Jestic at the double as it caters to changing kitchen demands

Michael Eyre, culinary director

Jestic Foodservice Solutions will show how the latest catering equipment solutions can support operators with their post-pandemic challenges when it takes on an expanded presence at HRC next month.

The Kent-based outfit has taken two stands for the event (P318 and P320) in order to highlight the full breadth of its kitchen product range.

Latest innovations from Henny Penny fryers, Icetro soft ice cream machines, Moduline hot-holding and Vitamix commercial blenders will be on display, alongside the Mibrasa charcoal oven and Parilla Grill.

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Visitors will also be treated to smallwares from Carlisle, counter top solutions from Antunes and various set-ups of Metro shelving solutions.

Live cooking will once again return to the menu for Jestic as the MKN Space Combi and Xpresschef 3i cook-up a menu of on-trend, hand-held dishes, allowing visitors to see and compare the capabilities of top-quality combi ovens and high speed ovens in one place.

Michael Eyre, culinary director at Jestic Foodservice Equipment, will be leading the live-cooking demonstrations, which will involve considering new customer demands in each session.

“Over the course of the pandemic, catering trends and demands have changed drastically,” he said. “In fact, many consumers now expect a broader range of options to be offered and served to them in minutes, if not seconds.

“Our stands at HRC will become a place for demonstrating how operators can meet these very expectations via our MKN Space Combi and Xpresschef 3i, either working solus or tandem.”

Jestic moves into central London

Tags : exhibitionsHRCJestic Foodservice Solutions
Andrew Seymour

The author Andrew Seymour

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