A number of major foodservice operators have voiced their support for new Commercial Kitchen show ahead of its launch next month.
Thousands of decision makers from restaurants, pubs, hotels, contract caterers, hospitals, schools, care homes, universities, attractions, distributors, consultancies and leading associations are preparing to visit, according to organisers Diversified Communications.
“I’m looking forward to seeing what the Commercial Kitchen show has to offer –it’s been a long time coming, a show that focuses on the kitchen or back of house, and it is a great opportunity to focus on many differing aspects of the ‘engine room’ of our various food businesses,” said Chez Gawen, head of food at Pizza Hut Restaurants.
Jon Parry, construction manager at YO! Sushi, says he is planning to attend the event to take a look at new kit on the market. “It is always important to keep up-to-date with industry improvements and innovations. Commercial Kitchen appeals to me as it is a more focused show, so time is not wasted searching through sundry stands to find the equipment you need to review,” he said.
With just eight stands left to fill, the launch edition is set to feature more than 80 founding exhibitors showcasing the complete range of innovative equipment, devices and utensils required to run a commercial kitchen, including cooking equipment, refrigeration, storage, warewashing, fit out and design.
David Carroll, property director at TGI Friday’s UK, said: “I’m looking forward to visiting Commercial Kitchen, it fits perfectly with our continuing search for the very best equipment, design and partners that enables us to serve our guests, with better quality; at a pace they choose; in the most efficient commercial manner possible.”
Colin Mackenzie, group purchasing manager at Marston’s Corporate Services Procurement, says that being able to see and discuss first-hand the latest developments in catering equipment under one roof is avaluable opportunity. “Events like this, which bring together the key people in the category in one go, is an opportunity to benchmark and potentially improve our choice of catering equipment in a very efficient manner,” he said.
Robin Frean, co-founder of Hood Restaurants, says the timing of the show is particularly pertinent for him as he is aiming to invest in new catering equipment this year. “The reason I am looking forward to attending Commercial Kitchen is simple, I have built one restaurant kitchen and am certain to build another within the next 12 months. As such, it is vital that I am able to keep up-to-date with new technology and trends, and interact with industry professionals to gain vital insight and advice.”
Commercial Kitchen takes place at the NEC Birmingham on 7-8 June 2016.