The foodservice equipment market is packed with whizzy innovations and nifty features, but sometimes it’s good old-fashioned durability that counts most in the kitchen.
He says the pub chain – which counts more than 2,700 sites in its portfolio – still places huge value on kit that can sustain the rigours of a busy pub catering environment.
“With some of our brands I kind of explain it to manufacturers that it needs to be ‘bomb-proof’ because that’s the kind of kicking it will get in some of the businesses!” he comments.
As you’d imagine for a organisation with Greene King’s scale, there are a number of key stakeholders that all support and influence the kitchen operations.
Craig holds a unique role within that network, working under the umbrella of food development and plugging directly into the senior food development team.
He also coordinates with Greene King’s property team, operational heads and project managers to make sure sites are equipped for success.
One of his proudest achievements has been the improvements made to its Chef and Brewer brand, where it has brought the kitchens into the 21st century by specifying equipment that allows it to deliver a modern menu.
Company: Greene King
Address: Sunrise House, Ninth Avenue, Burton upon Trent, Staffordshire, DE14 3JZ
Tel: 01283 498400
Focus: Pub food