CESA has called on all stakeholders in the catering industry to share their views on energy efficiency and sustainability as part of the ‘Mind the Gap’ study it is currently carrying out.

The report, which will officially be published later this year, is the first of its kind to assess attitudes and perceptions on sustainability between design consultants, distributors and manufacturers.

It aims to highlight the gaps and opportunities that exist for the supply chain as the issue of sustainability becomes more prominent among commercial kitchen operators.

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The study, which is the first of its kind to canvass the views of the primary influencers of catering equipment sales in the UK, is being led by industry expert Doug Fryett of Fryett Consulting Group, who was also responsible for constructing the CFSP programme that CESA now runs in the UK.

Fryett gave members of the European Federation of Catering Equipment Manufacturers (EFCEM) exclusive insight into how the study is shaping up during the association’s recent annual meeting in Brussels.

Although the study remains ongoing, CESA has revealed the top 12 interim issues that have emerged from the data collected so far. They include:

1) There is optimism for future purchase decisions of ‘green’ equipment and supplies

2) Operators must invest more to achieve their sustainability objectives

3) The supply chain agrees that it needs to do more to sell more ‘green’ equipment and supplies

4) Product substitution can work against sustainability objectives

5) Price continues to be a major influence on what operators ultimately purchase

6) The supply of sustainable products does not match what is being installed by operators

7) Brand strength continues to provide reassurance for the supply chain

8) The supply chain finds it difficult to maintain sustainability initiatives to the point of installation

9) The supply chain companies have varying degrees of implementation of their own ‘green’ business management     practices

10) Competitive positioning in relation to operator efficiencies are a primary motivator for the supply chain

11) Better communication and understanding is required between supply chain partners

12) More research will be required to understand the key operator drivers on sustainability

CESA says that the final published report will help business to identify the commercial advantages and opportunities that the sustainability agenda provides, as well as the opportunity for business managers to benchmark their own company performance.

There are three separate surveys for distributors, design consultants and manufacturers, which take approximately 10 minutes to complete. CESA says all input into the survey will remain confidential and individual submissions will not be disclosed.

Tags : catering equipmentCESAconsultantsdealersDistributorsEnergy efficiencyManufacturerssustainability
Andrew Seymour

The author Andrew Seymour

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