Oxford and Cambridge Club, London
Dishwashing headaches eliminated
The Oxford and Cambridge Club, 71 Pall Mall, London, is a club run exclusively for the alumni and senior staff of the Oxford and Cambridge universities.
The Grade II listed club house was designed by Sir Robert Smirke (architect of the British Museum) and his brother Sydney. Completed in 1838, the façade conceals a magnificent yet elegantly understated neoclassical interior.
With its elegant dining room, known as the Coffee Room, three well-maintained libraries, two bars, a terrace with views across the Mall to Westminster Abbey, an elegant drawing room, a spectacular room with two large chandeliers named the Smoking room but where you cannot smoke anymore, some 47 bedrooms and its own sports facilities, the Oxford and Cambridge Club is ideally located in the heart of London for entertaining, relaxation and business. www.oxfordandcambridgeclub.co.uk
A reputation for quality
MEIKO was recommended to the Club by foodservice consultant David Bentley FCSI, who suggested that one of their Regional Sales Managers could redesign the dishwash space to improve efficiency and ergonomics.
The room was then clad with hygienic white cladding and a new floor laid incorporating gulleys to remove excess water. MEIKO’s double basket dishwasher with GiO reverse osmosis water treatment was installed to handle crockery and utensils, while a single basket machine, also with GiO, was dedicated to glassware and cutlery.
The GiO reverse osmosis produces ultra-clean water for rinsing, significantly reducing the need for hand polishing.
The Club noticed significant savings in labour, especially around the regular wine tastings which can generate 500 glasses for washing. Both machines also feature heat recovery systems and an improvement to the air in the plate room and the corridor outside were another important benefit of the upgrade in dishwashing technology.
New glasswashers for the busy bar areas later included MEIKO GiO machines with reverse osmosiswater treatment.
“The Club staff and I were so impressed with MEIKO that we asked them to take over the service, maintenance and replacement when necessary of all the dishwashing machines on site, which including some models from other manufacturers.
“We use Riedel glassware for the restaurants and bars, Mondial for banqueting and Villeroy & Boch tableware. To have something to look after that level of investment was important to us.
“Since the new MEIKO commercial dishwashing machines have been installed, I don’t think I have had a single conversation related to a problem about glasswashing.
“MEIKO also made me an extended warranty offer I simply could not refuse.”
For clients who want their glasses and dishes to sparkle, improving the water quality is essential – and that calls for demineralisation or osmosis.
Water does not always behave the same way when we clean with it. Some of the minerals it contains can inhibit performance by leaving those familiar ugly and unappetising smears on cutlery and glasses. In dishwashers they may deposit a fur commonly known as limescale.
Heat recovery to enhance air qualitiy and energy efficiency
Covering all dishwashing equipment on site, MEIKO’s “No Extra Bills” offer includes – for a one-off price – planned maintenance as required and fast response in the event of breakdown, within 8 working hours.
Why do we choose to work with MEIKO?
“I am a manager with 33 years’ experience, and I have learnt that buying cheap is a false economy.
“The Club has a reputation for quality to uphold. The history of the Oxford and Cambridge Club stretches back to 1830s. The Universities themselves are highly regarded for their excellence and as this is the only Club associated with them, they expect the highest possible standards.
“We choose to have quality commercial catering products, be it for banqueting, bed linen or dishwashing.
“The payback from that investment is that we can guarantee consistent quality service. The most important aspect is to be able to have members and their guests come into the Club and know that we can deliver consistent, top-quality service every time.
“It is the choice of equipment that enables us to deliver, whether in the bar or from the kitchen.
“By installing MEIKO, the dishwashing headaches have gone!
“From the initial project specification, dealing with MEIKO MD Paul Anderson and then on to the installation team, everything and everybody has been professional, mindful of the building (doors had to be removed to get new machines in) and I specifically remember that there was no drama about the
installation itself.
“MEIKOmachines have never been down for more than a day and I am pleased to say that the night reports, which detail any issues with our equipment, no longer include dishwashing.”
