UK Commercial Kitchen Show Has Full Agenda And Speakers

Commercial Kitchen: The Catering Equipment Show, the United Kingdom’s only show dedicated to commercial kitchen equipment, runs June 6-7 at the NEC Birmingham. Thousands of senior equipment buyers and decision makers from restaurants, pubs, hotels, contract caterers, hospitals, schools, care homes, universities, attractions, distributors, and consultancies are expected to visit.  Last year’s edition attracted more than 1,700 attendees, with 36% of visitors responsible for an annual cap-ex budget in excess of $600,000, and 10% over $6 million.

More than 100 leading equipment manufacturers, suppliers and distributors are set to showcase the equipment, devices and utensils required to run, refurbish or build a commercial kitchen. The show features include a free two-day seminar program, the Innovation Challenge Awards, and the Catering Equipment Distributors Association Design gallery. CEDA is the show’s key partner and sponsor of many of its panels and educational programs.

A keynote panel, helmed by Philip Shelley, national chair of the Hospital Catering Association, will feature National Health Service foodservice professionals looking at kitchen design and equipment procurement. The panel will discuss ways in which hospital caterers can get the best out of working with consultants and distributors.

Multiunit operator will discuss topics including the challenges of procuring and installing new kitchens across multisite restaurants and the importance of training with the latest equipment. Andrew Stephen, CEO of The Sustainable Restaurant Association will be joined by Henry Unwin, sustainability manager at Nando’s, to outline proven strategies and benefits for making commercial kitchens more sustainable, in brand and profit.

Five former CEDA chairs will appear on a panel to examine what it actually means to be a distributor in 2017 and beyond, and how projects, design and equipment will continue to connect the industry.

Other top speakers include two leading chefs discussing how innovative equipment and design can play an integral role in helping to deliver speed, quality and consistency in a fast-paced pub kitchen environment. Panels on food-to-go kitchens, kitchen design, and school and hospital kitchens also are planned.