FHA Show Daily Day 1 — April 24, 2018 -2 | Page 15

FHA2018 SHOWDAILY
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SCI Equipment Awards: ‘Win-win’
proposition for foodservice operators
THE inaugural SCI Equipment Awards,
which was jointly organised by UBM and
Foodservice Consultants Society Interna-
tional (FCSI) Asia Pacific Division, serves
to recognise foodservice equipment manu-
facturers who have incorporated sustain-
ability in their innovations. The competition
started receiving entries and pre-judging
late last year; entries were assessed by a
panel of experts from the foodservice in-
dustry based on three key criteria
n Sustainability: Use of recyclable and
renewable materials to reduce waste and
bring about a sustainable kitchen.
n Cost savings: Contribution to higher
efficiency through savings in labour and
time.
n Innovations: Cutting-edge and for-
ward-thinking features or designs that
deliver a safe and efficient operation.
The competition has a total of six awards,
with two categories, Large Equipment and
Small Equipment, with three awards each
— Gold, Silver and Bronze. The winning
innovations are on display at HotelAsia
(a part of FHA2018) on Level 6, Suntec
Singapore.
Clara Pi, interim chair, FCSI Asia Pacific
Division and a judge at the competition
provides more details:
Why did FCSI choose these criteria to de-
termine the winners?
Clara Pi: FCSI has a long tradition of rec-
ognising efforts made by the food service
equipment industry by giving innovations
awards on an annual basis at hospitality/
food equipment exhibitions worldwide. The
Foodservice equipment industry highly
values the FCSI awards as they are judged
by independent professional Foodservice
consultants worldwide. In times of climate
change and serious environmental degra-
dation, sustainability is a must in all our
business undertakings.
The three criteria chosen are the ones
FCSI consultants would use to evaluate
and recommend [equipment] to their cli-
ents. Cost-savings in terms of labour and
resources are crucial to business success,
and only by continuous innovation can we
improve the way we do business!
Can you take us through the judging pro-
cess?
Pi: A panel of five FCSI professional con-
sultants is involved in the judging process.
First, a weighted scoring sheet comprising
three sections — innovation, cost-saving,
sustainability — was developed and vetted
by the panel of judges.
After entries were received, careful se-
lection was performed to confirm correct
equipment category entry and eligibility.
This then was followed by completion of
scoring sheets by each judge.
How much time was allotted for the judges
to determine their choices?
Pi: A period of 15 days was allotted for the
judges to complete their scoring sheets.
These individual score sheets were then
totalled and average scores obtained to
generate the award winners.
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How will the SCI equipment award benefit
This award establishes the criteria and
the F&B industry in Asia-Pacific?
standards which all foodservice equipment
Pi: This award establishes the criteria and
should aspire to, and foodservice operators will benefit from.
standards which all foodservice equipment
— Clara Pi, Interim Chair, FCSI Asia Pacific Division, and
should aspire to, and foodservice operators
FHA2018
daily advertising
19x27cmH.pdf
1
29/3/18
6:12 PM
Judge, SCI Equipment Awards
will benefit 3. from.
It is Show
a win-win
proposition.
❞