This episode sees Julian Shine, MD of Shine Catering Systems, discussing the opportunities in a busy commercial kitchen project marketplace, and how his company is working around supply chain challenges, while Colette Fox, programme manager at Pro Veg UK, reveals how the organisation is helping school caterers to introduce more plant-based meals.
Neat Burger co-founder and MD Zack Bishti details the plant-based restaurant chain's online and offline restaurant model for consistent success, driven by investor Lewis Hamilton's values, while Winterhalter UK's head of sales, Glenn Roberts, explores how to manage wildly escalating costs in professional kitchens.
Mike Floyd, MD of Lovat's Group, details how he and his wife Pam have taken over the Fife-based distributor with a mission to make it the best service provider in Scotland, while Gary Baker, the founder and MD of Intelligent Appliances, reveals how the Urban Cultivator 'indoor kitchen garden' is helping to minimise food miles.
This edition of Market Talk sees Colleen Costello, co-founder and CEO of Vyv, reveal how her company's antimicrobial LED lighting technology will change the face of foodservice hygiene, while Matthew Merritt-Harrison, immediate past chair of FCSI UK & Ireland, discusses how the association is supporting new consultants and the challenges of swapping to equivalent quality equipment brands when supply chain issues strike.
Ashley Woodhouse, operations director, Bird Restaurants, and Katie Prowse, senior insight manager, Lumina Intelligence, discuss whether small menus are here to stay and how the pandemic accelerated existing foodservice trends.
This episode sees David Bentley, director of Bentley Consulting, and Rob Gibson, sales director, Retigo UK, discuss the founding of the Independent Foodservice & Hospitality Consultants (IFHC) group and how preparing for Brexit was essential to stay ahead of supply chain disruption.
This week's episode is a special on mental health and wellbeing, with Adam Mason, CEDA director general, detailing the motivations behind founding the Together We Will initiative, which is focusing on various aspects of corporate social responsibility, and Matthew Kitchin, C&C Catering Equipment's commercial manager, discussing his participation in Together We Will's recent Mental Health First Aid England's mental health awareness training, and how C&C is taking those learnings throughout the company.
This week it’s the second of two special episodes of Market Talk, in association with Hobart. We have been helping Hobart to conduct The Big Conversation with catering equipment dealers up and down the UK, and a couple of themes that have emerged are aftersales and service. We discussed these subjects with:
Iain Munro, business development director, Hobart UK Equipment Division
Paul Gilhooly, sales director, Gratte Brothers Catering Equipment
Dean Broadbent, managing director, Millers Catering Equipment
Nick Place, sales manager, Advantage Catering Equipment
It's a special episode of Market Talk this week, in association with Hobart. We have been helping Hobart to conduct The Big Conversation with catering equipment dealers up and down the UK, and a couple of themes that have emerged are hospitality sector recovery and catering equipment value. We discussed these subjects with:
David Riley, MD, Hobart UK Equipment Division
Jack Sharkey, MD, Vision Commercial Kitchens
Andrew Fordyce, group MD, IFSE
David Burnett, director, Fulcrum Commercial Kitchens
Dawn Cheetham, director, Commercial Kitchen Service
This week's episode sees Oliver Hall, MD at food procurement specialist allmanhall, delve into product shortages and resulting rising prices, while Toby Magness, UK sales director for cooking suite manufacturer Ambach, reports on a busy period at the firm before its Italian factory shuts down over the summer.
This week's episode of Market Talk sees Just Eat for Business' director of marketing, Shane Mansfield, discussing the firm's recent rebrand from City Pantry and the workplace dining market's constant change, while Flexeserve's customer experience director, Warwick Wakefield, outlines how his firm’s latest back of house hot holding cabinet has boosted sales as delivery services have soared.
This week’s Market Talk sees HB Catering & Refrigeration’s MD Jacquie Jenkins reveal the motivations behind the distributor’s new launches of an equipment hire service and an operator reopening hotline, while Glenn Roberts, Winterhalter UK’s national head of sales, details how industry feedback prompted the warewasher firm’s latest Workhorse series. Plus together they discuss both sides of the current supply chain challenges.
Hard Rock International’s director of operations for Europe, Tanya Hugo, discusses UK hospitality turning a corner and managing her region using technology, while Jestic Foodservice Solutions’ culinary director Michael Eyre reveals how the supplier is moving its training back to face to face from online.
NPD Group senior market research consultant Sergey Chekmarev analyses the success of foodservice delivery, while Gamble Foodservice Solutions’ MD Nathan Jones reports accelerating trends in equipment serving the delivery market, such as hot holding appliances.
In this week's episode GS Catering Equipment's business development director Anna Massey discusses working on an incredible 36 projects during the pandemic, while Ki-Tech Solutions MD Richard Fordham highlights the issue of insufficient available power for commercial kitchens, and priming sites for full connectivity.
This week’s Market Talk is a CEDA and training special, with director general Adam Mason and Archer Catering Systems’ director Nick Archer revealing the association’s ‘DNA’ training arm, and how the standards they have developed are now available to the whole industry to ensure that relevant qualifications exist for all disciplines of the catering equipment sector.
It’s a pub special on this week’s Market Talk, with Lee Brookes, food development manager at McMullen & Sons, revealing how a streamlined menu and operations got his kitchens serving swiftly for the outdoor reopening, while Charvet Premier Ranges’ key account manager Ben Aird details how the cooking equipment manufacturer has ensured durability and quality in new modular appliances for the pub market.
In this week’s Market Talk, Jon Steward, European head of FER at PKL, reveals why the company’s U-Select offering was rebranded to Foodservice Equipment Rental, and Steve McGarvie, UK sales and marketing director at Victor Manufacturing, gives the inside track on the company’s relocation.
This week’s Market Talk is a special episode on ‘Designing the Future Foodservice Experience’ brought to you in association with Marco Beverage Systems, the leading supplier of innovative water boilers and coffee brewers.
Marco’s commercial director Daniel Versey, Vision Commercial Kitchens’ Jack Sharkey and Loaf & Coal’s Arnaud Kaziewicz join us for a fascinating discussion on the considerations shaping F&B design as the lines between traditional retail, foodservice and convenience environments blur.
Paul Shaw, CEO of newly-formed non-profit organisation, Restaurant Collective, reveals how the member-led community is launching with a mission to save the UK’s independent restaurants, while Carpigiani UK MD Paul Ingram exclusively reveals a new product for the dealer channel and how the ice cream machine specialist has integrated the Ice-O-Matic brand into its portfolio.