FEJ Power List goes live online

Power List logo with kitchen

The FEJ Power List, published earlier this year as a special print edition, is now available to view online via its own dedicated website.

The Power List is a celebration of 50 individuals and operators that are leading the way in the UK through back-of-house innovation and growth. Those included in the list influence the kitchen specification and purchasing decisions that are driving their organisational success.

The list is divided into five categories: Business Leaders; Chain Champions; Kitchen Innovators; Market Movers; and Sector stars.

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All 50 profiles included in the 2015 FEJ Power List can be viewed under the ‘Power List Gallery’ here.

The ongoing growth of the UK foodservice and eating out sector continues to trigger unprecedented expansion among multi-site operators — and with that comes significant investment in new kitchens and catering production facilities.

The Power List is aimed at recognising the people at operator level who play a major part in shaping the way that the kitchens look and operate in their business.

The list includes representatives from high street restaurant chains, pub groups, hotel chains, fast food outlets, food-to-go operators, supermarket chains, retail operators, contract catering businesses and public sector authorities.

Foodservice Equipment Journal’s Editor, Andrew Seymour, said: “While we hear a lot about the extraordinary rate at which restaurant chains and multi-site operators are opening new sites, very little recognition is given to the individuals and teams responsible for making sure that the kitchens and back-of-house environments are ready and fully optimised for each and every launch. The FEJ Power List sheds a light on those responsible for some of the excellent work and innovation that goes on behind the scenes.

“Additionally, many chain operators are refurbishing existing estates, replenishing older kitchen equipment with more efficient technology and exploring new foodservice concepts that require them to embrace cutting-edge catering equipment. None of this could be achieved without the presence of highly-committed experts leading the operations, procurement and specification process.”

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Andrew Seymour

The author Andrew Seymour

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