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Public relations, advertising and marketing for both business to business and consumer markets. Based in Norfolk, East Anglia, with clients across the UK and in Europe. Industry-specific expertise in sectors including insurance, food, construction, agriculture, education, hygiene, communications, retail, hospitality, sports nutrition, catering, financial services, automotive and foodservice.
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Moffat’s Bulk Food Hotline Banqueting Trolleys provide high quality food transport in a small footprint
Many banqueting venues with multiple function rooms need to transport food from a main kitchen to satellite serving stations. This can throw up problems keeping food piping hot, not only during the journey but also once in situ, if service is delayed. The use of banqueting trolleys is essential in these situations but if space at either end is limited, the size of the trolley is critical.
Cooking in a commercial microwave oven is a speedy way to offer freshly-cooked puds
Hot desserts are popular year round but especially though the winter months and if they can be billed as freshly cooked they can become a premium menu item. Sticky toffee pudding with hot fudge sauce is a sure-fire winner. The six to eight portion pudding featured on the Commercial Microwave Cookbook website can be cooked in a microwave in only eleven minutes in total, compared to an hour or so in the steamer.
Get the perfect amount of sauce with Vollrath Sauce Boss Portion Control Dispenser from FEM
Being able to accurately measure out portions of sauce not only ensures each dish comes out looking exactly like the last, but enables venues to reduce wastage, accurately calculate nutritional values and ensure there is enough sauce to last till the end of service. Foodservice Equipment Marketing (FEM) has introduced the Vollrath Sauce Boss Portion Control Dispenser, which accurately measures out portions of sauces or dressings and distributes it where required, for easily replicable and consistent dishes. (More…)
CESA answers concerns about BIM, IFC and Revit
There is a lot of discussion relating to BIM with reference to Revit files. To some, incorrectly, Revit has become synonymous with BIM and vice versa – rather like a hoover and a vacuum cleaner. “This is misleading,” says Keith Warren, director of CESA. “Rivet is one the many designer programmes that use BIM models. We have heard of Rivet files being requested, when what is actually needed is a BIM model.”
FEM adds 45kg undercounter cuber to its Sotto range: less noise, less space, more ice
FEM has added the Manitowoc UG40 to its Sotto range of self-contained, undercounter icemakers. Making up to 45kg of ice per day, and with an integral ice bin storage capacity of 25kg, the new machine’s compact footprint and quiet operation make it ideal for pubs, bars and restaurants with limited space who need a reliable supply of gourmet quality cubes.
Like all Manitowoc Sotto icemakers, the UG40 is available from stock for next day delivery. It is supplied through FEM’s national network of distributors. (More…)