BBQ Innovation from around the world! - Ben Bartlett

BBQ Innovation from around the world! 

Ben Bartlett - @BBQBen1

Ever since man discovered fire, cooking over the flames has become ever more innovative. Starting out with primitive chunks of meat just thrown into the coal or skewered onto sticks thing have progressed a lot but the idea is still the same. 

Whether it is what is cooked or how it is cooked and as BBQ becomes increasingly popular around the world, innovation kicks in. Here are a handful of innovative BBQ ideas from around the world.

Barbecue Equipment

Crown Verity BBQs - Canada

These stainless-steel BBQs are the King of all BBQs and are durable, mobile, safe, powerful and easy to clean. They are the complete outdoor cooking system, with a range of grills to suit every user from the publican with a small outdoor space to the busy outdoor event caterer looking to cook volume. A whole host of accessories are available including griddle top and rotisserie exclusively distributed in the UK and Eire by RH Hall via approved dealers nationwide.

Ways to cook:

Beer Can Chicken - South Africa

South African’s love a good braai and cooking a whole chicken is something that they have perfected. Firstly, there is the simple spatchcock or butterflied chicken that is simply basted in a marinade and thrown on the grill. But when it comes to innovation and adding flavour to a bbq’d chicken nothing beats a beer can. Special devices have been created that hold a chicken upright, but many South Africans will say this is not needed. Simply opening a can of beer and stuffing inside the cavity of the whole chicken and placing it in a upright, or almost upright position in a kettle barbecue creates the most succulent and delicious chicken ever. Different beers give different tastes and milk stout is something you really need to try.

Fruit - France

When one thinks of French Cuisine one doesn’t think BBQ. However, the French are some of the most innovative BBQ’ers on the planet, taking their flare and finesse to new levels of good food. A French BBQ innovation surely has to be grilled peaches. Simply cutting a peach in half, removing the stone and placing on a grill like a chop or piece of chicken produces the sweetest and most succulent BBQ food. The French use grilled peaches to accompany their food or as a starter when one would think it would be a dessert.

Cabbage - Mexico

Grilled Cabbage on the BBQ is innovative, and the Mexicans have perfected it, and when served with steak straight off the grill it delivers amazing and unexpected flavours that everyone will enjoy.

BBQ Innovation is happening every day in every country, whether it is in the form of recipes or technology BBQ is evolving. Never be afraid to try something new, Watermelon Pizza is just one such thing and soon your innovations or willingness to be different will change your Barbecue forever.

Follow BBQ Ben on Twitter: @BBQBEN1

Follow us on twitter @rhhallcatering

RHHall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone LU7 9FE

T: 01296 663 400 E: sales@rhhall.com W: www.rhhall.com

A Crown Verity BBQ & the Halfway House

A Crown Verity BBQ and the Halfway House

Ben Bartlett - @BBQBen1

It is fair to say that a few golf courses and golf clubs are not as creative as they could be when it comes to feeding players. The 9^th hole or halfway house is a point in any golfers’ game where a good meal or snack is welcomed for any number of reasons.  A Barbecue at the halfway stage of a round of golf makes a great way to feed and keep golfers happy, and it is so simple and easy. A Crown Verity is designed with strong large wheels to easily move onto the greens.

At the halfway house golfers have walked nine holes of a golf course. They are hungry, and a little tired but a big meal at this point could be futile to the second half of their round (mind you in some cases this might not be a bad idea!). A BBQ at the halfway house is the perfect way to provide a delicious yet not over-filling meal and make it something that any golfer will enjoy. 

So what do you cook at the halfway house on the BBQ?

Finding the balance between just enough and more than enough is the key to a successful halfway house BBQ on a golf course. Cooking a three-course meal is not ideal as golfers want to get a move on and don’t want to feel sluggish teeing off on the tenth either. At the same time, they do not want to feel starved by the time they reach the 15^th or 16^th hole making the last couple of holes a concentration nightmare. 

The answer lies in producing simple, small bites and making them tasty, filling and not bulky. Steak is perfect, no not a full T-bone with lashings of veggies and starch. One of the most delicious and easier things to produce on a BBQ is a simple Prego Steak. This quick to cook steak is marinated in a Portuguese sauce and can be prepared in just a few minutes on a Crown Verity gas barbecue. Served on a fresh Portuguese with a small salad on the side, a prego roll is quick, easy and filling and while it cooks the smell from the BBQ is fantastic. Equally this same easy to prepare Barbecue meal can be made with a chicken breast. The steaks and/or breasts can be kept in the refrigerator in the marinade and pretty much cooked to order.

Cooking to order on the BBQ at the halfway house on a golf course is part of making the concept a success. When considering what to serve, ideally one needs something that is pre-prepared that can be stored easily and that cooks quickly. Kebabs on a skewer are also perfect for the 9^th hole, and you can get as creative as you like. Chicken, beef, pork or just vegetables and fruit pieces make tasty, filling and easy to cook meals that any golfer will love.

Of course, you could go with conventional burgers and hotdogs, but conventional doesn’t have to be boring. Homemade patties made from lamb, turkey or super healthy ostrich meat make excellent more unusual burgers. Far better than any factory made burgers these can be stored easily and even frozen for later use. Another superb idea is to use venison for the burgers and really be upmarket. The Crown Verity MCB-36 can cook up to 280 burgers an hour.

Hotdogs need not be boring either. Choosing some sausage made by a local butcher makes terrific hotdogs but making your own sausages and getting creative takes things a little further down the gourmet road. Try Pork and Black Pudding, Sweet Chilli Chorizo, Venison, and Pepper or Hickory and Chipotle!

Get creative with your barbecue at your halfway house. There is something wonderful about food cooked on the BBQ that makes a round of golf even better. Even the person having the worst round of their life will feel better with a great meal that tastes amazing and is, above all, different.

View the full range on Crown Verity BBQ's here.... http://bit.ly/2a0rSNA

 Follow us on twitter @rhhallcatering

RHHall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone LU7 9FE

T: 01296 663 400 E: sales@rhhall.com W: www.rhhall.com

Microwaves Feature Cost Sector Catering June 2018

MICROWAVES FEATURE COST SECTOR CATERING - JUNE 2018

Please attribute any comments to Ray Hall, Managing Director, R H Hall

What sort of kit should public sector buyers have?

• At least 1 standard commercial microwave only – an essential item in any commercial kitchen.
• Larger operations may need to consider multiple microwaves – some models can be stacked to save space
• A combination microwave should also be considered. These combine microwave speed with more traditional cooking methods such as convection and grill, providing excellent results!

What features should they look for?

• Consider pre-programmable controls to reduce errors and wastage
• Variable power levels for complete control
• Double quantity facility for multi-portion reheating
• Rapid cool down in combination microwaves – invaluable when switching between cooking modes

What questions should they be asking suppliers?

• What wattage do I need? Models range from 1000W to 1900W and it is important to get the right output for your menu. Underspecifying can lead to delays, whereas over specifying can lead to poor, overcooked results and wastage.
• Always make sure you are buying a genuine commercial model. Domestic machines will just not handle the rigours of a commercial environment.
• What warranty is available? A genuine commercial product should come with at least 1 year on-site, with many of the heavy-duty models available having 3 years. The warranty cover on the magnetron is important, as this is the heart of the machine
• What support do you offer? Always work with a supplier that is able to demonstrate experience, to ensure you get the right product for your needs. A good supplier should be able to provide unbiased advice and even training on some products. Also consider if they are able to offer good, prompt service back up.

Do certain types/models of this equipment work well within specific markets in the cost sector? If so, why?
We have seen great success in healthcare with iWave®, a fully automated foodservice solution that is suitable for use across the whole cost sector. Using unique barcode technology, hot meals can be provided quickly and easily. Simply scan the product, place in the microwave and press start! iWave® is the intelligent solution where speed, quality, consistency, accountability, and safe cooking are all of prime importance. Our dedicated Food Solutions team can provide more information on this versatile product.

For more information, please visit:www.rhhall.com
www.microwaveassociation.org.ukwww.maestrowave.com

FOR FURTHER PRESS INFORMATION CONTACT:
Emma Smith - 01296 663400 - emma.smith@rhhall.com

Follow us on twitter @rhhallcatering

RHHall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone LU7 9FE

T: 01296 663 400 E: sales@rhhall.com W: www.rhhall.com

Outdoor Cooking Equip, FEJ June 2018

Outdoor Cooking, Food Equipment Journal

Please attribute any comments to Ray Hall, Managing Director, R H Hall

Outdoor catering has become big business for foodservice operators. To what extent have you seen the market evolve during the past one or two years?

The outdoor market has certainly increased over the last 2 years, with more and more operators becoming aware of the additional revenue that can be gained. Chefs have also started to expand their outdoor menu’s, showing that a barbecue event can be about more than just traditional ‘food in a bun’. However, we believe that there is still huge scope for growth in this area of the market.

How have you expanded your range of commercial BBQ equipment to meet customer demand?

The Crown Verity range of Professional Barbecue Systems contains a model for every user, from light usage with restricted space, right up to the largest catering event. There is even a charcoal model for real barbecue enthusiasts! In addition, our bespoke solutions division can work with venues to create the ultimate outdoor kitchen by combining a Crown Verity barbecue with refrigeration, prep areas, and bar equipment. We can also develop custom branded panels, creating an eye-catching area that is sure to bring in extra customers!

What outdoor cooking trends do you expect to be big this summer? Are there any new accessories or developments that you would expect to shape the market?

Diverse outdoor menus are sure to continue to be a trend in the coming months and operators should ensure that they have the right equipment to allow them to be creative and draw customers away from the competition! The Crown Verity range is hugely versatile, with a range of optional accessories that can be added at any time to enhance and develop a changing menu. Items such as griddles, rotisseries, and grill pans can all be fitted to the MCB range, working alongside the traditional barbecue burners to create a perfect outdoor cooking suite for any chef.

When buying or specifying outdoor cooking equipment, should operators approach it in the same way they do indoor kitchen equipment? Or are there specific things they should bear in mind to ensure they invest in the most suitable equipment?
For any outdoor cooking set up, the most important piece of equipment to get right is the Barbecue itself! First and foremost, caterers should ensure that they are purchasing truly commercial equipment. Many domestic barbecues look the part, but will not last or be able to recover quickly during a busy service. Look for a Barbecue that uses commercial grade stainless steel (be wary that many domestic models use stainless steel but are of light duty construction) and also check out the grid racks - stainless steel work much better than coated ones that invariably chip and flake off in time. Look for good portability as many barbecues have poorly constructed wheels. Importantly, ensure the product comes with a full commercial warranty. Some have a lifetime guarantee!
Remember that you would not buy a domestic cooker for your commercial kitchen so apply the same thought process for your outdoor Barbecue.  

R H Hall are Exclusive UK Distributors for the Crown Verity range of Professional BarbecueSystems.

For more information, please visit:

www.rhhall.com

Or contact our Sales Team on 01296 663400/sales@rhhall.com

FOR FURTHER PRESS INFORMATION CONTACT:
Emma Smith - 01296 663400 - emma.smith@rhhall.com

Follow us on twitter @rhhallcatering

RHHall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone LU7 9FE

T: 01296 663 400 E: sales@rhhall.com W: www.rhhall.com

Wholesale Focus Catering Insight June 2018

Wholesale Focus, Catering Insight - June 2018

Please attribute any comments to Kris Brearley, Sales Director, R H Hall

Can you offer UK dealers discounts on your imported brands – if so, how does your discount structure operate?
We have a full trade discount structure in place for all Exclusive Brands, available to our Nationwide network of approved dealers. Our easy to use Distributor Price List shows List and Trade prices for all of our best selling brands and is available only to validated trade dealers. We also work closely with a network of ‘Key Distributor Accounts’ throughout the UK. By reaching various criteria including taking stock of our Exclusive Brands, these dealers can achieve additional discounts. For more details on joining our Approved Dealer Network or on our ‘Key Distributor Account’ scheme, please contact our Sales Team or your ASM.

Do you think wholesalers/suppliers in general have to work on tighter margins than manufacturers which supply directly to the UK? 
Wholesalers can often have to work on very tight margins in order to ensure a margin remains for their dealer. Many manufacturers are now willing to offer direct terms to a wide range of customers, including web companies who are often selling to end users. This, in turn, can mean that very aggressive pricing can be obtained online by the customer, with little margin left for the distributor. In order to provide their dealer with a competitive price, a wholesaler will often have no choice but to eat into their own margins.  However, many manufacturers do now seem to be going back to basics and addressing this ‘issue’ by reviewing the criteria that their direct accounts meet (Gram are a great recent example of this), as some offer no real knowledge of the product and little or no after sales service. This can have a very negative impact on the brand and importantly delivers a poor customer experience.

What are the benefits to distributors of using suppliers/wholesalers rather than manufacturers?
A good wholesaler should be able to offer many benefits that a manufacturer cannot necessarily provide. Generally, wholesalers will provide a wide range of industry brands, meaning that they are knowledgeable and can offer unbiased, independent advice in many areas of Foodservice Equipment, whereas a manufacturer may specialise in just one. This also enables most wholesalers to provide a ‘one stop shop’solution – allowing dealers to consolidate their purchasing needs, saving time and often money.

What support do you offer your distributor network?
R H Hall offers support to our Approved Dealer Network in a number of ways, including:
- Access to over 10,000 foodservice equipment products, from all leading brands
- Dedicated, unbiased and knowledgeable internal and external sales teams
- Dedicated and knowledgeable customer service support for all products supplied
- Over £2M+ stockholding commitment for Nationwide Next Day Delivery
- National Marketing and Advertising for all Exclusive Brands – investing upwards of £200,000 a year!
- Approved Dealer Lead scheme for all end-user enquiries
- State of the art website including product information, online distributor purchasing and more
- Annual ‘Caterer’s Encyclopaedia’ catalogue and Trade Exclusive price list
- Quarterly exclusive Trade Only promotions and newsletters
- Impartial advice and industry buying guides
- Working in partnership with our trade distributors to win business – including training, product
trials, menu development, installation and access to our state of the art development kitchen
facility (see attached recent case study).

R H Hall are Exclusive UK Distributors for Sharp Commercial Microwave Ovens, Maestrowave Catering Equipment, iWave Automated Foodservice Solutions, Smeg Foodservice Ovens, Simply Stainless Modular Fabrications, Crown Verity Professional Barbecue Systems and the New Covent Garden Soup Server. We are also nationally appointed wholesalers for most other leading brands in foodservice equipment. 

For more information, please visit:www.rhhall.com Or contact our Sales Team on 01296 663400 or sales@rhhall.com

FOR FURTHER PRESS INFORMATION CONTACT:
Emma Smith - 01296 663400 - emma.smith@rhhall.com

Follow us on twitter @rhhallcatering

RHHall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone LU7 9FE

T: 01296 663 400 E: sales@rhhall.com W: www.rhhall.com

Microwave Feature SLTN 24th May 2018

 

Microwave Feature, SLTN (24TH May 2018)

Please attribute any quotes to Kris Brearley, Sales Director, R H Hall

How important is the commercial microwave to today’s on-trade?
Today’s microwave ovens are sophisticated, yet easy to use and produce excellent cooking results in a fraction of the time it takes to cook foods conventionally and their versatility is underestimated. Many foods and dishes can be cooked very, very well in a microwave oven, with great results. The most obvious benefit to any operator is speed, but there is a great deal of versatility that a microwave can offer. Used properly, the microwave will form a key part of the kitchen operation and the ability to serve a full menu.

What have been the biggest changes in the capabilities of commercial microwaves in recent years?
A subject of current discussion is the use of RF Solid State cooking technology, which provides far better and more consistent power control, along with many other benefits. The cost of this technology is currently very high, but we will see it introduced to the market in time. As technology moves forward, more suppliers will be looking to offer their high-speed ovens with a 13-amp option – offering more versatility and market opportunities for this equipment. One example of this is the Electrolux Speedelight High-Speed Panini Grill, with a 13amp version of this already popular solution being launched in 2018. Improvement and attention to design and additional functionality is always on the drawing board as well as more efficiencies in terms of performance and reducing running costs, although the latter has always been the big plus point using microwave technology. R H Hall will continue to be at the forefront offering the very latest microwave oven products backed up with National approved dealer cover, demonstration and menu development in order for caterers to gain the most from their investment

With technology moving forward all the time, what are the latest developments in the commercial microwave sector that operators should pay attention to?
Manufacturers are always looking for new and innovative ways that microwave technology can be used. The Combination Microwave and High-Speed Oven market is continuing to grow – with these clever machines offering the speed of microwave cooking, combined with the versatility of more conventional methods. Many also include pre-programmable menu facilities, such as the Maestrowave Combi Chef 7 which includes Menu Creator 2.0™, allowing users to set up to 99 different menu settings and deploy these to as many machines as required via SD card – ensuring total consistency. We are currently seeing rapid progress with Combination Microwave technology and expect to see imminent changes in this area – we are currently working with some major manufacturers in developing the next generation! The use of barcodes with microwave cooking also continues to be exclusively marketed and developed by iWave. The company are currently planning an addition to the range that will be designed to appeal to the wider catering market. Keep an eye on www.maestrowave.com for the latest news. The microwave oven continues to be seen as a must-have kitchen product within commercial foodservice operations. We continue to work in partnership with our dealer and distributor network to offer the full microwave solution. Multi-sited chains may require additional support in the form of food testing, demonstrations or training, pre-programming, branding and more. Your specialist microwave supplier should always be able to liaise closely with the operator to offer these services and we have had notable successes with our Distributor partners – signing up a number of chain accounts in the last 18 months. We are here and ready to work with you!

Why should operators avoid purchasing domestic microwaves for a commercial environment?
Put simply, a commercial microwave is built for a commercial kitchen! From the power and output, through to the components and workmanship – every element of a professional machine is designed to operate under greater strains, regular usage and heavy wear and tear. It is very important to choose from a commercial range of microwaves, operators shouldn’t be tempted to go down the domestic route – a domestic machine will not cope with the rigours of a professional kitchen. Importantly, any warranty provided with a domestic machine will also be invalid if used in a commercial environment, meaning that an operator could be faced with regular costly repairs or replacements.

If possible, please provide a point by point list of 3-5 main aspects where commercial and domestic microwaves differ?
First and foremost, microwave wattage or output is a huge differential. Domestic microwaves will typically range from 800W to 1000W, with most models on today’s market being 900W. A commercial machine will normally start from 1000W, ranging all the way up to 1900W or further. This means much faster cooking and better results! Another big difference between commercial and domestic machines is build quality. A commercial machine should use on the best, heavy duty components – designed to withstand the intense use of a commercial environment. Domestic machines are built with light, home use only in mind – and therefore use much lighter duty components. Finally, consider the warranty provided with the machine. A domestic machine is designed for use in the home, so any use outside of this will invalidate any warranty it is sold with. Commercial microwaves should come with at least 1 year on site warranty cover, with many of the leading brands providing up to 3 years on site. Always consider the warranty offered on the magnetron – which is the heart of any microwave!

How important is a thorough maintenance programme when it comes to getting the most out of a commercial microwave?
Caterers should look for a full-service back-up in terms of on-site warranty and availability of spares from their manufacturer. Expect a least a year’s warranty, some manufacturers offer 3 years. Genuine service back-up in a commercial situation is absolutely critical. With annual servicing in place and by buying a recognised quality brand, there is absolutely no reason why your commercial microwave oven shouldn’t last between 3-5 years and even more, dependent on site and on how the oven is cared for! Regular cleaning and servicing are key to ensure users get the maximum lifespan from their microwave. When using your microwave on a regular basis, one tip that shouldn’t be overlooked for getting the best from a microwave is regular cleaning - keep the oven’s cavity and inner door clean of food spillage/deposits at all times. This will avoid cavity burn ups and prolong the life of its heart “The Magnetron”. This measure will also help the consistency and speed of reheat/ cook times. You could purchase the Microsave Cavity Protection System which is a unique and simple plastic cavity liner which is safer to use, easier to clean and provides long-term financial benefits.  Designed for the extra heavy duty Sharp range, every model sold with the Microsave CPS comes with a lifetime warranty on the cavity.

R H Hall are the Sole UK and Eire Distributor for the Sharp range of Professional Microwave Ovens and Sole Worldwide Distributor for the Maestrowave range of Catering Equipment.

For more information:

www.rhhall.com www.maestrowave.com

FOR FURTHER PRESS INFORMATION CONTACT:
Emma Smith - 01296 663400 - emma.smith@rhhall.com

Follow us on twitter @rhhallcatering

RHHall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone LU7 9FE

T: 01296 663 400 E: sales@rhhall.com W: www.rhhall.com

FEJ Awards 2018

We're delighted to have been nominated in the Service & Support category for this year's @FEJournal awards voting is now open... Details can be found below and the deadline is 18th May... We really hope the service we provide has earned your vote! https://lnkd.in/dBqa3yS 

Follow us on twitter @rhhallcatering

RHHall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone LU7 9FE

T: 01296 663 400 E: sales@rhhall.com W: www.rhhall.com