Welcome to The Publicity Works
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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Comments from Michael Joslin, director of kitchen design house Marlin Catering Solutions Ltd.
Should caterers be making continual efforts to reduce their energy use?
The cost of green technologies has come down significantly in the past five years, while energy costs are rising, and more and more people are making the switch. Even so, a lot of people in the catering industry still don’t really fully understand why it’s important to their business to use sustainable, energy-saving equipment. Take induction vs. gas. Gas is inefficient: up 90% of the money a caterer spends on keeping a gas flame alight under the pan is wasted – it disappears up the extraction. Switching to a more energy efficient system, such as induction, not only helps the environment but reduces your outgoings, too.
Priory Farm Restaurant in St. Olaves, Norfolk, has been trading as an independent, family-run business for over twenty years. It’s a beautiful setting: an old barn, sitting within a working farm, with cattle in the surrounding fields.
WineEmotion’s Quattro+4 is “a great way to encourage people to taste and buy better quality wines.”
Tanners Wine Merchants is a fiercely independent, family owned company that was founded in 1872. One of the six members of The Bunch, it is dedicated to the traditional values of finding good wines, supplying them at fair prices and looking after its customers. Now this historic company has installed a hi-tech wine dispenser, the Quattro+4 from WineEmotion, into its new Shrewsbury high street outlet, A Taste of Tanners.
Sustainability and lifetime costs are key drivers in new product development
Energy saving was the big topic at the inaugural Heavy Equipment Forum, organised by CESA and held at the Whittlebury Hall Hotel, Northamptonshire, on 15th October 2014. Many of the products on show highlighted how much technologies have changed in recent years. They included refrigerators that use just 15% of the energy compared to the equivalent model available in 2001; ventilation that incorporates heat recovery systems; panini grills that use 40% less energy; and gas burners that are up to 97% efficient.
Foodservice Equipment Marketing presents the San Jamar Mini Dome Garnish Centre
Just like fine dining, serving quality drinks is as much about appearance as it is taste. From lemons and limes to olives and cucumbers, garnishes are a vital component in modern beverages, crucial to their looks and taste. It’s essential that they remain fresh, vibrant, tasty and free of contamination. (More…)