New data collection

destroying the bonds in the molecules of the contaminating material, making them harmless.

CONFIGURATION HELP

Hoshizaki’s brand new Gram Configurator uniquely puts the power of design into the hands of the customer, claim the company, allowing them to create a tailor-made refrigeration solution which accommodates their specific, individual needs.

“In just a few clicks, customers can now configure their chosen Gram product by the series, temperature range, refrigerant and material finishing, as well as choosing from a wide range of options and addons,” explains Simon Frost, director UK & Ireland, Hoshizaki UK.

“As a customer-orientated brand, Hoshizaki understand that different kitchens require different refrigerated storage solutions, hence why one of our main goals is to continue to work on support strategies for our partners and customers to provide smooth, easy and efficient information, sales and purchase processes. We believe our new configurator is a perfect example of this effort.”

The first step is to select the most suitable cabinet or counter range for you considering your kitchen layout, and routines (to find the perfect fit, you can also filter down the portfolio by selecting your required temperature range, refrigerant, exterior/interior material and choose between counter and upright cabinet, Hoshizaki point out).

Next, you can assemble your individual upright or counter by selecting different component configurations, such as legs, castors, table-top options, and your preferred electrical plug (for upright cabinets, you can select the number of shelves as well as the orientation of your cabinet door).

For the final step, you can then save the product as configured, and after submitting your contact details, you will receive an email with a configuration summary. Simultaneously, the correct sales branch for your region will receive an automated notification to forward to a certified dealer in your region, say Hoshizaki (to see how the Gram configurator works, visit https:// configurator.hoshizaki-europe.com/).

LEGAL

New data collection requirements for hospitality businesses

After the government’s decision to restrict social gatherings to limit the spread of Covid-19, pubs, cafés and restaurants across England must, by law, have a system in place that records and stores their customers, visitors and staff’s contact details. Harpreet Sandhu (pictured), partner and expert data protection solicitor in Nelsons’ commerce and technology team (www.nelsonslaw.co.uk), outlines what this means for businesses.

What are the new rules?

Organisations have previously been advised by the government to collect and store their customers, visitors and staff’s contact details, and many businesses have done so. However, as of Friday, 18 September, it became formally mandated, and non-compliance with the rules will result in fixed penalties for organisations.

Where do the rules apply?

Further details regarding the new measure are expected to be released on the government’s web site, which should specify the settings where the laws will apply. However, in the main, they will apply to hospitality premises and businesses, close contact services, and other tourism and leisure venues. The government has also confirmed these organisations could face penalties if they don’t ensure their premises are ‘Covidsecure’, which includes taking group bookings of six or more people.

What contact details need to be obtained?

The businesses that these rules apply to will be legally obligated to collect and hold the contact details of every customer, visitor and staff member on their premises. The contact details that need to be taken include the person’s full name - telephone number, date of visit, time of arrival, and, if possible, time of departure. with the General Data Protection Regulations (GDPR) and Data Protection Act 2018. How the information is collected and stored will be very much dependent on the industry sector of the business, but it should be done as straightforwardly as possible, using either an existing system for processing personal data or a new solution.

How long will businesses need to keep the information for?

The details will need to be stored for 21 days and shared with the NHS test and trace scheme, if requested. If the NHS test and trace system requires the details, this will be due to the fact that a business’ premises have been identified as a potential location of a local outbreak of Covid-19. NHS test and trace will then contact anyone who may have been exposed to the coronavirus at the organisation’s venue and provide them with appropriate public health advice.

How should these details be stored?

The data collected and held by organisations must be in compliance

COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD

Preparation: 20 minutes Cooking: 50 minutes Serves 4-6

Minestrone with Parmigiano Reggiano

A classic minestrone is easy to make and packed with healthy vegetables, with Parmigiano Reggiano adding fl avour and authenticity, as well as some valuable protein.

Ingredients

• 1 tbsp olive oil • 1 large onion, chopped • 2 garlic cloves, crushed • 2 carrots, chopped into small pieces • 3 celery sticks, thinly sliced • 1/2 medium swede, chopped into small cubes • 50g fi ne green beans, trimmed and sliced • 1.5 litres vegetable stock • 410g can borlotti, cannellini or haricot beans in water, drained • 400g can chopped tomatoes • 2 tbsp tomato puree • 1 tbsp dried mixed Italian herbs • Chunk of rind from Parmigiano

Reggiano, for added fl avour • 80g small pasta shapes • Salt and freshly ground black pepper • Parmigiano Reggiano, fi nely grated, to serve

Method

1. Heat the olive oil in a large saucepan.

Add the onion, garlic, carrots, celery, swede and green beans. Fry gently over a medium-low heat for fi ve to eight minutes, stirring often. 2. Pour in the stock, then add the canned beans, tomatoes, tomato puree and dried herbs. Add the chunk of Parmigiano Reggiano rind – this will impart a delicious fl avour to the soup. Bring to the boil, then reduce the heat and simmer gently for 30-35 minutes, until the vegetables are tender. 3. Add the pasta to the saucepan.

Stir well, then cook for eight to 10 minutes, until the pasta is tender.

Season, then serve, sprinkled with lots of Parmigiano Reggiano.

Cook’s tip:

Always remember to make use of the fl avourful rind from your chunk of Parmigiano Reggiano – especially good in soups and risottos.