Cost Sector Catering: What have been MKN’s latest challenges?
Stuart Long: Our challenges include growing international activities. There has been a multimillion-euro investment in our facilities to improve our productivity, and we’ve launched the FlexiCombi steamer and FlexiChef multifunctional cooker, which we are still seeing new variations of. The FlexiCombi Team is a single appliance with two cooking chambers. The touchscreen operation panels for both are situated at eye level, making it more ergonomic.
We’re also looking at the EU’s Pressure Directive, which is concerned with the hazards from energy stored in equipment and how that will be applied, as it affects some of our products. That’s a challenge, as some countries apply bits of the regulations differently as they see fit.
I also share our managing director’s view that it wouldn’t be good for the UK to leave the EU. The UK was clever in its negotiations, and who wouldn’t want to adopt the good things the EU can offer and what David Cameron can get concessions on. I know I’m better off as a UK person working for a German company.
What advice are you offering customers?
We encourage them to look at reputable brands, not just the cost. There are always going to be cheaper products, but there are few companies that have reputable credentials and representatives on the ground.
Buy to match output; we offer many lines, and are the only manufacturer that displays, at the end of the cooking cycle, energy and water usage so caterers can track what they are using and paying for. Planned preventative maintenance is also critical. Equipment is the same as a car; you clean it at least once a week, park it carefully and service it regularly.
What are your bestsellers?
FlexiCombi and SpaceCombi are our bestsellers. Universal infant free school meals skewed the figures for the cost sector, but we did a third more business because of it. Now there are doubts about its future; personally I think it’s crazy to start a process that tackles child poverty and obesity, and then not carry that policy through.
Are you working on any initiatives or partnerships within the cost sector?
We’ve supported Nestlé’s School Chef of the Year winner, Katherine Breckon, and have just taken her to our base in Germany. She experienced a masterclass on smoking, the impact of pressure cooking at work and a visit to a German school.
We’re also looking at pressure cooking in the hospital catering sector. It’s an older cooking style, but we’re promoting its advantages and nutritional benefits. This will be done through masterclasses on specific hospital menus. Training and development is important and we have centres in Cannock, Southampton, north and west London, and will be adding another site in the south later this year.
What menu trends do you see emerging?
Street food and pulled meat are still massive, and we’ll cater for these trends. In light of the sugar tax, we have to be more aware of people’s health and what we produce, and combi ovens offer one of the healthiest ways of cooking because it uses steam and makes more of natural sugars.
What are your goals for the rest of 2016?
More recruitment. Our business has increased massively – nine years of constant growth in the UK and a 10% increase in our workforce – and we’ll have another manager later in the year.
Another goal is to clarify routes to market. We are a dealer-based business, and we need to adapt to the changing market and keep in touch with our customers on what they are doing and wanting.