Case Studies

Somerfield Stores

Leading high street supermarket chain Somerfield has an extensive hot food offering and were looking for a solution for cooking for their in-store bakery and hot food, such as chickens, bacon rolls, hot pastries, etc. CES in partnership with Rational offered a solution of installing twin stack Rational ovens to cope with the demands of the busy in-store bakery and all day hot food counters. We managed a roll-out programme whereby we had Rational ovens installed at approximately 300 stores. Around a third of these stores were branded forecourts.

The offer has been extremely successful and has given Somerfield a cost effective solution to delivering consistently high quality products with the added benefit of integrated programming thus giving more time back to the operatives and reducing energy costs.

Ashfield Hospitality and Training Academy in Nottingham

New Design and Build Project, supplied and installed by Catering Equipment Solutions (Peterborough) Ltd, working in partnership with the schools nominated Training Partner, Charnwood Training Consultants Ltd.

The school wanted to encourage uptake of Hospitality and Catering in an acknowledged area in need of regeneration.  The school was hampered by a lack of space.   They have as a result built a skills centre with stand alone industrial units which hold “hard” vocational courses to include Catering and Hospitality.

Following the first Consultative meeting with the Training Partner it became clear the main concerns were a lack of allocated space and limited funds.

CES proposed a 3 metre extension to the allocated space which would enable the prep areas and central cooking suite to make the most of the space available, with the addition of a Cold room and a Dry Store room.  CES also proposed a servery layout that would reduce queuing and time restraints, without limiting the front of house seated area.  The initial training kitchen drawing was later adopted and broadly became the basis for which the scheme proceeded.

Unfortunately the school did not have enough of a budget in this phase for further improvements including the Bar and the central cook aisle’s allocation of 2x combination ovens.  This meant the revision of the design on numerous occasions, the M & E and the quote to  meet the constraints of the schools budget.
 
Despite these various obstacles, CES succeeded in providing Ashfield Hospitality with a fully operational and fit for purpose Training Kitchen.  CES would like to thank Charnwood Training Consultants, especially Craig Harrison, Training Manager, for entrusting us with this challenge and Ashfield Hospitality Training Academy who were dedicated in providing their students with the best possible training environment despite limited funds.