With the 40th edition of HostMilano about to open, Jacquetta Picton looks ahead to the show that markets itself as the “capital of professional hospitality”
Food and hospitality is a business as old as human history, but it is brought right up to date at HostMilano 2017 in Milan, Italy, in the magnificent surroundings of the Fiera Milano.
HostMilano is bigger and even better this year. A record-breaking number of countries will be represented at the show, including debut visits from exhibitors from Egypt, New Zealand, South Africa, Uganda and Ukraine. HostMilano truly is an international event where FCSI members from all divisions can expect to be entertained and educated.
FCSI is offering a full programme of events on every day of the show, from breakfast meetings with experts to happy hour cocktails. FCSI Europe, Middle East & Africa chair Remko van der Graaff FCSI has expressed his gratitude for the “excellent, long-standing cooperation with HostMilano”.
For Martin Rahmann FCSI, past chair of FCSI EAME, HostMilano is “The most important fair” in the world. “With my longstanding experience I can say that there is no other fair where we can meet members, partners and friends from as far afield as South America, Asia, the Middle East or Africa, and certainly from Europe,” he says.
“For our members, this fair is an integral part of their diary and we can offer a frame for conversations, negotiations and networking. We will offer the biggest training and events programme we have ever created. You can expect not only presentations, but also workshops and round-table discussions. Future trends will be examined from a planning and consulting point of view.”
Innovative product solutions
Training and professional development certainly are at the core of the FCSI programme. The initiatives running throughout each day, range from in-depth scrutiny of the Information Model of a building according to IFSE standards (every day at noon) to the application of sensorial sciences in the development of foodstuffs (21 October at 10am), the new HPP sterilisation technique (22 October at 1pm), various food safety-related issues, waste management (24 October) and process and cost control. On top of that, every afternoon visitors to the fair will be able to put any questions they have regarding retail, catering, hospitality and diet directly to FCSI consultants.
FCSI members will also be excited to see the latest innovative product solutions showcased by exhibitors. There is bound to be something that can be used in future projects to make life simpler and easier for the client.
As Remko van der Graff FCSI says: “We expect to become acquainted with many new trends and with new technological devices in the industry. Among these, sustainability and environment protection are ranked top.”
The FCSI booth at HostMilanio 2017 is in Pavilion 2, A12 B07. Please visit the HostMilano website for updates. A ‘Smart Catalog’ on the HostMilano website offers a full guide to new products from exhibitors and where to find them. Download it here.
The campaign to support homeless charities in the UK through restaurant donations is back for the festive season
It is a simple idea, making a real impact in communities across the UK. For two months of the year 500 partner restaurants add £1 to every bill, raising funds for homeless projects.
“We collect all the money and give to projects in the areas of the restaurants. So all the money we raise in Manchester goes to projects in Machester and in London we tend to localise the spend, so the money raised by a group of restaurants in Islington will go to projects in islington,” says Streetsmart director Glenn Pougnet.
Twenty years ago William Sieghart, the founder of Forward Publishing and Mary-Lou Sturridge, a former director of the Goucho Club in London’s Soho, concerned with an increasing homelessness problem decided to try to help. “They asked themselves, ‘what if we could get £1 for every table at Christmas and give to charities?’,” explains Pougnet.
In the first year, 30 restaurants signed up and Streetsmart raised £30,000 – today there are 500 partner restaurants across 22 cities and regions and since 1998 they have raised more than £8.2m. Participating restauranst include Dinner by Heston Blumenthal, Angela Hartnett’s Murano, the River Café and the Polpo Group.
Pougnet believes taking part comes naturally to the hospitality sector. “They are people who are community spirited, they are hardworking, they are busy and I think we do it at the right time of year,” he explains. “It is the season of giving and I think homelessness resonates particularly at that time of year.”
To ensure all the funds raised go to the projects, Streetsmart has been working with Deutsche Bank for the past 11 years. The corporate support covers all wages and peripheral costs, meaning that every single Pound raised in the restaurants can help a homelessness project.
Pougnet says the organisation has noticed a change in the demand in recent years as the need is more critical.
“In the first ten years of Streetsmart homelessness decreased, but since 2012 the number of people sleeping rough has increased by 134%. What I see is that there is more of the emergency need now,” he explains. “When we started we were doing the stuff that was really moving people on but now we see more demand for rough sleepers who more immediate help, just getting them into shelters, for example. It is a bit of a circle which is a bit depressing.”
Streetsmart kicks off on 1 November and ends on 31 December.
The winner of Winterhalter's 2017 KP of the Year is praised for having "A work ethic that cannot be compared"
Winterhalter’s 2017 Kitchen Porter of the Year award has been won by José Núnez of The Stafford, the historic five-star hotel in St James, London, UK, which first opened in 1912.
Núnez was nominated by Mark Surguy, The Stafford’s hotel manager, who says Núnez has “A work ethic that cannot be compared. He’s always smiling, he holds himself and every member of his team to the highest standards. Nothing is ever too much for him.”
The judges were impressed by the Núnez’s sense of initiative – citing a new kitchen storage solution he devised that has reduced breakages significantly at the hotel.
Núnez, who is originally from Spain, was presented with his winning trophy by Stephen Kinkead, managing director of Winterhalter UK. “After last year, I didn’t think the level of entries could get any higher. I was wrong. But in the toughest ever year, José is a truly worthy winner and he was the unanimous choice of the judges,” says Kinkead. “José won because of the outstanding work he does over and above the role of a Kitchen porter. He always has time for every employee, no matter how busy he is. He oversees the night cleaning to ensure it is up to his very high standards. The kitchen brigade never have to ask for anything as it is on hand before they realise they need it.”
The other three highly commended KPs for 2017 are Daniel Gligorov of the White Hart at Fyfield; Bayani Balba, of One Great George Street, Westminster; and Banjamin Berany, from The Vineyard, Newbury.
A big surprise
“I’m very surprised but happy to win this award and it was great to have my colleagues with me,” says Núnez, who was presented the award under the guise of a ‘team meeting’ arranged by Surguy. “I was shocked, it was a big surprise! I am very, very happy.”
Núnez receives a trophy, £1,000 in cash and a celebratory meal with friends, plus a Winterhalter machine for The Stafford. The three highly commended KPs also win trophies and £250 in cash. Plus, every KP nominated will receive a special KP of the Year apron, created by Oliver Harvey, in a presentation tin.
When asked what he intended to spend his winnings on, Núnez revealed that he will put the proceeds towards helping his family. “I live with my sister. It will help us as she has to go to the hospital very regularly,” he says.
Núnez has been at The Stafford for six years having previously been a supervisor at a security firm in his home city of Madrid. “It was my first job in the UK. Despite offers, I haven’t moved on as I love the hotel,” he says. When asked why he feels he won the award he replies: “Discipline, attention to detail, hard work, self motivation and finally respect for yourself, your colleagues, and for the job you do.”
Hardworking and humble
“We were delighted José won the KP of the year award, as he is not only an amazing KP, but he is also an amazing person,” says Stuart Procter, general manager of The Stafford. “The KP is the backbone to any great F&B team as without a clean, tidy and organised environment and the tools for the job such as clean pots, pans and crockery, chefs would never succeed and the ‘celebrity chef’ would not exist. Someone who has the passion, the work ethic and pride of where they work will result in an excellent KP.”
“José won our employee of the year award in 2016 out of 162 employees and it was a unanimous vote. He is a hardworking, humble and popular team player who always goes the extra mile and certainly never lets me or the kitchen brigade down.”
James Durrant, executive chef of the Stafford, is in full agreement, praising Núnez’s role in the success of the hotel’s The Game Bird restaurant, which opened earlier this year. “Having José here for the opening of the Game Bird has ensured everything went smoothly. We know we can always rely on him,” he says.
Kinkead says the role of the KP needs to be celebrated. “They are the glue that hold the brigade together. Not just for keeping the chefs topped up with everything they need but they do so much more,” he says. “They are the breakfast chef, pot washer, mise en place provider and all round entertaining Individuals to have around.”
For the latest news on the KP awards, visit www.kpoftheyear.com
The chair of FCSI UK & Ireland discusses recent events in the division and exciting future plans
It’s been a great year for FCSI UK & Ireland. We’ve got so much going on and we’re having good fun too. FCSI is getting stuck into things.
We recently participated in the ‘Call to Arms’ event with the NHS Packaging Task Force, an initiative focusing on packaging in the retail sector. It was held at the University of Reading with colleagues from NHS, British Dental Association, Hospital Caterers Association and The National Association of Care Caterers (NACC). It was a call to action to make packaging easier to open for infirm or less dextrous people, particularly those on a hospital ward. The end game is to eliminate food waste with unopened packaging being needlessly thrown away as well as making life a bit easier for people!
When we heard about the event we offered our full support to it. FCSI should have a strong voice and contribute to these types of discussions. Many of our members are setting specifications for business operators so they are effectively answering the needs and desires for the future in this sector. That’s why we need to get involved and be at the forefront of events such as this.
We need to make our voice heard in issues such as sustainability, salt/ fat/sugar reduction in food, allergens and nutrition. We have an opportunity to lobby and influence important legislation as well as to simply share good ideas and best practice models across a number of foodservice sectors – from healthcare to business and industry (B&I).
I recently had the privilege of being part of the judging panel for The Caterer’s annual Product Awards, which will take place in December this year. As we debated the entries and looked at their individual merits, it gave me a fascinating insight into the level of innovation that is currently on the market.
In just the ‘Waste Management’ category alone, I got to see the benefits of a range of products, from large waste units capable of processing 700kg of waste, to advanced grease traps and sophisticated kitchen waste management systems. All of them could contribute tremendously to reducing waste in commercial kitchens. It was difficult to pick a winner, but it certainly got me thinking about how much more we can do to reduce waste in commercial kitchens, particularly in light of the recent spate of the enormous ‘fatbergs’ in London’s sewers.
To that end FCSI is setting up an exciting new Consultancy Task Force on fats, oils and grease (FOGs). I will be revealing more information on that at the forthcoming FCSI Education Afternoon on 12 October 2017 at RSA House in London. It’s just one topic we will be covering at the event. Starting at 1.30pm, the afternoon will cover topics such as energy efficiency, waste reduction, technology, sustainability and women in hospitality and is the second of hopefully many more FCSI Education events to come.
We will have a presentation on commercial kitchen ventilation hosted by HMA Ventilation and supported by Plasma Clean, Trent Controls, Helios Fans and Amerex. Elior will give us an insight into their collaboration with Vita Mojo – an innovative new personalised menu service. There will be a perspective on women in hospitality, while there will also be a presentation on Eureka, a unique German system that cost-effectively collects the waste energy from kitchen refrigeration systems and cold rooms to provide free and zero-carbon potable hot water for use within a catering facility.
I know from the success of our first FCSI Education event that these events are hugely beneficial to both Professional FCSI members and Allied members too. It’s a great learning experience in a relaxed environment and you can absorb an awful lot of information on the day, all of which will be backed up with full PowerPoint presentations on our website.
We are working hard to encourage more collaboration with the industry than ever before. FCSI’s neutral positioning when it comes to working with equipment manufacturers ensures that we can be both supportive and critical of what we see. I believe our role is a bit like being a school governor – we sit in the middle of the industry and that means that no other organisation can rival us for our objective, critical opinion.
It also means we are able to bring industry partners together and communicate with them independently. It means we can play a significant role in major international trade shows such as HostMilano 2017, which I will be attending later this month, as well as nationally relevant events run by our sister, UK-focused bodies, such as Lead Association for Catering in Education (LACA) and Catering Equipment Suppliers Association (CESA).
We need to get even more organised with regards to our industry collaboration. There is so much more we can do and I encourage members to take a more active role to help us get our message out there. You get out of FCSI what you put in, so please let me know if you’d like to get more involved to help us share, support and inspire others in the industry.
Julian Edwards FCSI
As the 2018 Michelin Guide Great Britain and Ireland is published we speak to editor Rebecca Burr about this year’s highlights and the trends driving the restaurant sector
How would you sum up this year’s guide?
It is a good year – there is a vibrant, diverse selection for the guide as a whole.
For the stars it has been a very good year. We have seen interesting food and interesting chefs, there are so many highlights.
What stands out for you?
The star for the Wild Honey Inn pub in Ireland stands out – here is an older chef who cooks in a really staunch style. Then you have got Niall Keating who has gone into Whatley Manor where there were such big shoes to fill with a two Michelin starred chef leaving.
It was just an utter delight to see Paco’s Tapas in Bristol get a star; it is a brilliant business and it was really one of my meals of the year. You sit at those tall tables and have one their wonderful gin and tonics and one of their numerous courses. It is an addictive, fascinating place with really good food.
Of course there is Tom Kerridge and The Coach at Marlow – this is completely different to the Hand and Flowers. It has taken them a while to get up to the standard – they were Bib Gourmand before, and it is still great value; from a bacon sarnie in the morning to lunch and dinner.
Has there been a spike in contenders for the Bib Gourmands?
Yes, absolutely. It is a brilliant year; we have a great variety of Bib Gourmands and they are really important to us.
We haven’t changed the price [three courses for £28] for so many years because we keep finding places like Kiln and Kricket. The Bib has evolved over the years and let me quash any talk of it being half a star or a nearly star; absolutely not – it is completely different to that. The Bib is for a bistro neighbourhood type place. These are often busy, there is good footfall, sensible prices, it’s in and out – it is very much of the style we eat in today. It is a different style to the stars.
Small plates fits into that perfectly because you can eat within the limits that are set by the price.
There are some big names back with new restaurants?
Yes, Phil Howard came back with Elystan Street and Michael Caines who really just opened Lympstone Manor after such a long time in the planning. Claude Bosi’s cooking has changed from his cooking at Hibiscus; it now much more gutsy and robust but still with some creative elements.
How do you assess the national culinary landscape?
We would like to see more outside London. It would be great to have a launch event in another city but there are parts of the country where it is pretty flat and not much going on.
There are still things going on in Yorkshire and Birmingham but it is not as buoyant as in London, we often get accused of being London centric but we have 60 stars that are in London and that is where there are more things opening up. We have a team with cars and they go anywhere but we have to go where there is a lot happening.
Scotland is pretty flat really, I drive around there still thinking “where do people go?” Tom Kitchin’s pub Scran and Scallie is a highlight in Edinburgh – we could do with ten more in Scotland.
But overall, I still think there are young chefs who work in London and go out to work in the countryside. We would like to see more of that.
Where it is all heading?
The restaurants set the trends, we are just the observers of what is going on. I do think it is going to be more casual – I spoke to one of the inspectors the other day and we said we used to go out for dinner and it would last three and a half hours. We could go to three places in that time these days. Times change.
What concerns me slightly is the amount of people in restaurants who are on their phones. They are almost ignoring the staff serving and the chefs cooking. You ought to answer them when they put the food down, show a bit of respect for the work that has gone into it.
Some restaurants have got a more casual approach to service these days but don’t be fooled by the casual approach – they know a lot about wine, they are very serious; it is more support for the chefs and the kitchen these days.
It is a good time at the moment – all my colleagues from abroad are saying they don’t see the variety that we have here. We are very fortunate.
There is a new three-star restaurant in The 2018 Michelin guide for Great Britain & Ireland, which has been launched in London
Michelin has announced 17 new one-star restaurants for its 2018 guide to Great Britain and Ireland.
There was also a new two-star and one more three-star announcement. The Araki, Mitsuhiro Araki’s nine-seat counter restaurant, joins just another four restaurant to have been bestowed three stars and is the first Japanese restaurant in the UK to do so. The chef moved from Tokyo to London in 2014 and has become a favourite among food fans in the capital. Receiving the award, a clearly emotional Araki said, “I am so happy and grateful.”
The day saw some big names win recognition for their second restaurants – Claude Bosi went straight to two stars with his restaurant at Bibendum – Michelin’s original home in the UK. “This was a massive weight off our shoulders. One star is a huge achievement but I wanted to come back to where we were when we closed Hibiscus,” said Bosi.
A huge honour
Michael Caines, who previously held two stars at Gidleigh Park in Devon returned to the guide with one star for his latest restaurant at Lympstone Manor and Phil Howard, formerly of the Square, received one for Elystan Street.
Caines admitted to a feeling of disappointment inititally, having held two stars at his former restaurant at Gidleigh Park for 18 years. “It just goes to show that you can never take Michelin for granted, you have to work really hard and to get the star after six months is a huge honour and a massive achievement,” he said.
Andrew Wong of A Wong in London received a star for the restaurant he took over from his parents five years ago and with his wife reopened as what he calls “a restaurant that we would want to dine in. He was delighted to receive the first star for A Wong. “Being a Chinese restaurant you never really imagine it would happen – we were just happy to have people in the restaurant, but then you start setting higher goals for yourself and the Michelin Guide is always going to be one of those dreams somewhere along the line,” he said.
There was also stars for some of the more recent foreign imports in the UK, among them Anne Sophie Pic who marked her arrival with one star for La Dame du Pic at the Four Seasons Hotel.
Outside England, The Wild Honey Inn was the first pub to be awarded a Michelin star in Ireland. Another far-flung location to be recognised is Stein on the Isle of Skye where Loch Bay is found in an old fishing village.
Michelin international director Michael Ellis praised the vibrancy of the British dining scene. “It’s been exciting to see chefs embracing British produce and modern British cuisine is now well-known across the world,” he said.
The full list of new stars in Great Britain and Ireland:
New three star
The Araki, Mayfair
New two star
Claude Bosi at Bibendum
New one stars for the UK and Ireland:
A Wong, Victoria
Aquavit, St James
La Dame De Pic, The City
Vineet Bhatia, Chelsea
Plus – The Square regained its star.
- The Latymer at Pennyhill Park, Surrey
- Lympstone Manor, Devon
- Cowarth Park, Berkshire
- Clock House, Surrey
- Whately Manor, Wilshire
- Moor Hall, Lancashire
- The Coach, Buckinghamshire
- Paco Tapas, Bristol
- Loch Bay, Isle of Skye
- Wild Honey Inn, Clare
The Michelin Guide Great Britain & Ireland is available from 5 October
On 26-27 September, Restaurant Technology Live 2017 delivered the latest and greatest in cutting-edge foodservice tech
For the past two days, this year’s Restaurant Technology Live show chose to sport the hashtag #Hungry4growth on Twitter. The show certainly showcased this appetite for innovative dining tech, providing copious servings of gizmos and gadgets to satisfy the cravings of any foodservice tech-enthusiast.
Running alongside Restaurant Tech Live were, amongst others, sister shows Takeaway & Restaurant Innovation Expo, Hotel Tech Live and Bar Tech Live.
We’ve seen the future, and it’s flexible foodservice
Speaking to Chris Stern FCSI, managing director of UK-based Stern Consultancy, he reveals his predictions about the future of foodservice. Currently working on projects with a range of diverse clients, including Microsoft and Northampton University, Stern explains the trend towards smaller, assorted catering options.
“Rather than a single, large restaurant right in the middle of a location, consumers are wanting more choice in the form of smaller, pop-up outlets,” says Stern.
“Catering strategy needs to be a fundamental part of building design,” he explains. “Considering this has great implications for staff wellbeing, engagement and productivity.”
Driving customer loyalty
Marcin Korowiecki, head of systems at high-street restaurant chain Jamie’s Italian, detailed his own experiences in modernising customer loyalty systems, and capitalising on the possibility of data capture to enhance customer experiences.
“We realised how much data we had, and how much we could do with it. But we didn’t really have the right channels to use that data. We had to start engaging our customers,” explains Koroweicki.
“The next step was defining ways of digital engagement, to actually engage with the public and make sure people feel close to Jamie Oliver and the restaurant. This linked to what systems we chose on the back-end, to make sure we can quickly process data to get feedback from customers for the right outcome.”
However, Koroweicki also recognised the implications of GDPR coming into play next year.
“With GDPR oncoming, we will have to develop ways to make use of these restrictions on data to maintain our high level of customer engagement,” says Koroweicki.
Amongst the other keynote speakers present at this year’s show were John Aizlewood, market growth officer at Pizza Hut, and Christopher Fung, former CEO at UK juice and healthy-eating bar Crussh.
To find out more about Restaurant Technology Live, visit: http://www.restauranttechlive.co.uk.
As the countdown to HostMilano 2017 gets ever closer, Michael Jones speaks to a selection of equipment manufacturers to find out what they are most looking forward to about the show
Celebrating its 40th edition this year, HostMilano is already able to boast some impressive statistics. A staggering 150,968 professionals from 172 countries are set to fill the show’s 14 pavilions between 20-24 October 2017, while 2,010 exhibitors from more than 47 countries and every continent, will attend.
So, what are the expectations of those exhibitors and why do they choose to launch their products at HostMilano? We spoke with a selection of them to find out.
“For Alliance Laundry Systems, the world leader in commercial laundry, HostMilano it very important to help customers around the globe find success through high-quality laundry solutions,” says Véronique Simonis, international PR manager and show specialist, Alliance.
“We have bet on HostMilano because it is the most important event in the Hotel, restaurant and café (Horeca) sector, probably worldwide. HostMilano 2017 is the best window to present our new products & services to the market and share it closely with our partners,” says Mikel Olarte, marketing director of Fagor Industrial.
For Regine Oehler of Meiko Maschinenbau GmbH & Co. KG in Offenburg, Germany, exhibtions such as Host Milano are “very important possibilities for us to meet our customers and partners from all over the world. HostMilano is, for us, a perfect platform for networking and exchange.”
Graham Veal, vice president, marketing, Welbilt EMEA, agrees. “HostMilano represents the best of the foodservice equipment industry in Europe, if not the world. As the world’s global leader in professional foodservice equipment and systems, it’s an important venue for us – every two years – to showcase our full equipment portfolio, as well as our FitKitchen and Kitchen Care capabilities. It’s a unique opportunity for us to present our new corporate identity – Welbilt – and the new look and feel of our individual brands, since the re-branding in May 2017. The exhibition attracts a large number of foodservice consultants, as well as operators,both chains and independents. Very few other events provide us such a platform – to engage with designers and specifiers at the same time as discussing food trends and menu ideation with individual operators,” he says.
Markus Karlsson, managing director, Dietatec Oy sees HostMilano as “the absolute leading HoReCa exhibition in Europe and nearby regions. Host is the place to meet customers from near and far. Here you can keep yourself updated on the latest trends of our industry and meet other professionals,” he says.
Marco Ferroni, managing director, Lainox Ali Spa believes Host has now become “a red-letter date on the foodservice equipment landscape. For Lainox, as for all the other companies in the Group, it is an opportunity to meet all the market players, such as consultants, importers, dealers, key accounts and opinion leaders, making it an excellent opportunity to launch new products as well,” he says.
New product launches
The show also offers a great opportunity for brands to shpwcase their latest innovation and launch new products. “Alliance Laundry Systems will display multiple products and services for the laundry business. A range of variety of Primus and UniMac machines addressing the latest market trends and challenges will be demonstrated on our booth,” says Simonis. “We are looking forward to meeting visitors and customers and showing our UniMac, Excello wet cleaning process, saving approximately 50% of capital expenditure, 30% energy and 10% overall operating costs.”
Fagor Industrial will also display their new KORE Generation, acompletely renewed 900 series cooking line. “KORE 900 is the result of more than 50 years of knowledge and experience in the world of the restaurant trade, which began with ‘cooking’ taking centre stage,” says Olarte.
“We continue with our clear strategy of aligning our Refrigeration Line offer with the ECO Labelling European Norm, extending the usage of hydrocarbon coolants and achieving A-class energy rating is most of our refrigerators and freezers. Within this strategy to protect the environment we will present as well our newly developed blast chiller using the environment friendly R-290 coolant. We will also do the first worldwide presentation of the Fagor Dishwashing – ECO series: an innovative approach to the industry based on a gas heated dishwashing solution. Using our new gas booster heater, we can achieve incredible savings of 65% in the utility bill of our customers. Finally, in the commercial laundry sector, Milan will be the window to present our new Professional Range: introducing our new Professional Washers & Dryers that will open the doors to entirely new market segments, including multi-housing, kindergartens, universities and small hotels, with a real innovative solution,” he says.
Meiko will launch M-iClean H – an innovation-packed platform at the heart of a hood type machine – at HostMilan. “M-iClean H offers a whole host of new features, including a hood that opens and closes automatically, a drying table, stainless steel pipework, waste water heat recovery, and a mechanism designed to stop heat escaping from the machine,” says Oehler.
“We take very seriously our responsibility as a pioneer and innovator in the Industry,” says Welbilt’s Veal. “HostMilano is more than an exhibition for us. It’s a ‘meeting place’ for the most influential designers, manufacturers and operators to assemble, to share ideas and talk ‘next generation kitchens. We like to think of it as a large ‘think tank’ in which we have a leading role to play.”
At the show. Welbilt will showcase its speed cooking brand Merrychef, which continues to expand its portfolio, having recently added a marine specification with the eikon e2s marine– ideally suited to the rapidly expanding Ocean Cruise and River Cruise segment. Other products in display include the Frymaster FilterQuick with its built-in Oil Quality Sensor (OQS) and Garland Master Series Xpress Grill [an Innovation Finalist at this week’s GulfHost in Dubai] and Multiplex, Welbilt’s beverage brand, will launch The ALBI 4, which has the capability of dispensing both carbonated and still (cordial) beverages. Garland will showcase the very latest in counter-top Induction grills, woks and griddles – a new look and feel to Welbilt’s product line, each powered by INDUCS RTTCS® technology, while Convotherm will demonstrate an innovative, new series of live-cooking ‘masterclasses’ in steaming, braising and baking. “Be sure to drop-by for a mouth-watering display of à la carte cookery,” recommends Veal.
“We are proud to present several interesting products and new features such as our mixing bratt pan called BRATTER and our innovative Dieta MI-MX kettles, which represent the latest technology on the professional kitchen market. HostMilano is definitely the right place to launch this new innovations, because of the worldwide range of customers,” says Dietatec’s Karlsson.
The Lainox booth meanwhile, will be packed with new products and new services, says Ferroni. “We will launch the new Naboo Reloaded: a significant update to our flagship product which was launched at Host two years ago. Host will also be the occasion to launch a brand-new product: Sapiens Reloaded. Lainox has attempted to reinvent the past with this product, aiming to offer our customers a cutting-edge oven, but with the ease-of-use of manual ovens with knob controls that they used in the past. The Lainox R&D team took the space and ergonomics of kitchens into account as well. Indeed, the new 171 model will be premiered at HostMilano. This is a unique oven with two separate cooking chambers and lots of flexibility for users.”
Lainox will also launch Nabook: a new revolutionary free service for chefs worldwide. “Nabook will become a virtual assistant to all chefs because any chef with Nabook can create their own recipes, create menus, calculate food costs and use it to buy ingredients: an authentic kitchen management system. And if the chef also has a Naboo in his kitchen, then they can transfer all this information to their own device with one simple click, says Ferroni.
With so much to see and visit at HostMilano there is a lot to look forward to for attendees and exhibitors. “I am most looking forward to enhancing the pride of belonging to the Fagor family. Showing to the market our strength as one of the leading manufacturers for the foodservice and commercial laundry sectors and sharing all this with our partners – our distributors who are the very core of this big family that is Fagor,” says Olarte.
“We want to say a big ‘hello’ to all of our customers, have good exchange with them and we want to have a look at the trends and check our opportunities for our business,” says Meiko’s Oehler.
Wilbilt’s Veal is looking forward to the opportunity “to showcase the full portfolio of Welbilt products and services in Europe, hosting a number of FCSI consultants from Asia that are travelling to HostMilano for the first time, meeting with our major channel partners (distributors and dealers) across the globe, sharing perspectives and ideas that will help us grow as a company and generating a large number of sales leads,” he says.
“We are expecting busy days and interesting conversations on our stand,” says Dietatec’s Markus Karlsson. “It is a pleasure to meet and discuss with other HoReCa professionals and to build up new relations.”
Marco Ferroni of Lainox is also looking forward to catching up with partners and showing them sometthing new. “We expect to generate enthusiasm and surprise in our partners once again with the technological innovations that we will be presenting during the show. The fair will also be an opportunity to provide our consultants and final customers with some in-depth knowledge because inside the Naboo Arena of the Lainox stand [pad 7 stand F29 H30] every hour we will produce an à la carte, banquet or QSR menu, using our technology in a kitchen measuring just 2 m2. A first-hand demonstration of how to make the most of space. We look forward to seeing you there.”
There will be a continuous seminar programme of events on the FCSI booth across all tradeshow days, from breakfast through to after-work happy hour
For the first time at HostMilano, FCSI will provide a continuous programme on all tradeshow days at its booth, starting with breakfast and concluding with an after-work happy hour. In between, attendees can expects presentations, workshops and roundtable discussions all centred on the theme ‘Food and hospitality in the future’. The theme was decided upon following a survey of FCSI members.
Among the topics to be addressed are: industry best practice for the safe management of allergens; active and intelligent packaging to reduce waste and improve the shelf-life of food; food and beverage trends in the Middle East hotel sector, food safety and energy saving in foodservice.
Three times a day, attendees will also have the chance to attend ‘Face-to-face with the experts’ sessions where they can ask questions to FCSI international consultants in retail, catering, banqueting, food and hospitality. The European Federation of Catering Equipment Manufacturers (EFCEM) will also deliver a 45-minute presentation every day before lunch.
In person communication
For Martin Rahmann FCSI, past chair of FCSI EAME, HostMilano 2017 is the most important tradeshow on the annual calendar. He says, “From my longstanding experience, I can say to you that there is no other fair where we can meet members, partners and friends from South America, Asia, the Middle East, Africa and Europe.
“For our members, this fair is an integral part of their diary and we can offer a frame for conversations, negotiations and networking. We [also] expect to become acquainted with many new trends and with new technological devices in the industry.”
At the event, Michael Jones, editorial director of FCSI’s Foodservice Consultant magazine will also be hosting an FCSI consultant expert roundtable, supported by Electrolux, at the show on Saturday 21 October.
The roundtable will focus on the topic of designing and creating high-performing, sustainable smarter and leaner kitchens’ and will include William Taunton FCSI (Chile), Thomas Mertens FCSI (Germany), Frank Wagner FCSI (Germany), Roger Obeid FCSI (Lebanon), Alexander Hofer FCSI (Italy), Ken Schwartz FCSI (US) and Nahum Goldberg FCSI (US) amongst others. While the roundtable itself will be behind closed doors, a write-up of the event will appear on this website and in the Q1 2018 edition of the magazine.
The FCSI booth is located at Pavillion 2 Stand A12-B07. The full FCSI seminar programme schedule is available here.