Paul Dickinson, director of food at Fuller, Smith & Turner, is appearing in two opening day panel sessions at the show — The Pub Kitchen Panel and The Solid Fuel Panel session.    

“A kitchen is for the long term and you want to ensure that what you invest in meets your demands.  Commercial Kitchen is a great opportunity to talk through how we go about kitchen design and the elements that are involved,” says Dickinson, who first spoke at the show in 2016.

What piece of equipment is most essential to your kitchen operation?

Our Ambach cooking rage – easy to clean, robust reliability, low maintenance, high performance kit, durable, a tool for real chefs!

What do you feel is the key for operators to successfully compete against their competitors?

A framework for your teams to develop within, driven by skills, delivery, rewards and the desire to be have high performing kitchen teams.

What do you see as key trends for commercial kitchens in the coming year?

Challenging costs…

Describe the Commercial Kitchen trade show in 3 words:

Innovation!

Who or what inspires you to be even better?

The lack of education around food / hospitality sector for the youth, our apprentices and junior staff are our teams of the future.  Every teenager should know the basics of food.

What’s the best advice you’ve ever been given?

Look after your people, invest in the team as much as the business!

Tell us a fun fact about yourself that most people don’t know:

I can cook!

See Paul at Commercial Kitchen 2018

The Pub Kitchen Panel: 10.15am in the Keynote Theatre on Tuesday 5 June.  The session will also feature Paul Merrett (The Jolly Fine Pub Group), Chris Webb (Punch Taverns), and Andrew Seymour (Foodservice Equipment Journal).

The Solid Fuel Panel: 11am in the Keynote Theatre on Tuesday 5 June.  The session will also feature Nick Howe (Court Catering Equipment), Neil Rankin (temper), James Douglas (Red’s True Barbecue) and Paul Merrett (The Jolly Fine Pub Group).

To register for a free trade ticket, please click here.

 

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