TAKING action

Dining Room

• Label bins according to the sorting guidelines of local collection systems.

• Offer only reusable or paper straws.

• Use empty jars to hold fresh cut flowers or candles on tables.

• Replace disposables with ceramic mugs, plates and cutlery that can be washed and reused.

• Provide collection bins at convenient points with instructions for customers.

LOADING DOCK & ORDERING

• Ask vendors to optimise plastic pallet wrapping.

• Suggest reusable plastic or wooden pallets or trays to transport and store.

• Offer to return pallets/ containers to be refilled/ reused/recycled.

• Try to encourage suppliers to use minimal packaging or containers that fit your local recycling guidelines.

• Opt for local produce using less protection to travel.

• When possible try to order in bulk to minimize packaging (as long as you can use it all in time to prevent spoilage and food waste).

• Ask your suppliers about the availability of reuse systems or bulk dispensers.

Kitchen Prep

• Reuse containers you usually have in the kitchen.

• Flatten cardboard/paper before recycling it.

• Ensure that there’s no food left in empty containers.

Takeaway And Delivery

• Take plastic bags/film to a local facility that accepts them.

• Don’t wrap items in plastic before placing them in recycling bin.

• Encourage consumers to bring their own reusable cups or containers for takeaways.

• Offer multiple-use cups or containers and a refill discount for using them.

• Choose recyclable or recycled content items when multiple-use items are not feasible.

• Provide napkins, portioned condiments, cutlery, cup lids and sugar sachets only upon request.

• Include a card or sticker with delivery to explain how to recycle containers.

• Partner with a third party to reuse/recycle containers.

• Use paper instead of plastic bags for carry-out and invite customers to use their own totes.

Launching Soon: A New Commercial

Stir-Fry Kitchen Robot

BOTINKIT is launching a new generation of commercial intelligent stir-frying robots: P MAX. Compared to the product from the last generation, P MAX will be a breakthrough innovation both in terms of product functions and customer experience.

P MAX has a new intelligent system. Its super algorithm enables P MAX to better understand the process of making different dishes and make adjustments so that it can perform more types of recipes and significantly upgrade the taste of food. P MAX’s newly added visual module can monitor the conditions during cooking. It can also upload data while cooking, providing solid data support for future recipe optimization. In addition, the optimized stirring mechanical arm will accurately execute every cooking instruction issued by P MA, using the latest processing chip to ensure accurate temperature control during cooking and a faster and better cooking process. Apart from the comprehensive upgrade, P MAX is smaller, easier to clean, and has a fully optimized interaction mode.

The first-ever combination of a visual module, data support, and a new stirring robot arm will take the commercial intelligent kitchen robot to a whole new level.

From the Back Pocket to Back-of-House: Victorinox Knives

Victorinox not only produces world-famous pocket knives—they also makes high-quality household and professional knives. Victorinox’s know-how in the highly accurate processing of steel is applied to the household and professional knives division, with a multifaceted range of 700 different products for virtually any application in private homes, professional kitchens, and butchers. Alongside the famous Victorinox quality and highest design standards, the criteria of ergonomics and manageability are key factors for this product range.

Showcasing the unique durability of Swiss stainless steel, all Victorinox knives will stand up to the most intense workloads in the world’s busiest kitchens. Softer in composition so easy to sharpen, this specialist stainless steel is corrosion resistant. Plus, it delivers impressive blade cutting power. Ergonomically advanced, each blade is perfectly balanced to instill absolute confidence when handling every ingredient.

The high standards that top chefs place on themselves and their dishes also applies to their equipment. In addition to choice ingredients and extraordinary recipe ideas, the right set of tools are key to good preparation. World-class chefs such as Nenad Mlinarevic, Swiss Chef of the Year 2016 and holder of 18 Gault Millau points, is a firm believer of working with Victorinox knives.

Veg-tastic News from Switzerland

More and more people are eating vegan–worldwide! HUG responded to this trend. Since the beginning of the year, they have introduced three plant-based dessert tartelettes in addition to their popular Filigrano Collection. Not only that–the new vegan Filigrano Tartelettes come in user-friendly bakery quality with slightly thicker walls. It’s the ideal product when long stability is important. In addition, did you know that they have a total of 10 vegan tartelettes in their Classic Line, too?

Whether sweet or savory, their wide plant-based range will enable you to prepare an appropriate selection for your vegan guests.

Check their website for some vegan filling recipes: hug-foodservice.ch

Developed by Chefs for Chefs: Passion, Innovation, Precision

Q Industries’ Quantum Pro range has been designed with professional chefs in mind. All Quantum Pro products are subjected to heavy duty use in the commercial kitchens of Q Industries’ chef ambassadors before being made available to you. Crafted in Vietnam, Quantro Pro stainless steel pots and pans are suitable for all types of heat sources and exactly tuned for optimum performance. Forged with a triple sandwich bottom and spot welded handles, their products are SGS certied and come with a 10-year guarantee on handles and bases. Discover more from your innovative hospitality solutions integrator at: qindustries.com

VITOconnect: Level Up Your Frying Oil Management with Digitalization

Strict quality controls to ensure food safety are crucial in the catering industry, yet it’s sometimes hard to meet all the guidelines. Thanks to intelligent kitchen technology, these challenges are becoming easier to manage. What used to be the HACCP list is now a modern system that automatically adds the measured values with full transparency and consistency guaranteed. That’s how smart appliances make everyday kitchen life much easier.

The same applies to your frying oil management. What was once a laborious and lengthy process of using a sieve to process the oil is now fully automatic and can be done in four and a half minutes without supervision. This is made possible by VITO oil filter systems. Not only do they clean the oil much more thoroughly than conventional strainers or integrated filtration systems, but through their VITOconnect software, they also make it possible to have full transparency and complete documentation about your frying oil care—without any additional effort!

VITO automatically sends the data to a web-based cloud, generating reports that can be viewed remotely at any time. Benefit from maximum cost control and ensure optimal frying oil quality with VITO while saving up to 50% of your frying oil.

Tea Maker’s Private Reserve

A True Representation of the Finest Teas in the World Tea

This is an eclectic collection of rare, fine teas, each handpicked by Merrill J. Fernando, founder of Dilmah, to represent the finest in tea. Showing myriad flavours, textures and colours, the teas in this collection represent the finest in the teamaker’s world of tea.

Experience the elusive elegance of Ceylon Single Estate Silver Tips, the intellectual tease of smoky Ceylon Souhong and the energetic personality of the Lover’s Leap Estate Pekoe I.

A deliciously authentic Ceylon Artisanal Spice Chai extends the tea experience with a traditional fusion of the spices that brought the early explorers to Ceylon; a Single Estate Tea from Nilagama is infused with luscious mango aromas; and a mellow Flowery Broken Orange Pekoe from Doombagastalawa is imbued with the romance of rose petals.

Finally, pure chamomile flowers, unadulterated with stalks and leaves, completes the collection with a naturally caffeine-free, herbal infusion. Find it at: teamakersprivatereserve.com

Iconic Professional Stove Celebrates a Century of Craftsmanship

Founded in Saint-Vallier in the south of France in 1923, Molteni stoves quickly became synonymous with the upper echelons of gastronomic excellence. Now, they can be found in the kitchens of grand hotels and restaurants, Michelin-star chefs and several of The World’s 50 Best Restaurants. These include Alain Ducasse, who has earned 21 Michelin stars throughout his career and uses Molteni stoves in his restaurants and cookery school in Paris, Macau, and Tokyo; as well as Daniel Humm, whose Eleven Madison Park restaurant in New York currently holds three Michelin stars.

Just as Joseph Molteni redefined the possibilities of what could be achieved in a professional kitchen with his iconic ‘fourneau ménage’ range cooker in the 1920s, each present-day Molteni stove is still manufactured by hand in France bespoke to the exacting standards of each chef, with no two units the same. The brand’s 1923 line retains many of the original colors, trim and detail of Mr Molteni’s early masterpieces, yet is underpinned with state-of-the-art cooking functions–from classic cast iron solid tops to charcoal grills and total-surface induction cooking plates. First unveiled in 2017, Molteni introduced a new generation of premium stoves: the Caractère line, which blends traditional cooking heritage with contemporary design.

To celebrate its centenary, Molteni–which became part of Electrolux Professional in 1992–will adorn each stove manufactured in 2023 with a handcrafted ‘Molteni 1923 – 2023’ plaque and, for the Caractère line” a control knob marking the occasion.

Cristina Zuliani, Head of Marketing Food Europe at Electrolux Professional, commented: “The Molteni brand is among the most iconic and recognizable within the world of fine dining. The artistry, coupled with precision cooking capabilities and an unwavering durability, has captured the hearts of some of the world’s greatest chefs, with Molteni stoves contributing to many of them winning multiple Michelin stars throughout the careers. In an industry often gripped by technological innovation, a century of uninterrupted operation is a rarity. Just like its stoves, the Molteni brand has stood the test of time. Each individual stove is still manufactured by hand in the Atelier of Saint-Vallier, personalized to the specific requirements of every chef. Indeed, we encounter many chefs who started their career cooking on a Molteni and who, after many years of dedication to their craft, finally get to realize their dream of owning their own unique stove.” For more information on Molteni and its extensive history, visit: molteni.com

The VanDrie Approach

At VanDrie Group, working ethically and treating humans and animals with respect is an absolute requirement in everything they do. Globally oriented and locally driven, VanDrie Group works with companies in the Netherlands, Belgium, France, Italy, and Germany to produce veal and beef, calf feed, raw dairy materials and calfskins. They also trade in dairy products for industrial use and provide dairy farmers with guidance on rearing their calves.

What sets VanDrie Group apart is their use of by-products or residual flows to create new, valuable raw materials and end products. They do this for both the food industry and for animal feed. As a Dutch family business and a chain coordinator, VanDrie group is committed to society. They take responsibility for their impact on people, animals, and the climate. Their integrated way of working enables optimum quality and safety, and helps answer to the constantly changing needs of consumers and market developments.