The March edition of Foodservice Equipment Journal is now out and available as a free-to-download digital edition.
This month’s FEJ is a ‘not-to-be missed’ issue for group buyers of foodservice equipment as we investigate how some of the biggest brands in the business are running their back-of-house catering operations.
The head of Fuller’s kitchen operation takes us behind the pass at one of the busiest pubs in the country to explain why a focus on quality equipment has led to his company increasing its kitchen budget, while fast-growing contract caterer Amadeus — part of the giant NEC Group — discusses the importance of sourcing the right equipment as it takes on more sites.
As the UK’s largest pub and restaurant group, Mitchells & Butlers has set aside £35m for refurbishing almost 100 Orchid pubs that it acquired last year, so we take a look at the group’s forthcoming plans as well as shine a light on the expansion of a string of high street names from the casual dining sector.
Our in-depth ‘sector focus’ this month is an essential read for the buyers at McDonald’s, Subway, Greggs et al as we assess what the modern-day QSR needs from a foodservice equipment supplier.
If that isn’t enough, we reveal what the introduction of energy labelling on commercial refrigeration products — due into force in 2016 — means for chain purchasers and dispel 10 energy efficient myths around the world of catering equipment.
Expert opinion pieces on balancing the buyer-supplier relationship and the significance of third party approval when specifying kitchen fire suppression systems, meanwhile, will leave purchasers even more informed on topics important to their role.