SWIFT AT 40 - Catering Insight
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OCTOBER 2021 (ISSUE 117)
www.cateringinsight.com
SWIFT AT 40
Swift Catering Equipment’s father and son team, Bill and Ashley Munro,
reveal how the distributor has reached four decades in business
via birds, bombs and Brexit
MAPPING HOST LABEL FABLES MATERIALS ISSUE
At a glance guide to Milan show Refrigerator efficiency rule-breaking Fabricators battle perfect storm
THIS MONTH / INSIDE
11
FRONT 5
4 Foreword
Headless chicken time.
16
5 Front news
12
FEA moots safe project delivery standard.
11 Voice of the industry
Unox lauds sustainability in the supply chain.
ON THE COVER
12 Swift at 40
Essex dealer reaches milestone via birds, bombs and Brexit.
16 Mapping Host 20
Your at a glance guide to the Milan trade show.
20 FEA Conference review
22
First event for 18 months highlights recovery and efficiency.
22 Label fables
Are refrigerator suppliers swerving MEPS requirements?
26 Bracing for waste
Food waste regulations under the microscope.
26
30 The materials issue
Fabricators battle cost and demand increases.
REGULARS
34 Good deed feed
Acts of kindness from the UK catering equipment supply chain.
30
www.cateringinsight.com / OCTOBER 2021 / CATERING INSIGHT 3
EDITOR’S COMMENT
HEADLESS CHICKEN TIME
alternative suppliers, and yet more PROMEDIA DIGITAL LTD
are trying to bolster their workforce 16-25 Bastwick Street, London, EC1V 3PS, UK
Tel: +44 (0) 20 31 764228
to enable them to complete projects
Fax: +44 (0) 20 31 764231
in a reasonable timeframe.
If we think back to this time EDITORIAL
last year when redundancies were EDITOR Clare Nicholls
abound, revenue and profits had Tel: +44 (0)20 3176 5657
clare.nicholls@itppromedia.com
taken a good kicking, and many
EDITORIAL DIRECTOR Andrew Seymour
were wondering if their businesses Tel: +44 (0)20 3176 4234
would survive at all, then today’s andrew.seymour@itppromedia.com
problems would seem like paradise. EDITORIAL ASSISTANT Sam Lewis
Well, from prominent But the stress that many people in Tel: +44(0)20 3176 4238
sam.lewis@itppromedia.com
restaurant chains running out the industry are under, just trying to
of chicken, to every person get back to something approaching COMMERCIAL
I’ve recently spoken to in the normal, cannot be underestimated. GROUP COMMERCIAL MANAGER
UK catering equipment supply Consistently long working hours Mark Harris
chain saying they are rushed with an ‘all hands to the pumps’ Tel: +44 (0)20 3176 4231
mark.harris@itppromedia.com
off their feet, I would like to mentality is not sustainable, and
christen this period ‘headless it will inevitably result in burnout. DIGITAL
chicken time’. ‘Headless chicken time’ is relatively DATABASE MANAGEMENT
In some ways, dealers and manageable if it is for a short period, Vinod Alath, vinod.alath@itp.com
manufacturers have never had it so but it can’t last indefinitely.
PRODUCTION & DISTRIBUTION
good, with orders flooding in from
GROUP PRODUCTION & DISTRIBUTION
operators keen to serve pent-up
“Consistently long working DIRECTOR
consumer demand from lockdown, or Kyle Smith, kyle.smith@itp.com
wanting to transform their offerings hours with an ‘all hands PRODUCTION & SYSTEMS MANAGER
to keep pace with the changes to the pumps’ mentality Danny Corder, danny.corder@itppromedia.com
OUTSOURCING MANAGER
prompted by the pandemic. is not sustainable, and it Aamar Shawwa, aamar.shawwa@ itp.com
But conversely, the supply chain will inevitably result in
CIRCULATION
is cracking under the pressure. burnout.” SUBSCRIPTION CUSTOMER SERVICE
Shortages of HGV drivers mean
+44 (0)20 3176 4228
that deliveries are scarce, staffing As it is so difficult to disentangle subscriptions@itppromedia.com
shortfalls are present in most whether these issues are caused by
sectors, and insufficient availability Brexit or Covid, it is impossible to Web: www.cateringinsight.com
www.itppromedia.com
of components has hamstrung tell whether they will fade or lessen
suppliers including Rational, which with time, or whether this is the new The publishers regret that they cannot accept liability for
shocked dealers when it recently baseline level. Think about what that error or omissions in this publication, however caused. The
opinions and views contained in this publication are not nec-
informed them no new combi oven would mean for your business – do essarily those of the publishers. Readers are advised to seek
orders could be fulfilled for the rest you need to stockpile more? Should specialist advice before acting on information contained in
of the year. And as the German- you be specifying only local British this publication, which is provided for general use and may
not be appropriate for the readers’ particular circumstances.
headquartered company cited brands to minimise disruption? And
Q1 of 2022 as the next available how entirely British are these brands’ The ownership of trademarks is acknowledged. No part of
guaranteed delivery, this could mean own supply chains anyway? this publication or any part of the contents thereof may be re-
produced, stored in a retrieval system or transmitted in any
anything up to the end of March. These are the questions that UK
form without the permission of the publishers in writing. An
It is by no means the only catering equipment executives are exception is hereby granted for extracts used for the purpose
company trying to battle its way having to ponder at the moment, and of fair review.
through supply chain issues though, I do not envy them. I would only urge
and accordingly, commercial kitchen that making time for downtime is vital,
project lead times have skyrocketed. and if a complete restructuring is the
You have to feel sorry for the only way to enable a business’ entire
operators trying to get a foodservice workforce to have that, then it might
scheme nailed down at the moment be time to consider some big issues. Published by and copyright 2021
– some dealers are so overburdened Promedia Digital Ltd, incorporated and
registered in the United Kingdom under
they are not accepting new orders for CLARE NICHOLLS
company number 10982417.
months, others are trying to source EDITOR
4 CATERING INSIGHT / OCTOBER 2021 / www.cateringinsight.com
FRONT / NEWS REVIEW
INDUSTRY NEWS 6
NEWS IN BRIEF 9
WEB HITS 10
CATERING EQUIPMENT HEADLINE NEWS VOICE OF THE INDUSTRY 11
NEW SAFE FOODSERVICE PROJECT DELIVERY
STANDARD MOOTED BY THE FEA
T
he FEA is to establish ie, unreliable, unhealthy, and the management of design, The guide will direct the
a standard for the safe expensive to run and maintain.” specification, integration, user to primary resources
delivery of catering He revealed: “If we can point delivery and maintenance of for legislation, standards,
and foodservice to individual elements that are foodservice systems in buildings, certification, foodservice
systems. This principle for demonstrably failing to meet structures and services. sector guides, associations,
kitchen projects was revealed best practice with health and Shine underlined: “If we local authorities and the FEA
by Shine Catering Systems’ MD safety, environmental, quality or can establish a best in class itself, including professional
Julian Shine at FEA’s Conference, cost implications, quickly they characteristic of the types of development training. It
held on 16 September at the should disappear.” equipment that are on offer we will also be broken down
Chesford Grange hotel in As part of the initiative, can hound out of the industry into four sections, running
Warwickshire. FEA is producing a provision some of these time bombs chronologically through the
Shine said: “This initiative and process map and a that we see popping up on process: project brief, scope of
could be the shield that protects resource guide to reinforce importers’ websites without construction, business objectives
us from the corner-cutting the complexity of foodservice any associated certification or and the envisaged demand and
culture that’s endemic within the systems and the experts that CE marking.” staffing requirements.
construction industry. should be engaged. It will Digitised with hyperlinks for Shine added: “Beyond being
“It only takes one also be a signpost to current ease of navigation, the guide an invaluable open resource to
misconception in an aspect legislation and standards and is envisaged by FEA as a go-to our industry, we would like to see
of design, build, or facilities professional resources, bodies industry resource to find best this develop towards the basis of
management, to have a and associations that can practice and protect the interests a recognised qualification of the
kitchen considered a failure, ensure compliance throughout of all who work within the sector. various competencies.”
www.cateringinsight.com / OCTOBER 2021 / CATERING INSIGHT 5
NEWS REVIEW / FRONT
Rational unable to fulfil new iCombi Salix maintains positive earnings
orders until next year despite Covid
Rational has notified dealers that Kitchen design house and fabricator
it is now unable to fulfil new orders Salix Stainless Steel Fabrications has
for its iCombi Pro combi ovens brought its financial reporting up to
for the rest of the year. In a letter date with its latest annual report. The
New orders of Rational’s iCombi Pro range will now sent to the cooking equipment document, now publicly available on
not be delivered until the first quarter of 2022. Salix is headquartered in Basildon, Essex.
manufacturer’s distributor Companies House, shows for the first
network, seen by Catering Insight, Rational UK’s representative wrote: time how the Essex-based firm fared during part of the coronavirus-
“At the moment, despite great efforts in all areas, we cannot give impacted period.
an exact delivery date for existing orders. For new orders, we are In the 12 months to 30 November 2020, the company generated £5.3m
currently anticipating that the iCombi will be delivered in Q1/2022.” in turnover, which represents a 29% decrease on 2019’s £7.4m. Likewise,
However, they emphasised: “There will be no restrictions operating profit slid by 54%, from £225k to 2020’s figure of £104k.
for deliveries of service parts and accessories. For repairs and However, MD Jayson Ball elaborated: “Despite a fall in turnover
maintenance, all important service parts, accessories and care due to the unprecedented impact of the Covid-19 pandemic, Salix is
products are in stock. Minor delivery bottlenecks may occur only in pleased to announce that the company was still able to maintain a
exceptional cases, such as for special components.” positive EBITDA and a post-tax profit.
They detailed the current challenges facing the cooking equipment “The company was quick to react to the impact of the pandemic,
manufacturer and the rest of the supply chain, stating: “As reported maintaining margin and implementing several cost-cutting
in the media every day, the global market is experiencing constant programs. The company has gone into 2021 with a strong order book
supply bottlenecks for processors. This means that our suppliers are reflecting the strength and quality of our products and the skill of
also experiencing delays, which has a major impact on Rational’s our employees – this is despite the ongoing effects of the pandemic
usual short delivery times.” and a global shortage of materials.”
Finance and administration director Michael Keeley told Catering
Insight: “It is an extremely fluid situation with the global shortage of
processors, and Rational is in constant contact with our suppliers to
Host unveils 2021 Smart Label
continuously maintain the supply chain where possible.” award winners
Milan-based trade show Host has Host will showcase Smart Label award winners
New Lakes MD vows to continue revealed the winners of its 2021
Smart Label innovation awards.
in a dedicated area within its exhibition halls on
22-26 October at the Fieramilano.
Leigh Howard’s legacy After having been awarded
Mike Heslop, the new MD of to more than 70 companies and
Cumbria-based distributor products in previous editions, the
Lakes Catering Maintenance Smart Label recognised just 25
(LCM), has underlined the firm’s winners this year. Four products won the Innovation Smart Label
appreciation for the industry’s accolade: the Heylo espresso machine from Carimali; aeralab by
Leigh Howard’s legacy will be continued support in the wake of the tragic Iberital, a smart milk type recognition system; T&S WaterWatch, a
at family company LCM.
loss of former MD Leigh Howard. water consumption monitor by T&S Brass and Bronze Works and the
Heslop said: “To the clients, people, friends and colleagues who Multi.Day hot vacuum packer from Unox.
have demonstrated their support, admiration, compassion towards There were six winners in the Green Smart Label category:
the family and LCM over the past few months during a tremendously the Smart and Green Ice Maker from Castel Mac, the Twin Star
difficult period for both the business and more importantly the loved Double Face washing machine by Ali Group brand Dihr; the
ones and true friends left behind, on behalf of the family and LCM, Visualis Eurocryor refrigerated service cabinet from Epta; the DB-
may I express my heartfelt appreciation and thanks.” 10 potato peeler from Metalúrgica Skymsen; the S series S50E Icon
Heslop is closely connected to the Howard family, as he is the uncle counter oven from Moretti Forni; and the Remind recycled grey
of Leigh’s wife Elaine. He detailed: “I came in as MD as a temporary chair by Pedrali.
measure after the tragic passing of Leigh, just to keep the business While 15 further products won the Smart Label award: Hydrogate
ticking until a decision could be made on the best way forward. I Interaction from Blupura; Zero by Dalla Corte; Mychef iCook 6gn 1/1
took on the role as I have a lot of experience in my current Centrex from Distform/Mychef; Prometheus Interaction by Conti Valerio;
IT businesses, providing nationwide maintenance services. I decided EV3 200 Web Interaction from Evco; Gaggia Milano La Solare by
after discussions with Elaine to invest in LCM through Centrex and Evoca; AllGround from Fiorenzato Mc; e-Q electronic pot-filler
take on the role of MD permanently, continuing the family tradition.” by Gebr. Echtermann; TheProbe from Italynnova; i.ScoopShower
He emphasised he will be continuing Leigh’s legacy, saying: “I have Unlimited Silver Waterstop Spray rinsing device for ice cream scoops
to say it is a very tough act to follow for anyone, but a challenge both (add-on version) by Loelsberg - Inh. Bernd Lölsberg; Bottle washing
myself, Sal and the team within LCM takes very seriously and of system from Meiko; iQ 640 Fes Carrousel Model from QualityFry;
course the team have shown me their dedication and commitment iCombi Pro by Rational Italia; Tattoo Mule from Rcr Cristalleria
to continuing Leigh’s legacy with a great deal of pride and loyalty.” Italiana; and VitoConnect by Vito.
6 CATERING INSIGHT / OCTOBER 2021 / www.cateringinsight.com
FRONT / NEWS REVIEW
Millers’ new sales director tasked Weaker Pound impacts
with expanding London presence Meiko UK margins
London-based distributor Meiko UK has reported its
Millers Catering Equipment sales director Jim Wyatt (left) is Meiko UK took mitigating measures to reduce the
Millers Catering Equipment focusing on expanding the distributor’s London presence. coronavirus impact on the company. financial results for the year
is making moves as part ended 31 December 2020,
of an ambitious growth which show the extent of
strategy. This year the firm the coronavirus impact
appointed Jim Wyatt as on the firm. In the annual
sales director, with a remit report, now publicly available
to expand the company’s on Companies House, the
presence in the capital. warewashing supplier posted a turnover of £12.2m for last year, a cut
Wyatt is experienced in similar business to business sales roles, of 37% compared to 2019’s £19.4m. Operating profit tumbled to a loss
starting his career as a salesman for a photocopier business where, too, with the previous year’s £823k falling by 219% to £-979k.
over time, he progressed to become a sales director and part owner. The company’s finance director Peter Barry wrote in the report:
In selling this business to a PLC he continued to build the business “During the year under review, the company continued to develop
under the new ownership structure with fellow directors. its core activities. The company had a reasonable year given the
During the 90s, Wyatt took a new position within a very small economic climate. Sterling remained volatile against the Euro
vending business, and his primary role was to develop a sales force for the year but a late Sterling weakness in December resulted in
to achieve a national coverage. His skill set has always been face- a foreign exchange dip in position. The decrease in sales was in
to-face sales, reacting to customer needs and providing the best part attributable to a fall in small machine sales, resulting in the
service possible. company showing a loss before tax for the year.”
Millers MD Dean Broadbent revealed: “Jim will focus on extending Barry summed up: “The weaker Pound continues to impact on the
the Millers sales presence throughout London and starting to build margins on sale of machines during the year as any movement cannot
a bigger sales team. The Millers Group is looking to grow by 20% per be reflected in the selling price which is set at the beginning of the year.
annum following the pandemic, which we navigated very well, and The directors attempt to minimise any adverse effect by the timing of
we are confident that Jim can help deliver this.” payments using judgement when the rates are most favourable.”
www.cateringinsight.com / OCTOBER 2021 / CATERING INSIGHT 7
NEWS REVIEW / FRONT
Phoenix relocates to larger Jestic surpasses 2019
premises in Warwickshire trading levels
Phoenix Commercial Catering Jestic Foodservice Solutions is now
Jestic is bouncing back from the
Equipment is relocating its base exceeding its trading levels of pre- coronavirus impact.
of operations from Kitts Green in Covid times, according to MD Ben
Birmingham to Chantry House in Dale. But like most in the foodservice
the nearby town of Coleshill. The industry, the pandemic sapped
Warwickshire stately building business from Jestic Ltd’s coffers,
Phoenix Commercial Catering Equipment will be is close to the M42 corridor and as evidenced by the company’s
moving to office space within Chantry House, Coleshill.
includes 2 acres of grounds, while latest financial results, now publicly
Phoenix’s space itself now features a meeting room, a facility not available on Companies House.
available at the company’s previous premises. In the 12 months to 31 December 2020, Jestic Ltd generated
The dealer’s accounts manager, Carolyne Meadows, told Catering £15.6m in turnover. However, as its previous financial reporting
Insight: “We are very much looking forward to this move as we have period was the 15 months ending 31 December 2019, it’s a little
outgrown where we are. It is still local for our staff and also a slightly difficult to make a direct comparison. Sales in that period totalled
shorter journey for me and Wayne [her husband and company director]. £27.4m, but averaging that out to a year’s figures would suggest
“We have a lovely meeting room where we are looking forward Covid impacted turnover by around 29%.
to welcoming our customers and suppliers and we can promote Likewise, 2020’s operating profit was £775k as against 2019’s
manufacturers’ equipment within the space available. We will £2.7m, but averaging out the 15 month period’s sum total indicates
also be encouraging health and wellbeing as we have a rest room that earnings were hit by 64%.
available that has various facilities available to all.” Dale analysed for Catering Insight: “2020 turnover was clearly
Prior to this, Phoenix has been in rented offices since 2007, which decimated by lockdown 1.0, sales fell off a cliff at the end of March
Meadows reported had served the company well, as the directors and the pace of recovery was gradual through the summer, then
and administrative staff live locally. The dealer may use the current slowed again in the final quarter. Keeping our teams intact,
move as a stepping stone to bigger things, as the company still aims alongside a policy of increasing stock levels in Q4 of 2020 and into
to grow further. 2021 has enabled us to recover really strongly this year and business
at Jestic is now exceeding 2019 levels.”
Dean Moore strikes out on his
own in servicing CSR pushes on with apprentice
Experienced catering equipment
engineer Dean Moore has
programme
launched his own company Falkirk-based distributor Catering
to offer repair, servicing and Supplies and Repairs (CSR) has
installation. His new business, welcomed another engineering
MD Catering Solutions Ltd, is apprentice to its team. 16 year-old
based near Wolverhampton, and Connor Stowe started with the CSR’s current and recently-qualified engineering
apprentices: Connor Stowe, Adam Davidson and
he is intending to cover work company over the summer as a first Mark Cardenduff.
across the Midlands. year apprentice straight from school.
Moore is already partnering He will be gaining experience assisting the firm’s engineers in
with Nova Catering Repairs, their daily jobs, building up his portfolio, along with attending
and can offer both servicing college over the next 4 years to gain his qualifications to allow him to
contracts and one-off repairs. work on commercial catering equipment. He will qualify in domestic
Dean Moore has now launched his own servicing
firm, MD Catering Solutions Ltd. He has much experience in the gas appliance installation initially, then changeover to commercial
industry, having manufacturer appliances in the fourth year.
training on major brands including Hobart and Rational. Moore Stowe said: “CSR has changed my career for the better. In the
has had stints at Hobart Service, Sprint Group, McFT and CKS current circumstances I feel very privileged to have been given
(National) during his career. an apprenticeship within this industry at such a young age.
Commenting on the launch of MD Catering Solutions Ltd, Moore Since joining CSR I have done many different jobs, from installs,
told Catering Insight: “I’ve been in this great industry for more than assisting breakdowns and helping in maintaining our workshop.
20 years now. After being made redundant from the company I I feel in such a short time I have already learned a vast amount of
always wanted to work for, as I thought I was there until retirement, knowledge and experience.”
I thought ‘it’s now or never’ but Covid put this on hold. But with CSR has a strong track record of bringing new trainees through
everything starting to open up, now seems the time to do it.” the company, including Adam Davidson and 20-year-old Mark
He believes his time at Hobart means he is a specialist on the Cardenduff. CSR’s general manager Lynn Stewart commented: “I
brand, which he said he loves working on, and is particularly expert know that they are all very appreciative to be given the opportunity
at maintaining dishwashers and combi ovens. and look forward to rewarding careers.”
8 CATERING INSIGHT / OCTOBER 2021 / www.cateringinsight.com
FRONT / NEWS REVIEW
IN BRIEF
• Chester-based kitchen design house C&C Catering
Equipment has celebrated its 40th anniversary.
• Hendi has picked up Nevilles as its local supplier, after
moving its UK distribution back to its Netherlands
headquarters in January last year.
• Chris Jones has been promoted into the role of group
president at Middleby Worldwide – Europe, adding to his
current responsibilities as MD of Middleby UK and the
Lincat Group.
• Unox UK has signed up as a member of the FEA, which
has represented foodservice equipment suppliers for
over 80 years.
• Warewasher manufacturer Granuldisk is launching a
new financing concept for the purchase of its products
and will be offering incentives to dealers to sign operator
customers up to the scheme.
• Falcon Foodservice Equipment has added two new
members to its sales team: Melanie D’Aubney and
Adam Wilkinson.
• Creative Retail Display has signed a deal with Culimat to
stock, promote and supply Rosseto serving solutions to
the UK and Irish foodservice markets..
• Gamble Foodservice Solutions has appointed Chris
Byng as business development manager.
• A group of foodservice consultants have banded
together to form the Independent Foodservice &
Hospitality Consultants (IFHC) consortium.
• Swanwick Foodservice Equipment (SFE) has become
one of only two exclusive dealerships worldwide
providing Italian cooking equipment manufacturer Icos
Professional’s products.
www.cateringinsight.com / OCTOBER 2021 / CATERING INSIGHT 9
NEWS REVIEW / FRONT
MOST READ ONLINE EDITOR’S CHOICE
1 Catering Insight Awards roars
back with in-person event
PROFILE FEATURE
Lincat celebrates its 50th What’s the latest pure
2 JLA reveals more details of
restructuring
anniversary
Group MD Chris Jones looks back on the
innovation?
Catering Insight takes a look at the latest
British catering equipment manufacturer’s commercial kitchen water fi ltration
3 Millers new sales director to
expand London presence
progress over the last five decades. technology on the market.
4 New Middleby UK appointment
doubles southern sales activity
5 ITW UK’s food equipment
division reports 30% revenue cut
6 DC Products confirms extent of
Covid impact
7 General Catering pushes
forward with new logistics brand
FEATURE FEATURE
8 Williams’ employees tot up over
250 years
Blocking blazes in the The importance of parts
kitchen importation
9 Market Talk, episode 53: Adam
Mason and Matthew Kitchin How can catering equipment distributors
ensure that the kitchen designs and
Logistics issues have been cropping up
across the industry, and the situation could
equipment specified are as safe as possible impact spares specialists, so we investigated
10 Middleby bounces back with
strong second quarter for operators? the lie of the land with major sector names.
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10 CATERING INSIGHT / OCTOBER 2021 / www.cateringinsight.comFRONT / NEWS REVIEW
VOICE OF THE INDUSTRY
Sustainability in the supply chain is
key to achieving targets
SCOTT DUNCAN, MD OF UNOX UK, EXPLORES THE IMPORTANCE
OF SUSTAINABILITY IN THE FOODSERVICE EQUIPMENT INDUSTRY
AND SOME OF THE WAYS IN WHICH THE COOKING EQUIPMENT
MANUFACTURER IS REDUCING ITS OWN CARBON FOOTPRINT.
W
e’ve all seen the
headlines. From
“If we are to collectively achieve the
fires in Australia and ambitious targets being set, it is vital for
Greece, to deadly organisations to demonstrate sustainability
floods in central Europe and record
throughout their supply chain too.”
temperatures in the Mediterranean,
human activity is changing the
climate in unprecedented ways. It’s attributed to catering. Whatever the However, sustainable performance
time for change. exact numbers today, it’s clear that in 2021 goes beyond purchasing energy
COP26, the UN Climate Change commercial kitchens are profligate efficient products or switching the
Conference set to be held in Glasgow in users of gas, electricity and water. paper straws. If we are to collectively
November, will shine the spotlight on All of this means that sustainability achieve the ambitious targets being
sustainability, bringing parties together is now front of mind for any catering set, it is vital for organisations to
to accelerate action. The emphasis now organisation. As awareness of demonstrate sustainability throughout
is on governments, businesses and environmental issues continues to their supply chain too, by working
consumers worldwide to all play their grow, operators and caterers are faced with suppliers who are committed to
part in driving sustainability to help with greater scrutiny from consumers reducing their own emissions across
keep global temperature rises below and the government to reduce their the business.
1.5˚C. Here in the UK, of course, we waste, improve resource efficiency and That’s why Unox has launched
have a target to bring all greenhouse deliver a more sustainable service. EmiXion 2030, a new multi-million-
gas emissions to net zero by 2050. Improvements can be made across pound plan to achieve net zero carbon
Our industry has a large part to play every organisation, from lighting emissions across the global business by
in this. The food industry as a whole and heating to single-use plastic and 2030. Our strategy includes a series of
consumes around 30% of the world’s lower energy kitchen equipment. initiatives including the introduction of
available energy, while one study by Manufacturers have responded of course, electric vehicles, biogas trucks and on-
The University of Reading back in and Unox is among those offering more site renewable energy generation.
2013 showed that 63% of an average sustainable solutions, including Energy Plans are underway to extend the
pub’s electricity consumption was Star-certified appliances. existing Unox factory in Padova, Italy,
with a state-of-the-art facility run on
clean energy, including the installation
of geothermic heat pumps and solar
panels. By 2030 the business is hoping
to produce 3.75MWh of electricity per
year with solar panels. We are also
moving to a new green office facility in
the UK in early 2022.
We are recognising the steps we
need to take to deliver significant 1
change – and in doing so, helping Unox’s EmiXion
to deliver more a sustainable supply 2030 sustainability
chain for those who invest in and strategy includes the
use foodservice equipment. Because cooking equipment
sustainability isn’t something that can manufacturer using
1 be ignored. electric vehicles.
www.cateringinsight.com / OCTOBER 2021 / CATERING INSIGHT 11DEALER / SWIFT CATERING EQUIPMENT
SWIFT AT 40
ESSEX-BASED DISTRIBUTOR, SWIFT CATERING EQUIPMENT, IS CELEBRATING
FOUR DECADES IN BUSINESS, SO CATERING INSIGHT FOUND OUT HOW THE
COMPANY HAS MANAGED THROUGH THE UPS AND DOWNS OF THE UK
FOODSERVICE APPLIANCE MARKET VIA BIRDS, BOMBS AND BREXIT.
The distributor now numbers 17
employees, including five engineers,
but it was very different for Bill in
1981, starting as a one-man band.
Quipping that it was unusual to see
him in a suit, as Catering Insight
did when we spoke to him, he
recalled: “I’m an engineer by trade.
My colleague Alan Palmer and I
had worked for a company called
Catermart and he had taken me on as
the engineering service manager.
“He left and started up Maidaid
(Eastern) and I offered to come with
him and run a service department for
him. He said he wasn’t getting involved
in that but if I wanted to start my own
business, he’d give me some work.”
And therefore Swift Catering
Services, as it was then, was born. Bill
took inspiration for the name from
the birds he had seen in his locale. “I’d
1 got all these swifts flying around and
I
they were catching flies on the wing.
ndustry milestones can’t be the company for 35 years. While I thought, well they are fast, efficient
celebrated as usual in these at the other end of the scale, the and reliable – they come back every
chaotic Covid times, but it’s Essex distributor is keen to foster year. So fast, efficient and reliable
worth pausing for a moment young talent such as service desk became our motto.”
when your company has reached its 40th administrator Sian Vinent, who has Focusing initially on catering
anniversary. That’s exactly the situation spent 5 years at the business after equipment maintenance, Swift’s first
for Basildon, Essex-based Swift Catering being taken on as an apprentice at 16. base of operations was Bill’s house,
Equipment, which in September passed Apprenticeships are something starting in his children’s nursery and
four decades in business. the dealer has wanted to maintain, then switching into the dining room
Directors Bill and Ashley Munro, including taking on older apprentices area. Just a few years later, the firm
a father and son management team, and those who want to change branched into sales in 1984, when
believe that in the current climate, the careers. However, staff shortages one fish bar client in Cressing, Essex,
most responsible thing to do is to have at the local educational authority, asked Bill to quote for a replacement
an in-house office celebration. They forcing the abandonment of a fryer. “I’d never been in sales and I
are hoping to mark the occasion with refrigeration engineer course, mean didn’t know anything about it. My
1 larger festivities later down the line. that currently Swift is unable to train client explained the process: that I
Swift invited its Bill commented: “It’s a family the technicians it would like to. go to a manufacturer, get a discount,
first customer, Alan business – I’ve always regarded my
Palmer of Maidaid employees as my second family.” And
many have shown familial loyalty
(Eastern) (left) to
its Basildon base to to Swift, with several long-serving
“We’ve been through so many recessions as
celebrate 40 years employees, including office manager a company, that we know you’ve just got to
in business. Sylvia Marks, who has been with put your nose to the grindstone.”
12 CATERING INSIGHT / OCTOBER 2021 / www.cateringinsight.comSWIFT CATERING EQUIPMENT / DEALER
give him a little bit, keep the bulk for
myself, and the deal was done. Then
we progressed from there.”
By 1988, the company was gaining
enough success to move to a small
office warehouse in Billericay, later
moving into a bigger warehouse and
premises nearby.
Then in the early 90s, full project
work came calling, courtesy of Anglia
Taverns, which was a subsidiary of the
Scottish & Newcastle pub group – now
known as Star Pubs & Bars. Bill detailed:
“I was doing maintenance work for
them and they had been let down 2
by a supplier who’d gone bust. They
asked on a Monday whether I could blueprints and tracing paper, and onto know you’ve just got to put your nose
put a project together for them by the CAD systems in 1994. to the grindstone.” 2
Friday. Fortunately I was given all the It hasn’t all been smooth sailing Another tough time, the banking Director Ashley
drawings – by Tuesday I’d got most of throughout the years though, with crisis in 2008, inspired the firm Munro reported
the equipment organised to come in and the recession in the 90s proving a to branch out into fabrications, a spike in work
I installed it on Friday morning, ready particular pinch point. “We just had with Ashley converting the then- for the distributor
for opening on Friday night!” to put our heads down and keep showroom into a workshop. With since the prime
Describing projects as a “steep going, same as everybody’s done the current abundance of fabrication minister announced
learning curve”, Bill persevered with for this last 18 months,” said Bill. “I work post-hospitality-reopening, the roadmap for
adding design to Swift’s offerings, think we’ve been through so many it’s a decision that has served the reopening the
throughout the era of printed recessions as a company, that we distributor well. hospitality industry.
www.cateringinsight.com / OCTOBER 2021 / CATERING INSIGHT 13DEALER / SWIFT CATERING EQUIPMENT
digging it all up and finding WW2
FIRST SERVED bombs from the Blitz!”
Typically, most of Swift’s work has
To mark Swift Catering come about through word of mouth,
Equipment’s 40th anniversary, the and while the firm has usually stuck
company’s first customer, Alan close to its Essex location, it has also
Palmer of Maidaid (Eastern), was
ventured across the country with one
given a tour of the firm’s Basildon-
particular repeat customer having
based workshop.
Swift’s founder Bill Munro showed
sites in Leeds, Glasgow, Birmingham,
Palmer around his company’s Southampton and Eastbourne.
factory, and Palmer commented: The mix of end user sectors has
“Although it was 40 years ago when developed throughout the years too,
we first dealt with Swift Catering, I with cafes and fish and chip shops
recall our staff were always happy dominating in the early days, while
dealing with them as they were pubs, restaurants and schools were
professional, reliable and paid a latterly added into the portfolio to
great deal of attention to detail. create a broad remit of capabilities.
“Bill Munro seemed to be Nowadays, sales and project work
everywhere, making sure we and
are around 80% of the distributor’s
our customers received a top rate
undertakings, with the remaining
service. I highly recommend this
20% as servicing and maintenance.
company and a huge congratulations
3 Back up the supply chain, Swift
on 40 years of trading.”
regularly works with big names
including Rational, Falcon, Liebherr
So how did Swift cope through the Ashley has grown up with the and Maidaid. However, Brexit has
coronavirus-impacted period? Bill business being an integral part of definitely affected the decisions the
revealed: “When everything kicked off, his family. In 2002 he first joined distributor is making, with Ashley
I furloughed most of the staff, but kept the company, but took a 6 month commenting: “I think Brexit has
some in maintenance and one in sales, sabbatical to then return in April impacted our industry a lot. The
just to keep things ticking over.” He 2003. While he started off in the majority of the manufacturers are
gradually brought staff back from June engineering side of things, enrolling coming from the mainland continent,
2020 onwards and was back up to a in a national diploma, halfway so it was always going to affect us, but
full complement by February 2021. through the course: “I got thrown the it’s been a lot more than we thought.
It was at this point that demand AutoCAD manual and was told to “When we got past the red tape of
started to spike, according to Ashley: learn it! I moved on to designing and importation, it made life a bit easier
“Once Boris Johnson laid out the sales from then on.” until Covid struck and the container
roadmap for reopening, the phones It’s a domain that he still oversees, prices went through the roof.”
just went ballistic. Since then, it’s not with Bill focusing on the fabrication While Bill underlined: “The
slowed down.” While Bill added: “Like factory alongside office manager shipping costs now outweigh
everybody’s saying in the industry, Marks. Ashley’s first design and sales everything so we are back to
we have more work than we can project was at Leatherhead Leisure effectively trying to buy British. We
cope with – we can’t get the staff.” He Centre, but there’s another scheme have always tried to stick close to
further revealed that Swift is looking that particularly stands out for him: home for purchasing though.”
for new employees in its sales, service DP World port at Stanford-le-Hope. In terms of what attributes the
and fabrications departments. “We “It was a nicely put together project company looks for with regards to
have been working all hours and but it was a challenging install,” he suppliers in general, he said: “Reliable
have even sub-contracted some said. And one of the reasons for the service, stable and quality. A lot of
manufacturing out.” challenge was explosive: “When we cheaper manufacturers are cheap for
3 Ashley additionally noted: “Last had our induction on site, we had to a reason! Our suppliers have to not
Swift’s founder, year we were down on turnover, be wary of bombs, because they were just uphold their name but ours too,
Bill Munro (right), but 2021 is probably close to being because we are the ones that have
showed the our best year ever. I think with the recommended them.”
company’s first crisis last year, we had orders lined “Last year we were Swift is now looking to make a bit
customer, Alan up and they got delayed. All of that
down on turnover, more noise about its own capabilities,
Palmer of Maidaid was spread out over 6 months, but taking on a dedicated marketing
(Eastern), around as soon as business came back,
but 2021 is probably manager in the form of Debbie Denton.
the distributor’s operators all wanted everything in close to being our According to Bill: “We are raising our
premises in Essex. that first month.” best year ever.” profile and making people more aware
14 CATERING INSIGHT / OCTOBER 2021 / www.cateringinsight.comSWIFT CATERING EQUIPMENT / DEALER
of us. It’s something I’ve never done – but when anything goes wrong, we fix Bill is making gradual moves to
I’m an engineer and I’m not that way it quickly.” Other recent investments retire in the not so distant future
inclined. But we have been here 40 including taking on the experienced though, cutting down to a 4-day week
years and it’s an achievement.” Ian Foster to expand Swift’s CAD for the past couple of years. While
So what does he think is the secret capabilities, as well as using the Specifi Bill is transitioning to more of a
to the company’s longevity? “Attention configure, price, quote platform to gain supporting role, Ashley teased: “Swift
to detail. We don’t always get it right, easier access to 3D design. is another one of his babies. He is
never going to walk away completely.
Even in his 80s I bet I could call him
up for advice and he’d be at the office
door within 10 minutes!”
For when the baton is officially
passed to Ashley though, he would
like to expand the fabrications side
further, and create own-branded and
bespoke products to sell onto others,
not just for Swift’s projects.
The distributor is once again
looking for new local premises
to purchase too, as it finds it is
outgrowing its current Basildon base.
Bill also hinted that there is another 4
big development coming down the Swift’s founder, Bill
track, but was tight-lipped about Munro, is making
what it could be. So for the next 40 moves towards
years of Swift, the message is: watch retirement in the
4
this space. next few years.
www.cateringinsight.com / OCTOBER 2021 / CATERING INSIGHT 15HOST / PREVIEW
YOUR
KEY TO
HOST
FOLLOWING ON FROM OUR IN-DEPTH HALL BY HALL
GUIDE TO HOST 2021, WE RECAP THE ESSENTIAL
STANDS FOR UK CATERING EQUIPMENT DEALERS TO
STOP BY IN THE FIERAMILANO BETWEEN 22 AND 26
OCTOBER, IN A MAP FORM.
HALL 24
Ceado, stand G60 K51
Franke Coffee Systems, stand F68 G63
Gruppo Cimbali, stand L52 L60 N51 N61
La Pavoni, stand D50 E39
La San Marco, stand B60 C51
Scotsman Ice Systems, stand A60
Santos, stand L66 M63
Scotsman Ice, stand A60 B61
HALL 22
Marco Beverage Systems, stand B38 C37
Schaerer, stand E38
WMF, stand E28 G27
16 CATERING INSIGHT / OCTOBER 2021 / www.cateringinsight.comPREVIEW / HOST
HALL 15
Eversys, stand F53 G50
HALL 13
Brita, stand B35 C34
Blupura, stand L23 M22
Zerica, stand H15
Zumex, stand H23 L22
HALL 9
Churchill, stand M05 M09
Contacto, stand V20 V24
Pinti Inox, stand A11 A17 B10 B18
Rak Porcelain, stand F19 G20 G26
Revol Porcelaine, stand M18
Steelite, stand H17 L18
Tablecraft, stand M12
Villeroy & Boch, stand D11 E12
www.cateringinsight.com / OCTOBER 2021 / CATERING INSIGHT 17HOST / PREVIEW
HALL 7
Alto-Shaam, stand F40 G48
Amerex, stand A59
Ansul (Johnson Controls), stand E54
Atosa, stand E30 E38
Blanco Professional, stand C39 D40
Cambro, stand H37 L38
Flexeserve, stand H48
Hatco Corporation, stand B49 C50
Lainox, stand F29 H30
Meiko, stand A29 B30
Mibrasa, stand N49 P50
MKN, stand A37 B38
Precision Refrigeration, stand E39 F40
Retigo, stand C49 C57 D50 D58
Viessmann, stand E47
YesOvens, stand P39
HALL 5
Adventys, stand N03 P04
Ali Group, stand H17 H25 M20 M26
Ambach, stand M26
Capic, stand C09 D10
Charvet, stand S20 R17
Comenda, stand M17 N20
Fri-Jado, stand B17 C20
Granuldisk, stand A01 C02
Hamilton Beach Commercial, stand H12
Hobart, stand A19 B20
Krupps, stand C17-D20
MEC2 (livecookintable), stand F03 F09 G04 G10
Tournus Equipement, stand P17 Q20
Winterhalter, stand D15
Unox, stand E17 F20
18 CATERING INSIGHT / OCTOBER 2021 / www.cateringinsight.comPREVIEW / HOST
HALL 2
Elmeco, stand G24 H23
Epta, stand A12 C11
Frigomat, stand C24 D23
ISA, stand A28 A34 B27 B33
Jordao, stand H18 H24 K17 K23
Nemox, stand M24 N23
HALL 3
Afinox, stand B33 C40
Antunes, stand G42
Berto’s, stand G33 G41 H34 H40
Cuppone, stand S51 T30
Duke Manufacturing, stand G42
Fama Industrie, stand M42
Henny Penny, stand G52
Italforni, stand D33 E40
Sirman, stand A43 A51
Specifi, stand D53
True Refrigeration, stand F43 G50
HALL 1
Araven, stand P04
Arris Catering Equipment, stand A17 B18
Doregrill, stand R15 R19
Hallde, stand B03
Ilsa, stand F29 G30
Novameta, stand Q21 R30
Oxford Hardware, stand U01
Piron, stand G11 G17
QualityFry, stand F09 G10
Roller Grill, stand N09 P10
Sammic, stand C19
Vollrath, stand A09 B08
Zanolli, stand D29 E30
www.cateringinsight.com / OCTOBER 2021 / CATERING INSIGHT 19EVENT / FEA CONFERENCE
REVIEWING RECOVERY AND
RESOURCE MANAGEMENT
THE FEA CONFERENCE RETURNED IN PERSON AT THE CHESFORD GRANGE HOTEL IN
WARWICKSHIRE ON 15-16 SEPTEMBER WITH TWO DISTINCT THEMES: THE ENVIRONMENT
AND EMERGING FROM THE PANDEMIC.
many more people working from home,
Davies analysed: “Workplace catering is
undergoing profound change – there is
huge jeopardy, volumes are down, but
there is also huge opportunity.”
He further detailed: “We created
a strategy called ‘connected by food’,
bringing people together and giving
them great experiences”, but warning:
“Foodservice volumes will be volatile
into 2022, so we need to mitigate risks
and closely manage staffing and supply
chain challenges.”
1 The final member of the panel trio,
S
Paul Dickinson, described how he was
itting in the Chesford Grange you also need to think about your people.” put on furlough from his role as director
hotel’s conference suite on 16 Coates put the company’s recovery of food at the Fuller, Smith & Turner pub
September was quite a surreal down to what he called the ‘Advance chain in March 2020. “I used the first
experience. The return of the triangle’, comprising team engagement, lockdown to look back at my vision for
UK catering equipment industry’s events customer experience and financial food at Fullers, and I still believe in it. My
scene after 18 months of shutdown was wellbeing considerations. “When we mission at Fullers is to create consistent
led by the FEA Conference, and seeing faced difficult decisions, it became our perfect plates of seasonal food created
around 200 familiar faces in the same guide,” he said. by talented chefs.”
room at the same time was both business Fellow panel member Mark Davies, However, he revealed: “We
as usual and yet highly exceptional in MD of caterer ISS Foodservice, described smashed up the infrastructure of the
these times. how his company was dealt a double business, optimising the supply chain.
The event’s discussion day served up blow in spring 2020, as 2 weeks before We went to a model of ordering food
two distinct themes: recovery from the Covid struck the UK, ISS fell victim to 3 days in advance.”
pandemic and meeting the challenge a malware attack, and so entered the Earlier in the day Future Foodservice’s
of climate change. Indeed, one of the pandemic period without any of its IT Simon Stenning analysed how far along
main sessions was a panel on business systems being operational. the road to recovery the foodservice
recovery. This saw Advance Group As the caterer had contracts in industry currently is. Explaining that the
1 chairman, Steve Coates, describing place with many customers who were foodservice industry has lost £124bn of
The BBC’s Chris how he headed back to the coalface forced to shut in lockdown, ISS had to revenue throughout the Covid period,
Mason quizzed of the Dunstable-based distributor at quickly renegotiate these agreements, he analysed: “The foodservice sector will
ISS Foodservice’s the start of the pandemic, when sales as well as looking at its own supply be worth £65bn by the end of 2021, up
Mark Davies, had dropped 90%. “We had to grasp the chain to see who it could partner with, from 2020’s £51bn – the best performing
Advance Group’s situation we were facing and come to aggregate or consolidate. And with sector is fast food because of its ability
Steve Coates terms with its impact, but balance this
and Fuller’s Paul with hope,” he said.
Dickinson on how Advising how best to deal with crisis “The temptation when your business is under
their companies are situations, he continued: “The temptation
recovering from the when your business is under pressure is pressure is to think about your balance sheet,
pandemic’s impact. to think about your balance sheet, but but you also need to think about your people.”
20 CATERING INSIGHT / OCTOBER 2021 / www.cateringinsight.comFEA CONFERENCE / EVENT
TEAM WINNERS
FEA gave its Outstanding Service to Nicholls [UKHospitality’s CEO] has
the Foodservice Equipment Industry been an incredible shining star for the
Award 2021 to the UKHospitality trade hospitality sector. She just doesn’t give
body as a whole, during the awards up and she has been an inspiration for
dinner as part of its conference. the team, as well as further afield.”
FEA chair Steve Hobbs told the Earlier in the evening, the FCSI
assembled audience: “This award for Sustainable Equipment Award was
the first time goes to an organisation won by Meiko’s BioMaster food waste
and all its staff for the tireless work disposal system. FCSI UK and Ireland
they have done to act as one 3 chair, Julian Edwards, presented
voice for the complete and diverse the trophy to Meiko’s specification
business sector we are all in. challenge as Covid.” director, Mick Jary.
“The UKHospitality team has led UKHospitality strategic affairs Winterhalter’s CTR Energy
at the highest levels of government director Tony Sophoclides collected conveyor warewasher was rated as
at the same time as delivering what the award, saying: “Thank you so highly commended in the category,
the independent pub, restaurant or much for the recognition for the with UK MD Stephen Kinkead taking
nightclub needs in the face of such a team. There is no doubt that Kate to the stage to pick up the certificate.
to do drive-throughs and takeaways.” Last July, BEIS issued a hospitality of life usage. The department has also
Stenning explained the growth of fast strategy to help reopen foodservice just introduced a foodservice equipment
food sites means they are now often venues, though currently he category on the Energy Technology List,
replacing casual dining chains, though acknowledged how much the HGV driver which gives independent verification of a
Covid accelerated the polarisation of shortage and the global materials scarcity product’s efficiency.
restaurants, with fast food at one end and are impacting the industry. Also during the day, the Zero
destination dining at the other. In terms of regulations, BEIS is aiming Carbon Forum’s CEO Mark Chapman
Noting that dark kitchens are now to help manufacturers by postponing had detailed how his organisation is
transforming into warehouses with 10-20 the end of acceptance of CE markings interacting with operators at board
brands operating within them, he said: on products until 31 December 2023. level so that over the last couple of
“Virtual brands and multiple use of dark He reported that BEIS is balancing the years even chief financial officers are
kitchens is here to stay.” fact that if they move product regulation seeing the wisdom in cutting carbon.
And so what of the future? “The away from EU rules it may impact And with a typical restaurant using
foodservice industry’s overall revenue the goods that can be sold in the EU the energy of 28 houses, he believes:
forecast for 2022 is £91bn, which is still market, with the possibility that differing “We can get to net zero carbon
7.5% down on 2019,” he predicted. UK regulation could be used to spur quicker together rather than working
Prior to Stenning’s presentation, Terry development of new products that can individually,” underlining: “We will
Boniface, assistant director, electronics be exported. give foodservice operators joining our
and machinery, advanced manufacturing And on Northern Irish trade, he forum guidance and a roadmap to
at the Department for Business, Energy recognised: “The government’s view is reduce emissions.” 2
and Industrial Strategy (BEIS) revealed the Northern Ireland protocol is currently He told the assembled suppliers: “If BEIS’s Sam Balch
how this government arm is engaging unworkable, so we are looking to create a manufacturers can create more energy detailed that
with the electronics and machinery trusted trader scheme.” efficient technologies for foodservice, his government
sectors in the wake of Brexit and Covid. Later in the day, Boniface’s BEIS we can help get the sector engaged department wants
colleague Sam Balch, deputy director for with them. We can help operators to encourage
home retrofit and energy-using products, understand the total cost of ownership product
focused on the other main subject of more efficient catering equipment.” repairability.
strand of efficiency and environmental Subsequently, Julian Shine, MD of 3
consideration. He claimed: “The UK has Shine Catering Systems, discussed UKHospitality’s
decarbonised our economy faster than establishing a standard for the safe strategic affairs
any other G7 country.” delivery of kitchen projects, focusing on director Tony
Citing that there is a strong economic net zero carbon (see front news, page 5). Sophoclides
argument for reducing carbon, Balch Conference host Chris Mason closed collected FEA’s
commented: “The hospitality sector has the main proceedings, regaling delegates Outstanding Service
high energy use per square metre so with reminiscences of his role as the to the Foodservice
there’s a lot of potential for reduction.” BBC’s political correspondent, and Equipment
He relayed that BEIS also wanted to the weight of responsibility he felt in Industry Award on
2
encourage product repairability and end reporting on the coronavirus crisis. behalf of his team.
www.cateringinsight.com / OCTOBER 2021 / CATERING INSIGHT 21REFRIGERATION / ENERGY EFFICIENCY
LABEL FABLES WITH WARNINGS OF SOME COMMERCIAL REFRIGERATOR
SUPPLIERS TRYING TO CIRCUMVENT THE ENERGY LABELLING
DIRECTIVE, CATERING INSIGHT INVESTIGATES WHETHER THIS
ISSUE IS WIDESPREAD AND HOW SECTOR MANUFACTURERS
HAVE DEVELOPED THEIR PRODUCTS TO ADHERE TO
1
MINIMUM ENERGY PERFORMANCE STANDARDS (MEPS).
E
arlier this year, the FEA financial penalty for misrepresentation in July 2016 resulted in the catering
warned the industry relating to the Energy Labelling market’s average energy index (EEI)
that refrigeration energy Directive, without recourse to the dropping from 63% to 59% over the
labelling misrepresentation criminal courts. OPSS says it will 12 months to September 2017. “This
must end. The association was determine the level of the fine based on trend continues today, with ever more
concerned that some dealers and what they consider to be ‘reasonable products achieving higher energy
suppliers were displaying pre-2016 and proportionate.’ Failure to pay a fine efficiency ratings,” reported Hobbs.
appliances for sale in showrooms is likely to result in further action. Turning to suppliers themselves,
or on websites from the pre-energy So how does non-compliance Hoshizaki UK’s national sales manager
labelling era, an illegal practice. of refrigerators affect catering Roz Scourfield notes that there is still an
The Energy Labelling Directive is EU equipment dealers? “It has the issue concerning refrigerators ducking
legislation but has been adopted by the potential to confuse and mislead the energy labelling requirements: “There
UK post-Brexit. Under the regulations, buyer,” said Hobbs. “Consequently, are still pre-2016 cabinets for sale,
manufacturers must design products it could lead to reputable dealers especially in the lower priced segments.
that meet the requirements for MEPS losing business to those who are not These are normally products imported
(Minimum Energy Performance complying with the regulations. into EU/UK. A clear indication for this is
Standards), and they must provide an “All dealers are responsible for seen at the different tradeshows across
energy label showing how the product displaying the correct label, wherever Europe, where several suppliers are
performs in the standard tests. The the product is displayed for sale on showing cabinets without an energy
label shows its performance, with the their website.” label, or energy data. The effect on
best being rated A and the worst G, and However, the association does business is there, and will continue to
the lowest ratings continually being believe that refrigerator manufacturers be there until this problem is addressed
knocked off the scale in an effort to themselves are producing compliant, through higher focus from the
consistently improve energy efficiency. efficient cabinets, with Hobbs authorities on cabinets being imported
So with the warnings of regulation commenting: “On the one hand, it is into the EU/UK.”
circumvention still ringing in the mandatory to meet the requirements. Hoshizaki prides itself on placing
sector’s ears, how widespread is the At the same time, operators are energy efficient performance and
problem? According to FEA chair, increasingly interested in both environmentally friendly products as
Steve Hobbs: “This is a known issue sustainability and saving costs, so they a core part of its DNA, even before
but, with so many routes to market, are searching out the most energy the Energy Labelling Directive, so
it’s impossible to supply an accurate efficient models. Manufacturers are Scourfield reported that the only
statistic. To be fair, with the challenges responding by developing technologies influence this set of regulations had
of the last 18 months, it has been that meet the market’s needs and on its design was to ensure cabinets
1 difficult for suppliers to keep their surpass the regulation standards.” were developed for a certain position
Professional websites fully up to date and refreshed FEA detailed that MEPS’ arrival on the energy scale. “Keeping up with
refrigerator with current information. What we
energy labels do know is that the enforcement
shows a cabinet’s
performance, with
authorities have been doing desk
research to look at compliance.”
“All dealers are responsible for displaying
the best being rated The Office for Produce Safety the correct label, wherever the product is
A and the worst G. and Standards (OPSS) can impose a displayed for sale on their website.”
22 CATERING INSIGHT / OCTOBER 2021 / www.cateringinsight.comYou can also read
