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Being in the room changes the work

Posted on in News

Being together speeds everything up: thinking, pace, trust. Yesterday we aligned on growth, built new skills, and hosted the Foodservice Equipment Association (FEA) in Hastings for a clear look at what’s next across foodservice and kitchen design.

What we covered

  • Growth with discipline: sharpening our pipeline, clarifying roles, and investing in the tools that help clients move faster without losing rigour.
  • Skills uplift: targeted training so our teams can evidence competency throughout the design process, not just at sign-off.
  • Policy horizon: the FEA session turned noise into a workable picture of the next 12–24 months.

Why it matters for operators and estates

Kitchen design is facing a tighter compliance landscape. The priorities we’re already building into projects:

  • Embodied carbon: clearer tracking and reporting expectations embedded into specifications and handover packs.
  • Grease management: rising scrutiny due to impacts on UK water infrastructure; selection, maintenance and evidence trails will matter.
  • Demonstrable competency: clients will need proof that decisions meet Building Regulations and local requirements; thorough record-keeping becomes business-critical.
  • EU-made equipment, UK rules: much of the kit comes from Europe; aligning UK policy interpretation with manufacturer standards is essential to avoid delays and rework.
  • Cost and phasing: for a sector already carrying higher operating costs, the key questions are timing, retraining, and near-term budget impact.

The good news

FEA are coordinating with industry bodies to push for clarity and sensible phasing. That collaboration helps the sector avoid fragmented responses and build resilience. Credit to Luke and Rob for a sharp, practical session.

Our take

Compliance should not slow service or creativity. With the right design logic, evidence trails and operator training, you can stay ahead of regulation and improve performance on energy, water and maintenance. That is where MYA focuses: turning policy into practical, profitable kitchens.

If you’d like a quick read-across for your estate or a new build on the drawing board, we’re happy to share the headlines and a simple action plan.

Book a 30-minute scoping call and get a two-page briefing tailored to your sites, including a priority checklist and indicative costs. Email us at info@mya-consulting.co.uk and we’ll set it up.

#Hospitality #KitchenDesign #Foodservice #FEA #Compliance #Sustainability #EmbodiedCarbon #GreaseManagement #WaterManagement #BuildingRegulations #DesignCompetency #OperationalExcellence #UKHospitality #FacilitiesManagement #DesignStrategy #FM #Catering #Restaurants #Hotels #Estates #Hastings FEAUK #Rob Gibson #Luke Slater

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