Tag Archives: Show report
08 Mar |
Hotelympia 2016 has Risen |
As the UK’s largest foodservice and hospitality event, Hotelympia 2016 has managed to excel once again in its four-day show which took place last week.
The event was a must for anyone involved not only in the food side of the catering industry but those involved in management, design and technology. And there was plenty to see, hear, taste and smell!
The show’s marketing promised to “deliver innovation and networking opportunities for exhibitors and visitors that can’t be found anywhere else on this scale” and from the feedback from both visitors and exhibitors alike, it did not disappoint.
One of the highlights of the four-day event was the International Salon Culinaire chef competition programme, incorporating over 80 classes in four categories of competition to showcase the skills and talent within the industry. The categories were Live Theatre, Skills Theatre, Senior Salon Display and Junior Salon Display. All threw up amazing talent and smorgesbord of innovative culinary ideas.
La Parade des Chefs
Two teams of chefs competed every day to create a three-course lunch for show attendees for up to 100 covers. Glass panels allowed the visitors to see the stars at work and on Monday, there was a special evening service prepared by two teams from the Culinary Ability Awards.
The Live Theatre offered some interesting concepts, such as Grab and Go Dough Ball Challenge, Hospital Chefs Team Event, the Tabasco Street Food Challenge 2016, Duo of Duck Dishes and the Master Chefs of Great Britain Challenge.
The Staff Canteen Live – Skillery involved some of the UK’s best chefs demonstrating their expertise, with the live cookery live streamed in real time direct onto The Staff Canteen YouTube channel.
In addition the seminars tackled topics that were relevant and topical such as the Benefit of Food Waste Recycling from ReFood, which collects plate scrapings, offcuts and spoilt produce from businesses nationwide, and by recycling, turns unwanted waste into renewable energy – enough to power 25,000 homes across the country.
There were also talks on landfill alternatives and anaerobic digestion. The Speciality and Health Pavilion was a huge attraction for anyone wanting more information and advice on recent allergen laws and increased knowledge on free-from foods.
Hotelympia 2016 was been rightfully heralded as “the destination event for chefs, hoteliers, restaurateurs, publicans and catering operators”. There are few exhibitions that offer such a range of issues, from catering equipment, drink products, food products including health, speciality and artisan products, waste solutions and services, hospitality career related products and services, to indoor and outdoor furniture and bathroom and spa products as well as hospitality technology solutions.
Here at AC Services (Southern) we are delighted to see Hotelympia 2016 providing a showcase for the catering industry to be truly proud.
Published Date: 8th March 2016
Category: Blog, Catering Business, Events, News
Tags: Catering business, Events, Show report
16 Feb |
The Source Trade Show |
Storm Imogen hit the South West last week with devastating gales and coastal chaos but it did not stop the Source Trade Show at The Westpoint Exhibition Centre in Exeter seeing droves of visitors and exhibitors enjoy the two day festival!
‘Inspiration and opportunity on a plate’ was the slogan and the Source Trade Show did not disappoint, providing the perfect mix of “passionate producers … hottest hospitality and catering companies, and the freshest food service”. Exhibitors came from far and wide, representing local, regional and national catering and hospitality suppliers, manufacturers and regional food and drink producers.
Demonstration Kitchen
The show itself offered a number of exciting features for visitors, including the Demo Kitchen, which needless to say was extremely well attended at all times. The itinerary was varied: Wednesday 10 February saw Jack Sharland, Exeter College Student and South West Student Chef of the Year, preparing scallops followed by pheasant breast with butternut and mushroom sauce and Richard Hunt, preparing Bramley apple vanilla meringue tarts. Richard is a professional hospitality consultant, from The Devon Scone Company. This was followed by Bini Ludlow, of Sweet Cumin cooking authentic Indian cuisine.
The second day of the event featured representatives from amongst others the Royal Navy, with explanations about the careers in catering in the armed forces. There was also a Student Demonstration from Exeter College, which offers a range of full time and part time courses, apprenticeships and training for all ages.
Chef Proprietor at Tierra Kitchen in Lyme Regis, Mark Evans demonstrated why Tierra Kitchen is considered to be at the forefront of a renaissance in modern West Country vegetarian cookery, with a recipe for Roast Butternut Squash and Applewood Cheddar Tart Tatin, with cauliflower puree, purple sprouting broccoli and pink grapefruit dressing.
One of the most interesting talks was by Joe Mann past winner of Teacher of the Year and the award for Best School Food in Devon. As a partner of the Growing Devon Schools Partnership and a Jamie Oliver Food Revolution Ambassador, he demonstrates how he inspires fun food science experiments in the kitchen!
The menu for the two days embraced over 210 exhibitors, 22 companies from the South West that have never exhibited at a trade show before and 60 first time exhibitors. These included the Chesil Smokery from Bridport, West Dorset, delicious smoked fish, meat and poultry using traditional methods that do justice to the ingredients they’re brought by their suppliers. The Source Trade Show was a huge success and the organisers are already planning ahead for 2017!
Published Date: 16th February 2016
Category: Blog, Catering Business, Events, News
Tags: Catering business, Show report
17 Nov |
Good Food Show Winter 2015 |
Friday 13th November saw the halls of Olympia open for the BBC Good Food Show London, which continued over the weekend.
The highlight of the Good Food Show Winter 2015 was always going to be the Supertheatre sponsored by Kenwood, where culinary experts such as Mary Berry, James Martin, Paul Hollywood and Michel Roux Jr performed their artistry to packed audiences. The live shows featured numerous top chefs showing off a range of tasty seasonal food and culinary inspirations.
Although the message was to showcase good food, the BBC Good Food Show concentrated on using humanely-reared meats, free-range chickens and eggs and sustainably-sourced fish and focused on economy and reduced food wastage. This was to show that excellent cuisine is not necessarily reliant upon costly and expensive ingredients but can be enjoyed and performed by all.
More About the Chefs
The Interview Stage sponsored by Lakeland also proved hugely popular, with audiences given the opportunity to find out more about their favourites chefs’ success. For example, long before the Great British Bake Off, Mary Berry had already enjoyed over four decades of cooking success, writing over 40 best-selling cookery books and becoming the food editor for Ideal Home magazine. Paul Hollywood originally trained as a sculptor before his father persuaded him to join the family business!
Also popular were the live demonstrations in the Winter Kitchen, where eager amateur cooks picked up plenty of tips for holiday season from Miriam Nice, Peter Sidwell and Le Cordon Bleu amongst others.
The Pop Up Restaurant Experience, promoted as “the ultimate celebration of gourmet food, the Pop-Up Restaurant Experience brings together a selection of restaurants.” Companies brought experiences from around the world, such as the Blue Elephant with its culinary culture and influences of Thailand, and Café Spice Namast, Cyrus and Pervin Todiwala’s iconic restaurant.
And for those obsessed with healthy eating, the Eat Well Pavilion provided a wealth of healthy food products and new ideas from companies such as Simplee Aloe Drinks, Riverford Organic Farms and the Wild Peanut.
As always, the Good Food Show Winter 2015 was extremely well attended and the range of services, advice and new products on display were better than ever.
Published Date: 17th November 2015
Category: Blog, News
Tags: Show report
26 Oct |
Independent Hotel Show 2015 |
Billed as a must-attend event for independent hoteliers and industry professionals, the Independent Hotel Show 2015 did exactly what it intended.
Innovation mixed with expert insights and for two days last week, Olympia rocked!
Although official figures have not been released as yet on the numbers, the Show announced a 20% increase in exhibitor bookings compared with last year.
60% of the stands returned for 2015, and according to Miranda Martin, Show Manager, “the increase in both registrations and exhibitors is a reflection of the show’s growing appeal and its ability to provide a unique and effective platform to unite leading industry figures, suppliers and hoteliers.”
Hotel Business
This year, the focus was on business and the Business Theatre was throbbing with seminars and talks on how hoteliers could improve their business and profits. The line-up featured a host of expert hoteliers, journalists and industry analysts, with topics ranging from new trends and initiatives to a review of the year and best service tips.
One of the more interesting discussions involved London’s proposal for its first Night Mayor, which could boost the late-night economy. The Night Time Industries Association (NTIA) has welcomed the plans as “an important step in recognising the value of bars, nightclubs, restaurants, festivals and pop ups” as well as London hotels. According to a recent NTIA report, the night-time economy has continued to grow throughout the global recession and now accounts for nearly six per cent of GDP.
Among some of the other popular seminars were those addressing other key issues, such as designing hotel environments for the modern traveller, who to look to for investment and 20 ways to ensure maximum occupancy even during off peak times. For those unable to attend, the interestingly-named seminar “Expose Yourself” turned out to be about managing properties’ reputations online.
Of course, there were the obligatory awards: The Good Hotel Guide Editor’s Choice Awards Champagne Celebration took place on October 20th highlighting the top 10 hotels in 21 designated categories. The annual Hub design competition, supported by Bridge for Design, offered the opportunity to showcase new visions and expertise in the creation and design of The Hub.
The 2015 Outstanding New Hotel and Independent Hotelier Award in association with Sky, third year, is three years old and the awards are designed to improve the recognition of all independent, luxury and boutique hotels that have been opened or relaunched within the last three years. Hotelier Olga Polizzi and Bespoke Hotel’s Manchester property Hotel Gotham were declared winners of the Independent Hotelier of the Year and Outstanding New Hotel Awards respectively.
With over 300 of the finest suppliers, service providers and experts to the hotel industry, The Independent Hotel Show 2015 was yet again a roaring success and proved that the hotel industry is thriving and constantly innovating.
Published Date: 26th October 2015
Category: Blog, Catering Business, News
Tags: Hotel, Show report
13 Oct |
The Restaurant Show 2015 |
Taking place last week from 5th to 7th October, the Restaurant Show 2015 was yet again, a tremendous success.
Over 400 suppliers assembled at Olympia, offering everything needed to run and maintain a successful and profitable food service business.
The three days saw a mass of activity, from live events with culinary demonstrations, premier competitions and seminars to the Stage which showcased inspiring individuals well known within the industry.
In addition, various competitions took place including the National Chef of the Year – NCOTY – which has been running since 1972. Past winners include Gordon Ramsey, Mark Sargeant, David Everitt-Matthias, Lou Jones, Bruce Sangster, Simon Hulstone, Alyn Williams and the most recent winner Hayden Groves.
Competitions and seminars
There was also the announcement of the Young National Chef of the Year Final, and the Kikkoman Masters tournament and The UK Pastry Open. Although these may sound like major sporting events, the former offered professional chefs the chance to showcase their talent and win a week long working holiday to Japan! The UK Pastry Open 2015 promoted a live pastry skills competition, which as the Great British Bake-off series has proved, is no easy task!
This year, the Restaurant Show offered an all-new purpose-built Masterclass Theatre with informative up-close sessions, but it was the seminars that raised a number of key issues for the industry. These seminars included a debate on the benefits and pitfalls of going green. Can restaurants really turn their ethical values into more covers and bigger profits? It even introduced a new word to the culinary dictionary: ‘Glocalisation’ debated the future of sustainable sourcing, whether the sustainability of local sourcing is viable in today’s economy.
On a more practical level, with the gluten free market now contributing £100m to the UK market, Giancarlo Caldesi and Anne Maloney demonstrated how to cater for the one in 100 people who suffer from coeliac disease. And expert drinks duo Ben McFarland and Tom Sandham, aka the Thinking Drinkers, revealed some essential spirit and cocktails, which was, as we understand, a well-attended seminar.
Restaurant Show 2016
In all the show was a success, with hundreds of new products and new concepts introduced to the visitors. Next year’s Restaurant Show is already in the planning stage and if this year’s is anything to go by, it will be the biggest and best to date.
As always, AC Services took a keen interest in the proceedings, with an eye out for new technology and ways of cooking, so that this information can be taken on board when advising customers on oven maintenance, hints and tips.
Published Date: 13th October 2015
Category: Blog, Catering Business, Events, News
Tags: Show report
29 Sep |
Business Design Centre Hosts Lunch! 2015 |
The past few days have seen visitors flock to the Business Design Centre in London for the annual lunch! exhibition, now in its eighth year.
Following its exceptional success last year, the show has returned with all things new and interesting for those involved in the food-to-go sector.
In 2014, lunch! won Best Trade Show at the Exhibition News Awards. It was also shortlisted for Best Trade Show and Best Trade Show Marketing Campaign in 2015. lunch! won Best Marketing Campaign of the Year in 2012 and was named Best UK Trade Show Exhibition under 2,000sqm for two years running in 2010 and 2011 at the Association of Event Organisers’ Excellence Awards. So it’s certainly one to keep tabs on.
Over 6,000 attendees were expected from some of the UK’s biggest food-to-go operators, caterers, food retailers, and representative in their thousands from independent and multiple cafés, coffee houses and sandwich shops. Because of prior demand, a new hall was allocated for use, with an unprecedented 350 exhibiting companies, up by 25% from last year.
Talks and Product Launches
Numerous seminars took place including The Buying Masterclass: Top Tips For Food-To-Go Buyers, Indulgence Is The New Health and most interestingly, Bringing Potbelly To The UK. In addition there were useful tips on how to build a brand, marketing, advertising and designing food-to-go successfully. These sessions however, were overshadowed by what some deemed as the highlight of the entire event, the eagerly awaited and hard fought battle of the British Smoothie Championships Finals 2015.
There were also several new products making their debut at the lunch! show, including The Real Soup Co’s new single serve pots of fresh, ready to heat and serve soup for the food-to-go sector. Available in five popular flavours. Jax Coco is launching its new Coconut Chips Available with sea salt, wasabi or chilli & lime, and vegan, gluten and trans-fat free.
Mom’s Fabulous Hot Dogs launched a skinless quarter pounder made from prime cuts of beef with a firm, smooth texture and a meaty flavour and Ingenious Foods introduced Gourmosa, a range from the sub-continent with a modern twist, including Samosa Pie, Samosa Pot and Oven Bake Samosa. (Bit unfortunate if you don’t like samosas).
Additionally, Proper Pudding launched five premium, sugar or refined sugar free, chilled puddings: Lemon Jelly with Lime & Coconut Pudding; Orange & Honey Posset and Strawberries & Cream.
Fresh Mediterranean delicacies came from new exhibitor the Pietercil Group Beliès including unpasteurised olives, antipasti and tapenades and its new ‘on the go’ Greek olives snack pack.
Perhaps taking inspiration from the Great British Bake-off, Cakesmiths introduced a new Artisan Loaf Range (including Smashing Pumpkin, Banana and Chocolate Bread, Poached Pear and Ginger, and Lemon & Courgette) and finally, Calbee UK showcased its savoury snacks – Yushoi Snapea rice sticks. Baked and made using green peas, they are inspired by Japan and available in four flavours: Lightly Salted, Smoked Salt & Szechuan Pepper, Sweet Chilli & Lemon and Soy & Balsamic Vinegar.
Space constraints prevent us from listing more delightful and innovative products. But as we always say here at AC Services (Southern), to make a good product, you need a good oven, so any catering company or restaurant or café intending to stock and serve these new products, please ensure that your oven is capable of cooking them to the standards required to bring out the tastes and flavours.
Published Date: 29th September 2015
Category: Blog, Catering Business, Events, News
Tags: Food producers, Hotel, Pubs, Restaurant, schools, Show report
15 Sep |
Speciality and Fine Food Fair 2015 |
The halls of Olympia were filled with visitors last week when the doors opened for the Speciality and Fine Food Fair 2015. Now a well-established annual event in the food lovers’ calendar, over 800 artisan food and drink exhibitors showcased products, with numerous food innovations introduced for the first time.
These include a new range of ready-to-finish, restaurant-quality risottos from Morso Foods, ready in only seven minutes. Gluten-free, there are three flavours: risotto with mushrooms, with fresh Portobello mushrooms, garlic, rosemary and red wine; risotto with pancetta and fennel, with fresh fennel, fennel seeds and rosemary; and risotto with prawns and leeks, with tiger prawns, a touch of chilli and tarragon.
Also new is a product range from Pack’d. Sweet Virtues health conscious food comes in flavours such as maqui berry, yerba maté and lemon, and white tea and peppermint. Green Lady introduced what the company calls “the first ever sparkling tea beverage in the UK – a delicious, en vogue non-alcoholic drink . . . a sparkling infusion of green tea, carob fruit, nutmeg and a splash of rose oil.”
My particular favourite comes from a new company, The Art of Curry where the King Korma, Royal Dopiaza, Queen Bhuna and Raging Raja traditional Moghul and Nawabi Indian cooking sauces were unleashed onto eager Olympia visitors.
Finally, look out for a new range of cocktails from Köld Cocktails packaged in a single-serve pouch for a perfectly refreshing cocktail every time. So if you fancy a frozen cosmopolitan, frozen mojito or frozen lychee martini, you know where to get one!
Chocolate Heaven
But the highlight of the show for some was the Speciality Chocolate Fair, the showcase of luxury and gourmet chocolate. Here you could find Dreamy Chocolate Hippos from Baru NV, Bombay Mix Chocolate bars, Nankatai semolina biscuits and Bombay Mixes with chocolate and orange from Duke of Delhi.
And no respectable chocolate showcasing event would be complete without a contribution from The Gourmet Chocolate Pizza Company who are based in Nottingham.
The Speciality & Fine Food Fair proved that the food industry is as open to innovation and new product development as it always has been and at AC Services (Southern), we support all trade shows as they allow the industry the opportunity to liaise with the public and other suppliers.
“The introduction of new products and new cooking techniques is always exciting,” comments Helen Hagger, MD of AC Services. “The food industry is constantly evolving and we attend shows such as the Speciality and Fine Food Fair to keep up to date with the latest innovations. For help with the best cooking methods when using their Rational ovens, we always refer customers to Tim Calvert the Rational Oven’s Regional Development Chef. Or to the series of events he runs locally.”
Published Date: 15th September 2015
Category: Blog, Events, News
Tags: Events, Rational Ovens, Show report
03 Dec |
BBC Good Food Show Winter Report |
I believe I am an adequate cook. Well, I have a Hairy Biker’s Cookbook and a tin opener and no-one to date has complained of food poisoning. But having taken myself off to the NEC last week for the annual BBC Good Food Show Winter, I’m now raring to go to attempt some of the recipes demonstrated by celebrity chefs and special guests.
The Show kicked off in Birmingham with its usual enthusiasm and the halls were packed with visitors. The offerings were plentiful from the TV chefs and celebrities in the Supertheatre to the Saturday Kitchen Live Stage, where the popular TV programme was brought to life. Currently the show attracts more than 2.5 million viewers and its live version returned to the NEC for its fifth year with each session packed with fans.
Celebrity Guests
Familiar Saturday Kitchen chefs and some other special guests took on the Omelette Challenge: harder than it sounds according to the competitors. How many different variations is it possible to create from simply cracking a couple of eggs? More than you could possibly imagine! Larry Lamb and Johnny Vegas were among the famous faces showing off their skills .
The Supertheatre was as ever, hugely popular and entertaining. Celebrity chefs and experts, showed off their culinary expertise and introduced new and exciting recipes. Well-known faces included Paul Hollywood and Mary Berry, the Hairy Bikers as well as for the first time at the show, the Two Greedy Italians, Antonio Carluccio and Gennaro Contaldo.
New for 2014
There were other innovations introduced specifically for the 2014 show, including The Belling Live Cook Stage where celebrity chef Brian Turner cooked up some traditional British treats and The Bakes & Cakes Stage.
My particular favourite, I have to admit, and very welcome as a new addition to this year’s line-up was The WineTubeMap Tasting Tour. Not that many of those attending really thought we needed a lesson in wine tasting in our humble opinions, but when it is billed as “a really brilliant and fun way to learn and taste wine”, it’s a no brainer.
No visit to the Show would be complete without a quick trip to the Producers’ Village where unusual delicacies from charcuterie to seafood, snails, and handmade peanut butter were tempting delights.
Here at AC Services (Southern) we might not be servicing the celebrities, but even they sometimes have oven nightmares. Could you imagine if one of the appliances used in the myriad demonstrations taking place throughout the three day show had failed? Talk about egg on face . . . though there were plenty to be borrowed from the omelette challenge!
To make sure that your equipment is fully up to date and serviced, simply give us a call on 01454 322 222 and arrange for one of our engineers to call round and check that everything is in order for the forthcoming festivities.
Published Date: 3rd December 2014
Category: Blog, Events, News
Tags: Show report
28 Oct |
Independent Hotel Show |
For two days last week, Olympia played host to the Independent Hotel show, providing a much appreciated and welcome business platform for boutique and luxury hotels both domestically and internationally.
The concept was first launched in 2012, and for the first time, provided an exhibition for products, services and issues specifically relevant to the hotel industry. This year, demonstrating its need within this important market, over 300 suppliers, service providers and experts to the hotel industry registered to exhibit.
But the overall aim of the show was not just to showcase new products and innovations within this sector: the business sessions over the two days offered ideas on how to increase profitability and day-to-day efficiency, identify key trends and stay ahead of the competition and how to establish business relationships.
Business Winners
From interior and exterior designers to environmental and sustainable experts, the seminars that were arranged were all dedicated to running a profitable hotel, whether it is a boutique, luxury or independent, with a range of topics covered from revenue management to setting a unique style to attract visitors.
There were also some awards announced. The 2014 Winner of the Independent Hotelier of the Year Award went to Kit and Tim Kemp “recognised for their influence on the boutique hotel scene”, with the opening of their ninth hotel, Ham Yard in London. No ordinary hotel, this venue has a bowling alley, apartments and even a theatre.
Outstanding New Hotel of the Year went to Robin Hutson’s newly opened the Pig on the Beach in Studland, Dorset. Recognised by the judges for its “laid back luxury and sophistication” it has emerged as one of the most desirable hotels to visit, offering a unique thatched round house private dining room and two shepherds hut treatment rooms.
And food features heavily at the Pig: “from garden to plate everything is driven by the gardener, forager and chef – they grow and find the food, the chef then creates the 25-mile menu.” Hutson added: “We’re delighted to win the Outstanding New Hotel of the Year award. It’s a big team effort launching any new hotel and huge thanks must go to everyone involved.”
As AC Services commissioned Pig on the Beach’s Rational ovens, we’re delighted that they have won this award as recognition of their hard work.
Maintain the Best
What was clear from the show and the seminars was the need to create innovative guest experiences that deliver guests. Not every hotel is the same, and if you have something that stands out, whether it be a specific décor or signature dish in the restaurant, make sure that your assets are protected. For example, if your hotel prides itself on its cuisine, then ensure that maintenance of the kitchen, including the oven, is planned and carried out regularly.
According to AC Services (Southern), you can design, plan and prepare the most exquisite dish in the world but if your oven breaks down, all you are left with is ingredients. So plan a maintenance programme and steal a march on competitors.
Published Date: 28th October 2014
Category: Blog, Events, News
Tags: Hotel, Rational Ovens, Show report
14 Oct |
The Restaurant Show 2014 |
It’s been a busy week in the food world: the final of the Great British Bake-off saw a new champion, with a creation that included working windmill sails made out of sugar!
And there was the Restaurant Show 2014, held at London’s Earl’s Court 2 from 6-8 October 2014. This annual event caters for everyone working in restaurants, hotels, dining pubs and catering companies in the UK.
Alongside the 350+ exhibitors, there were plenty of other events to keep the visitor excited, including speeches and seminars at The Centre Stage, The Competition Theatre, National Chef of the Year and Young National Chef of the Year 2014 and the staging of the first UK Sugar Championships, Junior Trophy, where young competitors had five hours only to create a winning sugar sculpture.
Great New Ideas
There was also The Restaurant Show’s Great New Ideas (TRSGNI), where visitors voted on such delights as edible bubbles, bread with a 30-day shelf life and a new indoor plant growing system.
Among the many keynote speeches that were staged throughout the event, were Balancing the Art of Service and Technology: The Art of Pastry featuring Hideko Kawa, the multi-award winning former head pastry chef at The Fat Duck; Parma Perfection with Valentina Harris; and Ending the Talent Drain debate.
With 76% of exhibitors agreeing that exhibiting at The Restaurant Show is important for their business, and 79% of visitors seeing it as important for them to be there for business purposes, this was a must-attend event, attracting visitors from foodservice owners, chefs and decision makers from the mid to top-tier restaurant and catering sectors.
The Restaurant Show has long been recognised as a solid and respected platform to engage with the foodservice industry, allowing companies to launch new products and services and raise awareness of brands and current issues.
Good Back-up
But of course, the aim of a good show is to highlight areas that are equally important as new products and new culinary creations. Cooking equipment also featured heavily at the show, an issue that AC Services (Southern) takes very seriously. The company is one of the top service providers for world leading oven manufacturer Rational http://www.rational-online.com/en/home/index.php and strongly advocates the 5 Senses range of combi ovens as perfect for the restaurant market.
“A restaurant or any public eating place has to have an oven that is more than fit for purpose,” comments Managing Director at AC Services, Helen Hagger.
“Additionally, they must also have back-up maintenance support, such as our company readily available should anything go wrong. A restaurant cannot afford to close due to a faulty oven.”
Published Date: 14th October 2014
Category: Blog, Events, News
Tags: Restaurant, Show report