Keith Warren: director of the Catering Equipment Suppliers Association

AS THE economy improves, growing sales are causing problems across the supply chain because of short term ordering. After years of recession, manufacturers, suppliers and distributors have reduced their stockholding. The supply chain will need to recognise this at all levels and it will need to work together to overcome this problem – next day delivery is expected but this can only be achieved when the product is in stock.

Foodservice Footprint Keith-Warren-300x300 Keith Warren: director of the Catering Equipment Suppliers Association Intelligence  Keith Warren CESA

 

 

 

 

 

 

 

 

 

 

 

 

 

There’s an increasing awareness of the real cost of equipment – it’s no longer just about capital cost (CAPEX) outlay, lifetime or operating (OPEX) costs need to be factored into the equations. The emphasis will be on equipment that saves resources and thus reduces lifetime costs.

 

The UK government has legislated that, by 2016, all public-funded projects must be undertaken using BIM (Building Information Modelling) software. CESA has invested in CESABIM, in partnership with AutoScheme, which is designed to make it easy to access a central library of BIM models that can be uploaded into any BIM software format. For planners, specifiers and catering operators it will offer a free, 24/7 library of catering equipment BIM models and data. Visit cesabim.com for more information.

 

Another big focus for 2014 will be Hotelympia, with a plethora of innovative and eco-friendly products due to launch at the show. The move to April/May has had a big impact, with sales and visitor registrations well up compared to the equivalent period in 2012.

 

The Energy Related Products Directive, (formerly the Eco Design Directive), along with both manufacturer and operator-led eco initiatives, are going to put the emphasis on energy-saving product advances during 2014. Food waste is also going to be high on the agenda: having worked with Zero Waste Scotland on their Guide to Food Waste management, CESA is now meeting with legislators in both Wales and Northern Ireland to discuss the options. Meanwhile, manufacturers and operators are looking to develop effective technological solutions that will minimise their impact on the environment.

 

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