix rate improves operator revenue and profitability.
We have over 90% of parts in UK stock, which is why our clients trust us as the manufacturer to look after their equipment and minimise downtime.”
Keith continued to provide an example of the financial impact of equipment downtime:
“For example, a high use Combi oven in a large pub/restaurant easily generates £250 per hour in revenue. Even with a swift response of 6 hours, the downtime cost is £1,500. If the machine is not repaired the first time that downtime can be at least doubled to £3,000. Not only is the immediate revenue lost but there is also potential for customers not to return – damaging to the revenue alongside the brand reputation.”
After almost 16 months of closure, it is paramount especially for hospitality and retail businesses, to remain open for service. A faulty piece of equipment can make operations grind to a halt immediately, which quickly hits the bottom line for all businesses.
HOBART Service has proved itself as a warewashing brand that stands for innovation; value for money and quality, with their latest step recognition of this. Taking pride in providing reliable service to ensure that whatever challenges the day may bring – they are there to support, with the customer at the heart of what they do.
Whilst HOBART Service does look after other brands, the UK-wide technicians are specialists in HOBART equipment and carry the parts, tools, and software required to ensure the maximum chance of a first-time fix and reduce operator downtime and lost revenue.
BOILERPLATE
HOBART Service has the UK’s largest field force specialising in catering equipment maintenance. Our specialist service technicians are trained to support a vast range of makes and models of Hobart and third-party equipment.
HOBART Service directly employs over 100 technicians nationwide, offering a fast response and repair when equipment breaks down, minimising downtime, and covering the UK with over a 94% first-time fix rate in the industry. Quality service, OEM parts and expertly trained, experienced technicians ensure Hobart provides maximum uptime for our valued customers.
FINAL NOTE: If you require more information about this topic please get in touch on 01733 392 244, email at customer.service@hobartuk.com or visit www.hobartuk.com/service/overview/
ceda Partner Welbilt Case Study-The Mere Golf Resort & Spa
ceda Partner Welbilt Case Study-The Mere Golf Resort & Spa
Executive Head Chef, Mark Fletcher oversees three dining spaces at the stunning Mere Golf Resort & Spa in Knutsford, including the two-rosette restaurant, Browns. With a passion for creating delicious and beautifully presented food, Chef Mark also presides over the banqueting function that caters for up to 750 guests.
Running the food offering for such a large and diverse resort is a substantial undertaking and having the right catering equipment makes a significant difference to all aspects of kitchen operations. For Chef Mark, the banqueting process in particular is a specific skillset that requires precise planning, as he explains:
“Our main kitchen services the banqueting, it’s compact, so every centimetre of space has to work hard. Every piece of equipment that I put into that space really has to deliver. Serving the club lounge, spa, room service, Browns restaurant and banqueting for up to 750 guests requires a high level of planning, and the impact on the kitchen if we get it wrong can be considerable. Staffing, and even the volume of pans and trays going over potwash can bring a kitchen to gridlock if it isn’t planned correctly with the right pieces of kit.”
To ensure he has the best set up, Chef Mark often visits other kitchens to observe their operations, and on one such trip, to Grosvenor House, he saw Welbilt’s Convotherm oven in action and was immediately impressed.
“Watching how the brigade operated and what the Convotherm could do was seriously exciting. The quality of product coming out of the ovens was amazing and the volume they could turn around was phenomenal. This was one amazing bit of kit.”
After seeing the Convotherm in action, Chef Mark contacted Paul Patel, Development Chef at Welbilt to arrange a personal demo.
As Paul explains:
“Having known Chef Mark for many years, initially through ‘Skills for Chefs’, we were delighted to get him over to our kitchens to show him exactly what Convotherm could do.” We demonstrated a range of dishes and particularly focused on regen as Chef was keen to utilize the Convotherm for banqueting. The Convotherm 4 Easy Touch 20:20 is an impressive machine and with our consultation and training, as well as our 10 steps to banqueting process, we can help operators to deliver large volumes of plated dishes at a level of quality and consistency that is unparalleled in the industry. As a trained chef, I have a particular interest in banqueting and we often say, cooking is an art, pastry is a science and banqueting is both!”
The consultation process with Welbilt is totally individual to the needs of the chef and their kitchen. Chefs spend a day in Welbilt’s demo kitchen, using the equipment, learning how it works and how it can reduce costs and time whilst still delivering a consistently high standard of food. This really is time well spent and is a crucial part of the Welbilt support model.
The Convotherm 4 Easy Touch is specifically designed for banqueting and can deliver up to 500 meals in just 30 minutes. Product can then be held for up to 20 minutes for speedy service. Since Chef Mark installed two Convotherm ovens at The Mere Golf Resort & Spa, it has revolutionized his banqueting operation by allowing the kitchen to prepare and chill the food the day before. Taking the plates out of the fridge around 45 minutes before service and using the Convotherm to regen, increases speed, yet retains the quality and consistency of the menu, as Chef explains:
“The Convotherm 4 Easy Touch works differently to other brands I’ve used and really does take the hard work out for you. We are always finding new things to use it for. You get great colouration on food and the oven even works out its own humidity, it’s just a very clever, clever bit of engineering! And we have to talk about the door – the disappearing door is just brilliant. It saves space as it slides back along the side of the oven, which helps improve safety in the kitchen as we haven’t got oven doors swinging open and closed. Plus, because of the way it unlocks, it draws the heat out of the back of the oven so it forces you to wait a few seconds before being able to open the door, which means you don’t get that rush of steam in your face. And, it helps to keep the roof canopy cleaner as well. I really am so impressed with the Convotherm 4 Easy Touch, it’s a top-notch piece of equipment, a very worthwhile investment, and the team at Welbilt has been incredibly helpful and supportive, both before and after we bought the Convotherm ovens.”
“I really am so impressed with the Convotherm 4 Easy Touch, it’s a top-notch piece of equipment, a very worthwhile investment.” concludes Mark.
Further information about Convotherm : Convotherm – Advancing Your Ambitions
ceda Members are encouraged to contact their Account Manager for additional information or assistance.
Ceda Partner Brita Professional's New Podcast Series Reveals The Key Ingredients For Business Longevity, From Experts In The Industry
Ceda Partner Brita Professional's New Podcast Series Reveals The Key Ingredients For Business Longevity, From Experts In The Industry
Although the hospitality sector has now reopened, it still faces challenges ahead and operators are looking for support to rebuild their businesses in the long run.
This is evident as new research from BRITA Professional reveals businesses want financial support from the Government (49%), help from suppliers to achieve greater efficiency and cope with rising demand (32%) and support regaining customer confidence (34%).
Looking to the future, hospitality businesses also acknowledge that top quality equipment and customer service will be key to ensuring success:
- 51% say investing in equipment maintenance schedules is most important to help future proof their business.
- Half of business will be adopting innovative customer service technology and almost a third (31%) will invest in Internet of Things enabled kitchen equipment.
- 42% say they will ensure they are able to pivot and respond to change in the future.
- 43% say they will be focusing on hygiene and cleaning.
Alongside this, the key ingredients hospitality businesses believe are needed for future-proofing their business are a loyal customer base (61%), strong teamwork (47%) and the ability to adapt (34%)
These themes and much more are discussed in BRITA Professional’s new podcast series ‘Return, Renew Reinvent’, along with insightful information from industry professionals, sharing how their businesses have responded to the pressures on the hospitality industry to secure ongoing success.
Hear from masters of the industry, including boutique-pub chain YummyPubs, leading training provider HIT Training, coffee roastery Wogan Coffee and catering parts supplier, First Choice on how they have adapted their strategies to invest in their future.
Steve Buckmaster, Director of Sales at BRITA UK said:
“At BRITA we want to support hospitality and catering businesses to invest in their future now the industry has reopened While the pandemic has been an extremely challenging time for the industry, hospitality and catering professionals have demonstrated incredible resilience. Our podcast series brings together voices from across the industry to offer practical advice, first-hand experience and key lessons they have learned while striving to achieve long-term business success.”
Turbofan Hot Holding Cabinets from Blue Seal
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Adande introduces new Saladette unit for 2021
Adande introduces new Saladette unit for 2021
The new saladette delivers increased storage capacity, greater efficiency, better hygiene and has zero CO2 emissions.
Adande is pleased to announce today the expansion of its range for 2021 with a new model Saladette. The saladette is a double drawer Adande unit with integrated saladette server.
The saladette unit has been remodelled for 2021 following feedback from Adande customers across the hospitality sector. The new saladette design has been reconfigured to hold more produce, increase operating efficiency, and improve hygiene.
The base is a side-engine two-drawer Adande fridge, with the top drawer integrated to the saladette, enabling the operator to hold make-up produce in readiness. The saladette can be switched off when not in use, and the refrigerated drawer will still operate as normal. The bottom drawer is a standard Adande fridge/freezer drawer, giving further capability for busy venues.
Spanning the full width of the refrigerated drawers, the new saladette server has 20% more holding capacity than earlier Adande models. As a result, it can accommodate an additional 1/3 gastronorm pan.
With a new look for 2021, the server shape has also been updated, with a front-facing slope that is angled towards the operator to give easier and quicker access to produce. This key feature will be invaluable for outlets where time is of the essence such as takeaways, and dark kitchens, as well as busy hotels and restaurants. Attention has also been paid to the aesthetics of the unit, with its appearance enhanced to improve prep area presentation when kitchens are in customer view.
In keeping with Adande’s green credentials, the new saladette model uses a natural refrigerant, with zero CO2 emissions. It is also very efficient and uses less energy than other saladettes on the market.
With a focus on kitchen hygiene, the new server front is made of a single piece of high-grade stainless steel built into the plating up area, removing any potential for dirt-traps and allowing easy cleaning.
With a focus on kitchen hygiene, the new server front is made of a single piece of high-grade stainless steel built into the plating up area, removing any potential for dirt-traps and allowing easy cleaning.
As Global Sales Director, Karl Hodgson comments:
“We are happy to launch today the new saladette model. Not only does it look fantastic and will be a great addition to any kitchen where food prep is on view, it performs excellently, the server holding more produce, delivering efficiency in the speed of serve, all whilst using less energy and without contributing to CO2 levels. It’s hygienic and can be controlled independently to the drawers below, meaning when it is empty you can simply switch it off, again saving energy usage. We would like to thank our customers whom we consulted with on the new design for their time and input. “
The 2021 new saladette model is available to order now. ceda Members are encouraged to contact their Adande Account Manager for further information and assistance.
The Adande Sarma open-display refrigerated cabinet achieves C grade energy classification
The Adande Sarma open-display refrigerated cabinet achieves C grade energy classification
Adande Refrigeration Ltd, the company known for its award-winning ‘hold-the- cold’ refrigerated drawers, announced on 22nd June 2021 its new 4ft integral, open-display retail cabinet, the Adande Sarma, has achieved a C rated energy label, as per the new 2021 Ecodesign and Energy Labelling Legislation.
The legislation was itself introduced to steer purchasers towards more energy efficient products. The regulation has been defined so that no products should be rated in bands A-C, (based on benchmark data taken in 2014) in order to leave room for improved product development by manufacturers. The Adande Sarma cabinet scores significantly better than other open cabinets of a similar size, currently on the market today.
The Sarma open-display cabinet which allows shoppers to get close to products unhindered and without the impediment of a glass door, has achieved this new energy classification thanks to the ground-breaking Aircell technology it is powered by. This new revolutionary airflow management system retains the cold air within the cabinet ensuring a constant temperature and humidity. It provides better energy performance than cabinets fitted with shelf edge air guides and uses energy similar to that of cabinets with glass doors, but with the benefit of easier accessibility and greater opportunities for food sales. The stable temperature through the cabinet will extend food freshness and reduce waste, even in the harshest environments.
Global Sales Director, Karl Hodgson comments:
“The Sarma cabinet is a real winner for retailers who are energy conscious, are looking to avoid ‘cold-aisle syndrome’ for shoppers.In addition, with an open cabinet you not only remove the viral touchpoints of glass doors but also the cleaning and maintenance costs associated with them too. Little wonder that brands such as Yo Sushi! use them, especially when they can save up to £550 per year in energy use per 4ft cabinet, compared to standard E rated models, and £850 compared to F rated units. The reduction in energy, that an Adande Sarma cabinet gives, meaningfully supports an organisation’s sustainability agenda and helps reduce their carbon footprint.’
Managing Director of Applied Design & Engineering, Ian Wood adds:
“We are really pleased that the integral open display cabinet has achieved a good first energy grading, thanks to the Aircell technology within it. Aircell has proved itself as an innovative solution that can be deployed for air management at sustainable, low energy usage. Aircell has won multiple industry awards and has demonstrated it is a valuable asset that can significantly enhance the performance of open display cabinets. We are excited for the future with more exciting products to come.”
New Social Enterprise “Together We Will” Kicks Off With An Impassioned Webinar by Clarke and Carrie Carlisle.
New Social Enterprise “Together We Will” Kicks Off With An Impassioned Webinar by Clarke and Carrie Carlisle.
New social enterprise “Together We Will” kicks off with an impassioned webinar with Clarke and Carrie Carlisle.
“Together We Will” is a social enterprise that has been set-up by ceda and Cedabond to facilitate a wide range of Corporate Social Responsibility initiatives for the industry, initially focusing on Health and Wellbeing.
“Together We Will” is open to everyone in the industry and will look to engage and impact as widely as possible.
It’s hosting its first webinar on Thursday 24th June, at 11am and we are pleased to announce that we will be joined by Clarke and Carrie Carlisle.
Clarke is a former Premier League footballer, television presenter and author.
Carrie is a is a newspaper columnist, author and TV presenter.
Clarke and Carrie will speak candidly about their journey, share their experiences of mental illness and highlight their drive to remove the stigma that surrounds adverse Mental Health issues, especially within the workplace.
The Carlisles have won many accolades for their work, including the MIND Speaking Out Award in 2018, whilst their Mental Health podcast has had over 100 million downloads.
Mark Kendall, Commercial Director for Cedabond says:
“We have to support the industry’s Health & Wellbeing. And we have to start now. We’re really happy to be joined by Carrie and Clarke to help launch this industry initiative.”
Adande Refrigeration to extend price freeze until 1st September 2021.
Adande Refrigeration to extend price freeze until 1st September 2021.
Adande Refrigeration announces today it will extend its 2020 price freeze by a further 3 months, before increasing prices by 5% effective from 1st September 2021. The price increase will not be reviewed again until January 2023.
Although many equipment manufacturers have increased their prices Adande Refrigeration has worked extremely hard along with its supply chain to be able to deliver a degree of certainty and stability by holding its prices, despite absorbing significant cost increases in raw materials as a result of global shortages caused by COVID-19.
Global Sales Director, Karl Hodgson explains,
“Despite the well-documented difficulties for the UK hospitality sector, I am happy to confirm some good news today. We are holding our prices once more, extending last year’s price freeze until 1st September. We want to ensure operators can buy quality refrigeration, affordably, especially through the summer months when things may still be difficult and UK government support is scheduled to reduce.
We understand how important it is for the hospitality and foodservice sector to recover and get back to solid trading levels and we are willing to do what we can to support this effort. Although we must increase our prices from September by 5%, it is our intention to hold this increase until January 2023 at the earliest. In the meantime, we will continue to offer as much support as possible, giving 5-year UK warranty* on all our units, and offering a finance solution under our EasyBuy scheme.”
ceda Members are encouraged to contact their Adande Refrigeration Account Manager for further assistance.