The Press Office

catering

 

Preventing Slips and Trips – the CESA Guide

5 September 2011

CESA’s new, free guide shows caterers how to get to grips with slips and trips Of all the accidents that occur in the UK, slips and trips are the most common, forming over a third of reported major injuries.  It’s a particular issue in the hospitality industry, for both staff and guests, in just about every area of operation.  For example, in commercial kitchens grease, flour and water form serious potential hazards, while in public areas spills can cause problems...

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How Green is your Garden Centre?

5 September 2011

Winterhalter has energy saving ideas for foodservice operations in Garden Centres and Farm Shops In recent years Garden Centres and Farm Shops have expanded way beyond their initial remit of small shop selling plants and fresh vegetables. Now they are popular weekend and holiday shopping destinations and many have added a café/restaurant to create an even bigger draw. Those that have branched out into foodservice have found that demand escalates rapidly and they are soon looking to increase their operations...

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Rational Finishing: the last word in banqueting food quality

5 September 2011

SelfCookingCenter ‘Finishing’ process delivers best results for banquet catering Cooking food to perfection for a banquet is relatively easy.  Making sure it’s still perfect when it gets to the table is more complicated.  But at the touch of a button Rational’s powerful Finishing process, which is fitted as standard into its SelfCookingCenter combi steamers, ensures that every dish is served perfectly, whether the event is catering for 30 or 3,000. Finishing is an intelligent process that is designed to regen...

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Smoking hot, smoking cold

2 September 2011

Foodservice Equipment Marketing has introduced Alto-Shaam cook and hold smoker ovens Diners love the wood-smoked flavour of barbequed food but this type of cooking is not practical in the winter months. To cope with year round demand Foodservice Equipment Marketing has introduced new Alto-Shaam smoker ovens which offer all the convenience of cook and hold ovens with the added feature of being able to flavour menu items with real smoke. The ovens use pure woodchips for authentic flavouring so chefs...

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Restaurant Show 2011 – NEW PRODUCT LAUNCH, 10-12 October, Earls Court 2, STAND A50

2 September 2011

Service Please!  More power to your Customer Service, at the touch of a button A new low-cost pager system designed to shake up customer service in the hospitality sector launches at Restaurant 2011.  The latest high-tech solution from hospitality communication specialist Call Systems Technology (CST) is called Service Please – and it gives customers the power to call for service at the touch of a button. 

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