Experts from the Foodservice Equipment Association (FEA) will be out in force at HRC to offer advice on some of the biggest kitchen challenges facing the industry. The association will focus on offering visitors solutions to some of the major issues facing the HoReCa industry today.

It will be able to offer advice on subjects as varied as staff retention, reducing running costs, improving cooking quality, food safety and waste management.

The FEA is also running keynote sessions at HRC's Networking Hub, where a high-level panel of industry experts will cover three critical areas. This includes ensuring staff know how to get the best from the equipment that operators; how to keep equipment working with the right maintenance policies; and investing in efficient kit. They will also explain how using the government’s super deduction can mean £1,000 becomes £1,300.

“We want to show the foodservice industry how equipment can provide solutions to the increasing operational challenges they face,” stated Paul Anderson, chair of FEA. “Visitors to the stand can talk to independent professionals who will offer authoritative guidance. “In addition, we have over 60 FEA member companies exhibiting at HRC, covering just about every area of the equipment industry. They include light equipment and tableware, refrigeration, cooking and warming, warewashing, hot beverages, ventilation, service, food waste, and fats, oils and grease management.”