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Trends, concepts, gizmos and widgets: CESA Light Equipment & Tableware Forum 2017
25th April – 26th April 2017, Drayton Manor Hotel, Tamworth, Staffordshire, B78 3TW
For any catering equipment buyer wanting to find out what’s next for the foodservice kitchen and the restaurant table, the CESA LET 2017 Forum is a must. Nineteen leading light equipment and tableware suppliers will showcase their very latest ideas and concepts, giving insights into foodservice trends as well as hands-on experience of new technologies, tablewares, widgets and gizmos.
“Last year the trends ranged from copper to gin, with freeze dryers and centrifuges being amongst the talking points. This year – well, who knows?” says Stephen Goodliff, chair of the CESA LET Group. “The continuous innovation in light equipment and tableware means there’s a real buzz about the Forum every year.”
Hubbard Systems tells you why gourmet supercubes bring out the best in your drink
For example, pouring bourbon over ice will stop aromatic compounds within the drink evaporating. This allows more of them to be released within the drinker’s mouth, making for a more complex taste.
FEM launches Pujadas CUBIC modular display systems that grow and change with the menu
When it comes to displays, caterers are looking for equipment that draws customers in and makes the most of the space available, as well as being able to be adapted to suit changes in menu, settings and demand. FEM’s new Pujadas CUBIC buffet display range allows operators to purchase components over time and build the display up – and change it – as the venue, menu or budget dictates. (More…)
NAFEM honour recognises contribution to foodservice equipment industry
A NAFEM spokesperson said, “We’d like to thank Glenn for his contributions to the industry at large and to the Catering Equipment Suppliers’ Association (CESA) specifically.”
“Fantastic” VarioCooking Centers: “Every kitchen should have one!”
The Midland Hotel in Manchester aims for the highest banqueting standards while serving up to 900 covers at a time. “What sets us apart from a standard banquet operation is that we aim to offer restaurant style meals,” says Brian Spark, executive head chef.
Recently The Midland updated its main banqueting kitchen in a £250,000 refurbishment. As well as replacing gas with induction, installing a new island suite and Rational combi steamers, the new kitchen saw the introduction of two new high tech appliances, in the shape of Frima VarioCooking Centers.