The Press Office

catering

 

Supermac’s Super Refrigeration

12 September 2011

Supermac’s is Ireland’s largest and fastest-growing fast food chain. Since the first Supermac’s opened its doors in 1978 in Main Street, Ballinasloe, Co. Galway, the company has gone from strength to strength with a turnover well in excess of €82 million and with more than 2500 employees. Now, with over 90 stores throughout Ireland, the company is still expanding.

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Latte Art Deco: Great Looks, Great Coffee

12 September 2011

Aesthetic, authentic and functional: the new Deco D from Gaggia The latest espresso machine from Gaggia, the Deco D, is designed to deliver what the company describes as a ‘real point of difference in coffee making.’  Marketed in the UK by Watermark, and available through dealers nationwide, the electronic model combines vintage art deco looks with advanced technologies  including individual brewing head temperature controls, which allow the coffee’s ‘sweet spot’ to be extracted every time, and a turbo-charged steam wand...

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Experience the latest warewashing technology at Host 2011, Milan

12 September 2011

Winterhalter warewashing technology is explained at Host 2011, Pavilion 5, Booth T16  U21 At Host Milan, from 21to 25 October 2011, Winterhalter will set up an interactive stand where visitors can get an understanding of how the company’s innovative machine technology, cleaning products, water treatment and accessories impact on warewashing results. In a specially designed interactive glass washing area Winterhalter will be showing which factors are important to achieve brilliantly sparkling and hygienically clean glasses. Visitors will be able to...

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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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