CEDA’s 2017 Conference brought together leading associations and individuals connecting them under this year’s theme of ‘Excellence by Association’. Among them were FCSI UK, cedabond, Craft Guild of Chefs, the British Culinary Federation, The Royal Academy of Culinary Arts, Hospitality Action, Commercial Kitchen Show, National Association of Care Catering, Hospital Caterers Association, LACA, TUCO, British Sandwich Association, Nationwide Caterers Association, ENSE, ASSIST FM, ALMR, CESA and Association of Catering Excellence.
“We had an exceptional annual Conference at Heythrop Park and the co-operation from our partner associations and support from the media has been outstanding as born out by a huge boost in Twitter commentary and positive feedback on social media, and also from the delegates who attended the two days.
“Our AGM saw the presentation of our rebranding project which will take CEDA on a leap forward as we progress to our 22 by 2022 aims and our 50th anniversary. This was well received and led into a fantastic networking dinner and cedabond awards with Lee Maycock, the Craft Guild of Chefs, Matt Davies, British Culinary Federation and Julie Sharp, The Royal Academy of Culinary Arts, demonstrating on a plate that excellence comes from working together. This was complete with the excellent fundraising for Hospitality Action and the cedabond awards.
“The Business Day, seminars and our 2017 Grand Prix Awards and Gala dinner proved to provide the networking business insights and idea sharing that are vital to our Members and Partners. The Grand Prix Awards really showed the scope and calibre of design, installation and service that CEDA Members are capable of delivering, and Court Catering Equipment were very worthy Overall Winners this year. It was a fantastic two days for CEDA’s Membership, and all our Partners, Associates and individuals from the industry who attended. We have a lot to live up to for 2018.”
The first day started with a meeting of CEDA’s Academy featuring the young talent from CEDA Member companies. Following their business discussion CEDA Platinum Partners were invited to present their company credentials and latest initiatives that relate to sustainability. The companies: E&R Moffat, Hobart, Hoshizaki Gram, Liebherr, MCS Technical Products, Wel Bilt, Electrolux, First Choice Group, Rational and Mechline covered topics as diverse as using local logistics and staff through to manufacturing facilities that are designed to reduce their ecological footprint through design features like rooftop vegetation to capture and filter water for reuse.
The key part of the CEDA AGM involved the inauguration of Mark Kendall as the new CEDA Chairman and Philip Howard as Vice Chairman. This was followed by a presentation by Director General, Adam Mason on the progress and results of a six month initiative to consider the development of the CEDA brand, what it means to Members, Partners, Associates and end-users in the wider foodservice sector.
Adam showed the outcomes of desk research conducted in a project by Coventry University MA Marketing student Laura Gimferrer that has fed into a rebranding brief given to a specialist marketing agency. The CEDA Membership was then able to see how new ideas for names, brand graphics and straplines were arrived at and a recommendation for a new CEDA brand identity. Members were invited to provide their feedback and comments as quickly as possible to allow CEDA to develop a new marketing toolkit and campaigns to promote the association and Member services to the multiple end-user sectors they operate in.
The Business Day
New Chairman Mark Kendall opened the Business Day proceedings by introducing the new Regional Chairs for the South, Cathy Wilcox and North, Kirstin Hatherley taking over from him and Chris Keith before introducing the 2017 Conference theme of ‘Excellence by Association’ and handing over to returning host Peter Martin of CGA Peach.
Peter gave his usual thorough insight into current food and drink market conditions in the UK, what the recent threats and opportunities have been, and some suggestion of what they are likely to be in 2018 including the determination of consumers to go out and eat despite economic challenges, concerns over Brexit and their need for new experiences.
First on the stage Wendy Bartlett from boutique contract caterers Bartlett Mitchell described the current challenges faced by contract caterers including rising food costs and the continual need to innovate menu ideas to compete with, and offer an alternative to, the many high street and street food retailers. She said her business and others look for quality equipment that offers flexibility and value for money to recommend for their clients’ kitchens and front-of-house areas.
The next speaker Adam Martin, director of Tesco Hospitality, explained how the 309 owner-operated foodservice sites that Tesco has have gone through considerable change to allow the retailer to compete against other supermarket rivals, and also benefit from the increased revenue that in-store eateries are generating. Adam was keen to point out that innovation is driving this particular sector with a number of well known retailers, not normally known for a food offer, stepping into the market with new concepts to capture a share of this strong market for breakfasts and lunches.
Taking up the final Business Day speaking slot Nadia El Hadery, co-founder of YFood, a food technology consultancy, got people thinking about what is to come with her take on ‘Trends for the Kitchen of the Future’. Nadia showed that food technology is coming into foodservice through many avenues from kitchen-based hydroponics to innovative apps to cut foodwaste by monitoring activities in a commercial kitchen like food being returned by customers.
The morning concluded with a fascinating ‘Big Interview’ with Peter Martin talking to chairman of Mitchells & Butlers Bob Ivell and getting a frank view of how the business had fallen behind and had to rethink what it does. He pointed to the public desire for quality at a fair price that has seen the launch of the Miller & Carter steakhouse concept and plans to roll out 100 more.
Interactive seminars – Changes to CDM Regulations, CEDA E-Learning and Technology – a key ingredient in today’s foodservice industry
The afternoon session focussed delegate minds onto three industry topics including Maguire Training, CEDA’s E-Learning partner, showing how to get the most from the E-Learning platform, Stuart Campbell from CEDA Partner Specifi discussing how technology and software like BIM, AutoCAD and Revit are changing how we do business, and the third seminar from Tim Knowles, head of Four Group’s Health & Safety Division, on changes to CDM regulations that are having an impact on the smaller installation and refurbishment projects that CEDA Members can be involved in.
OMG - Geoff Ramm
Concluding the 2017 Business Day international keynote speaker Geoff Ramm made it clear that a little or a lot of OMG marketing can have a huge impact on an individual, brand and business.
The 2017 CEDA Grand Prix Awards
Hosted by Paul Goodale the 2017 CEDA Grand Prix awards saw a sharp rise in the number of entries for awards in the Small, Medium and Large Project categories, for the Outstanding Customer Service Award, new Project Management Award and Rising Star Award. As usual the build up to the project awards saw the story behind the accolade of Industry Personality and this year it was presented by Scomac’s Iain Munro going to the hugely respected Neil Roseweir, former development chef at Falcon Foodservice, who retired after 53 years in the hospitality business. In contrast one of the foodservice equipment industry’s emerging talents, Paul Holder, technical manager with Court Catering went on to take the 2017 CEDA Rising Star title.
Details of the CEDA 2016 Grand Prix Award winners:
CNG Foodservice Equipment scooped the Small Projects Award for helping Newcastle’s House of Tides become the dream its owner Kenny Atkinson envisioned.
Gratte Brothers beat some stiff competition to be awarded the Medium Project title for its work on the Carnegie Club, Skibo Castle, to upgrade facilities serving the golf club house.
Large Project and Overall Winner 2017
With kitchens on a grand scale, across multiple levels, Court Catering Equipment rose to the brief given by the prestigious Le Cordon Bleu to design, specify and install kitchens for its European headquarters in Paris.
Outstanding Customer Service
In a break from the normal entry Inox Equip worked alongside Rational to help with the design of facilities for a new patisserie academy being developed by Claire Clark MBE and Milton Keynes College.
Awarded for the first time this year the CEDA Grand Prix Project Management Award really showed how CEDA Members must continually go the extra yard to keep projects on-track and within budget, and C&C Catering Equipment demonstrated this clearly in the work it did to get foodservice up and running at UBS’s new offices in Bishopsgate, London.
The CEDA Supplier Awards 2017 were awarded to the following:
Heavy Equipment – Rational UK
Light Equipment, Accessories and Spares – Mechline Developments
Outstanding Customer Service – Meiko UK