Hot-holding specialist Flexeserve has its full executive team out in force in Milan to launch one of its most exciting foodservice products to the international market.
The company will be introducing the Flexeserve Hub to the world stage following its initial success in the UK market.
Chief executive Jamie Joyce, technical director Mick Steele, customer experience director Warwick Wakefield, export manager Gary Barnabas, operations manager Kristian Ward and North American operations manager James Hayes have all travelled to Italy for the launch.
The Flexeserve Hub has designed for what the company calls the “cultural shift” in food delivery. It can hot-hold large quantities of packaged food orders – ready for purchase, pickup or delivery – or it can be used as a staging area, for hot ingredients, held at optimum temperature, ready to be prepared for orders.
It features unique hot air recirculation technology to generate a consistent air temperature throughout the unit, and can be used both front and back-of-house.
The Flexeserve Hub can hold up to 60 large boxed pizzas, 140 food orders – packed up and ready to go – or up to 140 whole rotisserie chickens.
Mr Wakefield said: “With the recent growth in the food delivery sector, many operators are now looking to capitalise on changes in consumer behaviour, and Flexeserve Hub is a great way to achieve this.
“We can’t wait to show visitors to HostMilano what they can achieve by working with Flexeserve. Our unique hot air recirculation technology and all-encompassing Flexeserve Solution make us the only provider of true hot-holding.
“As industry events have returned, we’ve found many businesses coming to us eager to introduce a new hot food programme or transform their existing offer.”
Flexeserve is exhibiting on stand H48 in pavilion 7P at the exhibition, where it will also be showcasing its range of patented heated displays, Flexeserve Zone, including rear feed models that allow for restocking of hot food from behind the counter.