Catering Insight editor, Clare Nicholls, will be chairing two much-anticipated seminars as part of the Commercial Kitchen trade show.
To be held at the Birmingham NEC on 7-8 June, Commercial Kitchen is the first exhibition in the UK solely dedicated to catering equipment.
Catering Insight is forming a crucial part of the seminar schedule, as on the first day of the show from 2:45-3:15pm in the Keynote Theatre, we will be hosting a debate on the hot topic of value engineering.
A panel leading of experts including Iain Munro, MD, ScoMac Catering Equipment and Carla McKenzie, MD, MYA Consulting will discuss in what circumstances a kitchen design project should ever be ‘value engineered’ and whose decision should it be to swap brands and specification.
Nicholls commented: “The topic of value engineering can generate some strong opinions, with dealers, consultants and manufacturers all taking different views on the subject.
“Therefore this seminar is very timely, as industry experts will gather to discuss whether value engineering is a necessary evil, or unnecessarily devalues extensive design work which may have gone into creating a commercial kitchen scheme.”
Furthermore on the second day of the exhibition, from 10:15-10:45am, Nicholls will also chair a discussion on the key subject of ‘Theatre Kitchens: Making Chefs the Main Act’.
Expert panel members including Philip Howard, MD, Catering Design Group and renowned consultant Radford Chancellor will discuss what solutions are available to build a striking open kitchen and wow guests.
Nicholls added: “The theatre kitchen trend shows no signs of stopping, as dealers and consultants race to meet operators’ demands to create open catering areas which generate drama for diners.
“I’m very much looking forward to hosting this debate, with some very familiar industry faces lining up to detail what kitchen designers and outfitters have to take into account when producing these on-display masterpieces.”
Catering Insight’s sister magazine, Foodservice Equipment Journal, is also leading the discussion programme, with editor, Andrew Seymour, chairing a discussion on ‘The Hidden Costs of Your Kitchen’.
Top hospitality representatives Paul Dickinson, head of food, Fuller, Smith & Turner; Simon Lee, F&B development manager, Premier Inn; and Dominic Burbridge, associate director, The Carbon Trust will debate the real factors driving up costs for operators and offer best practice tips.
Other seminar highlights include the foodservice kitchen design panel on 7 June from 12:30-1:00, featuring CEDA Grand Prix Award winners of best small, best medium and best large projects – Paul Neville, MD of CHR Food Service Equipment (The Dawnay Arms); Peter Farrell, sales director at C&C Catering Equipment (Ynyshir Hall Country House Hotel); and Clive Groom, MD of CNG Foodservice Equipment (Fenwick’s new food hall).
Plus the ‘excellence in customer service’ panel on 7 June at 2:00-2:30pm featuring shortlisted finalists and winner from the CEDA Grand Prix for customer service, including Iain Munro, MD of ScoMac Catering Equipment; Jack Sharkey, MD of Vision Commercial Kitchens; and Martin Stephens-Smith, founder and MD of TAG.