Putting the focus on meal management systems for institutional catering and banqueting, Burlodge is demonstrating a variety of options from plated meal, bulk hostess and hot line systems to cook chill and cook freeze trolleys and anciillary equipment, packaging machines and disposable containers.
(21 February 2002 14:44:11)
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 020 8652 8973 or e-mailed to firstname.lastname@example.org. The opinions expressed on this page are not necessarily shared by the editor or other members of the magazine's 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.
(21 February 2002 14:34:00)
Waiting staff at the George V hotel in Paris are pocketing higher tips than ever before because of the introduction of the euro.
(21 February 2002 11:14:03)
Smoke gets in your eyes - we guarantee it - Jean-Claude Vrinat, the renowned restaurateur who runs the three- Michelin-starred Taillevent restaurant in Paris with a mixture of velvet glove and steel fist, has developed a splendid method for dealing with intrusive smokers.
(21 February 2002 10:32:22)