The Press Office

Teaboy Snippets…

Our blog is a collection of thoughts and geegaws.

 

When did ‘restaurant’ become ‘eatery’?

16 September 2008

In France 400 years ago a ‘restaurant‘ was actually a type of soup or stew, and lent its name to a place that served it. In the Victorian era, public dining places were often known as ‘dining rooms’ or ‘supper rooms’, before adopting the French word ‘restaurant’ in the 20th Century.  (It’s still a French word – notice how it’s pronounced ‘rez-torong’, not ‘rester-ront’.)  Now the media call them ‘eateries‘.   It won’t be long before pubs and bars become ‘drinkeries‘....

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ACIS Sponsors Ulster Karting Grand Prix 2008

4 September 2008

ACIS water coolers sponsored the Ulster Karting Grand Prix at Nutts Corner, near Belfast airport, over the weekend of August 23-24th 2008. ACIS joined forces with Irish dealer MCR Watercoolers to support the event, which saw 30BHP go-karts hurtling round the circuit at speeds of 90mph – just one inch off the ground.

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Weight loss in the office!

2 September 2008

Here at The Publicity Works we believe in our clients and actually try out their products. Over the last couple of months I’ve been drinking CNP Professional’s Pro-MS for my office lunch instead of a sandwich/choc bar or other snack. And hey guess what I’ve lost over half a stone and got my waist back!! I must admit I did about 4 miles a day of brisk dog walking as well  but that’s not too difficult really. No before and...

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Apuro introduces new LEC under-counter catering fridges and freezers

13 August 2008

Apuro‘s new LEC under-counter catering fridges and freezers are ideal for workplace self-catering facilities, as well as pub kitchens, small catering operations and back bar storage. Designed to be more durable than domestic versions, they are available in a white or stainless steel finish to suit the surroundings.

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Apuro’s Kastel ice makers keep up with Christmas demand

6 August 2008

The drinks industry goes wild at Christmas time and sales shoot up as people meet up to eat, drink and be merry. With the ever increasing popularity of cocktails, both alcoholic and non-alcoholic, now is the time for publicans, club owners and restaurateurs to make sure they have an efficient cost effective method of ice production put in place. Customers expect cocktails to be served and presented professionally with lashings of hard, clear or crushed ice – they’ll go elsewhere...

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