Jan 14, 2016
CEDA Reaching New Heights by Reaching Out
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2015 was busy and productive for the Catering Equipment Distributors Association (CEDA), its members, partner businesses and allied organisations. Just from a business and sales perspective the quarterly confidence surveys of CEDA members showed improved margins and really strong growth in orders, especially those connected with restaurant and hotel projects. This has added to CEDA’s own upward impetus.
The association promised to reach out to the diverse end-user clients that its members work with to tell them about the service and huge experience that they offer. To do this CEDA launched a new corporate website www.ceda.co.uk in March, developed an impactful social media plan and engaged through a proactive press office.
CEDA has been showcasing the full range of services and support that members' offer from design and specification through to installation, service and ongoing training for clients that need professional kitchen and front-of-house solutions. The message is that CEDA members offer much more than advice on buying catering equipment. With 100 members representing the leading companies across the UK CEDA supports clients with projects from single pieces of equipment to designing and building flagship operations.
Members reach new heights
CEDA members have reached new heights in the quality and breadth of clients that they work with and this shone through at the 2015 CEDA Grand Prix Awards where TAG Catering Equipment scooped the Overall Winner accolade for its work on refurbishing the main kitchen in the iconic OXO Tower Restaurant. The kitchen, situated on the top floor of this London landmark, had to be more efficient and reliable and improve the working conditions for the brigade staff using it. The judge’s comment, “TAG stripped out and installed a kitchen of exceptionally high quality in just 24 days. The overall energy management incorporated into the design has made this probably one of the lowest running cost kitchens for its size in the UK.” Chef Jeremy Bloor says, “TAG’s design has created a quality, stress-free working environment which has surpassed all our expectations.”
The CEDA Grand Prix Awards also revealed the diversity of projects and skills that members deliver day in day out. This extends from Inox Equip who took the Customer Service Award for designing and delivering a pro-bono project in double quick time for the Brixton Soup Kitchen charity that appeared on ITV’s Surprise Surprise to Gratte Brothers in the Small Projects Category for the Woodspeen Restaurant and Cookery School. The awards saw the Large Category Project Category go to Airedale Group for an innovative design, specification and installation of a catering facility at Wellington College that added additional energy efficiency.
As well as completing extremely demanding projects like the OXO Tower highlighted in the Grand Prix Awards CEDA members continue to demonstrate that they become an integral part of their client’s business. There is a great example of this from Chiller Box acting as the supporting force driving the UK expansion of Greek-based open-kitchen grill restaurant chain Olive Oil & Oregano.
Explaining the growing partnership Chiller Box managing director Marios Poumpouris, comments, “Olive Oil & Oregano is the biggest Mediterranean grill restaurant chain in Greece, also with outlets in Cyprus, Bulgaria, Germany and the UK. They opened new restaurants in the Westfield Stratford City and Westfield Merryhill shopping centres, and we provided some equipment and advice for the Stratford site.
“With their next opening at the Lakeside shopping centre they were looking for a strong local partner that understands their concept, and expansion plans, and one that could handle the obvious challenges of designing, constructing and opening a new restaurant with the timing, access and noise restrictions that busy shopping centre environments have.
“Being a CEDA member and offering services from design and equipment specification through to ongoing service and advice, coupled with the fact that we are a business with Greek origins means that we can deliver all they require, and quite literally speak their language.”
With a detailed brief in-hand Chiller Box worked closely with Olive Oil & Oregano’s interior design partner to overcome the space, budget and logistical challenges. Parent company Patafritas S.A had used Greek suppliers for some of the equipment specified in the Westfield projects, but had some hiccups with logistics, compatibility and standards.
Marios Poumpouris adds, “After a few headaches with catering equipment brought in directly from Greece Chiller Box was given full charge of designing, specifying and installing what works best for Lakeside. In some cases it was slightly more expensive, but will work out more cost-effective in the long-term, and obviously includes our ongoing service and support.
“More than this we have also been asked to support Olive Oil & Oregano as they look for new potential sites in the UK working with property agents on their behalf.”
CEDA has boosted its identity and offer during the year with a range of initiatives and projects designed to raise profile and add value in a number of areas. 2015 saw the launch of CEDA Academy to act as a forum and force for positive change from the industry’s young and emerging talent. Following the Academy’s first meeting three key topics of Education and Learning Development, Sustainability and Supply Chain emerged as ongoing focus points, giving them core goals to reach a range of positive outcomes.
Working to support the partner companies that work closely with CEDA members a CEDA Partners Task Group has been formed to make the relationships between members and partners stronger and deliver exactly what end-user clients demand.
The CEDA team has also focussed during the year on planning and delivering high quality venues and content for events including: the CEDA Annual Conference, Joint Industry Technical Conference with CESA and its own Northern and Southern regional meetings. Again, with the aims of growing the association and adding consistent value to members, partners and the wider sector, CEDA has taken onboard how its events and partnerships with other industry bodies and associations can raise the bar again in 2016.
CEDA in 2016
CEDA’s director general Adam Mason has been focussed on meeting members all over the UK, listening to what they want from CEDA and need to achieve from their business objectives. Adam’s focus is on developing a forward thinking association that grows and is valued by those seeking advice and services relating to foodservice design, equipment, training and maintenance. The outcome will be a strategic five year plan being launched at the CEDA 2016 Conference at St George’s Park Hilton.
Members will also have the added value of access to a new suite of technical and administrative documents in 2016, plus the association, its members, partners and associates will benefit from added impetus into the CEDA education programme.
To talk to CEDA call: 01386 793911 www.ceda.co.uk
Jan 14, 2016
CEDA Goes Front and Centre at Hotelympia 2016
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CEDA is taking a prominent stand at Hotelympia 2016 to showcase members’ broad service ranges from foodservice kitchen and front-of-house design to equipment specification and installation right through to training and service.
Adam Mason, CEDA Director General comments,“We see Hotelympia as a great stage from which to support our members and partners as they reach out to foodservice operations across all sectors. It will underline the added value of working on any foodservice project with a CEDA member from impartially recommending single pieces of equipment to complete refurbishments and new build projects.”
“CEDA also hopes new initiatives added to its 2016 presence at Hotelympia will support members and partners and add value to the wider base of visitors, especially foodservice operators, owners and buyers looking for great advice. One of these will be an exclusive time for CEDA members to attend Hotelympia on 1st and 2nd March between 9am and 10am to attend meeting slots, or just pick out what and who they want to see.
“We are delighted to have CEDA chairman, Jack Sharkey on the judging panel of the Hotelympia Catering Equipment Awards 2016 and are planning to host an ‘all-regions’ CEDA meeting with members and partners during the event.”
The relationship with Fresh Montgomery, organisers of Hotelympia, is going from strength to strength as Toby Wand from Fresh Montgomery explains, “We appreciate the wide range of services that CEDA and its members and partners can offer the foodservice and hospitality sectors and their bigger presence to shout about this is great news.”
“We will be supporting CEDA with extensive print and digital promotion before Hotelympia kicks off at the end of February and we are developing new relationships such as handling CEDA’s market survey in January 2016. Our aim is to cement and grow our partnership with CEDA delivering benefits to their members and partners and visitors to the event.”
Jan 14, 2016
CEDA Member’s Winning Ways at Victory Services Club
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CEDA member Inox Equip has completed a successful design and installation project for the Victory Services Club working with a number of CEDA partners including: Charvet, Rational, Adande, Foster Refrigeration and Winterhalter. The historic club, established in 1907, offers range of accommodation, dining and social facilities for all serving and retired ranks of the armed services in London, near Marble Arch.
Inox was invited to contribute to a project to design a new kitchen, a range of food serveries and restaurant bar. The design and equipment had very specific goals as Mark Kendall, director, Inox Equip, explains, “The brief from Paul Mattocks, executive head chef at the Victory Services Club, was clear with the goal of offering a casual and fine dining restaurant with food supplied from one central kitchen.” Meeting the demand offered a range of challenges to Inox and its partners in the project:
• Increase the kitchen foot print (a cold room now occupies the front-of-house manager's office)
• Facilitate food and waste accessing the building from the basement
• Provide two individual cooklines, one for fine Dining and one for casual dining including breakfast Service
• Integrate food serveries to compliment the design pallet from the project’s interior designer
• Deliver a ventilated space with spot cooling
• Keep within a strict budget
Commenting on delivering the new facilities at the Victory Services Club, Chris Hay, project manager, Inox Equip, says, “I met and worked closely with an experienced and very thorough build team, overcoming many challenging obstacles between us. These included an existing building, ceilings with no fixing points, walls that weren’t parallel and floors that weren’t level. Our goals was to fit an extensive multifunction kitchen; comprising two Charvet cooking suites, coldstore, separate dishwash and potwash areas, blast chill facilities, three hot passes with ceiling mounted gantries and refrigerated preparation areas all in a compact and far from square 106m2.
“As well as the kitchen, the club required a large front-of-house buffet servery area to
handle up to 260 breakfast guests, as well as over 120 restaurant and fine dining
guests. The servery, designed by Inox and Proline, utilise a single five metre bar, two ambient breakfast pastry tables, two refrigerated wells and two heated Silestone sections.
“The new restaurant bar creates a new area for morning coffee in the Club, or to take away, and for evening pre-dinner drinks. The addition of a chilled display unit
with electro chromatic glass allows the club to serve chilled food as an alternative
to a cooked breakfast, serve food throughout the day and create a lightbox
style feature when the bar is open for pre-dinner drinks.
“The entire kitchen installation went from a Whiterock box to finished kitchen in just four
weeks. Fixing the ceiling-hung gantries was a particular challenge, but one that our
engineers took on and delivered. The chef was on-site throughout the
process and we worked very closely with him to ensure he was completely happy
with everything from the exact height of shelving, to the timings on hot pass heat
lamps. The process was definitely a challenge, but one that Inox Equip definitely rose to.
“Full training was carried out by our supplier partners on all items with refresher
training re-scheduled to further enhance the features and benefits of the equipment we specified.”
• Cold Plan – Cold Stores
• Charvet – Prime Cooking
• Rational – Combination Cooking
• CED – Bespoke Fabrication
• Proline – Servery Counters
• Adande and Foster – Cabinet Refrigeration
• Winterhalter – Warewashing
Talking about the work from Inox and its partners the Victory Service Club’s club secretary, Nigel Beet, comments, “Inox engaged well with the club’s staff during the design phase and have delivered a kitchen, buffet servery areas and a dispense bar which all look impressive. They have provided us with an excellent platform from which we will continue to deliver a very high standard of varied cuisine for many years to come. The members and staff of
the Victory Services Club are delighted with the final outcome of this project.”
Adding his thoughts on the project Adam Mason, CEDA director general, says, “This was a great project for a CEDA member and in excellent hands with Inox Equip at the helm of the design, equipment specification, works and training that needed to be provided to overcome a range of challenges. It’s a first rate example of what CEDA members can do, with a range of proven partners in support, to give first class customer satisfaction.”