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Duncan Palmer, the former manager of the Connaught hotel, is returning to London as general manager of the Langham Hilton.
(31 October 2003 15:49:06)
The vice-chairman of brewer and pub operator Shepherd Neame has resigned.
(31 October 2003 14:29:22)
Barry Sternlicht, chairman and chief executive of Starwood Hotels & Resorts Worldwide, is to step down as chief executive.
(31 October 2003 12:54:11)
Cooking in pubs has moved on in leaps and bounds, but many city pubs would be better off not bothering with food at all, according to The Which? Pub Guide, published this week.
(31 October 2003 12:29:25)
InterContinental Hotels is to appoint David Webster, chairman of supermarket chain Safeway, as non-executive chairman to succeed Sir Ian Prosser.
(31 October 2003 11:14:32)
Cafédirect has introduced what it claims to be the first Fairtrade espresso coffee pods for food service.
(30 October 2003 16:39:24)
If you need to protect against pests but are worried by all those toxic chemicals, Natrocell has created what it claims to be the world's first natural rodent controls: EradiMouse and EradiRat.
(30 October 2003 16:37:49)
Garlic ciabatta is a new addition to 3663's Smart Choice range.
(30 October 2003 16:35:54)
With rumours flying around about the state of the European truffle harvest following the exceptionally dry weather across the Continent, it may be wise to trial some from further afield.
(30 October 2003 16:33:07)
Christmas is as much about buffets as it is about sit-down feasts.
(30 October 2003 16:31:36)
You might not want to settle down on one for a night by the fire, but these egg-shaped stools from the Miranda Group certainly catch the eye.
(30 October 2003 16:29:39)
The combi-oven has many benefits to help you cope with the demands of today's kitchen. So once you've decided to buy one, what else do you need to know? Bob Gledhill gives the lowdown.
(30 October 2003 16:24:07)
As you'd expect, there are dishwashers and glasswashers on the market to suit every catering operation. But with so many models to choose from you'd be wise to arm yourself with the facts before committing to such a major purchase. Bob Gledhill dishes the dirt.
(30 October 2003 16:17:02)
Chester's new Living Room - Bar-restaurant chain Living Room, run by Knutsford-based Living Ventures is to open its latest venue next month in Chester's Werburgh Street, to include a 200-seat restaurant and a private members' lounge.
(30 October 2003 16:08:37)
Hot and steamy kitchens are no longer allowed. Effective ventilation is a legal requirement. But do you know the rules and what's available? Bob Gledhill reports.
(30 October 2003 16:04:54)
Sarah Squires, a solicitor in the litigation department at London law firm Rooks Rider, examines how to prevent your customers "bilking" - leaving without paying a billBOXHEAD: Expert advice.
(30 October 2003 15:59:06)
Not sure what servicing of equipment is all about? Let us unravel the mystery behind those astronomical servicing and breakdown call-out charges.
(30 October 2003 15:51:46)
All you need to know about kitchens - Welcome to Inside Kitchens. This is where Caterer & Hotelkeeper turns up the heat on equipment coverage.
(30 October 2003 15:48:42)
Fancy being part of a town that is building itself a brand-new future? Then set your sights northward, where regeneration projects are transforming the cities and the jobs scene, as Christina Golding found out.
(30 October 2003 15:45:49)
If you are thinking of going for a job in the North but can't stand the thought of accepting less money, don't despair. Employers are finding that attracting good staff has meant upping their stakes.
(30 October 2003 15:17:41)
He may be a staunch supporter of Middlesbrough FC, but don't let that tarnish his reputation. Meet Jeff Baker, head chef of Leeds's top restaurant, Pool Court at 42 on the Calls, and the adjoining Brasserie 44.
(30 October 2003 15:10:23)
Are you considering a move to the North of England? Do you need to check out the job prospects? There are loads of companies on the expansion trail - and you could be just the person they need.
(30 October 2003 15:07:11)
Cities in the North of England are shaking off their tired image of industrial wastelands and big businesses are moving in.
(30 October 2003 15:01:02)
Food service company Kitchen Range Foods has made a couple of additions to its team. RACHEL JORDAN has joined as a senior national account manager from the IGD, the information, research and education body for the food and grocery industry, where she was a senior business analyst.
(30 October 2003 14:59:15)
The size of the container has a limited effect on the quality of wine inside, but big bottles have become a unique selling point for one hotel in Austria.
(30 October 2003 12:56:01)
Martin Burge has everything a chef could wish for: a brand-new job, and a brand-new kitchen. Diane Lane reports.
(30 October 2003 12:51:39)
Conran Holdings has delayed a decision on whether to mount a full takeover of rival rival Bank Restaurant Group.
(30 October 2003 12:49:36)
Jane Lant has been director of rooms at the 17th-century Devonshire Arms hotel at Bolton Abbey, North Yorkshire, since the role was created at the start of the year.
(30 October 2003 12:47:31)
I bought The Union Square Café Cookbook on my first visit to New York in October 1994, and I think, because of that, it has a special significance for me, as New York has now become my favourite city.
(30 October 2003 12:45:09)
When equipment breaks down it's usually the manufacturer that gets the blame. But sometimes the fault lies closer to home. David Smithson explains why.
(30 October 2003 12:42:11)
Simmering away at the back of the stove for years has been the issue of whether it should be a matter of law that chefs wear hats in the kitchen. Opinion is divided and strident on both sides of the argument.
(30 October 2003 12:40:06)
Chefs are familiar with Enodis brands, but how many know what the company is, or where it came from? Inside Kitchens investigates.
(30 October 2003 12:38:12)
Few chefs look round a kitchen and think it's perfect. It's either too small, things are in the wrong place or the equipment is wrong for the job. But there are some who like their kitchens just the way they are.
(30 October 2003 12:35:28)
A combi-oven should be able to do everything it is designed for. The problems come when it's neglected. Steve Jenkins, service manager for Rational UK, shares his knowledge on combi-oven maintenance.
(30 October 2003 12:33:26)
For his last meal on earth, ROBKIRBY fancies a very British feast washed down with Stella Artois, and the company of his boss and several fantasy women.
(30 October 2003 12:28:40)
Pub company and brewer Greene King is to spend a further £4m refurbishing its Old English collection of hotels next year, bringing the total spent on teh chain since its acquisition two years ago to more than £21m.
(30 October 2003 12:21:12)
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 0208 652 8973 or e-mailed to forbes.mutch@rbi.co.uk. The opinions expressed on this page are not necessarily shared by the editor or other Caterer staff. We welcome views on any subject relevant to the catering industry but request that letters be kept short and to the point. The editor reserves the right to edit and select letters.
(30 October 2003 12:06:13)
New moves forcing pubs and restaurants to show the prices of soft drinks more clearly will be unveiled today.
(30 October 2003 11:54:02)
It's pizza to go... but hold the prisoners - South London firm Pizzaring thought Christmas had come early when Brixton prison rang to order 26 pizzas for inmates.
(30 October 2003 11:45:44)
Ultimate turnover leap - Late-night bar and club operator Ultimate Leisure boosted turnover by 48% in the six weeks following the end of June, bucking a trend of depressed trade in many bars and nightclubs because of the hot weather.
(30 October 2003 11:42:13)
The oldest restaurant in Glasgow has been resurrected, winning AA Scottish Restaurant of the Year this year. But new owner Ian Fleming isn't going to stop there.
(30 October 2003 11:39:19)
Guests on Concorde's last flight from New York to London enjoyed a full Champagne breakfast menu to send the famous supersonic aircraft off in style.
(30 October 2003 11:35:13)
TimeOut - 28 October - GUY DIMOND welcomes the warm autumnal flavours on the opening menu of Conran's latest eaterie, PLATEAU, London
(30 October 2003 11:33:17)
Italian chef Aldo Zilli has invested in a cookery school in his native Abruzzo that will give Brits an insight into the region and its cuisine.
(30 October 2003 11:26:07)
A leading Home Counties public school has banned chocolate, sweets and fizzy drinks from vending machines.
(30 October 2003 11:20:42)
Event caterer Red Snapper Events has won the contract to cater for London Fashion Week next February.
(30 October 2003 11:17:44)
Two former PizzaExpress directors have created a new company to snap up and expand three restaurant brands after it floats on the Alternative Investment Market next month.
(30 October 2003 11:15:40)
Yet more signs of an imminent recovery in the hotels sector has come from the latest Deloitte & Touche HotelBenchmark survey, which shows the first revenue per available room (revpar) rise in Central London for 18 months.
(30 October 2003 11:13:37)
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