An expert panel of foodservice experts will be discussing the hidden costs facing commercial kitchens when the Commercial Kitchen show gets underway on June 7.
Foodservice Equipment Journal’s editor, Andrew Seymour, will be chairing the 30-minute debate – entitled ‘The Hidden Costs of Your Kitchen’ – as panellists discuss the real factors driving up costs for operators and offer best practice tips for kitchen management.
The panel will include Paul Dickinson, head of food at Fuller’s Managed Inns, Simon Lee, F&B development manager at Premier Inn and Dominic Burbridge, associate director of The Carbon Trust.
The session will take place on Tuesday 7 June, from 10.15 – 10.45, in the Keynote Theatre, which will be located on the back left-hand side of Hall 8 at the NEC, Birmingham.
Paul Dickinson spent his formative years travelling the world gaining cooking experience on airlines, before completing his chef training at Neath Catering College. He worked as the executive chef at Berwin Leighton Paisner and then at Restaurant Associates, before becoming head of food for Fuller’s Managed Inns in 2011.
Paul has been instrumental in the development of chef training and has shaped his depth of knowledge by working under some of the most influential leaders in the culinary profession, including Marco Pierre White, Michel Roux Jr, and Jeremy Ford. He has won many awards including two rosettes for both the Farthing Restaurant and for the Balmer Lawn Hotel.
Simon Lee has spent the majority of his career working for Whitbread Group. Starting at the age of 16 as a kitchen porter and working his way through the ranks to his most recent position as F&B development manager for Premier Inn. He is about to embark on the next chapter in his career as head of F&B for Staycity Serviced Apartments.
Dominic Burbridge, meanwhile, is on the management team of the Carbon Trust’s Business Services practice, with responsibility for project leadership, business development and client management.
Currently advising leading multi-national retail, hospitality, building material and construction sector organisations on how to put sustainability at the heart of their business strategy and gain competitive advantage, Dominic has directed more than 50 projects to develop value creation strategies for maximising the benefits of adapting to a resource constrained world to enhance both the environmental and economic sustainability of their businesses.