Putting a New Spin on Service

Current County Cricket champion Lancashire CCC is bowled over with its catering support….

The famous club most recent investment is £12m hospitality area, The Point; capable of delivering up to 1000 covers in a sitting, the kitchen in the new suite brings the club’s total number of kitchens to five, all supplied, installed and serviced by CHR Equipment as part of a relationship spanning almost 15 years.

Head chef Nick Ashurst maintains a deep understanding of the catering business and its needs are the key ingredients of the success of the relationship and the Club’s catering provision.

“We set aside about 8% of the kitchen cost for service and maintenance provision. In the lifetime of the kitchen, it is a comparatively small amount, but ensures it always works efficiently, we have back-up when needed, “ he says.

“The fact that the first kitchen CHR installed for me 14 years ago, in the Trafford Suite, is still in situ and use demonstrates the return on the investment. Not one piece of equipment has been replaced in that time, it’s all been regularly maintained and serviced so it continues to perform efficiently, and any weaknesses/ issues addressed before they fail. With Ron and Paul at CHR, it’s not ‘spin’: they understand a caterer’s needs. Our busiest times are from Friday to Sunday evenings and if we have a problem during that time, it needs resolving, fast! I know I can pick the phone up to them and get a result: Monday-Friday, 9-5 does not apply. ”

Also based in Lancashire, family-owned and run CHR Equipment is one of the UK’s leading commercial kitchen companies, independently endorsed by its attainment of CEDA (Catering Equipment Distributors Association) Awards for three consecutive years, each in a different category. CHR Equipment offers one of the most comprehensive support, service & maintenance packages available in the industry, guaranteeing to be on site within 24 hours, and with a record that shows a 90% first visit fix rate.

“How do you even begin to calculate the cost to your business of an oven breaking down in the middle of service?” says CHR sales director Paul Neville. “What about the hidden cost of increased energy usage because equipment isn’t functioning properly, through, for example, limescale build-up on dishwashers: 1mm of limescale can build up in under a year, increasing energy consumption by 7.5%! We wouldn’t use our cars without regular service, maintenance and an MOT; why use your kitchen without the same checks?

“Our record at Lancashire County Cricket Club demonstrates the added value of investing in a care programme: how many 15 years-old commercial kitchens are still consistently delivering 200 covers at a time, with all the original equipment?”