PLUS: big changes as CESA becomes FEA – the Foodservice Equipment Association
Stand P621, HRC Show, ExCeL London, 3-5 March 2020
What’s the biggest pain in a foodservice operator’s business? Sustainability? Staff retention? Food safety? Cost control? Whatever it is, the CESA Trend Trails at HRC 2020 offer an answer. The trails have been constructed to show how specific equipment can provide solutions for these pains. For example, technologically advanced dishwashers can reduce water, energy and chemical consumption, reducing costs and enhancing sustainability credentials.
Visitors can pick up their Trend Trails map from the CESA stand, P621. Each trail will lead the visitor to a variety of companies whose equipment can help with a specific pain. The trials cover six broad areas, sustainability, cost management, operational, staff, customer focus and food. Each area is subdivided – for example, ‘Food’ has two trails, one covering food safety and the other food and flavour trends.
A focus on the CESA stand itself will be the major changes that are occurring as the industry’s leading trade association changes its name. From March 2020 CESA becomes the Foodservice Equipment Association, or FEA. Members of the FEA secretariat will be on the stand to explain the new structure of the Association. This includes sector-dedicated committees, which are tasked, amongst other things, with driving their area and informing the market about new developments. There are 14 committees covering areas such as refrigeration, beverage systems and service and spares.
“The new name more accurately reflects our membership,” says John Whitehouse, chair of FEA. “While our core members are manufacturers, we also represent service companies, distributors, designers and consultants. The name underlines our position as the authoritative voice of the foodservice equipment industry.”
“FEA will continue CESA’s wide ranging work, from bringing together people and issues to influencing policy regulators.”