Foodservice is under greater pressure than ever to tackle waste & preserve scarce resources. With food waste costing the industry £3.2 billion, one in six meals end up in the bin. The UK foodservice industry is responsible for 1.1 million tonnes of food waste each year, 75% of which could have been eaten.
Your commercial kitchen is the hub of your restaurant and the layout of your kitchen will determine how smoothly your restaurant functions. Strategic thinking with your commercial kitchen design allows your back of house staff to work efficiently and produce quality dishes effectively ensuring that your business maintains its reputation.
Ceba upgrade to Main Contractor status on Builder's Profile enabling us to liaise with our valuable subcontract partners and supply chain in a far more professional manner for all parties.
Keeping your commercial kitchen, staff and customers is your number one priority. Our partners Ansul Kitchen Fire Suppression Systems are all you need to protect your business from potentially devastating effects from a fire.
Considering an open kitchen in your restaurant could be the win you need to tick all the boxes of your customer demands and keep them coming back for more.
Pop-up restaurants are a growing trend taking the catering industry by storm from cities to rural towns, pop-up restaurants are popping up just about everywhere!
Ceba Solutions has appointed Geoff Edwards as Business Development Manager in the latest phase of the company’s strategic growth program.
Your commercial kitchen hygiene is vital, now, more than ever with the outbreak of COVID-19. Nothing in your kitchen should compromise the safety of your food, your staff and your customers.
We don’t need to remind everyone what we are all adapting to, but it seems week after week there is another blow to the hospitality industry. Could there be some positive outcomes at the end of all of this?
Post-COVID19 how do we protect our commercial kitchens through design? The major drivers in future commercial kitchen design will be operational efficiency, safety, hygiene and adoption of technological advances and how these are used within your commercial space.
We also offer consultancy services to support your new or existing catering design. Headed up by our MD, Jeremy Byford our design team has over 50 years’ experience both in Design and Operating catering facilities.
With the world being hit by a global pandemic and COVID-19 lockdowns and restrictions in place, the ghost kitchen trend becomes a necessity for nearly every restaurant around the globe within a matter of months as restaurants had to close their doors to foot traffic.
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