With visitor registration now open, this year’s attendees – who annually include key decision makers from all types and sizes of kitchens (from Michelin-starred restaurants to local pubs and bars, from casual dining chains to fast food outlets, leisure venues, work canteens, schools and hospitals) – will also benefit from a wealth of expert advice on managing sustainable back-of-house protocols and increasing their resource efficiency via a series of dedicated Keynote sessions.
The Soil Association’s new Green Kitchen Standard, which recognises and promotes caterers’ environmental credentials, will also be supporting and exhibiting at the show for the first time. While The Sustainable Restaurant Association will return as a show supporter (ceda and the FCSI – the show’s lead partner and partner respectively, have also already been confirmed).
Kitchen equipment wish-lists for the year ahead will, of course, vary from business to business. According to Matthew Merritt-Harrison, new chair of the FCSI UK and Ireland and managing partner of Merritt-Harrison Catering Consultancy (and a speaker at last year’s show), it’s important to focus on ‘energy-efficient equipment that is cost effective and sustainable over its life cycle’. It won’t always mean taking the lowest cost options, but the ‘best value’ in the long run. Particularly when considering new warewashing, combination ovens, induction cooking and refrigeration equipment, he says.
Switching to more efficient appliances can offer multiple benefits, aside from alleviating rising energy costs, it can reduce consumption, waste and carbon footprint – and save valuable staff time. When identifying key trends for commercial kitchens in the coming year, Tyron Stephens-Smith, project & creative director at design and install firm TAG UKltd, said he’d also seen more ‘operators evaluating ecological equipment offers and efficiencies to combat the rising costs of staffing’.
Whatever a business’ requirements or needs, Commercial Kitchen’s 100+ exhibitors will have it covered. Cuisinequip/Valentine Equipment, DC Warewashing & Icemaking Systems, Gamble Foodservice Solutions, Hupfer/Trak, Jestic Foodservice Equipment, Meiko UK, Precision Refrigeration, Regale Microwave Ovens, Synergy Grill, Target Catering Equipment, and Wexiödisk, are just some of this year’s exhibitors promoting their latest energy-efficient/sustainable models and systems.
Here’s a preview of what they’ll be exhibiting this June:
Professionally reconditioned equipment is another option for operators on a tight budget (and it also helps reduce landfill waste). Returning exhibitors offering this service include Caterquip UK and General Catering.
While for operators looking for new eco-friendly ways to manage their food waste, there’s PRM Waste (which launched its PRM Bio-Processor at Commercial Kitchen 2018) and EXBIO, with its popular Ex Series digester.
Commercial Kitchen returns to the NEC Birmingham on 4-5 June 2019. Show features include a free two-day seminar programme, the Innovation Challenge Awards, and ceda Awards Gallery.
Last year’s attendees included buyers from Amazon, Bartlett Mitchell, Bourne Leisure, Brewhouse and Kitchen, Burger King, Casual Dining Group, Costco Wholesale, Deliveroo, Drake and Morgan, EI Group, Empire Cinemas, Everyman Cinema, Fuller’s, Greene King, Hall & Woodhouse, Jolly Fine Pub Group, Kew Green Hotels, La Tasca, Las Iguanas, Marston’s, Mitchells & Butlers, PizzaExpress, Pizza Hut International, Punch Taverns, Sainsbury’s, SSP, Tesco, TGI Fridays, The Bath Pub Company, The Fat Duck, Tortilla, Virgin Trains, and Whitbread.
Plus a record turnout from all the key project houses, distributors and installers, including Airedale Group, Brakes Catering Equipment, C&C Catering Equipment, Catering Design Group, Catering Equipment Solutions (Peterborough), CHR Equipment, Court Catering Equipment, Gratte Brothers, Inox Equip, KCM Catering Equipment, Kitchen & Restaurant Projects, Nisbets, Sprint Group, TAG Catering Equipment, and YCE Catering Equipment alongside many other leading ceda members.
“Commercial Kitchen is the best place to source and test the things that make our kitchens work even better,” says Martyn Clover, head of food at Tortilla.
“We’re constantly looking for the best kit for our kitchens and there is no better place to find it than at Commercial Kitchen,” says Tom Mullin, executive chef at Pizza Pilgrims.
For further information and to register for a free trade ticket, please visit www.commercialkitchenshow.co.uk and quote priority code CK12 (https://eventdata.uk/Visitor/CommercialKitchen2019.aspx?TrackingCode=CK12).
Exhibitor enquiries to:
Katie Tyler, Event Manager
t: +44 (0)1273 645155
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