3. Please tell us what you would like to see more of or less of in future issues of UC:
Equipment reviews
Less
Keep the same
More
Product reviews
Less
Keep the same
More
Interviews with TUCO members
Less
Keep the same
More
University showcase pieces
Less
Keep the same
More
Recipes
Less
Keep the same
More
Events
Less
Keep the same
More
Industry comment
Less
Keep the same
More
Bars/drinks features
Less
Keep the same
More
Other
Please specify:
Less
Keep the same
More
You and the products buy
4. Who is the responsible for catering equipment purchasing decisions?
Facilities manager/director
Chef
Catering director/manager
Other
5. Which of the following do you plan to update in the next five years (please tick all the apply)?
Kitchen equipment (ovens, ranges, fryers, pizza/pasta/kebab, grills/salamanders)
Tabletop equipment (microwaves, griddles, chargrills, hobs, toasters)
Refrigeration (fridges, freezers)
Warewashing (dishwashers / glasswashers)
Fabrication (tabling, sinks, racks, trolleys, cupboards)
Beverage (water boilers, juice extractors, coffee machines)
Food preparation (blenders, slicers, mixers, vegetable slicers, pots, pans)
Display and storage (heated display, hot cupboards, food merchandisers, bain maries)
Point of Sale (POS) systems
Other:
6. Which of the following do you plan to update in the next two years?
Utensils/light goods (plates/knives/forks)
Dining furniture and decor
Other:
7. Do you find UC useful in helping you to choose which brands of equipment to purchase?
Yes
No
If no why not?
8. Have you ever made a purchase as a result of seeing editorial or an advertisement in UC magazine?
Yes
No
9. Have you ever made a purchase as a result of editorial or an advertisement on tuco.org?
Yes
No
10. Please rate the following factors in order of importance 1 - 5
(1 being the most important and 5 the least) when you are considering a new catering purchase:
Price
Brand reputation
Sustainability/Energy efficiency
Performance
Other:
You and your purchases
11. What times of the year do you on average purchase:
Large Items Refrigeration/Ovens/Display/Dishwashers etc
Autumn/Winter
Spring
Summer
Front of House Tableware/Utensils/Glassware etc
Autumn/Winter
Spring
Summer
Beverage Coffee Makers/Juicers
Autumn/Winter
Spring
Summer
Smaller Kitchenware Pots/Pans/Knives
Autumn/Winter
Spring
Summer
12.
Other than University Caterer before making a purchase decision
where do you research or source the product
The Internet
Word of Mouth
Other Magazines or periodicals
If so which one?
13. On average, how often do you plan to refit/refurbish your kitchen?
Every years.
14. On average, how often do you plan to refit/refurbish your dining area?
Every years.
15. What was the total spend last time your university refitted a kitchen?
£
16. What was the total spend last time your university refitted a dining area?
£
17. What do you estimate is the total average annual spend on new equipment
(all non-food catering items):
a. In your department? £ .
b. Across all university catering outlets? £ .
About your colleagues
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Entry deadline is 31st August 2008. Winners will be notified by the end of September 2008.