SHOW PREVIEW
HRC Show Preview
Uncover the Latest Trends and Product Innovations for the Hotel, Restaurant and Catering Industries at HRC 2020 Established in 1935, Hotel, Restaurant & Catering (formerly Hotelympia), the UK’s largest and most prestigious event for the hospitality industry returns to ExCeL London from 3-5 March 2020. Dedicated to showcasing innovation and creating profitability within the hotel, restaurant and catering communities, Hotel, Restaurant & Catering (HRC) will welcome 600 global suppliers from all sectors of the supply chain alongside inspiring talks, chef demonstrations, cooking competitions and a wealth of networking opportunities, making it an unmissable event for all hospitality and foodservice professionals. This industry leading event will keep you up-to-date with the issues, trends and developments affecting the hospitality industry. From sustainability to staff retention and the great British drinks movement, make sure you are ahead of the game by registering to visit. The Vision and TECH X Stages are go-to destinations to learn about the latest trends from across the food, drink and hospitality industries At HRC 2020, we have identified the most essential topics that will be crit-
ical to the future of your business. Attend and you’ll gain a thorough understanding into what products are available to meet these needs alongside multiple stages offering insight from business owners who are already leading the way.
INTERNATIONAL SALON CULINAIRE Talented chefs, inspirational ingredients and healthy competition combine for culinary greatness: the evolution of the much-loved International Salon Culinaire, which remains the UK’s largest and most prestigious programme of chef competition in 2020 with over 100 different competition classes over three days.
THE STAFF CANTEEN LIVE Wherever The Staff Canteen Live goes, so do the UK’s most talented chefs. The Staff Canteen Live stage hosts culinary greats and the hottest new chefs around, allowing you to get up close to some of industry’s biggest influencers. The line-up for 2020 includes: Tom de Keyser and Jamie May from The Hand and Flowers and The Coach in Marlow, joined by Michelin-starred Tom Kerridge; Michel Roux alongside Roux Scholar, Martin Carabott, Sally Abé from The Harwood Arms. Sustainability and Waste Management – There is a growing demand for more information about how to run a more sustainable business. How can your restaurant lessen the amount of food that goes to waste each day
and be more self-sufficient? We will offer information on what resources are available for reusing food and plastic-free alternatives and CESA, the catering equipment suppliers’ association will be running trend trails at set times across the three days. The Great British Drinks Movement – Expand your drinks offering by meeting some of the most exciting Great British alcoholic and non-alcoholic suppliers available in the market today. Book your place at the Tasting Table to understand how these drinks can increase your profits. Staff Recruitment and Retention – tips on tackling the growing negative perception of working in foodservice and what alternatives can your business implement do to improve training, happiness and overall wellbeing of your staff. Health & Wellbeing – From health-based menus to the design of the environment you cater for, today’s consumer needs have changed, understand how you should be leading the way in accommodating them. Marketing & Branding Masterclasses – The rise of the influencer, how to work with them, how to ensure your offerings are ‘Instagramable’ alongside allimportant social media and branding tips. For more information and register you place visit www.hrc.co.uk
Robot-Coupe Add The J80 Buffet To Thermapen IR Infrared Thermometer ReFood to Exhibit at HRC Show 2020 Its Range Of Juices Extractors With the boom in healthy consumption and the uncontested benefits of fresh fruit and vegetables, Juice bars have sprung up all over the world, as have upmarket fastfood outlets where fruit and vegetable juices are top of the menu. But our health derives with the health of our environment first, and more and more people are now aware of the necessity to preserve the planet. Our juice extractors are the most efficient on the market for making fresh juices of unbeatable quality and help as well to reduce waste (spoiled fruits are used) and the carbon footprint. To complete its range, RobotCoupe is now launching a new self-service centrifugal Juicer, the J80 Buffet, ideal for schools, canteens, hotel buffets… Using it with a reusable cup makes this appliance the most eco-friendly drink solution. Ultra-quiet and powerful, the Juicer produces smooth juices in seconds. Like all Robot-Coupe’s juicers it is very easy to use! The automatic feed system’s unique design allows for continuous throughput. The fruit and vegetables are automatically drawn down onto the grating disc, doing away with the need for a pusher! Come try it and taste a delightful fresh healthy juice stand P740 on the HRC and Robot-Coupe will offer you a beautiful reusable cup. Call 020 8232 1800 or visit www.robot-coupe.com/en-uk
button to display the surface temperature. Please Note: the infrared non-contact function will only measure when the probe is in the closed position. The Thermapen IR thermometer features a max/min temperature function accessed via the mode button (IR only). The distance to The new Thermapen IR is two target ratio is 5:1, therefore the instruments in one compact unit, combining the advanced technolo- thermometer should be positioned gy of two ETI designed and manu- as close to the target as possible. The default emissivity is 0.95 but factured products, the RayTemp 2 can be adjusted between 0.1 and Plus infrared thermometer and 1.0, if required via the mode button. Thermapen 4 digital probe thermometer. Alternatively, it is possible to take Housed in a robust ABS case con- liquid or semi-solid product temperatures using the reduced tip, taining 'Biomaster' additive which stainless steel penetration probe reduces bacterial growth, the (Ø3.3 x 110 mm). The probe conThermapen IR incorporates a motion sensing sleep mode (pene- veniently folds back through 180° tration probe only) which automat- into the side of the instrument when not in use. ically turns the instrument on/off when set down or picked up, max- Each Thermapen IR is supplied imising battery life. with a traceable certificate of calibration. Competitively priced, at To utilise the infrared function, simply aim the infrared thermome- £60 each exclusive of VAT from ter at the target and press the scan www.etiltd.com
ReFood, the UK’s leading food waste recycler, will exhibit at this year’s Hotel, Restaurant and Catering (HRC) Show. Taking place at the ExCeL, London (3-5 March), the prestigious event is set to bring together more than 20,000 visitors from across the UK and Europe. On stand P809, ReFood will promote its closed-loop, end-to-end food waste recycling service, which helps hospitality and foodservice organisations reduce their carbon footprints, improve their green credentials and lower their food waste disposal costs by up to 50%. Safe, secure and dependable, the ReFood solution sees unwanted food waste recycled into renewable energy and sustainable biofertiliser at the company’s three state-of-the-art anaerobic digestion facilities in Widnes, Doncaster and Dagenham. Unique to the market, ReFood also provides customers with a complimentary bin swap service, which sees full bins swapped with clean, sanitised replacements – allowing customers to hygienically use bins in kitchen areas and separate waste at source. Philip Simpson, commercial director at ReFood, commented: “With food accounting for a high percentage of hospitality and foodservice waste, we’re committed to providing businesses nationwide with an environmentally-friendly alternative to landfill disposal. “Working in close partnership with each of our customers, we provide a hassle-free, flexible service to suit exacting requirements." For more information about ReFood, visit www.refood.co.uk, or meet the team on stand P809 at this year’s HRC Show. See the advert on page 21.
Mechline Developments’ Award-Winning HyGenikx Mechline Developments’ award-winning HyGenikx is a revolutionary infection control system, proven to eradicate viruses and bacteria throughout the food service and hospitality environment. The compact, wall-mounted unit, which was recently awarded the prestigious FCSI Sustainable Catering Equipment Award, rapidly decontaminates air and surfaces, to improve cleanliness and infection control for customers and staff. Microorganisms spread infections, compromise hygiene standards, cause food to spoil, create offensive odours, and can multiply very quickly. So, it is very difficult for traditional cleaning methods to keep pace. HyGenikx, however, works safely all day and every day, eliminating bacteria, viruses, moulds,
fungi and VOCs (volatile organic compounds) found in the air and on exposed surfaces in a given space, even in those hardest to reach places. Specifically designed for food service environments, the range has models to suit various applications, including food preparation areas, cold rooms, front of house, washrooms, refuse areas and beyond, and utilises a combination of the most effective air and surface sterilisation technologies available to target and kill biological hazards in the kitchen. HyGenikx provides round-the-clock hygiene and safety protection and keeps odours under control. For more information visit: www.mechline.com/hgx or see page 11.
Denhay Farms-“Passionate About Producing The Finest Quality Food” Using timeless, traditional methods and our own special cure, we’ve been hand crafting bacon for over 20 years. Founded in the early 1950s by two farming families, the Hoods and the Streatfeilds, Denhay is passionate about producing the finest quality food. The West Country has always had a reputation for producing great tasting, wholesome pro-
duce, and we are more than happy to follow in that tradition.
Prince of Wales. The Royal Warrant appears on every pack along with Since we started our journey over the Denhay coat of arms, both guarantees of the highest standards 60 years ago, we have been lucky We only use outdoor bred pigs to enough to be regularly recognised make our bacon and gammon. Please for our passion and skill. We have won over 100 Awards and accredita- visit us on stand F540 and sample our delicious products!! tions for our bacon and gammon and in 2008 were very proud to be See the advert on page 6 for appointed Bacon Curer to HRH The details.
HRC Trend Trails: Find the Solution to YOUR Problem
What’s the biggest pain in a foodservice operator’s business? Sustainability? Staff retention? Food safety? Cost control? Whatever it is, the CESA Trend Trails at HRC 2020 offer an answer. The trails have been constructed to show how specific equipment can provide solutions for these pains. For example, technologically advanced dishwashers can reduce water, energy and chemical consumption, reducing costs and enhancing sustainability credentials. Visitors can pick up their Trend Trails map from the CESA stand, P621. Each trail will lead the visitor to a variety of companies whose equipment can help with a specific pain. The trials cover six broad areas, sustainability, cost management, operational, staff, customer focus and food. Each area is subdivided – for example, ‘Food’ has two trails, one covering food safety and the other food and flavour trends.
A focus on the CESA stand itself will be the major changes that are occurring as the industry’s leading trade association changes its name. From March 2020 CESA becomes the Foodservice Equipment Association, or FEA. Members of the FEA secretariat will be on the stand to explain the new structure of the Association. This includes sector-dedicated committees, which are tasked, amongst other things, with driving their area and informing the market about new developments. There are 14 committees covering areas such as refrigeration, beverage systems and service and spares. The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the foodservice equipment industry, representing 200 companies who supply, service and maintain all types of commercial catering equipment from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk
HRC Show Preview
Nova Invests In Wholesale Trade Disrupter
A new Warwickshire-based food tech company will revolutionise the wholesale industry, according to Nova CEO Andy Davidson. The company, Comesto, has received a substantial investment from Nova, headed by Davidson and exTesco CEO Sir Terry Leahy. The new partnership aims to transform the way that food and drink products are supplied to restaurants, pubs, hotels and cafes. The service, which is free to trade buyers, offers the UK’s first dedicated food and drink purchasing platform designed not only to speed up buying and managing stock but to offer a far greater choice than is provided by traditional catalogue-based wholesalers, with a wider range of options when it comes to quantity. Whereas existing wholesalers insist on substantial minimum orders, buyers can order as little or as much as they want through Comesto. According to Comesto CEO Valentine Smith, the value of Comesto is that it brings platform economics and efficiencies to trade buying - and at the same time brings much-needed new brands into the market.
Valentine said: “As a team, we have all worked with great startup food and drink brands and we know the difficulties they face in growing their brand and reaching their target audience. We also know that bar managers and chefs are always on the lookout for new, exciting products that will please their customers and make them stand out from the competition. Comesto is the first wholesale service that matches the two willing partners and this is a game-changer for the hospitality industry. “The next Tyrells Crisps or Brewdog is already out there. Our aim is to work with brands that will excite bar and restaurant owners and managers and create F&B products that will grow to challenge the market leaders, making Comesto part of that success.” The Comesto/Nova team are currently working with fulfilment partners and existing clients to create the new trading platform, with early opportunities for key brands to sell via the beta e-commerce service prior to the full launch in June. Interested suppliers and trade buyers are invited to register their interest via the Comesto website before the launch to take advantage of the promotional campaign planned to raise awareness of the new service. Visit www.comesto.co.uk for details.
Teamwork Provides Recipe for Success at SUGO Pasta
The Latest Range of Multidecks and Multifunctional Chef’s Drawer Stand P518, HRC Show 3rd – 5th March 2020 The Williams stand at the HRC Show is the place for visitors to see the latest range of chilled and heated multidecks as well as the new versatile Chef’s Drawer, which can be switched from chilled to frozen storage. Williams’ staff will be on hand to demonstrate, amongst others, the new heated Scarlett multideck. It offers an eye-catching display unit for pre-cooked hot foods, maintaining reliable, consistent and safe temperature with its infra-red quartz halogen lamps. Perfect for holding hot foods such as pasties, sausage rolls, soups and pies, the Scarlet Multideck has the same sleek style as its refrigerated counterparts and the ability to keep accurate, safe temperature control. The temperature of the three tilted shelves and interior base can be controlled independently, making it possible to safely store different foods at their required temperatures. Also on the stand, the variable temperature model is the latest addition to the Chef’s Drawer
number of successful restaurants that deliver quality Italian cuisine including the Polpo chain in London and recently with Delvado on Caffé Parma, also in Valentine Equipment and sister company training on key pieces of equipment including pasta Glasgow. Cuisinequip teamed up with Delvado, who offer com- cookers, induction ranges and the excellent and cru“With Delvado we have gone back to provide back plete coffee and catering equipment solutions, to cial Bottene fresh pasta making machines. to provide additional training and advice so that the specify, install and support on equip“The response from the public to SUGO kitchen brigade can keep the consistent qualiment use for the launch of one of the opening of SUGO Pasta has been ty of dishes on offer and naturally keep up with the Glasgow’s latest and most successful extraordinary and we owe a lot to huge demand for them. We are very pleased with the restaurants, SUGO Pasta. the quality equipment, advice and sup- teamwork and rapport we have developed with “We had a great formula for the port that we have received from Delvado and results it has delivered for SUGO. recent launch of SUGO Pasta in Delvado and Valentine,” comments The equipment from Valentine/Cuisinequip at Glasgow, building on the success of Paul Stevenson, owner of SUGO SUGO Pasta includes: our Paesano Pizza restaurant. We Pasta and Paesano. Valentine Equipment – pasta cooker, refrigerated chose to call in the expertise of Delvado approached Valentine to gastrowells, plus an additional six gastrowells. Glasgow-based coffee and catering recommend solutions for preparing equipment specialists Delvado to help Cuisinequip - Induction suite which includes eight fresh pasta, cooking the pasta and plan and deliver the great equipment also for induction cooking and Steve induction hobs, two Bottene pasta machines delivery we rely on. They in turn worked with freshly made pasta on demand. Elliott, sales director for Valentine Valentine Equipment and sister comEquipment and Cuisinequip, explains Reader enqurieis - Tel: 0118 957 1344 or pany Cuisinequip to install and give their input, “We had worked with a www.valentinefryers.com or www.cuisinequip.co.uk
range. This new model can be switched from a refrigerator to a freezer, making it a truly versatile appliance. It features an entirely new body which, because it ventilates through the front, can squeeze into the tightest of spaces. It brings robust, practical refrigerated storage right to the cook face. The Chef’s Drawer is made of stainless steel throughout and can cope with ambients as high as 43°C – making it ideal for busy commercial kitchens. Williams is sharing the stand with sister company Falcon Foodservice Equipment. Together they will be showcasing a café concept where visitors will be able see food being stored, prepped and cooked on the stand – and try it for themselves. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.
Regale Microwaves & Microsave Regale Microwaves, Established 1983, are the UK’s only independent commercial microwave oven specialist with over £500,000 of branded microwaves ready for dispatch on a next working day service. Regale, Panasonic’s Largest and No1 UK wholesaler for commercial microwaves are the proud inventors of the Microsave® Cavity Liners used by Whitbread, Fullers, Stonegate, Hall and Woodhouse, Beefeaters, Frankie & Benny’s to name but a few.Microsave® Liners are manufactured in the England with over 30,000 in daily use. They are now exported to Europe and Australia. Regale also have manufacturing facilities in the USA to cover Mexico, North America and Canada. Please visit us on Stand P40 or see the advert on page 22.
VISIT US ON STAND F524
Tel: 01329 285518 www.microsave.co.uk See us on Stand P40 at the HRC Show