INTERNATIONAL

THE ALI GROUP MAGAZINE ISSUE 6 | OCTOBER 2017

A SLICE OF THE ACTION PIZZA HUT RESTAURANTS TEAM UP WITH RANCILIO GROUP IN THE UK

CULINARY CULTURE FUSING ITALIAN WITH HIGH-LEVEL PASTRY IN BREAD OF HEAVEN REACHING NEW LEVELS OF BAKERY SOPHISTICATION WITH BONGARD COVER STORY ALI GROUP WELCOME

At Ali Group, we are always looking for opportunities in this increasingly changeable, unpredictable world

he foodservice industry is like a wide The foodservice sector is looking for ocean full of waves of opportunity. exclusive, top-quality experiences and this TYou need to anticipate when the is opening up new doors. In the UK, Pizza waves are forming, understand them, Hut has entered into a joint venture with then ride them. And if you’re good at Rancilio to offer its clients all the delights surfing you’ll find plenty of opportunities. of Italian coffee. The Saint Josef Hotel Like the opportunities offered by chain in Prague, Czech Republic, has set up a retailers – not just American-based chains, bakery workshop with Bongard to prepare but also new brands that are popping up breakfast with freshly baked bread and in , Korea, Japan and Southeast Asia. croissants every morning. And Fuller’s, the These are very dynamic businesses looking English premium pub chain, has chosen for partners able to support them and Ambach to update its kitchens and to offer expand together in developing markets. a more varied and sophisticated menu. We live in a world of contradiction and There are plenty of reasons to be tension, with the emergence of renewed optimistic and confident when it comes nationalism and inward-looking policies. It to the challenges the market offers us. is also becoming increasingly difficult for has opened the world’s first companies to maintain a competitive edge. Gelato Pastry University in Tokyo, Japan, How should companies behave in order to broadening horizons for the art of pastry develop a global business? Here, we ask the making. And, at 75, Iginio Massari, the famous economist, Dr Kjell A. Nordström. revered MasterChef judge and world There are other compelling problems pastry-making champion, is still opening our industry cannot ignore. How can new avenues with the same passion he foodservice businesses help fight obesity? had when he started out in the business, How can we facilitate new, disruptive working with Friulinox to develop the services like UberEATS and Deliveroo? latest in cutting-edge cold-side technology. How should we respond to consumers’ lack There are lots more waves of opportunity of time and their need for convenience? we can ride together. Enjoy the read!

Rancilio equipment Elena Faccio in action at Pizza Hut, Ali Group corporate communication director The Strand, London, UK 3 COVER STORY ALIWORLD

Eloma and apetito have teamed up CONTENTS to deliver delicious tailored solutions

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INTRODUCTION TRENDS PEOPLE 38 PRECISION AND CRAFT INNOVATION 78 DEMAND EXCELLENCE Japan has a rich heritage of fusing The new Prime Line and Hi-Line traditional gelato with high-level dishwashers from Comenda are 06 CHAIN REACTION 16 EMBRACING CHANGE 22 BACK TO THE FUTURE pastry. Learn how Carpigiani’s Gelato 60 SWEET DREAMS ecological, innovative, simple to use Carpigiani Group, comprised of The Swedish business guru Giorgio Rancilio’s childhood dream Pastry University experts in Tokyo are Seasoned Italian pastry chef Iginio and offer a quick ROI to customers Ali Group's leading Dr Kjell A. Nordström was to run the family business. Yet, supporting and training chefs Massari talks passion, purpose and equipment manufacturer brands, discusses the opportunities having become CEO of Rancilio Group high-quality products from Friulinox 82 RECIPE FOR SUCCESS has more than 20 years experience and challenges on the horizon in 1996, he stood down in 2015 to 46 TOP CLASS Connecting with chefs during product trading with global chains. CEO for global companies. Do recharge. He discusses what brought Moffat's state-of-the-art professional 66 DIGITAL DISRUPTORS development helped Metos launch a Andrea Cocchi discusses challenges business models need to him back and why his passion for the kitchen in the Trade Skills Centre at Roberto Mondonico, Ali Group's chief new kettle that will improve quality, and opportunities in the sector adapt to reflect major industry knows no limits Lindisfarne Anglican Grammar School information officer on disrupting the consistency and efficiency changes to cross-border on Australia’s Gold Coast industry with new technologies relations, innovation COVER STORY in technology and a SUCCESS STORIES 50 BREAKING BREAD 70 BEYOND THE LIMITS ALI GROUP WORLDWIDE widespread shift in With the help of Bongard machines How Williams are attitudes on how the Josef Hotel in Prague is raising staying on top of new 10 PEOPLE AT THE CORE to conduct 28 FULL SPEED AHEAD the humble daily loaf to a new level of refrigeration legislation 86 AROUND THE WORLD Pizza Hut has joined forces with business in Ambach's high-quality kitchens sophistication with its Bakery Lab in Europe International news round-up from Rancilio to provide customers foodservice? are the perfect fit for premium pub Ali Group companies across the globe with quality coffee. The company's chain Fuller’s 56 MIRACLE MAKERS 74 TOP QUALITY Wayne Penfold, Andrea Mascetti of Eloma and apetito discuss their Egro's compact, 92 OUR BRANDS Rancilio Group and Bryan Unkles 34 FAMOUS FOR ICE successful, decade-long partnership ergonomic and Ali Group’s sector expertise of Cafeology discuss their strong Scotsman’s success in South that has enabled them to provide intuitive new relationship and how they focus on Africa is based on passion and tailored solutions for individual tastes coffee machine, 94 CONTACT US the right equipment 16 high-quality equipment and gastronomic trends the NEXT Addresses and contact details 4 5 INTRODUCTION CHA/N REACT/ON

Carpigiani Group, comprised of leading ice cream equipment manufacturer brands within the Ali Group, has more than 20 years experience trading with global chain retailers. Its CEO Andrea Cocchi tells Michael Jones about the challenges and opportunities in the sector

or Andrea Cocchi, CEO of Carpigiani Group, LONG-TERM OPPORTUNITIES whose ice cream equipment brands include However, the chains remain crucial to Carpigiani’s F some of the most renowned companies in business, as they are for other Ali Group the industry, managing the long-term future companies with a worldwide presence. Major of the business is analogous to a banker balancing an chains tend to arrive in developing markets investment portfolio. “To have continuous growth and still yet to reach maturity so it makes sense for good stability it’s important to have a balance between manufacturers to open a distribution and service the chains and the general market, as well as coverage network in these countries, ready to capitalize on in multiple regions,” he says. “The more a portfolio is long-term opportunities. “Chains are growing and spread, the more stable it is.” that gives us an opportunity and input into the While Carpigiani is the only brand within the industry. Chains in new markets will affect other Carpigiani Group that sells to the major chains, and the players – impacting products, distribution and largest by sales volume, keeping that balance between prices,” Cocchi says. chains and the general market across the whole Group Cocchi is responsible for managing the is crucial to success. “We have a good mix of chains and individual brands, including distributor handling, general market,” Cocchi says. administration and production, encompassing 6 6 INTRODUCTION

Carpigiani's subsidiaries in the US, Japan and China. “For many years international “It is a large organization, with 570 people in three chains were almost exclusively IN HIS OWN factories and in 10 subsidiaries,” he says. American. Now, we are For Cocchi, the ice cream sector shares many WORDS: common characteristics with the wider food dealing with new chains industry, but, unsurprisingly, is more seasonal. in China, South East Asia, “For every machine we sell in winter we sell three Korea and Japan” ANDREA COCCHI in summer. Production is critical because of that. An ice cream machine is a long-term investment, ON HIS CAREER it can last 10-20 years, so it has the same financial are especially influential in developing markets, he impact on a business as buying an oven or a says. “Often they own other food retail brands and AND FINDING refrigerator,” says Cocchi. have strong control of the area.” A WORK/LIFE “As with any long-term investment, it is To work with chains, an efficient service important to decrease product lifecycle costs in infrastructure is essential. “Every company within BALANCE our machines. This means constantly improving Ali Group has to develop its own long-term service quality and robustness, reducing consumption coverage and support is maintained from every I joined Carpigiani in 1998 as and, consequently, running costs and improving single brand, not the centralized Ali Group,” says a controller. After two years I preventive maintenance.” Cocchi. “But being part of the Group helps our became the administrator for Cocchi adds that the market is also extremely customers in parts of the world where the Group finance and financial controller price competitive with Carpigiani experiencing has better service coverage. Chains have high and in 2005 the COO. I became “aggressive competition” from existing competitors expectations of service levels so the best technical CEO of Carpigiani Group in 2009. as well as newer manufacturers from Japan, Korea and after-sales resources have to be brought into My background was in operations and China. the arena.” at other manufacturers, notably for the transportation and energy TOP OF THE FOOD CHAIN ADDED VALUE company Alstom where I worked in The global landscape for chains in the sector What are the key benefits for chains? “Customers get its railway systems division. has evolved in recent years. In Asia, for example, access to Carpigiani products solutions and service. I like dealing with people and the ubiquitous presence of American chains has Ali Group gives Carpigiani, and its customers, more sharing our success with them. I’m given way to more local players. “For many years financial and governance stability,” says Cocchi. inspired by people with greater, international chains were almost exclusively “They get a long-term, solid relationship and more varied experience than me. I American,” says Cocchi. “Now, we are dealing strategy. It’s an added value. So is being part of a am hungry to learn from them. increasingly with new chains in China, South network where we can share skills and resources. East Asia, Korea and Japan. Local players are That gives us the opportunity for new projects.” LONG-TERM PLANNING getting bigger and expanding abroad, including “Big worldwide chains choose global suppliers. I like to plan for the long-term into the US.” They don’t want one brand in Australia, one in future. Sometimes it pays to be While that provides opportunities, it also Europe and another in the US. They want global patient and our industry tends to presents challenges. “It used to be easy to the chains. This requires fast reaction if there are players. We need to be efficient and flexible at reward hard work and effort. understand the chains and their corporate ever any problems.” adapting to market challenges. The speed of When I travel abroad and see the culture, now it is more complex. But having response and consistency of information is key." great reputation our company has, local subsidiaries, for example in Japan, has been CHAIN OF COMMAND So, in the future, will more of Carpigiani and I’m very proud. I try to achieve helpful to build up more local business. It’s about Cocchi also feels chains are experiencing less Ali Group’s business come from chains? “We’re a work/life balance but I’m not developing a solution that helps our customers centralized control than in the past. “To increase experiencing consistent, single-digit growth each always successful. Time is a limited work more efficiently,” says Cocchi. speed and flexibility when developing local year so there is no reason to think that will not resource but I try to keep my Another new challenge concerns the accessibility markets, the governance of chains is becoming continue. I expect more growth in the next five weekends for my family. of technical information, prices and spare parts more regional. Global, centralized approvals are years,” says Cocchi. “I don’t have a crystal ball to customers. “That flow of information was no longer enough,” he explains. but in general I am optimistic about the growth of previously only available through manufacturers That requires Cocchi and his team to master food equipment. It is not always a calm sea, there and distributors, now any customer can access multi-level negotiation with chains’ will be many waves ahead, but you have to handle it online. It’s a fact of business,” says Cocchi. headquarters, local management, franchisees those. If you’re a good surfer, there are many “Information circulates fast and efficiently within and market participants. Master franchisees opportunities to be had.” ¯ 8 9 COVER STORY

Pizza Hut has joined nybody visiting a Pizza Hut restaurant in the forces with Rancilio A UK today will notice a vast change from just to provide customers a few years ago. Stores across with quality coffee. the country have undergone a major makeover in look and Pizza Hut’s Wayne feel. Three years into a major re-design program, stores have Penfold tells Tina been refreshed and the menu Nielsen about their extends beyond the lunchtime buffet and free salad bar offer strong relationship that Pizza Hut restaurants are famous for. New items such as low-calorie flatbread pizzas and gluten-free pizza bases have PEOPLE been introduced in order to appeal to a broader dining public. A greater focus on the AT range of desserts and starters as well as a cocktail selection in selected restaurants is all part of the move to attract a wider customer base. THE Part of the re-design program is a focus on the Above left: Bryan right equipment and Pizza Unkles of Cafeology, Hut restaurants have begun Wayne Penfold of installing Rancilio coffee Pizza Hut and Andrea Mascetti of Rancilio CORE machines in around 50 of Group at Pizza Hut on its restaurants to date, from The Strand, London, UK 10 11 COVER STORY

Bournemouth to , responsibility, including in order to guarantee a equipment, stationery and high-quality and consistent uniforms; restaurant services coffee offer. Wayne Penfold, such as window cleaning and procurement manager for Pizza contract cleaners; as well as Hut restaurants, says coffee is waste and recycling. “I also look “a growing part” of the chain’s after the procurement of all our overall offer. drinks: alcohol, soft drinks and The coffee culture in the tea and coffee,” he says. UK has been transformed in He has a background in the recent years; new independent pub industry, which means operators have cropped up in he is well placed to see the the market as an increasingly difference between the pub discerning public has raised its restaurant environment and expectations of the quality of the casual dining setting of coffee. Andrea Mascetti, the Pizza Hut. But, he says, the core Rancilio commercial director, task is the same. “Essentially RANCILIO says that the UK today is more it is about serving customers a nation of coffee fans than tea food and drinks in a great EQUIPMENT lovers. He says the boost for environment while trying to coffee is global and extends offer the best service, quality IN PIZZA HUT beyond the UK and Europe to and consistency that you can,” RESTAURANTS the US and Australia. he explains. Depending on the needs FIRM FOCUS ON PEOPLE of the different locations, “Partnerships are The Pizza Hut restaurants’ Rancilio Group supply the an important thing philosophy and strategy is most appropriate product for us and we look very much focused on people, for each location to maintain a longer according to Penfold. “Our The Classe 9 in larger vision as a business is to be stores term relationship the most loved place to eat and The Classe 7 with a tall with suppliers” work,” he says. “It covers staff version for take-away cups and customer engagement and The Classe 5 compact in He points to two areas where involves making sure that staff smaller stores with a tall the UK is different from other are really well looked after, are version for take-away cups countries. “One is product supported, trained and given based – in the UK we see a the tools and expertise to be country of milk-based coffee able to deliver fantastic service drink lovers while in the to the customers.” As he points south of Europe we are more out, if you provide great service espresso-based,” he says. The you are more likely to see other big difference is that the repeat customers. coffee shop is more social in The ethos of putting people the UK. “In people drink at the centre of the business an espresso at the bar and then extends to the relationships they leave, but in the UK the with suppliers. “Finding coffee shop is also a place to suppliers of food and drink meet people and to work.” products with a similar mindset As the procurement manager - about the quality, consistency of the restaurants, Penfold is and value for money, which is responsible for introducing not always about price but the The modular Chef Rancilio coffee machines to right piece of equipment and 850 Line offers the stores. He joined Pizza the right product, availability total configuration Hut restaurants in the summer and supply chain - is critical,” flexibility through a range of over 150 of 2015. His remit includes says Penfold. “Partnerships operating modules a broad range of areas of are an important thing for 12 13 COVER STORY

us and we look to maintain a “The machines are very well and remarkably compact froth,” longer term relationship with made, easy to use and the explains Mascetti. suppliers in order to support specification we went for our business and build on the focused on ease of operation, UPDATED FUNCTIONALITY success we have enjoyed over delivering a good cup of coffee New technology has introduced the last three or four years.” and one that is going to be other elements such as touch Heavy investment has been future proof,” he says. “When display interfaces that make ploughed into the business in we start driving more coffee machines easier to use. Due what Penfold calls an exercise sales for our restaurants we to a relatively low demand to bring the restaurants up to won’t be worried about the for coffee at this stage, Pizza a standard expected by today’s machines’ ability to keep up Hut has gone for a pod customers. An increasingly with that demand.” concept rather than using discerning dining public has An ever-expanding product coffee beans and Rancilio has showed higher expectations of portfolio and a degree of adapted the handles in order to their eating out experiences flexibility have allowed accommodate the pods. and with new competitors Rancilio to meet Pizza Demonstrating the true entering the market every day Hut’s requirements. The partnership element of the COFFEE IN Pizza Hut restaurants are not last decade has seen major relationship, Rancilio has being complacent. “Consumers changes in the equipment it started adapting an existing THE FUTURE are demanding a bit more, the manufactures. “There has been model to meet the specific As one of the main growth leisure pound is a bit stretched one development focused on requirements of the smaller markets in the hospitality and people are probably not giving power to the barista, Pizza Hut restaurants. In sector, the area is bound to going out as often as they used allowing machine operators adding the youSteam function continue to develop with to and when they do go out to be more involved with to the Classe 5 compact new operators joining the they want to know that they the machine,” says Mascetti. model, Rancilio has amended market and trends changing are guaranteed to get value for functionality to suit these the direction. money, a great experience and “When we start restaurants. “This is a smaller “Everything around coffee is fantastic service,” says Penfold. machine so it fits a smaller being taken care of from the driving more coffee footprint. A smaller boiler also origin to the brewing,” says THE IMPORTANCE OF COFFEE sales from our means lower energy usage. It Andrea Mascetti of Rancilio. Offering a high-quality and restaurants we means it will be a better fit for “This is what we call the third consistent coffee proposition in won’t be worried some of our smaller restaurants wave where there is a total the stores is vital to Pizza Hut where we don’t have the need care in the brewing process.” restaurants. Last year, through about the machines’ for quite so much capacity,” He believes this will continue Bryan Unkles, the managing ability to keep up says Penfold. to be the case in the future. director of ethical coffee with that demand” It is early days in the “New trends will definitely company Cafeology and a UK partnership and according to keep the focus on delivering a agent of Rancilio, Pizza Hut “Rancilio Xcelsius system is the Mascetti, signing the deal was customized and unique coffee restaurants decided to team up only technology that gives the just the first step in a long experience to the consumers with Rancilio to introduce new barista a new kind of control process. “Our job started when thanks to the variety of new coffee making equipment in the over the temperature, one of we signed the agreement to blends and single origins.” stores across the UK. “Coffee the most critical parameters in supply the machines. I feel continues to grow in the UK making an espresso. Profiling proud that Pizza Hut trusts us and the secondary market place the extraction guarantees a and our products,” he says. – restaurants rather than coffee different result in the cup with Bryan Unkles from shops – is probably the biggest a unique blend according the Cafeology, who introduced area of growth so having the tastes of barista and his clients.” the two and who continues to credible quality and consistent There has also been an oversee all installations and offer is important to us,” effort to increase automisation servicing, says the partnership explains Penfold. of certain devices, as not all is a success. “Pizza Hut has He says Rancilio ticked all operators are skilled baristas. changed a lot over the last few Excellent of the boxes in meeting the “An innovative and automatic years and there is a demand to communication requirements of the Pizza steam wand, a Rancilio Patent, get in high-quality coffee too. is the key to the Hut restaurants and the allows the barista to easily heat The partnership between the ongoing partnership between Fuller’s feedback from teams across and froth the milk using a mix three of us is very healthy and and Ambach the country has been positive. of steam and air, to obtain a soft it works well,” he says. ¯

14 www.ambach.com 15 TRENDS

he global business community – and the world around it – is in a state of flux. Challenged T by major changes to cross-border relations, EMBRACE constant innovation in technology and a widespread shift in attitudes on how to conduct business, multinational companies are forced to evaluate their business model. CHANGE It’s no different for the foodservice sector where many of the established companies need to reinvent themselves to survive in the face of new, more agile competitors. It’s a picture that Swedish economist and writer Dr Kjell A. Nordström has followed – and spoken about – for many years. TO THRIVE The acclaimed author of Funky Business (2000) and Karaoke Capitalism (2003) cites three main drivers 2016 saw a of change that businesses need to deal with. 16% fall in international The Swedish business guru Dr Kjell A. The first concerns international investments -16% investments Nordström talks to Tina Nielsen about – they are falling. “Last year, we saw a 16% fall in international investments,” the challenges and opportunities facing he says. “So after 60 or 70 years of rolling out multinational investment, global companies we have started to roll back.” Add Recent events on a global socio-political to this the fact that in eight out of level are likely to have an impact on companies. 10 sectors, local and regional firms The new administration in the US and the UK’s have a higher return on investment decision to leave the European Union points than truly global organizations. to a world with stronger nationalistic and “Something is happening out there isolationist forces, but while businesses that creates a major challenge will notice this, Nordström points out that for traditional multinational multinationals were originally set up to deal organizations, from Siemens to with challenging conditions. McDonald’s,” he explains. “The whole idea of a multinational company was born in the context of trade barriers, different cultures and currencies so they are designed to jump those barriers,” he says. “I wouldn’t say that the unrest we see will change anything dramatically but in terms of nuances it will take a bit more time and cost a little more to do international business.” The third dimension Nordström mentions is one he dealt with in his 2003 book Karaoke Capitalism, namely the digitization of anything that can be The digitized, which the world has embraced in every challenge sector, from healthcare to education. The issue, which will come from he predicts will increase the pressure on every sector, means that for companies it is more difficult than ever to technology have proprietary knowledge – anything that can be digitized and it will can also be copied. 30 “It’s a sing-along form of capitalism where we sing the same be huge tune; we have access to the same knowledge at the same time,” he says. “The whole idea of having a competitive edge is that you have access to knowledge that is unique so you can provide Globalization customers with unique solutions, services or products,” he says. has been discussed for 30 years, but markets are changing

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CHALLENGES FOR GLOBAL FOOD FIRMS He points to the foodservice industry as particularly interesting where all of these issues are concerned. “For 30 years we have had this notion that we should go global. The term we use is globalization, but today we can see that many have decided to leave certain markets and that is the result of the three things combined,” he says. A good example of a big player that is feeling the pressure is McDonald’s – the fast food giant’s formula is well known and the technology it uses is no industry secret. It means that it finds itself with local competitors in every market and it is not alone. “I think the need for innovation among the so- called global players will be very high and it will be very hard for them to defend their positions,” says Nordström. He compares the situation for the large foodservice firms to that of fast fashion companies such as H&M and Zara a few years back. “McDonald’s at the time and for some time was totally unique: burgers within a minute at a low price and decent quality,” he says. The fast fashion companies share that trajectory. “The concept was born in the 1960s on a grand scale and then it companies will need to reinvent their business has been growing for 40 years and model. “They were born and raised at a particular the pressure now on those firms is time in history and these conditions have changed to just immense because local firms such an extent that reinvention is required.” know what to do.” One issue that is increasingly pressing and Nordström believes that these particular to the foodservice sector is obesity. Nordström says it is the elephant in the room that is occasionally discussed “but not in the meetings in the food industry”. He says an eventual global tax on sugar is inevitable, a case of ‘when, not if’. “The You are fact that we over consume things that are not good for us is shared by a handful of the population and once either part that insight is out on a broader scale there will of the be action,” he says. problem or The most likely scenario is taxation like the one we part of the have on alcohol today. Some countries are doing it already and others are discussing it and we may see what Nordström solution calls a bandwagon effect. “Once we get the principles right and understand how to tackle it – because this is not uncomplicated – but once we understand, I imagine we will roll it out pretty fast. The situation is just staggering in many countries with 60% or 70% of the population either overweight or obese,” he says. He points to the tobacco industry as a historical example of changing the public’s perception. “The tobacco industry for Dr Kjell A. Nordström believes traditional multinationals face major challenges 18 19 TRENDS

and misunderstood phrase in the foodservice equipment industry today, and it will continue to affect how we do business for years to come unless some basic quality standard levels are enforced worldwide.

Manufacturers should continue to exert maximum If our pressure on both the governmental agencies manufacturers that allow inferior equipment into the various are to thrive, worldwide markets and the certifying agencies who certify and grade equipment (such as NSF tough trade and NFPA in North America), to actually raise a long time was saying regulations minimum design and operating standards of smoking wasn’t bad for must be equipment to ensure a basic level of performance you, but if anyone says now enforced and longevity of use. that cigarettes are healthy we’d just laugh,” he says. “And I There may have to be major impacts on trade if think 10 or 15 years from now that countries who produce sub-standard equipment and their code might be the case with some of the agencies do not measure up to a standard worldwide quality fast food products that are extremely level minimum. ‘Dumping’ inferior goods is bad practice for all unhealthy.” except the agencies reaping the sales benefits. The industry has turned a blind eye toward these practices for too long and TAKING CHARGE OF CHANGE if our manufacturers are to thrive under a fair and competitive Smart businesses will stop shying away WILLIAM CARUSO marketplace, then tough trade regulations must be enforced not from tackling the obesity crisis and initiate only on a worldwide basis but certainly at least on a country to the conversation. When Ikea faced challenges FFCSI country level. surrounding environmental concerns, the Swedish furniture store took charge, forming an alliance with The founding partner of foodservice I think that Dr. Nordström was correct in his assessment. Greenpeace who they invited to do seminars in the A more regional and local approach may not be all that bad. business and trained their staff. “They approached “This was a surprisingly fast process but it required the consultants WC & Partners in Denver, Actually a national approach to the equipment sector would be the enemy, if you like,” says Nordström. “They problem of global warming being clearly defined and from Colorado, US, gives his view on the more realistic. If the international trade market either cannot invited them to share their knowledge to define there you are either part of the problem or part of or will not regulate itself, then other steps may be required to the problem and to start providing solutions. the solution." As Nordström points out, you’d be hard challenges and opportunities for the protect firms and their products, given that non-competitive The same thing can and should be done in the pressed to find a motor company that says there is no environments exist. Those firms that agree to compete fairly foodservice industry because it is a very bad global warming today. foodservice equipment sector and who attain certain quality/performance levels will not be idea to lag and fall behind.” While any business in the foodservice sector needs affected. Those that choose not to compete on this basis should What is really needed, rather than one to focus on overcoming the challenges to survive, there be excluded from consideration. big change, is a wider culture change in are also plenty of opportunities to grasp. Some of these The major challenge I see in the foodservice equipment sector the company. The Virgin airline is a good might appear as challenges in themselves. Nordström says is an evaporating quality level due to price competitiveness As far as the future is concerned, manufacturers can benefit in example of attempting to lead from the the convenience dimension will play a huge part in how worldwide. We see this every day on the worldwide level that we greater ways by doing the following: front with the greening of their aircraft. foodservice companies do. With players like UberEATS operate in. Equipment producers from all corners of the world Expanding their dealer networks into more non-traditional Nordström also says we only have to look to the and Deliveroo jostling for space, the identities of the actual are providing products that are of mid-to-low level quality at areas i.e. e-commerce sites, drop ship sites, local/regional buying automotive industry for successful implementation foodservice providers become less important than the low prices. These products are being purchased and installed by groups and jobbers, etc. of culture change. “When Tesla came in everybody delivery technology. unsuspecting end-users who then must endure high failure and By shortening the delivery channel and drop shipping products said electric cars were too expensive, but look five “This will probably change the foodservice industry repair rates. This is affecting the quality producers and they in as required. years later and manufacturers like VW, Toyota and forever,” he says. “The challenge will come from turn must introduce ‘economy’ lines of goods to compete. By selling direct to end-users who have attained certain Mercedes are all following suit,” he explains. technology and it will be huge.” ¯ minimum annual buying and financial levels. This has become a vicious cycle that negates much of the quality By advertising commercial product lines in multi-media formats Opportunities and service levels the industry has lived by for many years. The By providing higher, broader and more diverse levels of are out there for the global term ‘value engineering’ in my mind is the single most damaging customer service and training to end-users. foodservice sector THEO STROOMER 20 21 PEOPLE BACK

Giorgio Rancilio’s childhood dream was to run the family business. Yet, having become CEO of Rancilio Group in 1996, he stood down in 2015 to take a break and recharge. He tells Michael Jones what brought him back to the business TO after a year away and why his passion THEfor the industry knows no limits

The phrase “sense of duty” is a recurring one during my interview with Giorgio Rancilio, CEO of coffee machine manufacturer Rancilio Group. And ‘duty’ falls into a number of categories. First, familial duty: the company was founded by his grandfather 90 years ago in Parabiago, Italy, and from a young age Giorgio Rancilio would dream of one day running the family business and honoring the legacy his grandfather, father and uncles had toiled for. A sense of professional duty and an innate pride in his business is also immediately evident when Rancilio speaks. It’s impossible not to detect that he clearly lives and breathes the company, which became part of Ali Group in 2013. And finally there is a sense of duty towards improving oneself. For Rancilio that is about expanding his mind, being the best man he can be and doing the right thing. Emotional intelligence, often not such a bountiful commodity in the cut and thrust of global manufacturing, is something he values highly in people. He frequently cites his love of Daniel Goleman’s seminal book Emotional Intelligence during the interview. FUTURE22 23 PEOPLE

PASSION AND PURPOSE That characteristic of thoughtful introspection ultimately led Rancilio to step away, in 2015, from the business he had managed since 1996. It was a move that surprised the industry. He was considered the face, the driving force and, of course, the name behind a very successful, global business, but for Rancilio, the timing was right. “I love this company,” he smiles. “I was happy at the time because the cycle was concluded in a certain way. Two and a half years after selling the company to Ali Group, my feeling was that the puzzle was completed, a case of mission accomplished. I had run the business since the mid-1990s, so the big question was ‘what was I able to still give to this company?’ I also considered that maybe it was better to inject fresh blood into the company, to start another positive cycle.” Having been at the helm for 20 years, including an “intense” early period when he first took over as CEO and then overseeing the acquisition of Egro Swiss Coffee Systems in 2008, he was ready for a break “to recover, regenerate and recharge.” Having been born into the business and run it for most of his adult life, the move was very much a leap of faith for Rancilio. “The situation was completely new, so it was a little strange. Many people kept telling me that in after one or two months of staying at home I would be bored. But I was also motivated to discover a new life, to learn who I was out of the context of the company,” he says. “I don’t believe that one individual exists only because he is related to a particular job or occupation. So, if the context around you changes, are you able to change as well?” Rancilio was in no rush to set up another business. Instead he used the opportunity to spend time with his family, ski, play tennis, improve his piano playing and cook for his friends. “It gave me the scope to broaden my menu,” he laughs. He also turned into a voracious reader. “I have always been sorry to not have a ‘humanistic’ background. I studied as an accountant, so my life has been based on numbers. Reading about psychology and sociology and filling that gap gave me much personal satisfaction.” Discovering what he refers to as “the parallel universe out of the company” by doing everyday chores and enjoying the simple pleasures of life benefited him significantly in mind, body and spirit, but he also feels his business brain benefited. “It was not only a question of resting myself physically, but also in the way that I look into things in business. Before, it was quite intensive. It is still intensive. You have to see the big picture, the direction and the strategy of the entire company. My focus is on encouraging people and promoting enthusiasm so that an innovative mentality is created,” he says.

“My focus is on encouraging people and promoting enthusiasm so that an innovative mentality is created”

PASSION24 NN 25 PEOPLE

THE FAMILY BUSINESS Rancilio did rejoin the business, a year on, in 2016. “Ali Group GIVING BACK Giorgio Rancilio’s time had stayed in contact with me throughout my time away from the away from the business business. They asked if I would like to get involved in the company gave him the idea to create again,” he says. “At the beginning I was a little concerned because the Antonietto Rancilio it’s not so easy to change life twice in one year.” While he did Foundation. He set up the take time to fully ponder the decision, Rancilio admits he felt non-profit organization in immediately in his “stomach” that it was right to return. order to both honor his “It was not necessarily me thinking ‘I am the best person to lead father’s memory and to help this company’, but I suppose you can call it my destiny,” he laughs. less fortunate people. “It is In the year he was away, Rancilio missed not only his team, a wonderful opportunity to but also the partners in the business. It was another factor that pay tribute to the values my convinced him to come back. “Our market is not a huge one. Most SECTOR father believed in and to play of the time it’s based on personal relationships with partners and our part in giving back to suppliers. It’s like a big family,” he says. FOCUS society,” he says. Now he is back as CEO, Rancilio’s ambition for the company As Rancilio Group celebrates Antonietto Rancilio’s energy remains largely unchanged. “The recipe is the same. Work hard, its 90th anniversary, Giorgio and positivity live on through be passionate and make no complaints. This is my philosophy,” Rancilio is convinced that the Foundation, which he says. “It is also my philosophy to repay the trust that Ali Group the coffee machine industry is focused on sustaining have placed in me by giving me this opportunity. You have to “The recipe is the same. will continue to see more humanitarian initiatives. repay this trust every day with results. But I am also focused on consolidation. “Even the Work hard, be passionate The projects it supports are the long-term view. biggest companies competing and make no complaints. carefully selected and recent “Having the numbers gives you the base to succeed, but I have in this segment are not initiatives include sending aid to deliver my vision in terms of product strategy. I have such a This is my philosophy” big enough to run a good and provisions to victims of passion for this side of the business and I am really focused on business for the future. The the 2016 earthquake in Norcia, product development. The ability to bring innovative products market is ‘everyday global’, Italy, and helping to improve to the market is what has helped Rancilio to grow globally. We and the connection between the lives of disabled people. are present in every market. Our distribution system has been “Unfortunately the second generation of the family, my father success of the company and the business. The company came the markets is more and more global for a long time, because we export 90% of our turnover. included, passed away very young. The last one, my uncle died first and my personal wishes second.” important. So, for a small Picture above: We are represented all over the globe but also have a particularly in 1991. I have a brother and two cousins and we faced a delicate company to compete alone Antonietto Rancilio strong opportunity to grow with the Egro brand, which has great situation for five years, because our generation was not ready to STRONGER TOGETHER will become difficult,” he says. potential worldwide,” he says. take over.” Rancilio’s strong sense of duty towards securing the future of “Being part of Ali Group gives Product development is something Rancilio has always had a By the end of 1995 the family had reached agreement and the business led him and his family to make the decision in 2013 us an opportunity to compete passion for. Although he trained as an accountant and has “always established a solid new governance, with Giorgio Rancilio taking to accept the offer of Ali Group’s Luciano Berti to become part strongly in the future. worked more in the sales and marketing field” of the company over as president and CEO. “The serious job came in the mid of the Group. We have guaranteed the he confesses a deep love for the process of putting the “ideas, 1990s. It was challenging because my experience was limited. “We started a process of thinking about the future, and the continuity, the independence innovation and the concept” into a new product. I was only 28 years old,” he says. conclusion was to put the company in the constellation of and the success of the “I am always very active in that. In other words, I have no However, by that time, he was becoming fully immersed in the Ali Group. This was not because we were facing problems or company. Ali Group gives specialization – basically I don’t know anything,” he laughs. major touch points of the business, including finance, R&D and because business was not good – on the contrary, we closed our us the best combination. “Maybe a little bit of everything.” product innovation and sales and marketing. He also worked hard best fiscal year performance ever in 2013 – but we wanted to To celebrate 90 years in to put more structure into the company. guarantee the long-term future. Not just the next five or 10 years, the industry is a great LOOKING BACK “With the future and the development of the company in mind, but the next 90 years,” he says. achievement, but we are That company-wide knowledge was also learned the hard way. for at least 10 years we brought in external people who could give Securing the company’s legacy and ensuring his family’s hard stronger together as part As the third generation member of the family business, the us different perspectives and experiences in order to help promote work was not in vain, is a desire that burns brightly within of Ali Group.” plan was that he would be eased into the company, but the innovation and enlarge and enrich our vision,” he says. Rancilio. “My father and uncles were hard workers,” he says. untimely death of his father and uncle meant his learning had In that period though, for Rancilio the company always came “Sometimes I wonder if they and my grandfather would be to be accelerated. first. “From the beginning, my attitude was to be a tool for the proud. I think they would be.” ¯

Giorgio Rancilio's philosophy is to combine short-term results alongside a long-term strategy PHILOSO26 OPHY 27 SUCCESS STORIES

Durable, high-quality kitchens are essential to achieving the high standard of food premium pub chain Fuller’s has become known for. As Paul Dickinson, director of food, tells Elly Earls, Ambach offers not only that but much more FULL SPEED AHEAD

n Ambach, British pub chain Fuller’s has not I only found a supplier of durable, flexible and high-performance kitchen equipment for its premium food-led pubs, they’ve found a partner who understands their business goals and is dedicated to helping achieve them. The food philosophy at premium pub chain Fuller’s is simple: fresh, seasonal, local ingredients prepared on the day by a highly trained team of chefs and delivered to customers in one-of-a-kind environments, from ancient listed buildings to buzzing modern pubs. Every meal at Fuller’s has been created with customer feedback in mind, from the London Porter smoked salmon to the signature pies paired with painstakingly chosen 28 29 SUCCESS STORIES

pints. Suppliers are known during previous roles, was the personally by both managers obvious choice of partner for and chefs, and tradition is Dickinson. “The equipment is balanced with innovation durable, reliable and really easy on each of the company’s to clean down,” he says. “At the hundreds of unique menus. end of the day, if you’re going Fuller’s is also a brand that to work with a piece of kit and has grown to understand, do a couple of hundred covers under the leadership of Paul each service, it has to hold up. Dickinson, that in order to “Most diners come in for maintain the high standards 45 minutes to an hour, and of food its pubs have become the more people you can feed, synonymous for, durable and the more money you’ll make high-quality kitchen equipment as long as you can maintain is a must. consistency. The kit cannot let you down,” he says. TIGHTENING UP THE Flexibility is another SPECIFICATION absolute must when it comes to As such, since being under the specifying kitchen equipment helm of Dickinson, who left for a pub group where no Compass Group’s executive one outlet is the same. “The dining division, Restaurant majority of our properties are Associates, to join as director of listed buildings and they’re food for Fuller’s Managed Inns not template kitchens, so a six years ago, the typical spend big question we have to ask on a kitchen for a new outlet is ‘Is the provider flexible?’” has trebled and the criteria for Dickinson stresses. Often, specifying equipment tightened because of narrow corridors up significantly. and older buildings, equipment “The days of working in also needs to be provided in a dark, dingy kitchen are pieces and installed on site. over; we want to create a pleasant working environment where the chefs can enjoy “The days of working themselves,” Dickinson says, in a dark, dingy adding that factors he always kitchen are over; takes into account when selecting new equipment we want to create are ergonomics, shelf life, a pleasant working craftsmanship and how the kit environment where fits in the space available. the chefs can enjoy “Some of our kitchens work for 14 or 16 hours and themselves” the kitchen has got to be fit for purpose. If a piece isn’t With its modular Chef working, the knock-on effect 850 Line, which offers total on the kitchen is massive. configuration flexibility We also want to work with through a range of over 150 companies that provide good operating modules, Ambach training and have the ability to has managed to meet all of be agile,” he says. Dickinson’s needs, in many The modular Chef As he has striven to move cases going over and above 850 Line offers Fuller’s forward, evolving what he could have expected. total configuration menus and kitchens alike, “We took them out to the flexibility through Ambach, a company whose factory to show them the a range of over 150 operating modules equipment he had worked with Chef 850 line, so they saw it 30 31 SUCCESS STORIES

could be interchanged and Ambach’s value proposition is moved around,” recalls Alistair usually aimed at international Farquhar, Ambach’s country hotel chains and fine dining manager for the UK, adding restaurants, but at the end that over the years, Ambach of the day it is not that has developed several pieces surprising,” says Maurizio of kit especially for Fuller’s, Vianello, general manager for which are now available to the Ambach worldwide. company’s customers across “Paul was able to clarify the world. Fuller’s precise needs “We have developed a concerning the equipment, high-performance fryer which does not always happen, for Fuller’s, which was a and thanks to the clarification modified version of a fryer of the group’s needs and the from within our marine range, business model they wanted as well as redesigning some to put in place, we were able internal components and gas to provide him with the right connections. We are listening solution. Our business is not to them as much as they are to work with people who listening to us and we’re always just want to save money on looking for ways to improve our equipment, but to work with products,” says Farquhar. people who want to invest to support their business model.” NEW BEGINNINGS Since 2013, Ambach has carried out approximately “We are listening to 60 installations (a mix of full them as much as kitchens and one-off pieces) they are listening across Fuller’s 193-strong estate of managed pubs, with 34 of to us and we’re those in the last year. always looking for The relationship between ways to improve the two companies is not only our products” a departure from the norm for Fuller’s (five-star hotel standard islands are not usually Looking to the future, both found in the kitchens of the Fuller’s and Ambach are excited average UK pub chain), but about many more profitable also for Ambach, a company years of working together, that typically partners with with 15 kitchen installations luxury hotels and Michelin- in the pipeline for 2017-18 starred restaurants. alone. And as Fuller’s begins Yet, after getting over the to place still more focus on initial hurdles that come with chef training and development any new partnership, which with the growth of its Chef’s in this case included adjusting Guild, durable, high-quality, the lead time for projects consistent equipment will be (Fuller’s) and getting used more important than ever. to providing suites in parts “Any business is only as so they could be installed in good as its people,” Dickinson tough-to-access listed buildings concludes, a nod not just to Excellent (Ambach), neither parties have the skills of his own team, but communication looked back. the excellent communication is the key to the “The story with Fuller’s between Fuller’s and Ambach ongoing partnership between Fuller’s is very interesting. It may at every stage of their ongoing and Ambach seem surprising because partnership. ¯ 32 www.ambach.com 33 SUCCESS STORIES

ince its inception in South Africa in the late S 1960s, ice machine manufacturer Scotsman has gone from strength to FAMOUS strength in the country, its success down to a combination of its world-leading selection of affordable, high-quality ice machines and the commitment and passion of its enthusiastic FOR ICE and highly capable team. And with both the fast food sector and the tourism industry on the rise in the fast-developing Ice machine maker Scotsman’s success in country, Scotsman South South Africa has come from a combination of Africa’s growth is only set to continue to flourish. its wide range of high-quality equipment and Originally founded in 1950 as Queen Stove Works, Scotsman its passionate, enthusiastic team, managing Industries, as it was renamed in director Stuart MacKinnon tells Elly Earls 1989, has since grown to become the largest manufacturer of ice makers in the world, a truly global company with 1 million ice machines installed across more than 100 countries, including South Africa, where a plant was also established to stay close to market needs. The company’s Johannesburg outpost started distributing through just one dealer, and today works across an extensive network, supplying more ice machines than any other operator in the country. And its growth certainly isn’t set to slow down, with South Africa’s foodservice industry, particularly the fast food sector, on the rise. Euromonitor estimates the number of consumers of fast food will increase to 42 million people between 2017-18 and that fast food in South Africa will witness a continuous yearly growth rate of 9% from 2014-19. Despite the country’s weak economy, the prognosis for the tourism Scotsman's industry is also positive, with high-quality both room revenue and number machines are of travelers predicted to steadily able to produce gourmet ice in increase to 2020. four sizes 34 35 SUCCESS STORIES

WORLD-LEADING RANGE On top of providing ice “We view passion and commitment of A number of factors have machines for restaurants and his 22-strong team is key to FACTS AND FIGURES contributed to Scotsman’s other foodservice outlets, Scotsman as the high levels of customer success in South Africa, not Scotsman South Africa works partners in service clients like Famous least its world-leading range of with supermarkets, hotels, our business. Brands have always enjoyed. reliable and affordable ice shopping centres and hospitals, They’re always “We wouldn’t have achieved machines and ice shapes, from providing the equipment each what we’ve achieved without small capacity under-the- type of business requires via its there for us the enthusiasm and dedication counter solutions to large-scale extensive dealer network. when we of our highly capable sales 6,000, industrial ice making Moreover, the company is need them” team,” he says. technologies. Ice shapes slowly but surely working its “We have a lot of fun. You available include four sizes of way into surrounding markets have to come to work with a gourmet ice, three sizes of dice including Botswana, Namibia, smile on your face because it’s ice, nuggets, cubelets, flake, Mozambique, Angola, Mauritius infectious. If the team is happy superflake and scale. With Zimbabwe, and the Seychelles. and motivated their work is 000,0 price playing a big role in good. The main things I look 6 BILLION SCOTSMAN purchasing decisions, dice ice PARTNERS IN SUCCESS for in team members are ICE CUBES is the most popular, followed The equipment itself is only friendliness and drive.” PRODUCED DAILY by gourmet ice. part of the equation for Famous He also believes Scotsman’s WORLDWIDE For loyal customer Famous Brands, whose team has been excellent back-up service sets it 00 Brands, Africa’s leading quick equally impressed with apart from its competitors in service restaurant and casual Scotsman’s unwavering the South African market. dining franchisor, whose brand commitment to its clients. “We have a policy in this portfolio includes Steers, “Throughout the history of our company that you don’t wait 000 12,500 Wimpy, Mugg & Bean, and company, we have taken the for a spare. The last thing you

PAUL, the equipment variety view that suppliers should be need is your ice machine , and ice shapes available is one long-term partners that are breaking down and having to TONS OF SCOTSMAN FLAKE of Scotsman’s key selling points. prepared to grow with us,” says wait three to four weeks for a AND NUGGET ICE PRODUCED “Our role in procurement Nebuloni, who, over the course part,” he stresses, adding that DAILY WORLDWIDE is to provide our franchisees of his career, has worked across if the company does get a with the best, most reliable most sectors of the food and complaint, the team will react equipment at the most beverage industry – from hotel and make sure it is fixed affordable price in line with general management to owning immediately. the specifications required, a restaurant. Looking ahead, nothing is 2,500 never negotiating on quality of “We view Scotsman as certain in South Africa. product or continuity of supply. partners in our business. However, if political stability is Scotsman is able to meet the They’re always there for us maintained and economic FAMOUS BRANDS needs of all our different when we need them and that growth begins to pick up, RESTAURANTS brands with ease,” says the makes all the difference.” Scotsman will be more than franchisor’s procurement For example, when Famous ready to meet the growing manager development Patrick Brands was developing a soda Above: A report demand for ice that will come Nebuloni. “Our QSR brands fountain area for its Steers at a glance of with increased tourism to the the machine’s have different ice requirements brand and couldn’t find a operational status country. “The tourism market to our sit down restaurants, for solution within South Africa, is picking up and we will be example. While the QSR Scotsman South Africa was there,” MacKinnon concludes. 000 restaurants would use gourmet happy to bring in a solution that “If the country is doing well, we ice cubes, the sit down was available through Scotsman will do well.” ¯ restaurants would use nuggets. Worldwide. “If we weren’t , “We adjust those requirements working closely with them, we depending on the brand and wouldn’t have known about it,” Opposite page work in conjunction with says Nebuloni. from top: Stuart 1 Scotsman to get the desired According to Stuart MacKinnon of NUMBER OF SCOTSMAN Scotsman South result. Scotsman even provides MacKinnon, managing director ICE MACHINES INSTALLED ice machines for Famous of Scotsman South Africa, who Africa; the Scotsman South Africa team; WORLDWIDE Brands’ manufacturing plant,” has worked with the company Patrick Nebuloni of says Nebuloni. since the early 1990s, the Famous Brands

36 www.scotsman-ice.com 37 SUCCESS STORIES

PRECISION AND CRAFT

t’s spring in Tokyo. Gusts of warm air Japan has a rich heritage of fusing flow between apartment blocks and traditional gelato from Italy with Iskyscrapers, carrying the faint scent of cherry blossoms. Across the city, high-level pastry. A. B. Blackwood with Mount Fuji visible on the horizon, speaks with award-winning chef Akira chefs are preparing for the arrival of the season’s best produce: bamboo shoots, Hattori and experts from Carpigiani’s strawberries, red snapper and broad beans. Gelato Pastry University in Tokyo Soon summer will be arriving, bringing a new set of flavors and experiences. Not about this vibrant culinary culture just Japanese ginger, abalone and peaches, but also stifling heat, buzzing cicadas and raucous nighttime festivals lit with colored lanterns and punctuated by the blasts of taiko drums and fireworks.

39 SUCCESS STORIES

“I always teach more than equipment. In 2015 — 35 years my class to after Carpigiani Japan invest in good was founded — classes machines. began at the Gelato When you’re Pastry University in Tokyo, the first a craftsman, institution of its kind you’re happiest in the world. It builds when using on the approach of good tools” the original Carpigiani in Rimini, Italy, by fusing traditional Italian gelato with high-level pastry craft. And Japan is the perfect location. Patisseries such as La Verdure have been flourishing here for decades and many Japanese chefs have Japan’s celebrated culinary traditions reached a level of precision rarely found — from simple wagashi desserts to lavish outside the best French patisseries. But kaiseki meals — always seem to have been more than that, Carpigiani’s artisanal enamored of the seasons. It is how local approach finds a receptive audience in chefs celebrate what’s quintessential about Japan, where concepts such as monozukuri this archipelago. (craftsmanship) are visible in the array of folk crafts, and hidden deeper in the little THE BEST INGREDIENTS, THE BEST traditions of everyday life. MACHINES In 2015, Akira Hattori won the top prize at A LABORATORY OF IDEAS the Gelato World Tour held in Tokyo, for Keeping this in mind, Carpigiani has Natsumatsuri, an original flavor inspired sought local experts as lecturers in Tokyo; by the color and complexity of Japan’s individuals who understand craftsmanship, summer festivals. Hattori, a master pastry local consumers, and Japan’s cultural and gelato chef who runs the successful history. It adds up to more than technical La Verdure patisserie in Yokohama, paired and business expertise: the university, rose and pistachio gelato with paper-thin according to president of Carpigiani Japan, layers of chocolate, and topped it all with Lorenzo Scrimizzi, is “a laboratory of ice and berries. ideas,” he says. His goal, he says, is “not to just do it Shigekatsu Kimura is one of these local like you’re taught, but to create original experts. Once a rising karate star, he flavors.” The method? “Use the best chose, in 1987, to leave his dojo in Osaka ingredients… and the best machines.” and work for more than a decade in some Hattori has been using Carpigiani of ’s best pastry kitchens. After machines since he first began preparing returning to Japan, he opened a pastry Entremet Glacé at a pioneering Ginza shop in Tokyo, where he and his team patisserie more than 40 years ago. prepare up to 12,000 gelato cakes every Japan's celebrated Since then, Carpigiani has continued to two months. culinary traditions are closely linked support him and other Japanese chefs, “The thing that always intrigued me with the seasons but the brand’s role in Japan is about about pastry is that it is like a science,” 40 41 SUCCESS STORIES

he says, sitting outside his shop. “It’s Bologna. Here he learned how to fuse CULTURAL about taking something formless and gelato making with his background in COLLABORATION giving it form.” glass art and pastry — a transformative The challenge for these chefs, and for Kimura believes the market for artisanal experience he describes as a “chemical Carpigiani, is how to hold a bricolage gelato, especial in the form of cakes and reaction". Now he shares his technical of culinary traditions together — pastries, will expand over the coming and theoretical knowledge with other Italian, French, Japanese — in a way years as customers seek “the real, more professionals at classes in Tokyo, but says that’s sustainable. The “laboratory of authentic version” of frozen desserts. the Japanese students require something ideas” Capigiani has created in Tokyo MEASURING And then, mid-sentence, he pauses as unique: an understanding of logistics. is a good start, a path toward gently his staff bring out samples of his gelato — “That’s how the frozen dessert business embedding artisanal gelato in Japan. SUCCESS vanilla lemon, earl grey, and chocolate — was able to grow in Japan,” he says. “You Back in Yokohama, Hattori is all made with Carpigiani machines in his can order gelato or frozen pastries and thinking about how to approach this laboratory. The texture of each is perfectly have them delivered to your home, or frozen future, but “it’s hard to translate Alessandro Racca, internationally smooth, the flavors are dense and, most sent as a gift.” He’s referring to the my ideas,” he says. renowned Italian gelato and pastry importantly for Kimura, the raw, natural incredible network of refrigerated trucks “My dream,” he adds, “is to make a chef and director at CGPU, discusses ingredients shine through. that reliably deliver cold items to homes range of flavors only using seasonal why Tokyo was the right location “I always teach my class to invest in across the nation. ingredients from Japan.” He lists the for the University good machines,” he says. “When you’re Emori speaks about his work options, including Tochigi Prefecture a craftsman, you’re happiest when using passionately: “There’s nothing you can’t do strawberries and Miyazaki Prefecture Tokyo is the most important market good tools.” with gelato.” Nothing? He opens his phone mangoes. “And yes, you can print for pastry in Japan. Pastry craft is at a to show photos of a smooth, bright green that. It is not going to be easy for just very high level in Tokyo so that’s why COLOR AND FORM substance, accompanied by bread sticks. anyone to do it… but I trust these we decided to base CGPU there. It was Closer to the centre of Tokyo, and a It’s matcha-flavored? “Local asparagus,” he machines — I trust them to create important for us to have teachers that short distance from the world’s busiest says with a smile — “gastronomic gelato.” what I want.” really know pastry and gelato and intersection, Hiroyuki who could train other professionals Emori stands inside the on their level. Carpigiani Gelato Pastry “You can order University’s main gelato or frozen As well as courses on French and classroom, surveying pastries and Italian style gelato, plus gelato cake the full range of the making, some of the courses are more brand’s tools. have them business-oriented too. We tend to Emori is one of the delivered to have between 12-14 people per course. University’s main your home, or We don’t want 30-40 people - it’s teachers, and an expert sent as a gift” better to be focused so the students pastry chef with a past can really understand the systems life as a glass artist. and processes. He’s also, indefatigably, a visual thinker, who POSITIVE FEEDBACK constantly refers to At the end of the course we ask color and form. students to give their feedback. It has He explains that his been very positive. Success for us is “turning point” as a chef for chefs to keep coming back to take came while attending new courses with us and I’m delighted classes at the Carpigiani to say they are doing that. Gelato University in The chefs on our courses are always very impressed by the possibilities The meeting of Carpigiani machines can give them. many culinary The Maestro has been on the market traditions has for two years now and has become come out of really popular in Japan. There is not Carpigiani's "laboratory of another machine on the market that ideas" in Tokyo can do what it can do. 42 43 SUCCESS STORIES EXCEPTIONAL A COMPLETE PROGRAM PERFORMANCE Enrico Amesso, sales director, discusses the launch Carpigiani technology provides of Carpigiani’s Gelato Pastry University in Tokyo premium value because of the high-level of performance it delivers to operators

Maestro High Efficiency, with its 32 complete gelato and pastry programs, adjusts hot and cold temperatures as necessary for perfect results every time

At Carpigiani we are all about creating “At Carpigiani we are all industry and the quality of ingredients and solutions for our customers. There the technical level of their chefs is among are more than 10,000 pastry shops in about creating solutions the highest in the world. In Asia, when you Japan alone, so the Carpigiani Gelato for our customers” consider fashion, design, food, architecture Pastry University (CGPU) represents a or the automotive sector, Japan is a big opportunity for us to do something ARTISAN GELATO reference market where trends are born different, help our customers and to We sold out all of the first eight courses. and developed. In the pastry segment Mister Art Plus, the spread our culture and passion for gelato More than 150 top pastry chefs have there is also a direct connection between continuous double production and pastry around the world. attended so far. But our medium-term plans Japan, Hong Kong, Korea and Taiwan. machine for single-serving We decided to launch the CGPU in for success are even more challenging Artisan gelato has already gained treats, semifreddos September 2014 when a stage of the considering that today our Classical Artisan widespread acceptance as a recognized and fresh pastry, such as mousses and creams Gelato World Tour was held at the Gelato course at Carpigiani Gelato University product by Japanese consumers, so Komazawa Olympic Park in Tokyo. It (CGU) in Bologna receives 2,500 of the 7,000 Japan really represents one of the biggest was the biggest event ever staged by worldwide students every year. Tokyo has to markets for our Carpigiani Professional Carpigiani and the gelato sector in Japan, become our gelato pastry capital as Bologna Range artisan gelato machine. The market receiving more than 50,000 visitors. (CGU) is for classical artisan gelato. has developed from 'the inside' thanks In November 2014 various pastry chefs CGPU targets high-level professionals while to Japanese chefs embracing the Italian from the Land of the Rising Sun gathered CGU has 75% of attendees who are new gelato culture. Our customers recognize in Tokyo for the first courses at CGPU, ‘gelato entrepreneurs’, coming from different Carpigiani’s technology offers a premium the only training program in the world sectors, often with no link to food and with value because of its performances. dedicated to gelato pastry. The event sold no experience in the retail food industry. The CGPU is opening a new prospective out. Furthermore, top-level opinion-leaders All of our activities have in common two for the company. From the strategic point Pastochef RTL machines such as Makoto Kato, president of the fundamental things: gelato and the gelato of view we want to approach high-profile mix, cook, pasteurize, cool, Japanese Association of Pastry Chefs, chefs that create and sell a delicious range customers and propose a unique training age and store - perfectly endorsed the event. of Italian frozen dessert products across program for them. At the same time we hygienically - the many We have built up a dedicated training the world. The final goal is very simple: to are proposing Carpigiani’s product range specialities that pastry chefs create in their laboratory team composed of Hiroyuki Emori, create new customers that will go through a for pastry and gelato, such as Maestro, Mr Shigekatsu Kimura and Alessandro Racca, sales approach based on culture, market and Art and Pastochef. the director of the school. We offer a customer awareness. We want to make the Carpigiani brand in The CGPU is complete program for professional pastry Japan is one of the most receptive markets the pastry segment as it is for the gelato approaching chefs with the mission to develop new for food innovation and fusion of different segment. We will enlarge our range in the high-profile customers and ways to fuse traditional Italian gelato with food cultures. After France, Japan is the most near future, providing a new solution for proposing unique high-level pastry. advanced country in the world in the pastry the increasing needs of pastry chefs. ¯ training programs

44 www.carpigiani.com 45 SUCCESS STORIES TOP CLASS Lindisfarne Anglican Grammar School on Australia's Gold Coast boasts a new, state-of- THE PROFESSIONALGOES TO KITCHEN SCHOOL the-art Trade Skills Centre where students can use professional kitchen equipment and learn about food technology and hospitality. The Centre took 12 months to plan, Students who want to be design and build. tomorrow’s top chefs need to train in well-equipped, state-of-the-art kitchens, so one school in Australia called in Steve Hehir and his any of the world’s greatest chefs holistic development of our students,” says team from Moffat to create developed their love of food at a principal Stuart Marquardt. a professional kitchen in its Myoung age, so creating the right The school has more than 1,000 students environment to encourage school and a record of academic success. It not new Trade Skills Centre, pupils to develop their skills could result only fosters the learning of key life skills, in creating tomorrow’s culinary stars. but also aims to help students become reports Jim Banks At the southern end of Australia’s Gold honorable and respectable members of Coast sits Lindisfarne Anglican Grammar society. Furthermore, it recognizes the School, where a new Trade Skills Centre many opportunities needed to ensure each contains professional kitchen equipment pupil reaches his or her potential. and where children can learn all about “The community takes great pride in the cooking and foodservice. strong academic reputation of our school Established in 1981 as a small primary and the range of opportunities available school by the rector and parishioners of through the arts, sport, leadership and our St Cuthbert’s Church in Tweed Heads, focus on our core values with a view to New South Wales, Lindisfarne has been preparing capable young men and women expanding ever since. In 1995, a secondary to enter the wider world. The school school was added at a new campus, which was looking to provide a state-of-the-art contains the Trades Skills Centre. facility for students undertaking studies “We seek to provide the distinctive in food technology and hospitality. The identity, relationships, learning and existing facilities were old and in need of leadership that support our staff and refurbishment, but a purpose built Centre families to work together to meet our high was needed to provide a suitable teaching expectations for the achievement and and learning space,” says Marquardt. 46 47 SUCCESS STORIES

THE

The new facility, designed MOFFAT as a professional learning environment that PRINCIPLE replicates a commercial A provider kitchen, has seven workstations with of mechanical, Waldorf oven ranges, electrical and facility Waldorf fryers, Waldorf management services Salamander grills, Waldorf Founded in the Griddles and a Washtech AL8 dishwasher. 1920s as a supplier of commercial ovens, ranges, cooktops and fryers Key offices in Australia, New Zealand, the and the United States Key alliances in Asia, United Arab Emirates, Mexico and Canada Global distribution capability in more than 50 countries A key player in foodservice, bakery and healthcare meal distribution

A BESPOKE SOLUTION with equipment that is easy to use and Planning, designing and building the new clean. The key was to have two students Centre, which took 12 months in total, sharing the same space during the class, allowed the school to complete the work which is why the 900mm-wide, 4-burner A RESOUNDING SUCCESS fact that the equipment was made locally before decommissioning the old facility, Waldorf 800 series electric ovens were Creating a layout around different cooking allowed us to deliver fast.” so there was no disruption to student perfect. Then it was easier to follow stations for up to 25 students with prep Moffat was the ideal partner for this learning. The new facility boasts seven suit with the Salamander grills, which and teacher demonstration areas was project not only because it could supply workstations with Waldorf oven ranges, are our favorite for other Bunzl clients,” something new for Moffat and Bunzl but easy-to-use, easy-to-maintain equipment Waldorf fryers, Waldorf Salamander he remarks. demanded the same skills and experience with powerful burners to replicate grills, Waldorf Griddles and a Washtech “The school was trying to create a as any other project. a commercial kitchen in a teaching AL8 dishwasher. professional learning environment that “The biggest challenge was working environment, but also because it is able to “This equipment is the industry standard replicates a commercial kitchen,” adds with several parties to bring the project provide the necessary after-sales service and we wanted our students to train Steve Hehir, Queensland sales manager to completion. To succeed in a project and support promised. The results speak and learn in a space that was just like a for foodservice at Moffat. “The challenge like this you need to be thorough, plan for themselves. commercial kitchen you might find in any for us was to deliver all the equipment in carefully and be confident in quoting “We are very satisfied with the Centre top restaurant or catering establishment,” a limited time frame, and take advantage the best product and not the cheapest,” as a whole and equipment is extremely says Marquardt. of locally manufactured products. We notes Dunne. high quality,” says Marquardt. “The Tony Dunne from the sales team at lead had regular on-site meetings with our “We made the Waldorf units 4-burner staff and student response has been contractor Bunzl was closely involved distributor and the school to finalize models, whereas in a commercial kitchen overwhelming. The students understand with commercial kitchen equipment layout specification and delivery schedule there would be six burners in a 900mm that they are learning in an exceptional supplier Moffat in meeting the schools and we prioritized the manufacturing of unit,” says Hehir. “For the school we made facility and their standard of work is high standards. equipment at the factory level to meet the units more spacious. The only real reflective of this. The experience with “The brief was to have a spacious kitchen the challenges.” challenge was the tight timeframe but the Moffat has been exceptional.” ¯

48 www.moffat.com 49 SUCCESS STORIES

n a world of countless different With the help opinions and perspectives, few of Bongard, the Ithings unite like an appreciation for the smell of freshly baked Josef Hotel in bread. For people everywhere it evokes feelings of comfort, warmth, Prague, the Czech happiness, home. Republic, is raising Clémentine Amiraux, the creative director of Prague’s Josef Hotel, the humble daily understands this power as well as anyone. Trained as a designer, she loaf to a new level grew tired of being stuck behind a of sophistication, computer, disconnected from people and their aspirations. When, reports Rod James in 2011, the opportunity arose to enter the world of hospitality, she grabbed it with both hands. Her job is to provide the “wow factor”, to use her creativity to continually surprise and delight the guests of this modern design hotel on a quiet side street in the center of the Czech capital. The hotel does not feature on booking.com, instead relying on its design sensibility and unique, personalized service to attract customers looking for something special. Coming from Paris, Amiraux knew the important role that bread could play.

MORE THAN JUST PAIN QUOTIDIEN Judging by Trip Advisor reviews, breakfast at the Josef Hotel was already very good, but Amiraux wanted to make it better. The people of the Czech Republic love bread, yet it was hard to find baked goods that were great in their own right, not just convenient vehicles for whatever condiment or meat was on them. BREAKING In 2013, she proposed that the Josef Hotel install its own bakery. Then, pushing the idea to the next level, she suggested the creation of an open kitchen where guests can watch the baker make morning bread and pastries before their very eyes. The A love for fresh bread in the project would be informally known as Bakery Lab. Czech Republic resulted in the creation of the Bakery Lab at “My boss thought I was a bit crazy,” she recalls. “We have such a the Josef Hotel in Prague BREAD small kitchen! But I thought it would be amazing to have the baker 50 51 SUCCESS STORIES

stay during breakfast time, so the guest can see it’s our bread, made by us from scratch. This is a different level of quality. It was about how to bring out more feelings and senses than just taste.”

A FAITHFUL RECREATION Transplanting the French bakery experience to another country is not easy. The process needs to be led by a baker who truly understands the craft and has the versatility to recreate it, even with slightly different raw materials. Enter Nima Hemmat Azad, chef boulanger, pâtissier, consultant and author of Le Pain Fait Son Show, a highly acclaimed book that has done much to promote bread as a luxury good. Azad knew that the flour must come from France – this was non-negotiable – but to import French butter was not cost- effective. In response, he bought ten different types of butter from local supermarkets and made croissants from each of them to see which came closest to the French experience.

CAREFUL PLANNING The next step was bringing in the right machinery. The French baguette is the product of very The Bongard Soleo precise conditions, from the temperature of the baking stone, oven is reliable, to the degree of humidity in the oven, to the calibration of the compact and ideal machine that makes the dough. Azad went with what he knew for even the smallest and trusted. type of bakery He got in touch with Bongard and with the help of sales manager Olivier Masson was able to get hold of the right machinery and, with careful planning, fit it into the small available space without having to compromise on quality. “I used to work in , at a bakery with a German oven, and it wasn’t exactly what I wanted because it just wasn’t made for 52 53 SUCCESS STORIES

WHAT IS YOUR FAVORITE KIND OF Right: Clémentine Amiraux and Nima BREAD? Hemmat Azad Clémentine Amiraux: French baguettes,” says Azad. “For Baguettes, I have to say. a successful bakery concept abroad There’s nothing like a freshly you need French flour, a French baked baguette with salty chef and a French machine. That’s butter on top. why we work with Bongard. The three together give you a great Nima Hemmat Azad: My favorite product. If you are missing one of kind of bread is what we call in them, it is never the same.” France country bread, which uses 10% gray flour and 90% AN IDEA WHOSE TIME HAS COME traditional baguette flour. It goes Bakery Lab has been a runaway well with everything: salty, success for the Josef Hotel. Its sweet, jam, butter. spread of freshly baked croissants, pain au chocolat, bagels and Olivier Masson: I really enjoy madeleines, alongside a hot dark bread, like rye. We are breakfast buffet and juice corner, located in Alsace, next to where guests can make their own Germany, and since I go often to smoothies, has led to rave online Germany for work I enjoy buying reviews and thank you cards these very dark types of bread. aplenty for the hotel. “Even French guests would say that croissants from the bakery in their town or on their street were WHAT IS YOUR not as good as ours,” says Azad. PERFECT

A BOOMING TREND BREAKFAST? Coincidentally or not, many other hotels in Prague, and elsewhere Clémentine Amiraux: Avocado in Europe, are starting to improve and tomato toast with a fruit their bakery offerings as they smoothie, I would say. That realize that bread, perhaps the would be the best. simplest of foods, can prove a real luxury touch. Nima Hemmat Azad: Great “Baking in front of the customer bread and amazing honey. In is a booming trend, not only for the Czech Republic they have hotel chains but also for bakeries,” amazing honey, and of course Bongard believe in says Bongard’s Masson. combining quality ''Few things unite like an appreciation great butter. The three together, “Today, if you want to distinguish yourself, you have to offer and emotion with for the smell of freshly baked bread'' I can eat morning, day and night. more: quality but also emotion with the product. To see the the product production, to smell freshly baked bread, is a big plus for many Olivier Masson: For me a salty customers nowadays,” he says. ¯ continental breakfast is ideal. I definitely need bread, if possible rye bread.

54 www.bongard.fr 55 SUCCESS STORIES

Eloma has teamed up with apetito to deliver solutions tailored for both individual tastes and gastronomic trends. Ruprecht Lindemeier and Michael Tschech of apetito and Eloma’s Sebastian Timnik discuss the partnership with Rhea Wessel

t has been a decade now since Eloma and apetito So, apetito came up with the idea based on a design had their first project together in the city of Jena, it had seen elsewhere, and now Eloma’s ovens can Iwhich is not far from Leipzig, Germany. In June of be equipped with containers that hold fresh water this year, apetito’s Ruprecht Lindemeier and and wastewater. Eloma’s Sebastian Timnik smiled knowingly Another highlight in the cooperation came at each other as they remembered the in 2014, when Eloma and apetito worked improvisation and good communication closely together in what Lindemeier called they needed for that project at a a “logistical feat”. Over three weeks, Eloma kindergarten in eastern Germany. and apetito managed to get 130 ovens As it turned out, the day care center installed at more than 100 kindergartens wanted its new Eloma oven installed where in Frankfurt, with the help of two service there was no drainage for water, and that the providers. One of the ovens had to be lifted oven should go in a spot low down on the floor, into a kitchen by crane, and timing was of the recalls Timnik, the apetito key account manager at essence since parents were not keen to have their kids Eloma. These two points had not been part eat cold lunches for days in a row. Lindemeier says of the original plan, but within a matter what they did would normally “require the logistical of days, engineers had found a way to skills of a general.” collect water from the oven without a drain. They tested the adaptation in both the lab and in an operational setting. “It was a small project, but it brought us together,” says Timnik. Lindemeier, apetito’s head of food systems development, adds: “We were well-prepared once we were at the customer’s site. The tests we did in the lab were important.” Indeed, the oven was up and running quickly, and the duo’s ability to improvise and communicate effectively are now hallmark traits of the 10-year business relationship. What started as a sale of 10 units to apetito in 2007 is now a key account that has increased in value many times over. Today, Lindemeier and Timnik meet often to MIRACLE bounce ideas off each other and discuss happenings with the account and in Left: apetito updates or adapts about one the industry. They have already quarter of its stock worked together on an adaption The duo’s ability MAKERS of more than 2,000 for the JokerMT Mobile (mobile recipes each year, to improvise and compact combi steamer) oven most recently adding more vegetarian and so that it works without a communicate are vegan options connection to a water faucet. hallmark traits of their business 57 relationship SUCCESS STORIES

FOOD: EVER-CHANGING AND CREATIVE Given apetito’s commitment to serving warm, healthy food people want to eat, it stays on top of trends in food technology. It has seen many come and go in Germany, including food delivered frozen in bags in the late 1980s There is a real and early 1990s. Staff had to boil it in those commitment from bags and squeeze it out for serving, which apetito to serve was not particularly convenient, especially for warm, healthy food dishes like mashed potatoes. people want to eat Next came dinner plates of food with separated portions, something like the TV- dinners of that time. They were warmed in convection ovens. At some point, this method of They also talk about what’s coming next in their preparation became too inconvenient, too, and the work together to develop hardware and software. Even dishes that could be served were seen as limited. more simplified oven operations are under discussion, Next, in the early 1990s, loose blocks of frozen food along with the benefits of a single user interface for all were regenerated in large pans in convection ovens, Eloma models. but that method took too long and food was not And, of course, the Eloma ovens that apetito sells always warmed evenly. Finally, apetito began to work or leases must be able to handle the next food trend more frequently with combined steam cooker/ovens that will surely come – as well as apetito’s next in the early 2000s. business idea. ¯

AUTOMATED COOKING When Eloma began to supply apetito in 2007, apetito was already focused on automated cooking in ovens that work primarily with convection and a small amount of steam. “The challenge was to develop a system that could regenerate light and heavy fare A guiding in the same oven with the same heat at the FRESH, WARM AND GOOD FOOD widely and each customer can same time,” says Lindemeier, adding: “For me, The challenge apetito principle of set to Eloma was to PEOPLE WANT TO EAT have a completely different it’s still a bit of a miracle that we do this.” develop a system A family owned business apetito is that kitchen set-up. Michael Fully automated cooking appears "here to that could regenerate founded in 1958 by Karl “food is local”. Tschech, the head of marketing stay,” says Tschech. “You can’t get more light and heavy fare Düsterberg, apetito has for apetito, says: “Our solutions convenient than that – put the food in in the same oven with Regional tastes expanded around Europe and are very tailored for individual in the morning, push a button, and pull the same heat at the vary widely same time to Canada. In 2016, the group tastes and gastronomic trends. out the finished food at mealtime. This of apetito companies had 829 The company focuses on getting is very popular for our customers who million euros in sales and employed the foods that people want to operate old-folks homes.” 8,500 people. Its biggest market eat, with the best-quality nutritious Eloma combi steamers work with remains its home market of Germany. At ingredients, and regenerating them to an individual combination of heat the headquarters in the north western German the right point and temperature with the best and steam. That ensures, in this case, city of Rheine, one of the founder’s original delivery technology,” says Tschech. food is regenerated under optimal vehicles is on show in a glass-surrounded foyer. It still And since food is highly personal and must hold conditions. They provide consistent carries the license plates of the day – issued by British people’s interest, apetito updates or adapts about one results, preserve colors and nutrients occupation troops after the war. quarter of its stock of more than 2,000 recipes each and deliver the right level of crispiness Within Germany, business is strong, due to year, most recently adding more vegetarian and vegan or moisture, depending on the food. demographic and lifestyle changes. Not only is the options. Tschech says, however, that German children Judging by the way Lindemeier and population aging, but young women are less likely haven’t changed their favorite food in years. “They Timnik joke with each other, it has been than before to stay home with children and prepare love tomato soup with rice and meatballs, while the a good 10 years together, and now the two the traditional midday warm meal, now that more favorite food in the business and industry market is know how each other tick. On a hot summer childcare spots are available than in the past. Curry Wurst.” Older Germans, meanwhile, will never day, they greet each other at the headquarters A guiding principle of apetito is that “food is local”. give up their beef “Rouladen” (rolled beef filets filled and laugh about whether it’s good to wear neckties Within each country it operates, regional tastes vary with a pickle), he adds. with such weather.

58 www.eloma.com 59 INNOVATION

SWEET DREAMS

Seasoned Italian pastry chef Iginio Massari is still at the top of his game. Here, alongside Simone Froli, brand director of Friulinox, he talks, passion, purpose and high-quality products with Flavia Fresia

60 61 INNOVATION

ginio Massari is one of looking for new and better Massari’s new ‘chocolate’ shelf-life of a product by IGINIO MASSARI: Italy’s most acclaimed ways of doing things. kitchen, it was easy to pick preserving its properties. A BIOGRAPHY Ipastry chef masters. His An example? One of his the appliances best suited to Refrigerators must maintain creativity and technical latest projects was to set up his needs. The client had been a constant internal temperature Born in 1942 in Brescia, Northern Italy. At 16 skills, as well as his passion a state-of-the-art chocolate very clear about describing even when doors are opened Massari went to Switzerland for four years to for innovation, commitment kitchen in a corner of his his processes and listing his frequently. All appliances learn the art of pâtisserie. to quality and dedication to pastry kitchen. To equip it, he requirements and priorities: must be easy and quick to In 1971 he opened, with his wife, the pastry shop his craft, are legendary in the chose Friulinox appliances. quality and flexibility of the sanitize both inside and out, Veneto in his hometown, rated best Italian pastry profession. His Pasticceria Italian company Friulinox refrigeration equipment were and must be mounted on shop from 2011 and best bakery in Italy from 2011 Veneto in Brescia, an hour’s has designed and produced always paramount. wheels, to facilitate floor to the present by the Gambero Rosso Guide. drive from Milan, in Northern high-quality professional “No one today would think cleaning,” he adds. In his career he has won more than 300 Italy, routinely tops the refrigerating systems and blast of producing pastry goods Friulinox was able to meet competitions, awards and national as well as rankings of the best Italian chillers since 1972, and since without using the latest cold all of Massari’s requirements. international recognitions. pastry shops. He hosts his own 2004 is part of Ali Group. technologies. Latest generation After all, this is the company In 1987 he became the first Italian member TV show, The Sweetman, and is Over the years, explains blast chillers and refrigeration that developed the first blast of the renowned international association a household name in Italy. Simone Froli, Friulinox’s brand systems can guarantee chillers/freezers with air-flow Relais Dessert. At 75, an age when most director, the company has been individual refrigeration modulation, a glass door and of his contemporaries have at the forefront of innovation programs suited to each type an automatic washing device. In 1993 he founded the Academy of Italian Pastry chef masters (AMPI) with the objective to retired or slowed down, in the refrigeration systems of product, so that, even after Its new Pentavalent blast promote quality. He is also co-founder of CAST Massari is as busy as ever and for the catering and bakery weeks, all products maintain chiller HI5 has three patents Alimenti in Brescia, one of the more renowned still shows the same energy, industry. “We manufacture the same qualities and look, and is the most advanced and culinary academies in Italy. passion and purpose of the premium appliances for all taste and smell as fresh as innovative range of appliances Italian pastry chef of the year 1999-2000, he has young apprentice that, at 16, types of business, from a when originally made. If by developed in the field of been the coach of the Italian teams that won the decided to become a pastry Michelin-star restaurant to a ‘fresh’ we mean a product professional refrigeration, gold medal at the Coupe du Monde de la Pâtisserie chef because a career as a cook company cafeteria, from an that is safe to eat and with a combining five functions in in 1997 and 2015. He also was president of honor of the Coupe du Monde de la Pâtisserie 2015. or baker wasn’t challenging airline caterer to a pastry shop and “magical” enough for him. operated by a maître pâtissier. He is the author of more than a dozen pastry As he explains, “When you are We take care of the whole books, and, as of 2011, on the judging panel for

young, you need a certain dose production process, from “Latest generation blast chillers can pastry competitions for MasterChef Italy. From March 2017 he has hosted his own TV show, of magic to decide what you research and development, lengthen the shelf-life of a product by The Sweetman. want to do when you grow up.” design and manufacture, to preserving its properties” Luckily for him, he found the sales and maintenance,” says inspiration he was looking for Froli, who joined Friulinox in watching an artisan working 2014 after a 15-year career in a chocolate showpiece: he the Italian appliances industry. limited bacterial count, then decided to become a pastry Froli is now in charge of the blast-chilled and correctly chef on the spot. company’s strategic marketing refrigerated food is fresher, Nearly sixty years on, the and business development. even after weeks, than the magic hasn’t waned a bit, and same food after 12 hours Massari is still very much at the QUALITY AND FLEXIBILITY if handled with traditional top of his game, a perfectionist The 1,400-strong Friulinox methods,” says Massari. who has never stopped product portfolio ensured that, “Latest generation blast learning, experimenting, when it came to equipping chillers can lengthen the

62 63 INNOVATION

Friulinox's Simone Froli together with Iginio Massari

one appliance: blast chilling, appliances help him to comprehensive training blast freezing, controlled optimize logistic, labor and programs where they learn thawing, proofing retarder and production,” he says. how to use the equipment and, low temperature cooking. Massari’s observations above all, how to explain their For Massari’s new chocolate and suggestions have been plus points for the everyday kitchen, Friulinox supplied treasured by Friulinox. The activity of each client in a three made-to-measure partnership has helped the down-to-earth way, avoiding cold rooms for storing fresh company to fine-tune its too many technicalities. ingredients; six vertical communication and to better The relationship between refrigerated pastry cabinets interact with clients. “Friulinox Friulinox and Massari isn’t and six refrigerated benches, delivers some of the most just a partnership, according all with different temperature innovative technology available to Froli: “Iginio is first of all a humidity configurations, either in its market. Working with friend. He and our company positive/negative or specific Massari, though, we have share the same values and for chocolate products; and learned that well-chosen and philosophy based on the use two HI5 machines. simple example explains more of high-quality raw materials, than a lengthy and detailed the search for constant DIFFERENT TECHNOLOGIES technical description of all the innovation and the passion One of the advantages of all functions and properties of an and enthusiasm for work Friulinox appliances, and appliance, says Froli. Above all, well done,” he says. ¯ of HI5 specifically, explains Froli, is that they take care of processes once done by hand, thus giving the cook “Iginio is first of all a friend. He and our or pastry chef more time to create new products and company share the same philosophy based improve their business. For on high-quality raw materials, the search instance, if in the past a pastry for constant innovation and the passion and cook had to slowly melt enthusiasm for work well done” chocolate manually, constantly monitoring its temperature, now HI5 does the job safely, freeing a resource for more it is important to point out the productive work. results a given appliance allow a Talking to Massari, says professional to achieve in their Froli, one can appreciate his everyday activity.” deep technical knowledge Thanks to this new insight, a encompassing all aspects of year ago Friulinox opened its cold technologies as well as Room Experience, a kitchen blast chilling processes. “He is equipped with its own and very skilled at combining the other Ali Group’s companies’ use of different technologies latest appliances. Here, sales in his processes, and our representatives take part in

64 www.friulinox.com 65 oberto Mondonico joined Ali ordering to logistics, all the processes are Group two and a half years ago supported by an IT system.” Rwhen he took on the role as group Picking process managed by barcode chief information officer (CIO). readers, web order entry platforms, He describes his role as supporting the portals for technical documentation, different IT organizations within the and platforms supporting technical field Group in translating the business needs service are just a few examples. “All our into the appropriate solutions, whether companies are leveraging the internet to this is selecting a suitable platform or provide access to product documentation specific new technology. "I like to see (brochure, technical info, etc.) as well myself as someone who tries to push the as access to an eCommerce area,” says companies a little to think outside of the Mondonico. “Being closer to our dealers box. I look in the market to search for and making it easier for them to deal with solutions and capabilities they can leverage us is where IT can help.” to benefit the business," he says. The last 20 years have seen huge changes The aim behind constantly reviewing in technology affecting business of all and improving the business is always to sizes and regardless of the sector. “The make life easier for customers as well as possibilities today are totally different for employees. Dealing with what he calls to what we used to have – 20 years ago “a galaxy of companies” he has to offer IT was just used to take and dispatch the different many levels of support. Think orders and bill the customers,” he says. of an IT solution and you can be sure, “The so-called digital disruption or he says, that one company in the group transformation, call it what you like, gives is using it. “We have companies around us new possibilities.” There is a recognition the globe that are different in size and in that the customer picture is changing. levels of maturity, some of them have quite “All industries are facing a new challenge: advanced solutions in place, others are customers, suppliers and employees who improving,” he says. “There isn’t one single are part of the Millennial generation are solution for all. What is good for a very now in the arena and they want to play by large commercial company is not good for their rules; they are people who started a small manufacturer.” using the internet in the cradle,” he says. This is a challenge, but on the flipside, “They want to do business in a different the diversity of companies is the strength way, for them communication tools like of Ali. “All our IT teams support their fax (and sometimes even email) are not an organization and, in doing so, are option. Think about your teenage kids: are evaluating, testing or building solutions they using phones or email? Or are they every day. Once proved and successful, more familiar with WhatsApp, Facebook these solutions can be adopted by other and Snapchat? They are in an online world; In a fast-moving marketplace, disrupted by new companies with the same needs; this is one it is not acceptable to wait days to receive technologies and agile players, Roberto Mondonico, chief of the strengths of being part of a large an answer. In business words, it means that Group," he says. when they place an order, the expectation information officer of Ali Group, explains to Tina Nielsen is that just few minutes later someone is DIGITAL FROM START TO END picking the right item in the warehouse. IT how he never loses sight of the customer when choosing Dealing with thousands of different types plays a critical role in making our internal the right technology of customers, partners, products and processes faster.” suppliers is not possible without proper IT The possibilities he refers to allow support. “IT is there from the beginning to customers to be in touch with dealers 24 the end; from R&D to manufacturing, from hours a day, 365 days a year. Crucial, says

64 67 INNOVATION CONSULTANCY TO LEADERSHIP Roberto Mondonico’s road to Ali Group Originally an electronic engineer, Roberto Mondonico started his career as a consultant, working for top consulting firms, including seven FOODSERVICE AND HOSPITALITY Mondonico, in this line of business. “If years working with Accenture. He managed DISRUPTORS the customer needs maintenance activity different large projects with a strong focus on it is very important to act quickly and to process optimization, primarily in fast-moving Airbnb do this you need the right support tool consumer goods and fashion companies. Launched in San Francisco in 2008, in place.” Moving from consultancy to leadership Airbnb enables everybody to rent their Mondonico worked with IT distributor Esprinet home to visitors, massively disrupting the PREDICTIVE MAINTENANCE and bigpharma company Novartis among others. hotel sector along the way. The online To this end, Ali Group has put in place His last role before joining Ali Group was as CIO marketplace for accommodation, adds Field Service Support platforms that make Europe of Novartis oncology. flexibility to any holiday rental and gives it possible to quickly identify the right "The Millennial He explains: “This last experience gave me tourists the opportunity to experience a technician to perform the maintenance a strong willingness to improve customer destination in a genuine way as they live activity: the one with the right spare generation is now experiences, leveraging the most advanced IT among the locals. parts in the van, the right skills and solutions when needed and not losing focus on certifications and the one closest to the in the arena and the real benefit for the final customer.” UberEATS customer equipment. Along with other food delivery services As Mondonico explains: “Current they want to play like Deliveroo, UberEATS has shaken technologies can easily collect and analyze up the foodservice market in a major tons of data; this can be really useful by their rules" way. Acting as a make-over for the entire to predict future maintenance needs delivery market, these services are giving (predictive maintenance) or to help our diners more options to have food delivered customers to make the best usage of our at home. equipment. This is another area that our companies are leveraging to better support HelloFresh our customers.” Food subscription services is another In a world that is constantly coming area to seriously disrupt the foodservice up with new solutions and different market. Providing people with the fresh platforms, he says that the biggest ingredients and recipes to cook at home, challenge is to distinguish which new the weekly boxes give time-poor diners technology adds any real value. “You need an opportunity to eat nutritious and to understand which are just trendy and easy-to-cook meals at home. Definitely ask whether they are actually good for the poses a threat to restaurants and has company and if it is going to transform spawned a number of similar services. the business the way you’d like it. There are so many technologies that promised to Amazon Go change the world and that failed after a few While still in its early stages, Amazon’s years if not months,” he says. grocery stores take automation to the next He points out, that technology is also level. Putting technology to use across the improving the way in which we can shopping process, means that customers interact with our customers as well as can enter the store, grab the products partners. “We introduced an easy-to-use they want and leave with minimum videoconference system that is used to hassle and no lines. The retail giant has provide effective training sessions to our registered trademarks in the UK and the partners when a new product is going US, indicating plans to roll out the concept to be launched; they can avoid traveling, on a larger scale. Traditional supermarkets spending a full day away from their will rightly consider how to stay ahead business. The dealer can stay in his or of Amazon as technology threatens to her office attending interactive training sideline them. sessions on our new products.” ¯

66 69 BEYOND WILLIAMS GOES THE THE EXTRA MILE IN REFRIGERATION

*** LIMITS: ** *

New legislation in Europe is changing what is expected of suppliers of professional refrigeration equipment. Energy efficiency is taking center stage and while the rest of the industry adjusts to the new standards, Williams Refrigeration is one company already pushing its products beyond the new benchmark, as Steve Bernard tells Jim Banks

anufacturers requires products to meet the of professional new Minimum Energy M refrigeration Performance Standard (MEPS). equipment are The temperature and energy constantly focusing on energy performance of products are efficiency not only to meet tested and ranked on a scale the needs of their customers, from A-G against the agreed but also to comply with Test Standard and the results evolving regulations. For those must be displayed on every selling products into Europe product in the form of an it is legislation that is driving energy label. the industry. For equipment manufacturer The European Union’s Williams Refrigeration, the new Ecodesign and Energy Labelling legislation does pose some legislation, which came into challenges, but also provides effect on 1 July 2016, not only the opportunity to show how introduces a new testing rigorous its test procedures are THE EU'S ECODESIGN & ENERGY standard for refrigerated and how well its products A selection of storage cabinets, solid door perform against any measure of energy-efficient products LABELLING LEGISLATION cabinets and solid counter-top energy efficiency. from Williams refrigeration units, but also “Williams produces one of Refrigeration CAME INTO EFFECT ON 1 JULY 2016 70 71 INNOVATION

evaporator and condenser costly kitchen redesign. released a compact prep station fans. Self-closing doors, Williams has also continued and ultra slim cabinets, perfect THE EU high-performance insulation to make significant investment for small kitchens, which is and many other features in its business, in part to certainly a continuing trend in ECODESIGN ensure efficiency and ensure it uses the best available the UK foodservice market. AND ENERGY sustainability go hand in hand. technology for MEPS The introduction of MEPS “Williams products have a compliance. It has spent more will be rolled out over a period LABELLING reputation in the market for than £1.5m in the UK on plant of time. Initially, it affected all their quality, reliability and machinery and has made professional refrigerated LEGISLATION value for money. We have similar investments in its storage cabinets and counters ensured that the robustness, international facilities. but further product groups or Global treaties for climate longevity and practicality of The latest in metal ‘Lots’ will follow. This will be change set countries the our products are always processing technology from a challenge to ensure all task of reducing carbon maintained in the new Salvagnini and a new Williams products are tested emissions and improving regulated market. As such, it generation of automated sheet to meet the new standard. energy efficiency. These was essential to retain those metal panel bender help the The new MEPS standards protocols are driving essential key customer and company to meet the very and other forthcoming market transformation in application USPs, while at the best standards in lean regulations are causing eco design and setting same time ensuring products manufacturing, automation manufacturers to strive to targets for products to be achieved MEPS,” says Bernard. and production flexibility reach beyond the new more energy efficient. The “So while our upgraded Innovation remains crucial benchmark for efficiency, but new Ecodesign and Energy cabinets and counters may to Williams. In July 2017, it Williams is already there. ¯ Labelling Directive will: look similar to previous models, what you see is not all introduce a single A to G the largest ranges of product tests to underpin their a long-standing manufacturer you get. There is much more • label scale to identify the refrigeration equipment in ‘in-house’ test results. of refrigeration products using engineering knowhow and most efficient products Europe. We manufacture The company is firmly natural refrigerants. We regard value in a Williams product. everything from back-of-house focused on the regulatory natural refrigerants as the "We’ve improved everything ensure any product falling cabinets and counters, to environment, which is future,” says Bernard. you can’t see, such as • below the minimum merchandisers, back bar constantly changing. In 2015, compressor and condenser performance level (G) is not displays through to blast the industry saw the EXCEEDING HIGHEST STANDARDS type, airflow design, gaskets, as eligible for sale within EU chillers and coldrooms. introduction of new EU In its pursuit of energy well as self-closing door and member states Williams is also renowned regulation covering the use of efficiency, not to mention hinge mechanisms. Through for offering application-specific fluorinated greenhouse gases sustainability, natural clever design we’ve even create a new energy solutions and thus offering (F gases), which pushed refrigerants are essential to increased the usable space • efficient product digital a vast array of options,” says manufacturers to convert Williams. Hydrocarbons while at the same time database to boost Steve Bernard, operations to refrigerants that are “We’ve improved (HC) are naturally increasing the thickness of the transparency and improve director at Williams more efficient and everything you can’t occurring, highly insulation,” he adds. compliance Refrigeration. “The first sustainable, and more see, such as compressor efficient refrigerant The MEPS regulations use phase of the Professional changes lie ahead. gasses that have almost net useable volume as a and condenser type, introduce minimum energy Refrigeration MEPS Regulations “The landscape for no negative impact on determinant of the energy • efficiency standards meant testing every product manufacturers in our airflow design, gaskets, the environment, and efficiency rating, which could to drive down energy and its numerous variants. industry is constantly as well as self-closing their thermodynamic push the industry towards consumption This resulted in more than evolving but perhaps door and hinge properties are better than producing larger equipment 280 individual tests being never more so than at that of standard with bigger volumes. That mechanisms” implement standards carried out. It was a huge this time. The next fast refrigerants. Nevertheless, could pose a problem for • at European level, so challenge to ensure all works approaching challenge to Williams looks at energy commercial kitchens with that manufacturers were completed in advance of face our industry is the phase efficiency in many other ways, limited space, but Williams don't have to navigate the deadline and to achieve this out of two of its most popular though making sure never to has worked hard to keep through different national objective it was critical to refrigerants - R404A compromise on performance. external dimensional changes regulations ensure that we adhered to our and R134a. However, the Williams CoolSmart to a minimum. comprehensive product test impact of the new F gas controllers, for instance, can Its popular Jade and Garnet plan,” he says. regulations is not so great for monitor usage to reduce energy ranges, for instance, still fit Williams also commissioned Williams as it is for many of consumption in quiet periods, through a standard doorway. a number of selective and our competitors. Ever since the and help to manage fan and Replacing an existing unit does independent third party early 2000s, Williams has been heater pulsing, defrosting and not, therefore, involve any

72 www.williams-refrigeration.co.uk 73 INNOVATION

ollowing the success of the can select from two different types Did you know Egro ONE, launched on the of bean as well as different milk that almost one F market in 2009, Egro has been products and hot chocolate powder,” billion coffees are working on a new project that says Egro’s R&D manager Christian prepared every year includes the latest technology and Muheim, who has been with the using Egro coffee more advanced functionality to meet company for five years, following machines? the evolving needs of its customers. roles at the Department of Physics With its up-to-the-minute, sleek at ETH Zurich and coffee machine look and Android interface, Egro’s competitor Melitta. “Products recently-released NEXT machine goes including cappuccino, espresso, above and beyond on both counts. large mocha, small cooled Americano, Aimed mainly at markets with hot chocolate and latte macchiato a focus on self-service, including can all be prepared with one push of a button.” “Everything comes in different Egro’s newest coffee machine, which will be exported worldwide, to sizes and combinations and markets including Northern Europe, operators can select from two the US, China and Japan, can also different types of bean as well slot seamlessly into the operations as different milk products and of a hotel chain or restaurant with baristas. “On top of the fully hot chocolate powder” automatic system, we also offer a two-step approach,” Muheim explains. cafeterias, convenience stores and “The machine dispenses the coffee fast food outlets, and designed with and the barista then uses a steam the explicit aim that everyone from wand to froth the milk before a 70-year-old woman to a putting them together in the cup 10-year-old boy should be for the customer.” able to operate it with ease, the NEXT takes PART OF A BIGGER PREMIUM QUALITY, user-friendliness SYSTEM to the next level As the user interface is with its ergonomic just one part of a much design and its larger, connected ADVANCED TECHNOLOGY easy-to-understand telemetry system, the user interface. NEXT also brings a The interface, host of operational Compact, ergonomic and intuitive, Egro’s newest christened ‘Multi-Drink’, benefits for F&B uses the familiar Android outlets. For example, shop coffee machine delivers a wide selection of operating system, which is both managers not only receive intuitive for customers and easily electronic reminders high-quality brews at the touch of a familiar Android customizable for operators. Outlets when it’s time to top up button. Egro’s R&D manager Christian Muheim can choose from offering a range the machine’s coffee, of hot and cold coffee drinks with a milk or coffee beans, discusses the technology with Elly Earls variety of different hot and cold milk they can work out which products, as well as hot chocolate products are selling best and tea. and even update prices “Everything comes in different remotely from wherever sizes and combinations and operators they are. 92 75 INNOVATION

each cup dispensed by the NEXT Only then is it possible to have a Alex Terzariol, general manager of MM Design, meets customers’ ever-increasing nice-looking machine with great discusses how teamwork was the key to designing expectations. “While the control ergonomics at an affordable price,” the new NEXT Egro Coffee Machine mechanisms of our self-adjusting says Muheim, adding that while wow grinder ensure the coffee is always factor is important, ergonomics must What were the biggest challenges you extracted in the right way, our always be the number one priority. faced when designing the machine? patented cold milk foam system has Equally key to the R&D process The challenge was to develop a new machine been praised at exhibitions around is working closely with key starting from a consolidated high-level products the world,” Muheim notes. customers. “In parallel to new range. We had to focus on the research of new The NEXT also boasts a large machine development, we do a lot materials and technology in order to present a brewing chamber so that even an of customization for key accounts, valid and convincing solution. extra-large Americano can be created through which we learn about our It’s always important to design a product that’s easy within one brewing cycle, while the customers’ needs,” Muheim notes. to use and easy to clean. That was made very clear to cooled coffee module is designed to “We can test how new functions us in our briefing. Another important point was that we minimize the amount of ice that melts work for customers, and then start to had to consider the customer. Having a coffee is a moment into each drink, ensuring no-one will integrate them into the machine and of pleasure and customers don’t want to worry about ever receive a disappointingly watery potentially offer them as part of the where they have to put the cup, etc. We needed to give iced macchiato. standard solution.” a really good impression of the user experience with the When it comes to cleaning and This time, the hard work has new machine. maintenance, Egro delivers to certainly paid off. “The NEXT offers similarly high standards. “Our high performance with a small How long did the design process take? machine offers the fastest cleaning footprint and is a work horse for our From the first sketch to the delivery of the 3D drawings the time in our market and it’s also customers – fast and easy to handle,” design process took a few months. The expectations from extremely simple. The touch screen Muheim concludes. ¯ Rancilio’s board of directors were really high in terms of shows the operator the cleaning steps solutions and timing. For this reason, we had to intensify required to support them as much as the resources dedicated to this project so, in the end, we possible,” Muheim says, adding the could deliver the design in a relatively short period. milk frothing module of the NEXT can also be removed easily for cleaning or How did you work in collaboration with Egro on Plus, the machine’s queuing mode maintenance, no tools required. the design? allows operators to visualize what For us, design is about aesthetic form, function and customers have already ordered, TEAM EFFORT emotion. We try to transfer these three elements into while its smart programming solution One and a half years in the making, every product — this is something you need to do in significantly reduces the time it the final version of the NEXT has order to ensure a successful design. We had an excellent takes staff members to program in been the result of a supremely relationship with Egro, who showed great respect for our the products they want collaborative effort. While Egro’s ideas. That’s fundamental for a good collaboration. It was “While the control mechanisms of to offer at their outlet. 10-strong R&D team, made up of four therefore very important to have a good relationship, with “Operators are starting mechanical engineers, four hardware not just Egro’s R&D department, but also their marketing our self-adjusting grinder ensure to expect this sort of and software engineers, a technical and logistics teams. For Egro, it’s all about trying to find the coffee is always extracted in sophisticated solution. writer/IP manager and Muheim, have the optimum solution – the best aesthetic, function and the right way, our patented cold These are things you been at the helm, input from a variety condition of the machine. When you’re designing something milk foam system has been praised need to provide them of internal partners including the like a new interface into a product it’s about combining the because it makes it sales, marketing and customer support aesthetic and the practical. You have to create a platform at exhibitions around the world” much easier for them to team, as well as outside experts such that gives the consumer a positive user experience. operate the machine,” as designers and key customers, has says Muheim. been absolutely key to success. The NEXT's touch Why are you proud of the end result? Of course, the quality of the coffee “It’s crucial to collaborate with a screen shows the operator The project was the result of teamwork that captured our itself hasn’t been forgotten either, designer who understands operators’ the required creative spirit. We now look forward to the response from with a slew of innovations ensuring needs and their cost pressures. cleaning steps the market.

76 www.ranciliogroup.com 7 7 INNOVATION

The new Prime Line and Hi-Line dish and glasswashers from Comenda are ecological, innovative and

CRC2 simple to use, up to 30% reduction Andrea Genoni, in energy consumption export manager, tells Susan Loomis

ppealing to the eye as well as being A fully in line with the Comenda Eco2 philosophy, Prime Line and Hi-Line units ensure a smarter use of resources with maximized hygiene and minimal operation costs. The two new product lines are set for their international launch at HOST in Milan, Italy, in October 2017. Prime Line and Hi-Line represent the synthesis FULFILLING between the very latest in technology and attention to detail. Prime Line stands for efficiency, consistency and a cost-effective solution for THE DEMAND every type of business, while Hi-Line embodies excellence and technology at its best. Both lines respond to the FOR EXCELLENCE needs of restaurants and hotels, small to medium healthcare 78 79 INNOVATION facilities, rest and nursery “Spare parts can service providers who are homes, schools, government supported with products that and military facilities. The be easily ordered are easy to install and maintain. Prime Line and Hi-Line WRIS2+ by tapping on the “We have a three-step training 25% reduction machines are versatile and easy of rinse water 'exploded view' program at Comenda. First, we to operate and are also the consumption from a smartphone host in-house ‘train the trainer’ perfect solution for cafés, bars sessions for our distributors and pubs. Both lines offer or tablet. Delivering here in Milan; secondly those outstanding washing results real-time service distributors then train relevant and are able to boast a is a significant staff on site and then finally we remarkable reduction in water benefit” train our certified service and energy consumption, providers locally. This training ensuring a quick return ensures an updated, qualified on investment. network of service providers you are running a business, that customers can fully trust ENGAGING WITH DISTRIBUTORS especially with staff working in and rely on,” says Genoni. AND END-USERS the kitchen at different times. A dedicated website also In addition, Prime Line and X2000000916 Prime Line washing machines means service providers have Hi-Line were engineered to have a digital temperature 24/7 access to an online service be easy to install and facilitate display with an easy to operate platform in addition. the most rapid possible electronic interface, while response from certified Hi-Line machines’ tactile REAL-TIME SERVICE technicians in Comenda’s HF45-R dialogue screens represents Comenda was also one of the distribution network. the highest level of technology. first companies in the industry The new lines have been The operator can therefore to develop an app, Comenda developed by Comenda to easily check the cycle progress Parts, in order to support its anticipate, and indeed exceed, and control the general after-sales effort. The app, the requirements of individual operation of the machine. available for smartphone or markets across the globe. To No particular skills are tablet, allows the technician to achieve this, Comenda has required for the operator download all of the machines’ engaged with distributors and since both Prime Line specific technical data by end-users from all over the and Hi-Line units offer a scanning its individual serial world in order to understand backlit single button with number via a QR code on the Less is more their needs. Reducing the water color-coding, offering a useful front panel of each machine. “Today, the market demands consumption means indication of the machine’s The certified service provider innovative equipment that is less energy is needed status with a series of colors can immediately access all the focused on hygiene and ease of to heat the system clearly visible from a distance. necessary, detailed, factory intelligently use, while technicians want a Green means the machine is up-to-date technical piece of equipment that is easy ready for operation, blue means information from a specific to service promptly and remarkably, reduces 25% of for a remarkable reduction in TECHNOLOGY TO BOOST HYGIENE kept up to date with clients’ INSPIRING CONFIDENCE washing efficiently and red machine without having to efficiently, thus ensuring the water consumption compared energy consumption and steam The CRC2 unit for hood-type specific hygiene and cleaning The Prime Line and Hi-Line indicates an alarm. handle all the paper highest possible first time fix to previous models. emissions, without the need for dishwashers eliminates the needs, says Genoni. units perfectly integrate with documentation. "It also means rate,” says Andrea Genoni, Reducing water consumption maintenance and with minimal need for an extraction canopy. “Thanks to this technology Comenda’s existing range of GUARANTEED PEACE OF MIND that spare parts can be easily Comenda’s export manager. also means that the machines interaction required from the Machines can be connected to our company has developed reverse osmosis (RO) units, for For Genoni and the entire ordered for that machine by require less energy to heat the operator at all. a cold-water feed, with no need for hospitals, Comenda is able spotless glasses and cutlery. Comenda team, service is as tapping on the ‘exploded view’ AN ULTRA-ECOLOGICAL WASHING system as well as needing less for an external boiler. “The hot to grant uncompromised “There is no further need for important as the product itself. from their smartphone or SYSTEM detergent and rinse aid. “The air generated while washing, is hygiene levels in respect of hand polishing, thereby “We really understand how tablet. Delivering real-time Prime Line and Hi-Line, says two lines are very efficient. Reducing water challenged through a heat governmental and sanitation reducing the risk of odors, to combine experience, service is a significant benefit,” Genoni, deliver hygiene in a With less power required for exchanger so that it can be standards,” he adds. germs and bacteria and, at the innovation and simplicity says Genoni. ¯ very efficient way and also the machines, plus the need consumption means reused for heating purposes,” A dedicated self-cleaning same time, minimizing and the Prime Line and Hi-Line represent a fast return on for far fewer chemicals, means the machines require explains Genoni. “When cycle that ensures complete manipulation and the risk of units demonstrate this in a very investment. One of the most both lines are friends of the less energy to heat operators open the hood, there cleaning post-usage, automatic breakage. This is a huge relief clear way. We provide a very distinctive features of both environment,” says Genoni. the system as well is no steam. It is already water softeners and a filter for operators and business prompt and reliable service lines is Comenda’s patented, In addition, Comenda’s FRC condensed,” he adds. detection system is featured to owners,” says Genoni. support,” he explains. second-generation WRIS2+® and CRC2 heat recovery and as less detergent Through its distribution and make operations simple with An intuitive and simple Comenda’s after-sales service Wash and Rinse System, which, steam condensing units allow and rinse aid service network, Comenda is uncompromised hygiene. operation is essential when is delivered via its certified

80 www.comenda.eu 81 INNOVATION

hen Finnish kitchen is a very important part of the Metos equipment manufacturer mentality. I work with a team of key Recipe for success W Metos launches its latest people in different departments to innovation in combi-kettles shape our message of technology METOS: Connecting with chefs during product development at the Host trade show in Milan in and kitchen productivity to the October 2017, it comes after a long international markets,” he says. THE FACTS helped Metos launch a new kettle that will improve quality, process of testing and reviewing. In Europe, Metos operates in nine The Proveno combi-kettle has been countries as a kitchen equipment consistency and efficiency in the kitchen. Tina Nielsen speaks developed with chefs in mind. “Metos supplier, offering everything from Founded: 1922 with Greg Archer, sales director of Metos, and his team works with chefs on a daily basis to kitchen planning to product sales Employees: 750 get feedback about market needs,” and training. The company also has a says sales director Greg Archer. “The marine division that supplies kitchens 2016 total sales/annual Proveno kettle is an innovation that to vessels at sea. revenues: Metos Group exceeds focuses on the developing needs of €190m in sales of which Metos chefs across many markets and we VITAL EQUIPMENT Manufacturing supplies 1/3 of the work with R&D to balance the goals Archer calls kettles a “game changer” products of the development between chefs’ for chefs. “In its simplest form it is Number of people in R&D: 14 needs and the technical abilities of the a big pot with a stick in it and it is a spread across a variety of teams machinery,” he says. tool for chefs to standardize cooking As a former chef, Archer processes and take the heavy work Number of combi-kettles from understands that it is vital out. Pushing buttons replaces Metos globally: 30,000+ to work with the the heavy lifting, bad backs Number of meals cooked end-users during from stirring all day and daily in a Metos combi-kettle: product development. transferring food in and 9,000,000,000+ He joined Metos out of other machines,” 10 years ago. “I he explains. “One cook have worked as a can manage a group chef around the of kettles in a big world for more kitchen, producing food than 20 years and I for several thousand first connected with people. Nothing gets Metos when it was a burned and since they are supplier to the first restaurant automated they produce the same I worked for in Finland,” he explains. result every time.” A Canadian native, he is responsible The new Proveno kettle, for international sales of cooking manufactured in sizes from 40 to 400 equipment. “Training and education liters, can make both hot and cold

Energy efficiency: The new Proveno kettle The development has several energy process: efficient measures Regular meetings were that set it apart from held between the competitors software engineering team, the R&D department and chefs to review progress 84 83 INNOVATION

food, so it is equally at home in a pastry our trainers and hired chefs – everyone or cold kitchen and a hot kitchen. It blind tests so we can see where the comes pre-programmed with its own obstacles might be,” says Lintunen. mixing programs for recipes such as “The feedback was fantastic.” TAKING THE meat sauces or soups. It has several R&D manager Tero Kähärä says that energy efficient measures that set the the Proveno will form the basis for STRAIN AWAY Proveno apart from other products in future development in Metos. “Both the market. hardware and software construction FROM CHEFS “Metos is the only manufacturer that needs to be modular and scalable uses polyurethane foam insulation to make it possible to build something in kettles, which provides significant new on top of the existing base.” Greg Archer explains how the energy efficiency,” says Archer. Using the Ali Group’s common Proveno combi-kettle saves “Because the kettle can also cool hot electronics platform reduces software time and effort for chefs by food down, it saves the electrical development cost and makes it easier describing the process of consumption that your blast chillers and more efficient to maintain. making mashed potatoes would normally take up.” The priorities in the development process included ease of use with a “Normally a big pot of potatoes RIGOROUS TESTING focus on the user interface and ease is put on the stove and set to The development process involved of service. “The more features a kettle boil for up to two hours. The customers from the start. “We has, the more critical it is to have chef has to lift the heavy pot of interviewed a lot of chefs; young tools that help the service technicians boiling water and drain it – not and old and from different types of in troubleshooting for potential good for safety or the chef’s operation – from restaurants to staff problems or worn components; in back. They go on to scoop it into canteens and small industry,” explains the Proveno there is no computer a mixer, boil milk and butter on Paavo Lintunen, corporate chef and needed,” explains Kähärä. the side, which will be added product manager. “The next step was Many of the people behind research to the potatoes. It all adds to a brainstorming meeting with people and development in Metos come from energy usage and the whole from different a chef background process is full of labor and departments “Making the connection and this makes all unsafe work practices. within Metos to the difference to “The Proveno, in contrast, define the market to translate the real need the process – and allows the cooking and mixing need we are of the chef has been the the outcome. Like of potatoes with a program, addressing. From most important target” Archer, Lintunen, speeding the time to under that point we spent many an hour. Cold milk and butter went on to decide years working as can be added as the kettle the shape of the kettle, the different a chef on cruise ships, in fine dining will automatically sense the options and the software as well as look restaurants as well as in the staff Above: The Metos cold product and adjust the Production and R&D at what might be coming next.” restaurants of Nokia and Ericsson. temperature. The automated team together with Throughout the development process “I am very pleased to have that whipping program will make the export manager. regular meetings were held between experience as a chef because it helps the mash potato, then hold a The team worked the software engineering team, the to understand your customer, R&D or together to develop set temperature of 70 degrees C the new Proveno kettle R&D department and chefs to review sales team needs,” he says. waiting for the chef to use it. Right: The kettle is progress and any challenges. “Making the connection to translate Total process time is 70 minutes; pre-programmed The 360-approach to development the real need of the chef has been the total labor time is four minutes with its own mixing ensures that many different groups most important target on this journey. programs for recipes of pushing buttons, whether it is such as meat sauces of end-users are given the chance You could say that the new Proveno 60 liters or 400 liters.” or soups to feed in to the process. Testing is has been created by chefs for chefs.” comprehensive. “First we test the Initially, the Proveno will be sold in product in our laboratory with the Finland, Sweden and Norway. From engineers and then our own chefs test 2018 it will be made available outside the unit. After that we have test with the Nordics. ¯

84 www.metos.com 85 COVERALI GROUP STORY AROUND THE WORLD

TECNOMAC CHILLTOUCH: ALL FUNCTIONS UNDER YOUR FINGERTIPS

With all the functions you can think of in one machine, Tecnomac is proud to exhibit its new ChillTouch at Host Milan 2017. This multifunction machine is much more than a blast chiller. Following the technological development, and the customer need to minimize time and spaces, Tecnomac created the solution, introducing a completely SILKO TAKES TO THE SEAS customizable machine utilizing Restaurant dining is seen increasingly icons on a touch control panel. as a time to share experiences and Blast chilling, shock freezing, an opportunity for business. For this specific ice cream function, reason, more venues are developing thawing, conservation and, traditional products but rethinking the thanks to the humidity catering service through new formats, control inside, it includes the such as concessions in stores, low temperature cooking bookshops, cafés and supermarkets. and the retarder prover surface. With a user-friendly Breaking into this trend, Silko has functions. This powerful ultimate machine, which allows developed Evolution, a line of kitchens appliance comes with USB the selection of a preferred Above: Han Oak is a with an attractive design and compact recorder, core probe, Ozone language and the storage of all HAN OAK EMBRACES opened Han Oak in 2016. Korean-American family sizes. Thanks to its specifications, sanitation and patented DFC the desired recipes, the kitchen ELOMA’S GENIUS Chef Peter knew exactly restaurant in Portland, Evolution was chosen by Teckmar, control system, which avoids The ChillTouch, above, revolution has arrived. Named after Korea's what he wanted, and Oregon. Below: Eloma’s a leading luxury yachts company, ice formation on the product’s includes a core probe www.tecnomac.eu traditional “Hanok” Eloma delivered with Genius MT 6/11 can cook everything to create a unique design alongside homes, Han Oak is its Genius MT 6/11. from steamed sweet Stable, manufacturers of a patented a non-traditional The Genius MT 6/11 was potatoes to salt-baked system of stabilized platforms. This led 50 years of Aladdin Temp-Rite® Korean-American family perfect for the small pork bellies to Galéne, a stabilized boat kitchen. Next year marks a special anniversary for restaurant located in space and allowed Chef Yachts are now second homes where Aladdin with 2018 being the 50th year since the Kerns neighborhood Peter to cook everything design and technology is achieving Temp-Rite® was recognized as the global leader of Portland, Oregon. from steamed sweet significant energy and water savings. in healthcare meal-delivery systems. It was Han Oak specializes potatoes to salt-baked This increases demand for professional in 1968 Aladdin radically improved the ability in prix-fixe dinners on pork bellies to his equipment, from ranges to ice makers to keep hot foods hot, and cold foods cold for Fridays and Saturdays exact specifications, and chillers. Thanks to the innovative long periods of time. Who could have known (by reservation only), extracting maximum technology, the Silko ranges allow the insulated tray’s introduction would lead while on Sundays and flavor from stocks in cooking in total safety even when the to a revolution that continues to this day? Mondays it also offers overnight cooking. sea is choppy. “What makes us proud,” In the past five decades, the company has casual Dumpling and GQ magazine has since maintains Adriano Cenedese, Silko invented a host of other products that combine Noodle Nights on a first named Han Oak as one brand manager, “is that there are no industry-leading technology with the science of come/first served basis. of the 10 Best New limits to the use of this range, built insulation, conduction, convection and induction Chef Peter Cho, a James Restaurants in America, thanks to the passion for our work to transform meal delivery – while continuing to Beard Award nominee while Food & Wine has and the possibility of research which provide the revolutionary performance that has for Best New Restaurant named Chef Peter 2017’s ensures we are part of the Ali Group." earned the trust and loyalty of customers and who has an extensive Best New Chef. www.silko.it helped them to serve a billion meals a year. culinary background, www.eloma.com www.aladdintemprite.com 86 87 COVERALI GROUP STORY

A tasty creation is prepared at Robert’s Coffee Gelato Factory

CARPIGIANI’S PASTOCHEF Grandimpianti’s INTEGRAL TO BAKERY’S Wavy system arrives EXPANSION STRATEGY in the After entrusting As business continues to expand Grandimpianti with building for Carlo’s Bakery, featured on its first indoor laundromat the TLC show Cake Boss since in 2015, the ADRZ 2009, it has added Carpigiani’s Hospital in Vlissingen, Pastochef for a consistent pastry in the Netherlands, cream filling in all of its stores. has again put its faith Owned by the Valastro family in Grandimpianti (and since 1964, with master baker COFFEE MEETS ICETEAM 1927 partners Metos B.V. and CEO Bartolo “Buddy” Valastro Founded in 1987, Robert’s Coffee is a and Diversey Care) by Jr., Carlo’s Bakery is dedicated to Finnish-family run business that offers investing in new Wavy quality and consistency. customers the best and freshest machines with the aim With 18 stores in the US and one coffee and heart-felt service. of creating a new and in Sao Paolo, Brazil, the need for After traveling across the US, Robert more efficient laundry. more efficient pastry prep and Paulig decided to introduce the idea Two washing consistent quality throughout of specialist coffee shops in Finland machines and one Carlo’s Bakery has grown. and Sweden. “Coffee has been the dryer (each with 18 That’s where Carpigiani comes passion in my family since 1760, when kg capacity) have in. Carlo’s Bakery uses the my great, great grandfather and the been installed to treat Wavy interface ensures that In addition, the Pastochef to make fresh pastry mayor of Helsinki Anders Byström, mops, work overalls not only can different user appliances’ Cloud service, Above: Crowds flock cream, cream puff mix/pate to Carlo’s Bakery in The Pastochef is now used at all founded one of the first cafés in and personnel uniforms, as profiles be accessed for which is known as “The a choux, ganache, to temper New Jersey Carlo’s Bakery locations. Helsinki,” says Paulig. well as specific sponges and various types of linen, but Mind”, provides a 24-hour eggs and sugar to make Swiss With the Pastochef, the mix for After a trip to Italy, where he studied microfibers that are used also specific sets of washing management and monitoring meringue buttercream, and more. the pastry cream is heated and the art of gelato in 2015, he decided to sanitize the operating and drying cycles – and all to service as well. “The longer we’ve had it, the then quickly chilled through the that the time was right to put freshly rooms. The new appliances’ the highest standard. www.grandimpianti.com more we’ve been able to utilize cooling cycle in the machine. made, gourmet gelato on the menu. it,” said Valastro Jr. There are several recipes in the That’s why he joined forces with The Pastochef is programmable Pastochef that can be adjusted Iceteam 1927 – Cattabriga, the and, among other uses, mixes to a chef’s personal preference. machine beloved by the best Italian pastry filling in half the time of There are many variables in this Gelato Makers. Robert’s Coffee Gelato traditional stovetop heating and artisan approach that can affect Factory opened in June 2015 in the hand mixing. Creating pastry the outcome, but with Pastochef, heart of Helsinki. It was inspired cream would normally require the exact recipe and cooling time by the values of traditional Italian a chef to stand over a stove can be dialed in precisely. artisanal Gelato; high quality, healthy and stir for 30 minutes, but the “It's definitely helped on those ingredients, freshness. “The idea is Pastochef allows the chef to fronts and made things a the same as with coffee, to prepare work on other things. lot easier for our team,” said gelato daily using the best quality In New York and New Jersey, the Valastro Jr. ingredients available. In this way we creams were originally made in www.carpigiani.com can ensure that the gelato we serve IKEA CHOOSES DIHR. YET AGAIN the right partner and selected DIHR again. the commissary, but as Carlo’s is always freshly made and of the Ikea, renowned the world over for its With the warewashers fully operational, the Bakery began branching out, the highest quality.” The flavor range is contemporary furniture, has worked with huge quantity of crockery processed in 12-14 need for consistent and timely wide and local, flavors such as carrot DIHR as its preferred dishwashing partner at hour shifts has been no problem for DIHR’s creams became a necessity. The cake, blueberry and cinnamon, cloud European sites, such as Malaga in Spain, and heavy-duty flight-type dishwasher, or the bi- decision to go with Pastochef berry and salmiakki are among the St. Petersburg and Rostov-on-Don, in Russia. cord tray washer. The heat recovery system was made after the Carlo’s best sellers alongside the traditional Recently, Ikea has expanded its European with built-in heat pump and the air turbo- team tested it in Carpigiani’s pistacchio and lemon sorbet flavors. presence with a new site in Köln, Germany, blowing system are proving great value for education lab and commercial www.iceteam1927.it where it provides 5,000-6,000 meals a day consistent savings and stunning results. kitchen in Winston-Salem, NC. Monday to Saturday. The Köln site looked for www.dihr.com 88 89 COVERALI GROUP STORY

Raising Cane’s has more than 280 locations now

RAISING CANE’S RAISES fact that, since its inception, THE BAR WITH SCOTSMAN Raising Cane’s has only used WITH ELECTRO FREEZE, Since its first restaurant opened Scotsman nugget ice — never AT FIVE GUYS in Baton Rouge, Louisiana, in cubes. In each of its restaurants, ARE A MADE-TO-ORDER, 1996, Raising Cane’s has grown Raising Cane’s uses two 900lb MONEY-MAKING HIT to more than 280 locations Scotsman ice machines in the Asking, listening and responding in 21 US states, Kuwait and back of the house to service to the unique customer experience Bahrain. Raising Cane’s prides drive-thru customers. Those of each business has made itself on serving “always fresh, machines are supplemented Electro Freeze successful since never frozen” chicken fingers by a third machine employed at a 1929. Innovation and customized Climother®: bread on made from premium chicken self-service beverage bar at the machines produced efficiently demand by Esmach tenderloins, accompanied by front of the house. Bishop says and cost effectively has made Climother® is a great example their tangy proprietary Cane’s that the machines are quiet and them a leader in global markets. of how technology can be a Sauce. In keeping with the come with a good warranty. One customer, Five Guys, is on a real and reliable support for company’s Southern roots, The Scotsman team, he says, fast growth track worldwide. Based artisan bakers to the extent the menu features traditional “has been great. They’ve really in Lorton, VA, customers enjoy of becoming a true working PANINI’S CHOOSES MONO EQUIPMENT sides such as coleslaw and partnered with us to ensure that hand-crafted burgers and fries partner, focused on the needs FOR ITS NEW GLUTEN-FREE BAKERY Texas toast. installation goes well and there’s prepared from fresh potatoes. When of those seeking a custom From humble beginnings, selling sandwiches Beverages are an important a back-up service. They’re able an employee suggested selling and quality product. in Swansea, Panini’s has grown to become factor in the popularity of the to provide literature and support milkshakes Five Guys refused, as “I wanted to show Five Guys it Climother® is a process a high-quality manufacturing business. Raising Cane’s restaurants. for our franchised restaurants it didn’t think it fitted its business could offer people the opportunity devised, developed and Founded in 1997, it supplies chilled and Besides the usual array of soft as well.” model. Electro Freeze showed Five to customize their shakes, just patented by Esmach that frozen food to a range of clients, including drinks, the chain is known for Bishop says expansion is also Guys how it could. like their burgers,” he recalls. Sold allows management of the Sodexo, NHS Trusts, local authorities, its freshly squeezed lemonade, on the horizon for Raising John Agliato represents Ali Group’s on the idea, the company and the temperature, humidity and commercial airlines and a variety of high-end made daily from real lemons, Cane’s. “We’ll continue to expand Electro Freeze division of H.C. money-making opportunity, Five rising time of the various national retailers. and freshly brewed tea, into more states and more Duke & Sons, LLC. He worked with Guys is adding CS700s in locations doughs made with “sordough Run by the affable Amieni brothers, Giovanni which is available in sweet or international restaurants. We’ll a couple of local franchisees and around the world. By the end of starter” (the big mother of and Fabrizio, Panini’s turned to MONO unsweetened varieties and is continue to use the Scotsman demonstrated the Electro Freeze 2017, Five Guys expects to have dough). This allows the bread Equipment when it decided to invest in made fresh several times a day line. In fact, we also purchased CS700 shake machine‘s versatility Electro Freeze CS700s in all its to be baked in several stages Five Guys can now a new gluten-free bakery to satisfy the from filtered water. “Cane’s Victory refrigerators, and we use by creating a unique bacon-caramel customize shakes, US locations. and at different times of burgeoning demand from local authorities, originated in Baton Rouge, where the Beverage-Air line as well.” just for Five Guys. just like its burgers www.electrofreeze.com the day so that the rising airline operators and retail outlets. iced tea is a staple,” says Sean www.scotsman-ice.com of the dough is maintained Giovanni explains: “We decided to go with Bishop, vice president of facility optimally for as long as MONO as they weren’t interested in just management for Raising Cane’s. TASTY TREATS FROM BELSHAW-ADAMATIC 12 hours. There are two selling us equipment, but were actively “Cane’s founder Todd Graves PriceSmart Inc. is a US-style membership fundamental advantages to interested in helping us not only develop our loves freshbrewed iced tea and warehouse club with 39 locations in 13 countries, baking in several stages and knowledge and expertise in setting up the lemonade, so naturally, he put including Colombia, Costa Rica, El Salvador, at different times: it means a gluten-free bakery but also in helping us to them both on the menu,” he Guatemala, Honduras, Nicaragua, Panama, Aruba, product can be offered that develop and refine our new range.” says. “They’ve been top sellers Barbados, Dominican Republic, Jamaica, Trinidad is always fresh. Secondly, Chris Huish, independent sales director at ever since.” Raising Cane’s and Tobago, and US Virgin Islands. smaller ovens can be used, MONO, says: “I’ve worked with Giovanni and serves these perfectly simple PriceSmart offer high-quality local, regional and with considerable cost Fabrizio since 2005 when I sold them one of drinks with perfect Scotsman imported merchandise at low, everyday prices, savings. Thanks to the fact it our Fusion Bread Plants, so when they asked ice, which has become a factor while its bakeries play a big role in the shopping keeps the product constantly me to provide a quotation for a new gluten- in driving business. “It’s all about experience for club members. Popular for their risen, Climother® is the free bakery I was really excited.” the nugget,” says Bishop. “It top-quality, fresh-made donuts and bread items, first system that manages Panini’s gluten-free bakery, which meets makes our drinks taste great.” PriceSmart’s bakeries rely on Belshaw-Adamatic the process of baking the the highest standards as recommended by In fact, people expect to have equipment to produce tasty treats on a daily basis. sourdough starter simply and Coeliac UK, is already proving to be a great Panini’s chose MONO Scotsman ice when they visit PriceSmart use Belshaw-Adamatic’s Century Donut profitably and allows for a success and has won a number of contracts Equipment when it decided Raising Cane’s, he says. Part System and the ADR-2 Combi Lines. significant reduction in work to invest in its new gluten- supplying public and private sector clients. free bakery of the patrons’ devotion to www.belshaw.com hours in the bakery. www.monoequip.com Scotsman ice comes from the www.esmach.com 90 91 COVERALI GROUP STORY OUR BRANDS

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Ali Group is the largest, most diversified global leader in the foodservice equipment industry. An Italian corporation founded over 50 years ago, the engineering heritage and traditions of several of its companies stretch back more than 100 years and include some of the most respected names in the industry. Ali Group designs, manufactures, markets and services a broad line of equipment used for commercial food cooking, preparation and processing. With 58 manufacturing sites, over 10,000 employees in 29 countries and 76 brands, it gives life to the most extensive product portfolio in the industry, operating in almost every hospitality and catering sector. www.aligroup.com