ROUNDTABLE: How are catering equipment dealers really feeling about 2023?
Catering Insight Magazine
by Andrew Seymour
1y ago
What does the rest of the year have in store for the catering equipment channel? Catering insight recently invited distributors to take part in the third instalment of a special editorial roundtable series with Rational. Dealer expectations of suppliers, the most valuable kind of training and sustainability shortfalls holding back projects were all on the agenda. ON THE PANEL • Colin Parry, National Sales Director, Rational • Adam Bristow, Marketing Director, IFSE • Jack Sharkey, Managing Director, Vision Commercial Kitchens • Jeremy Henshaw, Director, IFSE • Kevin Jennings, Managing Director ..read more
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Salix stars as luxury hotel group completes major kitchen upgrade
Catering Insight Magazine
by Andrew Seymour
1y ago
Salix has completed an extensive kitchen fit-out for luxury hotel group Milsom in what represents a major investment in F&B for the business.    Work on the new kitchen at Milsoms in Dedham, Essex commenced in early January, with chefs and front-of-house teams working wonders with a temporary marquee kitchen situated on the terrace while the project was underway. The investment is in the region of £550,000 plus an additional £50,000 to upgrade the hotel’s power supply and a new generator.   Salix installed an Athanor cook suite, designed and made in France. Milsom is well-ve ..read more
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Merrychef jubilant at making most innovative products list
Catering Insight Magazine
by Andrew Seymour
1y ago
British cooking equipment manufacturer Merrychef is overjoyed that its latest range of ovens has been included in a list of the most innovative kitchens products in North America. The Sheffield-based outfit is one of 20 brands whose products were named in the NRA Kitchen Innovations Awards, which is linked to the industry trade show in Chicago that takes place in May. Merrychef’s new ConneX range with automated panini press was judged by industry experts to be among the technologies that elevate automation, efficiency, safety and sustainable solutions within the foodservice industry.  Col ..read more
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Equipment waste needs to be put on same pedestal as food waste, says Ramco
Catering Insight Magazine
by Andrew Seymour
1y ago
Ramco is using Food Waste Action Week to encourage businesses in the food supply chain to play their part in the circular economy by thinking more broadly about sustainability in the sector and reusing unwanted catering equipment and food machinery. While reducing food waste is undeniably important, the immediate neighbour – the equipment food is mixed, cooked, or packed in – can often be overshadowed, according to Ramco. It is therefore urging businesses to go one step further and not only reduce food waste and packaging, but also to avoid sending old or surplus equipment to landfill. This ha ..read more
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Liquidated bakeware supplier bounces back under new ownership
Catering Insight Magazine
by Andrew Seymour
1y ago
An established British bakeware supplier that was recently purchased out of liquidation is planning to step up its focus on the professional catering sector, its new owner has revealed.  Silverwood Bakeware in Birmingham has been operating since the 1960s but the business – which in the past made less than 10% of its turnover from hospitality – ceased trading in December. New owner Stephen Lawlor said a combination of difficult trading conditions since Covid, the previous director’s ill health, and historic debts had ultimately led to its demise, but he felt he couldn’t let such a proud n ..read more
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HOST organisers reveal high level of sign-ups for 2023 edition
Catering Insight Magazine
by Andrew Seymour
1y ago
The organisers of HOST have said that more than 1,200 exhibitors have already signed up to this year’s show. Manufacturers and suppliers taking part in the 2023 edition, which will get underway in Milan in October, will represent 44 different countries, with significant international attendance from Europe and the US. Companies from outside Italy are expected to account for 45% of the total participants. The US is among the most represented non-European areas, while there will again be a strong presence of brands from Germany, Spain, France, Turkey, Switzerland, the Netherlands and the UK. HOS ..read more
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Sprint Group guides Burger King through latest kitchen challenge
Catering Insight Magazine
by Andrew Seymour
1y ago
Sprint has completed one of its trickiest kitchen projects for Burger King yet after overseeing the fit-out of a store in a building not originally designed to accommodate the chain’s open kitchen model. The new Inline restaurant at Willowbrook Retail Park in Loughborough was previously a Pizza Hut, but has undergone a full and extensive refurbishment internally. Sprint was given the challenge of designing and implementing the Burger King DSS Open Format kitchen modular platform with the latest Home Delivery Section included into a site not originally designed to accommodate the Burger King op ..read more
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Shine expands fabrication with bespoke bar systems
Catering Insight Magazine
by Andrew Seymour
1y ago
Shine Catering Systems is now able to support hospitality designers and operators with bespoke bar systems that are individually designed to offer hygiene, efficiency and aesthetics within a busy bar environment. The company’s fabricated bar systems are made from 304 grade stainless steel, with integrated ice trays, drip wells, sinks, basket holders and storage as required. The one-piece construction ensures greater rigidity and durability than modular units, with seamless units built to each individual specification for enhanced hygiene and easier installation. Units are made in Shine’s stat ..read more
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Tailor Made engineer is first to get catering equipment installation standard
Catering Insight Magazine
by Andrew Seymour
1y ago
Fianzo Baker of Tailor Made has become the recipient of Ceda’s first Catering Equipment Installation Engineer certificate. The industry training standard was launched two years ago following tireless work by technical support advisor Peter Kay. In the same year, Rod Wood, contracts manager of Keemlaw Group became the first approved Catering Equipment Project Coordinator. Mr Baker, however, is the first engineer qualify for the Catering Equipment Installer Training Standard. He commented: “I found the course on the whole very useful and interesting. The videos gave some good knowledge and were ..read more
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Burnt Chef Project assembles non-executive board to support global expansion  
Catering Insight Magazine
by Andrew Seymour
1y ago
The Burnt Chef Project has appointed a non-executive board and a new social impact manager to drive progress in tackling mental health issues in the global hospitality industry.  With the UK-based charity’s mission being to proactively protect the mental health of those working in the hospitality sector, the organisation announced the new appointments as it looks to support its global expansion.  Welcoming five new board members to the team – Cara Houchen, Geoff Macdonald, Simon Clifford, Sabira Kanji and Andy Lennox – CEO Kris Hall will be supported with additional st ..read more
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