Speaker Q&A: Paul Neville, CHR Equipment
Paul Neville is MD of CHR Equipment, which recently won the Large Projects Award at the CEDA Grand Prix Awards for its work on Moor Hall Restaurant. He’ll be discussing ‘Award-winning Kitchen Design’, alongside the winners of Best Small and Best Medium Projects (Gratte Brothers Catering Equipment and TAG respectively) on opening day.
As in previous years, visitors will also be able to view (and be inspired by) all the shortlisted entries from the 2018 awards in the ceda Awards Gallery (located near the show’s entrance). Paul is also northern regional vice chair of ceda.
What piece of equipment is most essential to your kitchen operation?
I’m one for cleaning, so better standards in fabrication that allows the operation to clean things easy.
What’s on your equipment wish-list this year?
More energy management and smart technology that will help the end user become even more effective in delivering the service.
What do you feel is the key for operators / caterers to successfully compete against their competitors?
Keep it simple, keep us informed about the nutrition values in our food and keep up the good work… we have such a vibrant and brilliant eating out industry that is always evolving.
What do you see as key trends for commercial kitchens in the coming year?
We are already creating more sustainable businesses — from staff restaurants to Michelin-star restaurants, this will continue. More growing onsite, and more locally-sourced products, and more attempts to reduce energy and food waste. It’s important we can help those businesses deliver it.
How important is the Commercial Kitchen trade show to you and the sector?
It’s good to have one show that is dedicated to what we do. We can get the team out to look at the new products that may help our next customer solve a particular issue.
Describe the Commercial Kitchen trade show in 3 words:
Accessible, interesting & professional.
Who or what inspires you to be even better?
We are lucky , we work along side the very best people and teams in equipment manufacturing and end user chefs and operations , we have an amazing industry that inspires us to do better in everything we do .
What’s the best advice you’ve ever been given?
You are only ever given time — don’t waste it. You’ll never get it back.
Tell us a fun fact about yourself that most people don’t know:
I’m ambidextrous and play golf badly with both hands.
See Paul at Commercial Kitchen 2018
Big Questions for Kitchen Houses: 12.30pm in the Keynote Theatre on Tuesday 5 June. The session will feature: Tyron Stephens-Smith, project & creative director at TAG; Paul Gilhooly, sales director at Gratte Brothers Catering Equipment; Paul Neville, MD of CHR Equipment & northern regional vice chair of ceda; and (chair) Clare Nicholls, editor of Catering Insight.