Where we are up to.

Universal Foodservice Designs is currently involved in a number of exciting projects throughout Australia.

We have been engaged on a range of interesting projects. From a Golf Resort to a incredibly cool wine bar in Newtown. Additionally, we are in the process of working through  the designs of four aged care projects in regional New South Wales and Sydney.

Should you require a foodservice or laundry design consultant on your project. We offer very competative rates whilst providing a premium level of service.

Feel free to contact our office....we would love to talk.



New Fermond cold room door closers

We have attached a link to a video that details the new Fermond cold room sliding door mechanism. This product really works well and we are now specifying it into a number of projects throughout Australia.

For more details, please feel free to contact our office on 02 43290630.

http://www.youtube.com/watch?v=vHOjyJ1vja8

Baia restaurant at Cockle Bay

We are pleased to announce that the Baia restaurant is now in full operation at Cockle Bay. Calida projects in conjuntion with Benchmark Stainless were able to produce a bar and kitchen operation that is compliant with AS4674-2004 and NSW Safe Food requirements.

Please feel free to review more pictures on our web site at www.ufd.net.au

Calida projects can be contacted at www.calida.com.au

FCSI seminar at the Fine Foods Show

Under the banner "Partnership for a profitable future" the FCSI seminar will deal with helping businesses create a better digital media experience, look at sustainable trends and energy efficiency in catering operations and foodservice operational trends and directions.

This series of seminars presented by industry leaders and professionals will be held on Tuesday 6th September. Please go to the Fine Foods Australia web site for details. http://www.finefood.com.au/

 

Brian Lennox FCSI will facilitate two of the sessions at the seminar.

CAREX show at Rosehill.

The CAREX show is almost upon us.

Spots are still available to come to the Universal Foodservice Designs seminar that will deal with 5 ways to reduce power consumption in your Commercial foodservice operation, trends that are impacting on Aged care oprations in Australia and Future foodservice expactations in Aged Care - where are they going?

To register, please go to;

www.totalagedcareservices.com.au/files/SCX2011-CarerSem.pdf

See you on the 11th of August!!!!

Baia Restaurant takes shape

UFD is working in conjuction with Calida Projects and Benchmark Stainless Pty Ltd to redevelop the Baia Restaurant at Cockle Bay.

Emphasis on the design has been placed around speed of service to the patron and compliance with current Australian Standards.

The finished restaurant and bar will offer a great Italian menu coupled with exotic beverages, fantastic service and views of Darling Harbour.

New Exhaust hood manufacturer in Australia

Ecocanopy is a Victorian based exhaust hood manufacturer that is now producing high quality UV type exhaust hoods for the local Australian market.

Ecocanopy's UV technology virtually eliminates all grease and odours and reduces the amount of cleaning and maintenance costs on the exhaust system. Ecocanopy exhaust hoods also require smaller exhaust fan motors which in turn provides cheaper operational running costs.

Smaller fan motors assist in providing a more sustainable foodservice operation and for this reason attention must always be given to the correct design of an exhaust hood system.

Universal Foodservice Designs is an independent foodservice consultancy , as such we offer unbiased advise on all types of foodservice equipment. Universal Foodservice Designs recognises the value of such systems for foodservice operators. Please feel free to contact our office to discuss this product possibly being used in your new foodservice operation.

Induction cooking

Did you know that Induction cooking can reduce the requirements of your exhaust hood and kitchen conditioning systems by upwards of 50%.

Did you also know that 96% of the energy created with induction hobs goes into the pot. When you compare this with gas which has an 60% energy usage factor, you can see how you can get more bang for your buck!!!

Finally, did you know that Induction hobs only work when the pan connects with the surface? This means energy is not wasted when no processes are taking place.

If you are looking at saving on operational costs. Induction cooking is one area that may be of interest to you.

Have a great day.

New Project

UFD is pleased to announce that we have been awarded the rights to design and develop a new food service and on premise laundry operation in Western Australia for a Queensland based aged care operator.

This new development will consist of new features and trends impacting the Australian foodservice industry. As such this operation will be a showcase and example as to the direction foodservice is heading.

More bang for your buck with Induction cooking

Induction hobs in foodservice are a great way to reduce heat in the kitchen and at the same time save money on your exhaust system.

Why is this the case? Its a case of getting more bang for your buck...or so to speak. Induction hobs use 96% of the energy process in the heating of the pan or pot. This is a substantial saving as gas cooktops employ approximately between 50 and 60% of the energy dispensed from gas with the balance entering the kitchen space or worst still travelling up the exhaust hood system.

Thats like you throwing away 30 cents in every dollar you spend on producing processed heat for cooking services.

If you are looking at creating a better food service operation with lower operating costs and you want to get more bang for your buck then give Universal Foodservice Designs a call. We'd be happy to discuss your kitchen requirements.

The first 3 months of trading.....

Hello Everyone,

We have just passed our first three months of trading and wish to thank all who have actively support UFD. The support and encouragment has truely been amazing.

The first quarter has been positive. We have won 8 projects/contracts and are in the hunt for more. We have met our first quarter KPI's and are now moving into our second quarter with a rush of enthusiasm.

Thanks once again.

Media release regarding HACCP certification.

Universal Foodservice Designs Pty Ltd is pleased to announce that it has gained HACCP Australia’s certification approval. This will assist Universal Foodservice Designs in providing compliant and efficient foodservice operations for Hotels, Resorts, Aged Care, Health Care, Government and Corporate developments.

“HACCP Australia certifies the services provided by Brian Lennox of Universal Food Service Designs Pty Ltd.  His design criteria and consultancy services are appropriate for premises that operate in accordance with a HACCP based food safety programme”.

“Brian Lennox’s experience, training, and design skills have been examined and found to be compliant with the food safety requirements of the food industry”.

Universal Foodservice Designs is the first Design consultancy in Australia to gain this certification and as such looks forward to implementing this knowledge into future projects. Should you require assistance with foodservice operations that require design advise in line with accepted HACCP practices, please feel free to contact our office on +61 243290630 or visit our web site at www.ufd.net.au

http://www.haccp.com.au/

Lateral thinking in the Design of Foodservice facilities

Lateral thinking in food service facility design is the capacity to address conventional thoughts related to a particular problem from a different angle.

A literal approach to food service design problems still requires an imaginative approach, but tends to concentrate on more obvious aspects. A direct interpretation of meaning, in generating ideas for a design it is worthwhile exploring both aspects of literal and lateral thought patterns and, where possible, to instigate a hybrid approach of the thinking methods.

Quality Design and Operational food service Consultants take the approach of using both literal and lateral approaches to food service design and operational issues....instead of filling up a room full of cooking equipment, they test the space or prove that the method of delivery does work.

Hydrocarbon refrigerants

If you are looking at installing a self contained refrigeration cabinet into your project, UFD would recommend that you look at refrigeration cabinet manufactures that produce cabinets that use Hydrocarbon refrigerants.

Hydrocarbon refrigerants are non toxic, non ozone depleting and are an ideal replacment for refrigerants such as R404a which is extremely harmful to the environment.

Please feel free to contact UFD for details concerning Hydrocarbon refrigeration systems and how they can assist you in creating a more sustainable and "greener" foodservice operation.

UFD win contract to carry out a pilot program for RFBI

Universal Foodservice Designs has recently won the contract to carry out a Pilot Program on the feasability of Ewater systems in the Royal Freemasons Benevolent Institution foodservice operations.

This Pilot program will review the operational benefits of using Ewater systems and the impact it has on the resident and reduction in chemical consumption.

We hope to assist RFBI move ahead with reduced OH&S issues as well as minimising operational costs. In addition it is hoped that this product will assist in providing a better quality of life to the resident.

We have attached a link on the benefits of Ewater to the page. Should you require any information regarding Ewater systems or, if you need assistance in creating a sustainable foodservice operation for your facility, please feel free to contact the office on +612 43290630.

http://www.youtube.com/watch?v=xUx0jCk2jjs

Carex 2011 and Universal Foodservice Designs

Universal Foodservice Designs Director, Brian Lennox FCSI recently provided a three hour seminar at the Carex 2011 trade show in Melbourne.

The seminar sessions were attended by industry guests including Architects, Facility managers, Equipment manufacturers, importers and foodservice operational staff.

The seminar discussions dealt witht he following points;
   - 5 ways to reduce energy consumption in foodservice operations
   - Complying with Australian Standards in foodservice operations
   - Trends in aged care foodservice operations - 2011 and beyond.

Notes from the seminar sections are available for downloading at http://www.ufd.net/ downloads page.

UFD win another contract!!

UFD are very pleased to announce that have won the work to assist in providing plans and specification documentation for a new project in Sydney.

Whilst it is early days we look forward to working with our new client on areas of sustainability and assisting them in reducing their carbon foot print on this new facility.

New Project

Universal Foodservice Designs Pty Ltd is pleased to announce that we have secured the redesign and development of documentation work for the St.George Rowing Club in Sydney.

The St.George Rowing Rowing Club is looking to create a new face for its foodservice operation and to  increase its capacity to deal with the inceasing volume of trade that it is experiencing.

If you need to upgrade or redevelopment your kitchen or bar areas and are looking for a sustainable approach to foodservice designs. Please feel free to contaxct UFD on +61 243290630

Have a great day.

Sustainability in food service designs - is it attainable?

As power costs spike how can the average operator cap or even lower power, chemical, water costs with out impacting on their business?

Universal Foodservice Designs are about to launch a new service into the market which will give the operator or client the ability to map out the best way ahead for the foodservice and laundry operations in his business.

Stay tuned....we are about to do somthing that has not been structured or look at in great detail before.

Have a great weekend.

New Project

UFD is glad to announce that we are working with Calida Construction on the development of the Baia Restaurant at Darling Harbour.

Our involvement is in the overseeing of the bar and kitchen designs ensuring that the facility is compliant with Australian Standards and Local health code regulations.

We offer detailed Delapidation reporting, compliance certification and sustainability reports as part of our business. Give us a call we would be happy to talk with you about your needs.

Have a great day.

The importance of networking

This week has been great. To see the support from the industry has been fantastic and very much appreciated. It has shown us here at Universal Foodservice Designs the importance of networking and treating all as equals.

All the best and have a great weekend.

First day done!!!

Thanks everyone for the great support. Over one hundred emails and a few job leads too.....cheers. We have our first job on the books so, we are officially under way.

And were off......

First day of trading, a date that will be remembered. 19th February 2011.

And remember, if you need assistance in your foodservice and/or laundry design please feel free to contact me on 0422 468 834.

Have a great day.

Gas combi ovens

Hey,

It's thought provoking reading when you look at the cost of electricity and the impact it has on the kitchen operators bottom line when using electric combi ovens. With a typical ten tray requiring upwards of 17Kw to drive it, it can become scary.

So here's todays thought. If you used a gas combi oven instead, an oven that offered electrical cost savings of approximately $ 4,500.00 AUD per annum would that make you feel better?

In Australia, we need to rethink how we power a commercial kitchen. Gas ovens are only one answer to this big problem.

Have a great day.

A day closer

So were a day closer.

The team at UFD is excited. Were looking forward to hitting the market with some great ideas concerning the designs of better foodservice operations

A new day has dawned.

Hello,

Well, we are almost there.......Universal Foodservice Designs will commence operations on Friday the 18th February 2011 at 5.00pm EST.

Our mission statement is simple, To offer personalised service, provide sustainable foodservice and laundry designs along with concise independent advice.

We are going to offer our clients the latest trends and ideas in laundry and foodservice designs which will see their operational costs contained or even lowered in some cases.

The office is good to go, documentation complete, standards ready so all we need to do is flick the switch. Stay tuned.