The August edition of Foodservice Equipment Journal is now available to download for free online.
This month’s issue is packed with news and features about the catering equipment market and the ways in which foodservice chains are driving innovation through their kitchens.
We go behind the scenes at RBW Spurr, the South African chain giant that is pioneering a new format in the UK based on ventless cooking. Operations director, David Maich, offers a fascinating insight into how the brand is betting its UK expansion plans on a counter-service, high street model that utilises the latest generation of cooking equipment.
We also take a look at how Pizza Hut’s new store format has led to it seeking out a bespoke ventilation solution, while Costa’s Oliver Rosevear writes on the subject of energy efficient refrigeration.
Elsewhere, Asda’s design manager, Graeme Cherrie, outlines the thinking behind the supermarket giant’s Express Diner concept, which it is rolling out across multiple stores.
Additionally, on the supply side of the market we speak with Ali Group’s new group commercial director, Rob Gehl, on how the foodservice equipment giant can support the growth plans of chain operators in the UK and Europe, and hear from Lockhart Catering Equipment’s Paul Nieduszynski on the expansion of its product portfolio.
And if that’s not enough, we review the pizza oven equipment scene to give you the full lowdown on the best kit available in the market today.