Category Archives: News
The world is becoming increasingly technology-enabled. Nowadays there seems to be an app or a Smart solution for almost everything. While some leave me wondering why there is a need, the same is not true of Rational Oven’s ConnectedCooking.
Since March 2017 Rational has been enabling its SelfCookingCenter® units with ConnectedCooking functionality and equipping them with Ethernet ports. More recently they’ve launched an app to create the world’s most state-of-the-art cloud-based networking solution for professional kitchens. It’s available on iTunes and Google Play Store . These advances bring real benefits to professional catering businesses.
The app and the ports enable all your Rational SelfCookingCenter® or CombiMaster® Plus units to be connected to a single network completely automatically. As a manager you will always know what is going on in your kitchen through the dashboard. Even when you’re off-site and can make adjustments remotely through your own device in real time.
It also makes sharing your cooking programmes across all your units easier and quicker. This in turn removes time-consuming activities and ensures the consistency of food safety in your kitchen.
But ConnectedCooking is not just for larger kitchens. The secure remote access enables software updates to be installed, quickly like those on your laptop, so that your Rational is always running optimally. The app also makes it easier to access inspiration for new menus through new ideas from other foodservice professionals and Rational chefs.
Security of Food and Data
Food safety is a demanding challenge for modern kitchen operations. Ever-increasing government requirements and stringent hygiene standards require a great deal of administrative work. It’s also important to eliminate operator error as much as possible. ConnectedCooking automatically captures all the key HACCP information and displays it in a dashboard with the option to download and print.
The remote access can be authorised for your Service Partner, such as AC Services, as part of a service contract. This enables remote diagnostics for problems and can fix issues without the need for an engineer to visit. It also alerts AC Services that there might be an issue. As you would expect the system uses state-of-the-art encryption technology to keep all data secure and compliant with GDPR.
New Year Opportunity?
If your SelfCookingCenter® units were made after March 2017, you just need to connect them to your network by a LAN cable or wireless module and download the free app to get started by registering the units. If not then we would be delighted to come out in 2020 to retrofit them with the Ethernet interfaces.
Either way give the AC Services team a call on 01454 322 222 in January to discuss further ConnectedCooking functionality and how it benefits all sizes and types of kitchen. We can then make your maintenance issues even easier to solve, saving more time in 2020.
It might be mid-November but it’s getting perilously close to Xmas. Which means you should start making lists of everything you need to make the season progress as smoothly as possible.
If you are in charge of catering, then remember to add Rational cleaning products to the list. They may not be as glamorous as some of your requests to Santa, but they are an oft-overlooked necessity.
Rational Cleaning Products Save Time
Your Rational oven needs to be cleaned regularly in order to perform to its optimal capacity. And you need to ensure that the correct cleaning products are used.
At AC Services, we supply all the assistance you need to service and maintain your oven, from Rational Grill Cleaner, Rational Rinse Aid, Rational Oven Cleaning Tablets for the SCC (SelfCooking Center®) range and for those with Care Control, Rational Care Control Tablets and accessories.
If you have more than one oven, then you may need different cleaning product combinations. As a reminder, we supply:
- Rational Oven Cleaner Tab (x100): highly concentrated tablets specially developed with a complex set of active ingredients designed to guarantee maximum cleaning power.
- Rational Oven Care Tablets (x150) with special scale-dissolving ingredients contained to prevent limescale building up. These give reliability without a water softener and the need for separate time-consuming descaling.
- Rational Rinse Tablets (x50) highly effective care products ensuring active protection.
- The Rational Grill Cleaner (10 litres) for use with a hand spray gun.
- Rational Rinse Aid (10 litres).
- For water filtration, the products are either the Brita Purity 1200 Quell ST Filter Cartridge or the Brita Purity 600 Quell ST Filter Cartridge.
You may think you have plenty of time but it never hurts to be prepared. And that means BOOKING A SERVICE now if you haven’t already to avoid the inevitable last-minute panic rush. We would be delighted to come out and check your oven over and pre-empt any problems that might arise.
Otherwise to order your Rational cleaning products, simply go to our on-line shop. Or call us on 01454 322222 for more advice of how to keep on top of your Rational oven cleaning.
We were rather hoping to bring good news this week, if not about Brexit then about the Rugby World Cup. Instead, we have a runners-up medal and a delay. But fear not, we also have a pre-Christmas general election to look forward to.
And unless you have taken a break from reality this weekend, you will notice that the Christmas and New Year countdown is beginning in earnest.
It’s time to start planning and where better than the annual service for your Rational appliances.
There are two issues for all catering businesses to remember:
- you want to keep your oven in pristine condition for maximum and reliable performance.
- you don’t want to spend any more money over the festive period than you have already budgeted for.
The cost element can be far-reaching. It’s not just the expense in downtime if you have an oven failure, but also the cost of calling out an engineer if you don’t have a contract in place. Emergency call outs for one of AC Services’ engineers can be 1.5 times or double the normal rate if it has to be the weekend.
Not having a service contract is not cost efficient. Servicing is the key to optimum performance. Here at AC Services, we constantly reiterate this point. Simply put, don’t delay service today!
As an example, we had a customer last Friday with a problem. Unfortunately, the oven had not been serviced for a few years and as we couldn’t get to them on Friday, we dispatched an engineer on Saturday. The bill for an out-of-hours call out an unwelcome £500. A problem with the steam hose and subsequently the drain hose affected the cleanjet pump. This expensive crisis could have easily been averted with a service, which would have pinpointed any problem with the steam hose.
Don’t Delay Service Today
Helen Hagger, MD of ACS offers some friendly advice. “Even though some ovens may still be in warranty, you should still organise a twice-yearly service because we know from experience that a lot can go wrong in six months,” she explains. “We often see where one small thing goes wrong, if it is not put right, it has a knock-on effect. Don’t forget that our engineers have immediate access to the majority of parts which minimises any delay. It’s all about peace of mind and pre-empting potential problems.”
For further details and a no obligation quote for your Rational oven maintenance contract telephone 01454 322222 or email us today on email@example.com.
There is a school of thought that advocates eating seasonal produce , this is an interesting dietary and ecological idea. As it reconnects us with food and the land and alerts us to the reality that different crops such as pumpkins, are produced at different times of the year.
It also cuts down on the carbon footprint of importing and transportation. So for us in the UK, this represents a viable option.
We live in a temperate climate but with the assistance of technology; we can grow many exotic crops in the UK which would otherwise perish in the climate.
It’s easy to follow this in summer as we can feast on a wide range of fruits and vegetables. We can literally eat the rainbow with a broad spectrum of colourful fruit and vegetables as possible. Think strawberries, tomatoes, radishes, blueberries, summer leafy salads; but as we enter autumn, much of the more delicate foodstuffs start to disappear. This is when the roots come into their own, with carrots, beetroot, potatoes, swede and parsnips; as well as the leafy brassicas such as Brussels sprouts, cabbage, cauliflower and kale.
Going Back to Our Roots
And that brings us to pumpkins! It’s very nearly pumpkin time and luckily for those planning to spend hours of frustration carving a hideous and unrecognisable face out of a solid block of fruit for Halloween, the fruit is now well and truly in season!
Although the UK doesn’t have as much history with pumpkins as in the Americas, where pumpkins actually originated over 9,000 years ago, there is no doubt about the value of the fruit. In fact, worldwide, the production of pumpkins exceeds 27 million tonnes, with China and India the main producers.
Pumpkins are part of the squash family. When cooked, the whole pumpkin is edible from the skin to the pulp and seeds. The nutritional value is undisputed; a great source of potassium and beta-carotene, and containing minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.
Another root vegetable that has accelerated in UK popularity in recent years is the sweet potato. This is also about to come into season. With a creamy texture and sweet-spicy flavour, this food has become the norm on menus to replace the humble chip. And its nutritional value is also high, as it is rich in fibre, vitamins A, C and B6, and an excellent source of carbohydrates. There are two varieties and the orange-fleshed one is also rich in beta-carotene.
Other fruits and vegetables reaching their peak in autumn include apples, aubergines, broccoli, Brussels sprouts, cranberries, dates, figs, turnips and marrow.
Pronounce It Keen-wah
October is harvest time for quinoa! Quinoa is fast becoming a staple food among vegans and vegetarians for its incredible health benefits. This is a bead-shaped grain with a slightly bitter flavour and firm texture, and unlike wheat or rice, quinoa is a complete protein.
It contains all nine of the essential amino acids and has been recognised by the United Nations as a supercrop for its health benefits from dietary fibre, phosphorus, magnesium and iron. It is also gluten-free. Initially grown in the Andes in South America, it was known for thousands of years as the ‘mother grain’. High in anti-inflammatory phytonutrients, it is potentially beneficial for human health in the prevention and treatment of disease.
All of the above-mentioned foods are now grown successfully in the UK. Once considered exotic and relatively rare, they are now acceptable commonplace foods. At the risk of mentioning the B word, who knows how self sufficient we will need to be in future? The rewards of a seasonal food supply are exciting, especially with the contemporary emphasis on health and environmental benefits. After all, variety is the spice of life!
Bowood Hotel, Spa and Golf Resort is located in the heart of Wiltshire nestled within the Bowood Estate. The luxurious hotel is surrounded by parkland landscaped by the famous Capability Brown.
It provides an idyllic retreat, whether for weekend breaks, golfing escapes, spa pampering, weddings or simply to savour the first-class cuisine. The Estate also contains Bowood House & Gardens, home of the Marquis and Marchioness of Lansdowne.
The hotel, itself, contains 43 beautifully furnished contemporary bedrooms and suites. Guests can enjoy the luxury spa with its infinity swimming pool, gym and pampering spa treatments. The golf course is particularly popular, with a full championship PGA 18-hole golf course.
Weddings, celebrations and conferences are fully catered for, with the backdrop of the surroundings adding to the ambience.
The hotel is open all day for breakfast, brunch, lunch, dinner and afternoon tea. It also caters for corporate events which means that the kitchens are always busy.
Replacing the old ovens over four years ago, Rational supplied two 201E SCC WE units for the main banqueting and conference kitchen, and a 101E SCC WE model for the brasserie. After the initial two-year warranty scheme, the hotel chose a maintenance contract package from AC Services (Southern) which, according to Steve Foster, Maintenance Manager at the hotel, is working perfectly.
“The Rational ovens serve their purpose perfectly,” he comments. “They are not only reliable but robust and we have them serviced twice a year, once before the seasonal rush at Christmas.
Because we invested heavily in the ovens, we are determined to keep them maintained and extract the maximum amount of performance so apart from ensuring they are regularly and properly cleaned on our part, we can rely on AC Services to provide back-up at all times, not only with regular servicing but in case there are any problems. An engineer is sent out within 24-48 hours and the issue is always resolved with no disruption to our daily operation.”
This is vital to the chefs at the Bowood Hotel who provide the very best in cuisine using where possible, local suppliers. The hotel is dedicated to understanding and appreciating the importance of provenance, believing that the secret to crafting seasonally exceptional cuisine begins with the careful selection of only the freshest, sustainably reared meat, fish and fruit and vegetables.
According to Steve, “the catering team is always striving to create both dynamic and contemporary menus for our guests to relish and savour during their stay no matter what the occasion might be.
This requires a reliable and capable oven, and the Rational ovens, supported by the maintenance package from AC Services, provide exactly what is required.”
The Shelburne Restaurant serves daily delicious food from seasonal menus every day “prepared with passion and served with flair”. The Clubhouse Brasserie offers a menu ranging from traditional fish and chips to a Club sandwich. Weddings and conferences give the kitchen staff the creativity to provide the best cuisine possible, with the Rational ovens helping with this aim.
There’s been constant activity in the global media over the past few years regarding climate change and the effect that it is having on the food we eat. We may be in danger of losing some of the food we are familiar with; due predominantly to the changes that are taking place in our climate.
This year, the British brassica has been affected by unusually heavy summer rains bringing flooding to the UK’s main growing region for cauliflowers, Lincolnshire. Elsewhere, the record-breaking heat-wave wilted fields of cauliflowers across the whole of Europe. This left a shortage in not only cauliflowers, but also cabbages, broccoli and Brussels sprouts.
America’s organic apples, mostly grown in Washington State, are also in trouble. As is coffee, with at least three-fifths of current coffee species facing extinction, according to a recent study. More worryingly is the decline in wheat crops, a staple global food which is sensitive to temperature changes. Places like India could see a reduction in wheat harvests of between 6% and 23% by 2050.
Even the humble sushi roll is under threat. Japanese farmers are blaming warmer, cleaner seas for a decline in nori seaweed production. The nori production fell to its lowest level in 2018 since 1972, pushing up prices and decimating supply.
The 2019 maple syrup harvest has also been affected. According to The New York Times, 2012 saw production of maple falling by 12.5% overall due to an unusually warm spring. This impacts negatively on syrup production because the process depends on specific temperature conditions.
More recently, in 2018, production of maple syrup fell by 21.7% throughout Canada. The culprit was Canada’s warm weather during the winter with later than normal snow. Sugar content is determined by the previous year’s carbohydrate stores with sap flow depending on the freeze-thaw cycle.
The Federation of Quebec Maple Syrup Producers has even had to tap into its strategic reserves this year to avoid any shortages or price spikes for maple syrup. Quebec has put in place additional harvest areas to meet with high demands, and they are now being used widely.
From High to Low
In Vermont in America, sugar maple harvest has witnessed a renaissance in the 21st century following decades of decline. The revival comes as many Americans are turning their backs on refined sugars for natural products such as maple syrup, agaves and honey. Production of maple is now one of Vermont’s pre-eminent industries. In 2018, the value of Vermont’s maple syrup production exceeded $54.3M. This accounted for 38% of the maple syrup produced nationwide.
Producers are doing what they can to avoid any shortages; such as collecting the sap later in the season and introducing technological advancements. These cut down on traditional collection using buckets and replace it with miles of vacuum pump-operated tubing.
As Keith Thompson of the Vermont Department of Forests, Parks and Recreation says: “It’s not just about keeping the individual trees healthy, it’s about keeping the entire forest healthy.”
The maple syrup industry is currently keeping abreast of the problem. It’s initiating solutions to combat the inevitable changes in climate. It urges other industries to follow suit in order for our favourite foods to remain available. At AC Services, we thoroughly commend that approach.
The Restaurant Show; where else can you find hundreds of suppliers all in one place and at the same time, enjoy two other exhibitions?
The Restaurant Show at Olympia in London last week featured the Bar & Pub Show and Catering Equipment Expo. They have become the ultimate destination for the hospitality industry with regard to innovations, services and suppliers.
This year brought together some of the industry’s biggest names to address the most significant issues around culinary trends, technology and employee engagement.
Gamification in Restaurants
There were plenty of sessions to engage visitors with some key current trends revealed and investigated at the Restaurant Show. This included gamification. The ‘True Players’ session revealed how Starbucks and itsu, inspire and engage staff through gamification and analytics to promote customer experience, staff retention and sales.
Another session focused on the influence of Generation Z and Millennials who currently represent a significant part of the workforce. An expert panel discussed thinking differently about culture in the workplace. It showcased approaches from sports and psychotherapy that can help create a hard-working and trustworthy workforce. Technological advances also featured heavily at the show. There were sessions on how to harness the power of voice technology for frictionless service amongst others.
Alongside the many culinary demonstrations were examples of innovations, including JenPak Ltd’s new eco-friendly range of crockery which is made from recycled sugarcane, or Bagasse. FSG Tableware Ltd exhibited its reusable to go cups made from coffee waste.
On the cuisine front, Biff’s showcased its indulgent plant-based burgers and ‘wingz’, and its signature and innovative crispy fried jackfruit. In addition, Elisa-Foodexhibited its 100% whole wheat, spelt, quinoa gluten-free, organic and vegan pizza bases and pizzas.
Sustainability is always at the core of the Restaurant Show. Once again, the organisers partnered with FareShare, the UK’s largest food redistribution charity. At the end of the show, FareShare conducted a surplus food collection service for all exhibitors. This prevented unnecessary food and drink going to waste, giving all suppliers the chance to donate their excess products to feed people in need.
Catering Equipment Expo and Bar & Pub Show
CEE featured expert advice on tabletop, back-of-house and heavy equipment as well as technical demonstrations and cost-saving seminars from leading experts and exclusive product launches from leading brands.
The Bar & Pub Show, now in its third year was extremely well attended with a focus on the evolution, diversification and adaption to changing consumer behaviour. There was a programme of live events at Bar & Pub Hub. Exhibitors ranged from the UK mainland’s most northern distillery Dunnet’s Bay to the bottle glass to sand crusher. The latter claims to solve a bar’s recycling storage needs.
With chaos in the world of politics, rain toppling World Championship cyclists in Yorkshire and Japan upsetting Ireland rugby; it is good to have sensible regional food news for catering business in South West England and South Wales.
Wales has received a pat on the back from new Environment Secretary Theresa Villiers who recently toured South Wales. She discussed opportunities for Welsh agriculture as the UK leaves the EU with key representatives of the farming, food and drink industries. This visit coincided with the publication of the latest export figures for Wales. They indicate that £231.5m of produce has already been exported in 2019. This includes a 14% increase in Welsh meat compared to the same period last year.
Elsewhere, food and drink from West Dorset has been recognised for its excellence. The Taste of the West Awards celebrates the best products and establishments in the region. Finalists included Bridport-based Bayside Bakery for its salted caramel brownies and Cedrics at the White Swan in Misterton for its beekeepers orange and honey marmalade cake.
Curious Pig beech-smoked dry cure back bacon by the Curious Food Company made the finals; as did the Devon-based Salcombe Brewery, which won the best drinks category for its Island Street Porter. While West Bay’s Baboo Gelato was in the finals of the Producer of the Year category.
Also in the South West, Bristol-based Swoon is celebrating being awarded supreme champion of the Great Taste Awards. Great Taste, organised by the Guild of Fine Food, is the acknowledged benchmark for fine food and drink. It’s considered the Oscars of the food world. The gelateria serves a huge range of exceptional desserts including Neapolitan coffee, pistachio and hazelnut gelatos and its chocolate sorbetto.
Swoon’s nocciola gelato won over the judges, made from hazelnuts from a small property in Piemonte, a region of Italy. John Farrand, Managing Director of the Guild of Fine Food, said: “Simplicity has won the day at Great Taste again this year, rising to the top in a field packed with new concepts, innovative flavour combinations and products from every corner of the world”.
In North Wales, a micro-brewery with a range of vegan beers has also bagged one of the Great Taste Oscars. Dovecote Brewery in Denbigh produces exclusively vegan-friendly beers. These include Dove Down Under, a 4.8 per cent strength ale made with New Zealand hops. All Dovecote’s ten regular beers are vegan as are the 16 seasonal specials brewed. The brewing process adheres to the 503-year-old German Purity Laws, which insist that beer can only be brewed from barley, hops, water and yeast.
Finally, if you are looking for somewhere to go at the end of summer, try the Orchard Street Food & Craft Market taking place on Saturday 5 October and Sunday 6 October at Gloucester Quays. It features stalls and live music for all of the family by bringing the finest local food, drink, art design, vintage and modern craft all local to the South West.
AC Services Southern is always happy to share good news about food and catering companies in the region we serve. Look out for our next regional food news round-up for fresh ideas and successes.
lunch! returned to London’s ExCel last week to the delights of food retailers, food-to-go operators, café and coffee shop buyers and owners, travel and leisure caterers.
The line-up of the show included 62 speakers appearing in 36 Keynote Theatre sessions, and more than 400 exhibitors.
This is a record number of exhibitors. They showcased a huge range of products and services; from ingredients to kitchen equipment and counter displays, food and drink to packaging, payment and business services.
One of the highlights of lunch! is the Innovation Challenge award. Where this year, a record 110 competed with many of these innovations enjoying their official trade launch at the show. The products competing for a much-coveted gold Innovation Challenge Award were showcased in the Innovation Challenge Gallery. lunch! visitors chose the award finalists by voting for their favourites on opening day.
A significant part of the show was set aside for plant-based and ‘meat-free’ innovations. This catered for café, coffee shop, food-to-go operators and retailers looking to cater to the thriving vegan and flexitarian market. According to Marketing Week, last year, the UK launched more vegan products than any other nation. This made it the country’s fastest growing culinary trend of 2018 with a market worth of £310m. Approximately 22 million people now claim to be flexitarian and one in eight Britons choose to be vegetarian or vegan. To reflect this, 52% of exhibitors at lunch! offered vegan or vegetarian alternatives.
Sustainability in Catering
Sustainability was another key theme. As some of foodservice’s biggest consumers of single-use packaging and disposables; coffee shop and food-to-go operators have been making huge strides to reduce their environmental impact. The Sustainability Panel addressed these issues with keynote speakers and included some of the top names in the industry; Ollie Rosevear, Head of Environment at Costa Coffee, Martyn Clover, Head of Food at Tortilla, Jim Winship, Director of The British Sandwich & Food To Go Association, and host Martin Kersh, Chairman of the Foodservice Packaging Association (FPA).
The Panel also addressed contemporary issues such as tackling food waste, increasing food redistribution, reducing energy and water consumption, more recycling and reusing (packaging, uniforms, furniture etc), looking to alternative food sources, and encouraging behavioural change.
Hannah Squirrell, Customer Director at Greggs said: “the ‘Blue Planet effect’ has driven customer awareness of the environmental impact of their consumption choices to a whole new level. We are proud to support national environmental initiatives, including Surfers Against Sewage Beach and River Clean Series, and are committed to doing our bit to protect the health of the planet.”
For reusable alternatives, visitors were able to see innovations such as the Ecocoffee Cup created with natural fibres made from bamboo waste material sourced from chopstick production. Similarly, Berrington Spring Water’s Aluminium Refill Water Bottle launched in June has tripled sales projections.
Lunch! is a great show to keep tabs on recent innovations and trends after a long summer. One for all catering businesses to put on the diary for 2020.
Rugby players and supporters love food and drink. And with the Rugby World Cup about to begin in Japan comes the opportunity for originality for caterers of all kinds.
Homebound supporters not only want to enjoy the games with a beer; but can also be tempted by finer dining as well as the more traditional delights.
When one thinks of rugby forwards, the delicacy and fine detail shown by Phil Vickery and Martin Bayfield on Masterchef isn’t the first thought. But given the importance of food in their training, it’s perhaps not surprising.
Food Glorious Food
As far as food goes, Japan is taking the competition very seriously. Rugby players have a regimented approach to their diet in order to keep themselves fighting fit and at the top of their performance levels. According to a number of top coaches, protein is vital to develop and maintain muscle mass. Some coaches insist that the players consume a daily amount of 2.5g of protein per kilo of body weight. This includes eggs, dairy, beef, turkey, chicken and fish, most of which are abundant in Japan.
Many adhere to four meals a day. An example would be porridge and poached eggs for breakfast; sweet potato, vegetables and salmon fillets; steak skewers with roasted root vegetables and coconut rice for a post-training meal; and a prawn or chicken stir fry for dinner.
In the 24 hours before a match players should consume high-carb meals based around slower-digesting carbs such as potatoes, rice, sweet potatoes and oats. These are complemented with sweeter sources such as fruit and smoothies. Japan’s Yaki udon will be especially popular, as the dish is thick and chewy noodles, made from wheat flour. Yaki soba uses the thinner soba noodles made from buckwheat flour.
The Japanese national delicacy, sushi, fits well into a rugby player’s diet as does a lot of everyday Japanese food. It can be beneficial from a fuelling and recovery perspective due to increased intakes of nutrients such as omega-3 and electrolytes. Fish, stir fries and shellfish will feature heavily in menu choices as will the meat selection such as Wagyu prime cut Japanese beef. The meat fat has a very low melting point so it can literally melt in your mouth. Rumour has it that the animals are fed beer and massaged with sake.
The England team however, might be short on condiments. Supplies of tomato ketchup and mayonnaise have supposedly been sent ahead because their favourite condiments are scarce and expensive in Japan.
Japan has very good news for beer drinkers. Major Japanese sports keep spectators lubricated with vendors who patrol the stands dispensing beer into cups. These are called Uriko and they are crucial to meet the demand for beer. When Australia visited in 2017, bars were drunk dry before kick-off! So to ensure no embarrassment for the official sponsors, Heineken, the Japanese Heineken brewery has increased production by 80%.
One thing is clear, food plays an important part in the rugby world and with each country bringing their own nutritionists and food advisors, the right diet in Japan (a balance between East and West cuisine) may well go a long way in confirming the eventual winner.
The Rugby World Cup Final is on 2 November at the Nissan Stadium in Yokohama; when the winner of the 20 competitor countries will be crowned. So plenty of time for catering businesses to work out their own game-plan to benefit.