8 July 2015
Commercial microwave helps pub offer wide-ranging menu The Lobster is a traditional public house located in the centre of Sheringham, a town on the North Norfolk coast and a popular spot for visitors and holidaymakers. Serving up real ales and a menu of fresh home-cooked food with a focus on locally sourced ingredients, The Lobster has established a reputation as one of the best places to eat in the area. Landlord Graham Deans has owned the pub for 13 years...
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3 March 2015
Professional Range is ideal for sites needing to launder bulky loads For B&Bs, care homes, sports clubs, schools and smaller hotels, laundry can be a big problem. Domestic washing machines can’t cope, commercial ones are too big and expensive, and outsourcing can be pricey and difficult to manage. That’s why Samsung developed the Professional Laundry range. It’s big enough to deal with awkward loads like king size duvets or the team’s muddy away kit, but small enough to fit in...
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21 October 2014
Fast, over-sized Samsungs suit busy rural restaurant 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.
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25 September 2014
Samsung launches commercial microwave cookbook to unlock full potential of the kitchen workhorse The commercial microwave oven is the workhorse of many a catering kitchen. Regardless of size, just about every catering kitchen has at least one. Microwaves are renowned for heating, zapping and defrosting but few people realise how versatile they can be when it comes to prime cooking. To ensure that caterers are unlocking the full potential of their commercial microwave, Samsung Professional Appliances has launched an online...
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27 March 2014
Commercial microwaves offer a way to keep serving food when the kitchen goes down The recent spate of bad weather and flooding has highlighted the issues foodservice operations face when the kitchen is no longer as functional as it was designed to be. Is there a way to still serve a limited menu of hot food, to keep customers happy and stop them seeking alternative venues?
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