5 minute read
Suppliers
A LOOK AT WHAT’S COOKING WITH RATIONAL’S NEWLY APPOINTED MANAGING DIRECTOR, NICHOLAS BAKER
BIDFOOD OMAN APPOINTED AN EXCLUSIVE FOODSERVICE DISTRIBUTOR FOR S. PELLEGRINO AND ACQUA PANNA PRODUCTS IN OMAN
Nicholas Baker was recently appointed managing director of RATIONAL Kitchen & Catering Equipment Trading FZCO. Here, he talks about the company’s successes and the latest market trends.
In our fast-paced world, how is RATIONAL’s kitchen equipment helping chefs?
RATIONAL has a unique solution for à la carte restaurants and catering companies, enabling them to prepare large quantities of food quickly and at the touch of a button. This is possible thanks to the intelligence of each RATIONAL unit, which helps to maintain a consistent result.
Another solution offered to customers is the central management of recipes and programs. With our ConnectedCooking cloud platform, everything can be managed on a smartphone, tablet or laptop. How has the market evolved over the past couple of years?
A great deal has changed in the last two years. Covid-19 restrictions forced businesses to implement innovative work models and entice clients with new offers. In addition, the development of delivery and the emergence of a new type of dark kitchen, as well as changing consumer habits, has contributed to the formation of new segments. How does your company stay at the forefront of novelty and innovation?
RATIONAL’s mission has always been to provide our customers with the best tools for cooking, and we see ourselves as an innovative solutions provider thanks to the special approach we have toward research and development. Our team includes physicists, food scientists, development engineers and experienced chefs, who all work together in our research and development department. This is our unique way of doing things. rational-online.com
Bidfood Middle East, a leading multichannel foodservice provider of international food and beverage brands and part of the Bidcorp Group, has secured a sole distributorship agreement to supply Nestlé’s S.Pellegrino and Acqua Panna water products to the foodservice channel in Oman. The agreement will enable both companies to further grow their distribution and partnership with premium operators in the foodservice sector. Commenting on the success, Hisham Al Jamil, Bidfood Middle East CEO, said: “We are proud of the long-term relationship we have developed with Nestlé Waters and extremely delighted to further expand our services for Nestlé’s S. Pellegrino and Acqua Panna products to Oman, following the success of the United Arab Emirates and Saudi Arabia. Both brands have earned a strong reputation worldwide as fine dining waters and are widely appreciated by the leading figures of the culinary scene in the region”. S.Pellegrino, Acqua Panna and Sanpellegrino Sparkling Fruit Beverages are international trademarks of Sanpellegrino S.p.A. which is based in Milan, Italy. Distributed in over 130 countries through branches and distributors in all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and wellbeing. As a major Italian producer of mineral water, Nestlé Water’s Sanpellegrino S.p.A has always been committed to enhancing this primary good resource for the planet and working responsibly and passionately to ensure it has a secure future.
Bidfood Middle East continues to invest in its growth and aggressively expand to other geographical locations through strategic distribution partnerships with the biggest names in the global F&B, bakery and dairy industries. bidfoodme.com
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WITH LUMINESCENZA
With over a decade of experience in helping foodservice clients achieve optimal efficiency, Georges Haddad, owner of Luminescenza, talks about waste management and why it matters.
While it is inevitable that hotels and restaurants generate considerable amounts of food waste, this is also cause for concern for relevant authorities. Therefore, control measures must be put in place to control food waste in hotel and restaurants.
Hotels use various methods for managing their food waste. Conventionally, prevention is followed by reusing, recycling and, finally, landfilling. Unfortunately, the majority of operators skip several steps and just end up landfilling, causing numerous and noticeable environmental hazards.
The priority for restaurants and hotel-management companies is to reduce food waste using several methods, including: Conducting food waste audits This involves analyzing and monitoring food waste, from the point of origin to the point of disposal. The quantity of food wasted and the number of customers entering the restaurant are the two main variables to be considered throughout the tracking process. This information helps managers to identify the primary causes of food waste. A log helps to keep track of what kind of food is thrown away, why it is thrown away and how much of it is thrown away. Avoiding the habit of wasting ingredients before use To help restaurant management understand how long food products must be stored before they can be used in the restaurant, an inventory review exercise must be carried out. By doing this, there is less chance of ordering too much and throwing away perishable food items. Preventing leftovers This arises when waiters serve food portions to customers that can’t be finished. To help prevent this, service staff should improve their accuracy when taking orders to avoid overserving customers. Creating a plan for leftovers and food waste is considered mandatory. Here’s what it involves: 1. Identifying the quantity of different types of food waste and setting aside specific containers for disposing waste. 2. Sorting and weighing food waste and separating items that can be recycled, such as food packages, glass, paper and plastic bottles.
3. Food waste compost can be made at home using specific equipment, like the popular Kwik composter machine. Alternatively, a suitable recycling partner can be sourced. Its is mandatory for each foodservice outlet to have a dedicated food waste area equipped with chillers, sanitizers and recycling and de-watering machinery to properly manage waste and reduce the environmental, health and financial impact of its operations.
Who is Luminescenza? With nearly 10 years of experience, Luminescenza is driven by the philosophy that a successful project is the result of a systematic approach to addressing its customers' needs with optimal functionality. The company offers solutions to challenges within the foodservice industry by creating facilities that aesthetically engage customers and provide an enhanced workplace environment for the people who operate them. Luminescenza provides services including design, project management, consultancy, QA/QC and risk management.
For more information, contact consultant@luminescenza.info
