Mick Jary joins up with Meiko in consultant specification role

Mick Jary, specification manager

Meiko is to step up its engagement with UK foodservice design consultants by bringing in Mick Jary as specification manager.

Jary has extensive experience of the catering equipment landscape and most recently worked for Welbilt (formerly Manitowoc), where he was projects manager for the Middle East and Africa.

Meiko boss, Paul Anderson, said Jary was a “great fit” for the Meiko UK team.

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“He brings more than a decade of experience as project manager with Welbilt and his role at Meiko UK will be to create a focal point of support for the foodservice design consultants,” he said.

“The Meiko product portfolio includes both the warewashing equipment that we are renowned for, but also a range of food waste handling systems that are having an increasingly prominent role to play in commercial kitchens, as the kitchen designers – and our customers – become more environmentally aware.”

Jary has worked with the consultancy sector for the last 14 years, both in the UK and internationally, and plans to show kitchen designers how Meiko’s warewashing and food waste handling equipment can add value to a catering environment.

“It starts with ensuring the consultants have the right materials in terms of literature, design tools and CAD blocks for the Meiko product range,” he said. “We will also advise on equipment solutions for warewashing, water treatment, waste handling and the new generation of vacuum waste systems. Operationally, we can help with training and manpower issues, warranties and PPM, creating the best ‘fit’ for the client.”

Jary acknowledged that environmental issues are critical for catering consultants these days and said this would be an important element of his job. “A key part of my role will be advising on the consumption rates of Meiko equipment – water, chemicals, energy – and identifying labour efficient management solutions for dishwashing and food waste handling operations. Having the right equipment is one thing, but identifying how the operation can best be managed is the key to ensuring minimal impact on the environment and the budget.”

Tags : 3663 Catering EquipmentConsultantsdesignkitchen designMeikoMick JaryspecificationWarewashing
Andrew Seymour

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