CESA has announced its new Hotelympia VIP programme which aims to give catering equipment buyers a shortcut to the specific products they are looking for.
It means group buyers can have a bespoke schedule created for them, to meet relevant suppliers of the products at pre-planned, timed meetings. They can choose whether they want to meet business or technical personnel.
“The scheme will save time for genuine buyers,” said Keith Warren, director of CESA. “They’ll get to talk to the people they need to, without having to wait – because the exhibitors involved have committed themselves to blocking the time.”
As the authoritative voice of the catering equipment industry, with over 170 member companies, CESA represents a rich source of industry knowledge. Any visitor to Hotelympia who has a question about catering equipment can find the answer on the CESA stand – either through the Association’s own personnel, or by accessing its network of members.
CESABIM, the BIM library and database for catering equipment, will be a major feature on the CESA stand as the Association announces significant changes. The new database has been broadened to allow not only different file types, including IFC and Revit, but also PDT files, which are simple files of data on specific products. They mean that if a product does not have a BIM model, designers can still use it in their plans by creating one from the PDT file, using a blank template.
Warren added, “By broadening CESABIM we have been able to ensure that designers can use the database to access as many products as possible, so that foodservice operators can have the kitchen they want, rather than having to compromise because a BIM model is not available.'
Hotelympia, which is organised by the Fresh Montgomery event firm, also sees the launch of CFSP Enhance, the latest addition to CESA’s Certified Food Service Professional (CFSP) accreditation scheme, which is designed to raise professionalism in the foodservice industry by improving knowledge of kitchen operation.
CFSP Enhance keeps all those with CFSP accreditation up to speed with the latest issues, legislation and regulations. For example, they will be sent early copies of new information and guides from organisations such as The Food Standards Agency.
Warren concluded, “CFSP is internationally recognised. In the UK there are hundreds of CFSP-accredited professionals, and courses are getting booked up more quickly than ever. Visitors can find out about the next available course at the Show. We’ll also be offering special Hotelympia discounts for caterers and operators who want to sign up.”