Question

Question

I am looking for a company in and around the London area that can offer help with a strip out and removal of an existing kitchen along with storage of equipment to be retained and then some consolidation and delivery back to site.

Replies

    1. Danny Kett at Clean Air Systems. Tel: 01376 335356
    2. Court Catering Equipment Limited. Tel: 0208 576 6520. Website: www.courtcatering.co.uk
    3. FSW Gas Services. Tel: 0161 943 0268. Website: www.fswgasservices.co.uk
    4. Chiller Box Ltd. Tel: 0800 849 1188. Website: www.chillerbox.com
    5. Archer Catering Systems Ltd. Tel: 0161 737 8307
    6. Cleanstart, 25b Barking Industrial Park, Ripple Road, Barkin, Essex, IG11 0TJ Contact: Ron McEwen cleanstart12@btconnect.com Mobile: 07775537038 Tel: 02085945088. Ron will also clean and service the equipment.
    7. General Catering Equipment Tel: 01302 340742 Website: www.generalcatering.co.uk
    8. C&C Catering Equipment Limited Website: https://cateringequipment.com/ Tel: 01244 625170
    9. Wilcox Burchmore. Website: www.wilcoxburchmore.co.uk Tel: 01895 630726
    10. AGGORA Projects Ltd. Website: www.aggora.com Tel: 0845 1177 555 ext: 132
    11. Mark Hazell | Senior Accounts Manager | Gratte Brothers Catering Equipment Ltd. Email mhazell@gratte.com Phone 01438 750022 | Mobile 07753915521

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Question

Question

Can any members recommend a good supplier for bean to cup coffee machines serving up to about 100 cups a day who are happy to deal with catering equipment companies (rather than those specifically in the coffee sector) aside from Brew Group?

Replies

  1. Bravilor Adam https://www.bravilor.com/en-GB/product/freshground-xl-510/323
  2. General Catering Ltd can help specifically with returned machines. They have large quantity of thermoplan bean to cup and all machines are in working order with full service history www.generalcatering.co.uk
  3. Justin Stockwell @ Caffiene
  4. Morvend. Contact: Andy Gurney andy@morvend.co.uk Tel: 0800 9775992. Mobile: 07825 113944. They are very helpful and professional, based in Herts.
  5. Best person to talk to is Justin Stockwell, Managing Director – Justin@caffeinelimited.co.uk Tel: +44 (0)1707-278400
  6. The only company we have dealt with is WMF. They happily deal with distributors but are very ‘picky’ about installation which they insist on doing themselves and has to be 100% correct. And that means 100% They also like to develop a direct relationship with the client as well, which doesn’t always sit well. Other than that, good machines with good results.
  7. Fracino http://www.fracino.com/downloads/brochures/cybercino.pdf
  8. WMF

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ceda Silver Partner LF Spare Parts Ltd announce new app

One solution for both smartphones and tablets.

ceda Silver Partner LF Spare Parts Ltd announce the launch of new app. The app from LF Group allows you to access the LF web shop at any time and to browse all LF has to offer in a simple and intuitive way.

  • Search from over 62,000 items
  • Further filter your search
  • Browse the multitude of exploded drawings
  • Browse our digital catalogues
  • Efficiently improve your work load with the LF Group app!

For further information:
info@lfspareparts.co.uk
www.lfspareparts724.co.uk


Question

Question

Are you aware of whether many catering companies pay for ‘travel time’ from home to the first job / from last job? We have historically paid 1 ½ which doesn’t seem realistic or sustainable so any thoughts / feedback from other catering companies would be appreciated.

Replies

  1. We do at Time and a half as long as they have completed 8 hours normal time.
  2. We charge from our Works back to our Works even if the Engineer goes straight from home and unless a customer is on a Contract Rate. It is charged on the hourly labour rate with no additional mileage.
  3. Our company has always paid for travel time.
  4. Yes we come across this with some of the sub contractors we use.
  5. We pay from home to home although I don’t agree.
  6. No we don’t we charge one call out to site and that is it no matter where the engineer is, like wise RTF (return to fit) we charge a half call out RTf no matter where we come from and then standard labour when we hit site. There are some customers who pay a fuel surcharge over a certain distance but they are the multi site customers and we go from a contract set point so for example there is a set point in Newport and one in west wales and if we go over 50 miles from that point we can charge the distance less 50 miles , for example 78 miles would become a 28 mile diesel charge @ 50ppp
  7. My guys are salaried so this forms part of their working day.
  8. This has been a bone of contention for some time, and based on our research it is generally an industry norm.
    We pay from home to first job and last job to home minus 30 minutes from each way. This 30 minutes is an average amount of time that it would take to get to their place of work and back home (Head office) if they were generally local.
  9. Our engineers have travelling included in costs due to time/distance element on our projects.
  10. This is always a bone of contention. I personally find it greedy to a degree and the analogy I use is that the office staff have to get to work on time and the average travel time is 30mins and I don’t pay them so why would I pay the engineer. My rule of thumb is if they start at 07.30 and set off at 06.30 I pay the 1 hour at the overtime rate. I do understand that with me saying I wont pay the first half hour they will always set off the hour before so they do get paid. It is a very difficult one to know what to do for the best. Unfortunately because good engineers are hard to come by they do have us by the short and curly’s unfortunately.
  11. My local engineers get paid from the office in the morning until they arrive home at night while the outside guys, who work from home, are paid from door to door.
  12. We had this issue with an engineer, we paid both it is tricky I would recommend you negotiate all travel time no matter what the time is flat rate.
  13. From experience, engineers pay is always door to door.
  14. We don’t pay for the first 20 mins travel at the start and end of the day. If I remember correctly this was on the advice of our accountant or our engineers use of the vehicle to travel to work would be classed as a perk and therefore declarable to HMRC.
  15. We pay engineers from company premises – if they go straight to a job near home then they have the advantage of a later start – if they go straight to a job further afield then we have the advantage of saving the travel time. We pay for 40 hours per week and retain a degree of flexibility.
  16. Most companies I have dealt with will pay travel time, in particular the last call at the end of the day, as the geographical area covered can take the engineers out with the region their main office is located.

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ceda confidence survey shows 2017 positives

The results of the latest quarterly survey of ceda members are in, and the positive trends seen in first three quarters of 2017 continued in Q4.

64 ceda members took part in the survey and overwhelmingly reported sales growth against the previous quarter, quarter-on-quarter, and against year-to-date sales.

How did your sales for the last quarter compare with the previous quarter?

Better than = 53.13%     Same as = 35.94%     Worse than = 10.94%

53.13% of respondents said their sales in the fourth quarter of 2017 were better than those in the third quarter of 2017.

 

How did your sales for the last quarter compare with the same quarter in previous year?

Better than = 56.25%     Same as = 31.25%     Worse than = 12.50%

Quarter-on-quarter sales against the same period in 2016 also showed better results with 56.25% of participants reporting a growth.

 

How do your year-to-date sales for this current year compare with your year-to-date last year?

Better than = 54.69%     Same as = 25.00%     Worse than = 21.30%

Year-to-date sales are better for 54.69% of those surveyed, compared the year-to-dates sales last year.

 

How do you forecast your sales for the next quarter compared with the previous quarter?

Better than = 48.44%     Same as = 35.94%     Worse than = 15.63%

Cautious optimism also appears to be prevalent in forecast sales for Q1 of 2018 with 48.44% of ceda members predicting better sales, compared to Q4 of 2017.

 

How did the number of enquiries received from the PRIVATE SECTOR in the last quarter compare with the previous quarter?

Better than = 53.23%     Same as = 40.32%     Worse than = 6.45%

Not only were enquires from the private sector up against the previous quarter for the majority of ceda members, but only 6.45% said they were worse. In the same vein, results also showed Restaurants were overwhelmingly the area of the private sector generating the most enquires from Oct to Dec 2017.

Other questions included: ‘Was your average margin this year better or worse than the previous year?’ (50.00% answered ‘Same’); and ‘How did the number of enquiries received from the PUBLIC SECTOR in the last quarter compare with the previous quarter?’ (60.00% ‘Same’).


Question

Question

We are designing the catering in a new build and the main client has told us that it’s our responsibility to design/draw the pipework route from the coldrooms to the roof located compressors. We’ve never done this before as its always been part of the M&E package. Could members advise either on their experience or a suitable reply?

Replies

  1. The simplest way to achieve this is to get the cold room manufacturer on site to execute a full and detailed survey, they will then produce manufacturers drawings showing the route. There may be a cost for this exercise.
  2. I would recommend they get the appropriate advice from their coldroom suppliers as usually there are oil traps required on a vertical run. They would have to agree a route with the builder or building management as this would depend on access physical provision of the route, so a site survey by the refrigeration supplier would need to happen. Also, usually containment is down to the builder so might be worth checking if that will be excluded also.
  3. As a top quality ceda member surely the company who supplies the refrigeration install service would do this as a level of their competence.
  4. Our experience of this was to ask our sub-contract cold-room installer who makes the cold-rooms up and was happy to provide us with the layout drawing as they were running the pipework. It does mean faffing around revisiting site if the walls are up and then planning the route, which can take some time. You must ensure that they the client provide a drawing showing all other plant or equipment as we found that the position of our pipe run was through a boiler that was not on their drawings. We also charged for this service . Hope this helps .
  5. This needs to be coordinated by the M&E contractor/consultant but it is not unreasonable for them to ask the fridge contractor for this to be provided as a drawing. Suggest they throw back to the client and ask for confirmation of pipework route required for the coordination of the installation with other services and future maintenance. Ask for a full set of cad drawings for the route so once a route is agreed, get the fridge company to plot it on the drawing.
  6. As a general rule of thumb this is the norm on most of the projects we undertake. The design and drawing would always be with the Cold Store provider.

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ceda Silver Partner Hubbard Systems launches Scotsman’s new ice dispensers

Compact tabletop footprint, massive capacity
Self-serve, hygienic dispensers can handle up to 200 serves at peak time

Hubbard Systems has launched two new ice dispensers from Scotsman. The DXN models replace the company’s hugely popular TC180 dispenser, which is the go-to unit for many high street operators wanting to offer self-serve drinks. The two DXN units offer a choice of capacities but both combine a hygienic, easy to use touchpad control, big production capacities and a very compact tabletop design.

The largest model is the DXN 207 ice dispenser. It has a footprint just 427mm wide by 553mm deep and is 769mm high, yet can store 200 servings and makes up to 110kg of ice per day. Meanwhile the smaller DXN 107 can deliver 100 serves at peak times and make 72kg of ice per day. It has the same footprint as the DXN 207 but is only 619mm high. The ice serving is set at 50gm – but this can be adjusted if the site wants larger or smaller serves.

Both DXN models dispense cubelet ice, which minimises water use because of the way the ice cubes are made. By far the driest and hardest form of flake ice, cubelet ice is produced at just below zero degrees Celsius and is then compressed to remove excess residual water, reducing it to as low as 10% of its original volume. All of which means it is excellent for chilling drinks effectively.

Both DXN models are made of stainless steel and have attractively simple and minimalist facia, with a large, black touchpad screen featuring blue icons. Many operators will place the ice dispenser beside the syrup drinks dispenser and will want to customise both with a vinyl wrap – the DXN’s plain facia makes it easy to do this.

For more information visit www.scotsman-ice.co.uk


2018 ceda Conference follows Jeff’s Way

Every year ceda nominates a charity to support at the annual ceda Conference, usually a cause in some way connected to the industry.

This year’s chosen charitable cause is Jeff’s Way.

Set up in honour of Jeff Whitaker, the late CEO of ceda Member Whitco, the cause has been set up to celebrate Jeff’s passion for life and to build a lasting legacy in his name. Jeff’s Way aims to help young people build a future for themselves and benefit from education, opportunity and security; three issues close to Jeff’s heart.

This year, all monies raised at the ceda Conference will be donated to Jeff’s Way and divided equally between the development of young catering talent at Hull College (Education), the Sea Cadets (Opportunity) and the Royal National Lifeboat Institution (Security).

Vita Whitaker, Jeff’s wife, Whitco Commercial Director and Jeff’s Way founder explains the motivation behind Jeff’s Way, “Jeff was never happier than when he was cooking, on a boat or by the sea. He joined The Sea Cadets, which instilled discipline and high standards. The catering faculty at Hull College gave him the skills he needed to join the catering teams of the merchant navy and Royal National Lifeboat Institution, where Jeff saw and experienced first-hand the work they do to save lives at sea.

“These institutions shaped Jeff’s outlook and attitude to life and it seems only fitting to allow others the opportunity to benefit from them in his name.”

Mark Kendall, ceda Chair, whose choice it is to nominate a charity to support at Conference each year added, “Selecting Jeff’s Way as the 2018 ceda Conference charitable cause was an obvious choice for me. Jeff was such a highly regarded member of the catering industry. He was a true gentleman who had time for everyone he met and he will be sorely missed by the entire ceda family and his peers in the wider catering sector.

“We look forward to welcoming Vita and colleagues from Whitco to the Conference in April and that will afford us the opportunity to show our collective industry support for the family and the company. I’m confident that we can deliver a fitting tribute to an industry legend.”

This year’s ceda Conference will take place at The Hilton, St George’s Park, Burton upon Trent on Thursday 26th & Friday 27th April and fundraising activity will take place on both evenings.

Anyone wanting to donate raffle or auction items then please contact Fiona Mason on fiona@ceda.co.uk and to find out more about Jeff’s Way, please visit www.jeffsway.org.


ceda Grand Prix Awards Shortlist Announced

ceda Grand Prix Awards Shortlist Announced

We’re are delighted to announce the shortlist for the 2018 ceda Grand Prix Awards. The list comprises many fantastic design project entries completed in 2017, as well as recognising those companies who have provided outstanding levels of customer service and project management to their clients.

Now in its 31st year the Grand Prix Awards are highly contested by ceda members due to the recognition they have across the industry. Our independent judges will now visit all of the shortlisted sites to talk to the operators and see first hand the finished scheme.  From this they will make their final decision on a winner for each category.

The award winners will be announced during the ceda Conference Gala Dinner on Friday 27th April at the Hilton Hotel, St, George’s Park, Burton on Trent.

The full shortlist of companies and projects is as follows:

Small Projects (up to £100k in value)

CNG Foodservice Equipment LtdPorterhouse Butcher and Grill
Gratte Brothers Catering Equipment LtdSorrel Restaurant
Vision Commercial KitchensThe Cat’s Pyjamas

Medium Projects (between £100k and £300k)

C&C Catering Equipment LtdRandall & Aubin
TAG Catering EquipmentElla Canta Mexican Restaurant and Destination Bar
TAG Catering EquipmentWebbs Restaurant and Kitchen

Large Projects (over £300k)

CHR Food Service EquipmentMoor Hall Restaurant
CNG Foodservice Equipment LtdBirnam Brasserie
TAG Catering EquipmentRosewood Hotel, Staff Dining and Function Kitchen Refurbishment
Court Catering Equipment LtdThomas’s School – Battersea

Outstanding Customer Service

GS Catering Equipment LtdThe Slaughter Manor House
CHR Food Service EquipmentReal Junk Food, Manchester
Vision Commercial KitchensSnowdonia Nurseries

Project Management

Gastronorth LtdSt Chad’s College
GS Catering Equipment LtdTamesis
Vision Commercial KitchensThe Ned Hotel
Gratte Brothers Catering Equipment LtdCookhouse and Pub (Multiple)

ceda Director General, Adam Mason, commented: “I’m thrilled that our Grand Prix awards continue to attract a high number of entries. The projects range across all sectors of the market and vary in size and scope but with one common thread – excellence. The quality of design, project management, installation and customer service that has been demonstrated is exceptional.

“To have made it through to the finals is a great achievement and congratulations to all.”


Question

Question

We are involved in a project where the client wants part of the service counter to have round ice cream tubs inset into a marble top. They have seen this at ‘Flatiron’ in London. Ice cream is scooped into cones then rolled in chocolate, hand shaved onto the marble top.

I am told that the insulated lift-out ice cream ‘buckets’ are standard but also that the undercounter is refrigerated in some way too to prolong the life of the ice cream.

Is anyone aware of this kind of display? Would refrigeration under be bespoke? Or is there no refrigeration at all and the tubs keep the ice cream usable for an extended period?

Any information (tubs or refrigeration) gratefully received!

Replies

  1. Try Silver King. They have a drop in square freezer client could then put a circular collar around – https://www.silverking.com/project/skdi-drop-in-freezer/
  2. http://www.ifi.it/en/display-cases-and-pozzetti via Carpiagiani
  3. I’d say it’s a Bespoke Item and would therefore contact Counterline or Precision – so they can build to the clients specification
  4. I think IFI do something like this – Just remove the lids – http://www.ifi.it/en/bellevue-panorama-technology.html
  5. Nemox supply these or Framec they are ice cream freezers. 

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