Next up in our new Q&A series is with award-winning foodservice design consultants Sterling Foodservice Design.  Here’s managing partner Andrew Powis FIH talking about what they’ll be promoting at the show in June.

Why is Commercial Kitchen an unmissable opportunity for Sterling Foodservice Design?

Having been only visitors in the past to the show we were impressed by the quality and range of exhibitors and the visitors had been assessed to ensure their eligibility.  The later comments from the exhibitors were very complimentary and this prompted us to accept the unmissable opportunity of exhibiting this year being truly bona fide Independent Design Consultants.

What key foodservice trends do you think will impact the commercial kitchen industry in the coming years?

The consumer will demand more healthier food dishes which could include vegan and vegetarian dishes using more fruits, nuts, seeds and grains. There is already a campaign to reduce food waste so managers and chefs will be responsible for ensuring the correct amount of foodstuffs are ordered and it is quality not quantity being served to the customers.

What are you most looking forward to about the Commercial Kitchen Show?

Meeting like minded professional visitors who present us with a design challenge.

What’s your current bestseller

Refrigeration equipment and Ventilation systems which are capable of re-using their waste heat to aid in heating the water thus reducing energy costs for the client.

Are there any exciting new products that you’d like to highlight before the show?

Working with the client and their team, our sophisticated new software enables us to produce 3D elevations and full colour renderings of our designs in order to illustrate realistic representations of the finished installations.

Sterling Foodservice Design is exhibiting on stand F38. 

To register to attend, please visit:

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