Spotless & AE Smith Working Together

With Spotless’ acquisition of AE Smith, the opportunity for AE Smith’s current customers to benefit from an extended service offering is extensive

13 Apr 2015
 

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EPICURE, a food service solution brand of Spotless, and AE Smith already work together at one of Australia’s most famous venues – the MCG.

AE Smith delivers the HVAC and refrigeration servicing to the venue and EPICURE manages the catering and hospitality for thousands of patrons

“Customers know and trust the quality of service we deliver at AE Smith,” said David Willett, AE Smith CEO.

“Now, when our customers have a problem, we can make their lives easier by recommending and even organising the provision of other facility management services through Spotless.”

Spotless is an Australian owned, managed and operated provider of integrated facility management and single service solutions.
Every day, the Spotless team of over 36,000 people keep businesses running across Australia and New Zealand by providing services including catering, facility and asset maintenance, security, laundry and linen, waste management,
environmental services, cleaning and many more.

Working together at the MCG

EPICURE, a food service solution brand of Spotless, and AE Smith already work together at one of Australia’s most famous venues – the MCG.

AE Smith delivers the HVAC and refrigeration servicing to the venue and EPICURE manages the catering and hospitality for thousands of patrons. Whilst both contracts continue to be managed separately by the MCC, there are advantages of having a close working relationship.

“We’ve always seen EPICURE as the ‘end user’ of all the equipment we service at the MCG. After all, if something goes wrong on game
day, they’ll be the ones facing the unhappy patrons,” said Adam Godino, Refrigeration & HVAC Project Sales, Melbourne Service.

“By having a strong relationship and good communication with EPICURE, we can quickly identify the issue and find a solution to present to the MCC for approval,” added Adam.

The AE Smith way to collaborate

It’s always been the AE Smith way to collaborate with other suppliers in order to achieve the best outcome for the client. Becoming part of Spotless reinforces AE Smith’s ability to influence the best outcome by recommending trusted suppliers with experience and expertise.

“Of course, we’ll only ever recommend suppliers we know and trust,” said David Willett, AE Smith CEO. “AE Smith and Spotless are already working closely together on a number of projects to develop this working knowledge.”

Delivering the best outcome for our clients

A recent project at the MCG highlights the advantage of a close and collaborative working relationship between client suppliers.

AE Smith was due to replace a steam boiler that supplies equipment in the EPICURE operated MCG kitchens. Before proceeding, AE Smith’s Adam Godino, MCC Facilities Operations & Contracts Manager Marshall Holding, MCC Facilities Asset Coordinator Peta Logan, MCC Facilities Building Services Engineer Steve Bullen and EPICURE’s Director of Culinary Operations Peter Haycroft sat down together to determine if there was a better solution.

“We undertook an energy review of equipment in the kitchen over a number of months and we realised we could reduce energy usage by replacing some of it,” said Adam.

In addition, the antiquated steam kettles in the kitchen provided limited functionality. Peter explains, “We only use the steam kettles to make sauces and soups. We saw this as an opportunity to improve the capacity of the kitchen by upgrading to equipment with greater versatility.”

When it came to choosing the new equipment for the kitchen, Peter explains the process undertaken. He said, “We worked with Adam to review the floor space and the drainage requirements in the kitchen. Then we went to a number of cooking demonstrations to evaluate the capacity, versatility and energy usage of different industrial kitchen equipment.”

The new state of the art cooking equipment includes a Brat Pan and an agitated kettle with in-built mixer. It will deliver on the OHS, food safety and power needs of a modern kitchen.

“Now we can cook higher volumes of soft soups and sauces, as well as make pie mixes and casseroles, even stir-fries,” said Peter.

“Rather than replace the steam boiler which was the original plan, we made it redundant,” said Adam. “As a result of everyone working together the MCC will reduce energy usage and also have updated equipment in the kitchen.”

The year ahead for AE Smith and Spotless

“Our management team are committed to finding a better way for our clients. Working together with Spotless, we’re supercharged to deliver on this promise,” concluded David Willett.