THE INTELLIGENCE
Karakuri Robot
Restaurant kitchens are about to be shaken up by a new robot - one that makes perfect french fries. Karakuri is bringing a new intelligent, robotic kitchen automation to commercial kitchens to enable them to save time, reduce food waste, save energy all while ensuring increased throughput, consistency, and quality - from freezer to scoop. /FRYR210 is the first model in the range of automated fry lines, and combines robotics and real-time data analysis to provide restaurants with optimal fried food production of up to 130lbs/60kg of french fries per hour. Barney Wragg, CEO and co-founder of Karakuri, said: “Our new family of /FRYR
automated fry lines is changing the game for QSR and fast casual restaurants. It strikes the perfect balance of food, people and intelligent automation allowing restaurants to deliver expertly fried food with total consistency and availability, at a price point that works for their bottom line.”
Britain’s best dumplings are in Birmingham
The 2022 Golden Chopsticks Awards crowned Chung Ying Cantonese in Birmingham Chinatown winners when the team walked away with a trophy for Best Dumplings in the UK. The annual national awards ceremony recognizes east and southeast Asian cuisine across the UK, and celebrates the restaurants, businesses and chefs working within the industry. Proprietor of family-run Chung Ying James Wong said, “We knew we had the best dumplings in the country and now it’s official. Our Dim Sum menu has over 100 varieties and is the largest in the country.” Also walking away with prizes were Mizu Pan Asian, which won Best Restaurant in England, while Lokky’s was crowned for Wales, Oiishi won the prize for Scotland and The Welcome scooped it for Northern Ireland.
UKHospitality introduces sustainability guide
The body representing hospitality in the UK has released guidance and pledges to help the industry meet its 2040 net zero target. The trade body’s Sustainability Commitment document sets out pledges in waste, supply chain, skills and biodiversity, and was announced during a London event. Kate Nicholls, CEO of UKHospitality, called on the industry to drive business growth in a “sustainable and environmental way”, saying: ”It will be incredibly challenging, but the blueprint [will]
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help us get there,” she said. “They’re ambitious targets, and with a sector made up largely of SMEs it will be challenging to deliver, but small changes will build up to a huge impact.” The pledges in the sustainability guide include “Eliminate unnecessary single-use packaging by 2025”, “Reduce food waste by 50% by 2030” and “Incorporate sustainability skills in relevant training courses”, among others.
For more go to
fcsi.org
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