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The minimalist Chaplin drinks dispenser from Porta has the benefit of chill-to-tap internal water cooling.
(27 September 2007 7:24:00)
Brassware and accessories are often the first items in a hotel bathroom to age, which is why the Mark Humphreys MH1 collection provides smaller hotel groups with an alternative to the total bathroom refit.
(27 September 2007 7:23:00)
Junckers is giving caterers and hoteliers the freedom to change the colour of their flooring with the new Soul+Collection. The solid-beech hardwood flooring is available either pre-finished - in a chosen colour and sealed with a hardwearing lacquer - or delivered raw and untreated with a Soul+Collection colour oil to stain the boards in different shades.
(27 September 2007 7:22:00)
Cooking at sea presents a unique set of problems, which the Ocean Series of combi-ovens from German maker Eloma is designed to combat.
(27 September 2007 7:21:00)
Caterers who need the volume and power of full conveyor dishwashers but lack the space might be interested in the new STR 110 conveyor warewasher from Winterhalter (the 110 indicates how many racks per hour it can wash). It has an integral single tank, which gives it a smaller footprint (460mm high x 1,300m wide x 800mm deep) than conventional multi-tank versions.
(27 September 2007 7:20:00)
Two new accessories for the Rational SelfCooking Center give a more defined pattern of bars on grilled foods. Both come in the gastronorm 1/1 size.
(27 September 2007 7:19:00)
Conventional chafing dishes - which use two tins of chafing gel to heat the underside of the gastronorm pan of food - may be the best way of keeping food hot at buffets but they can cause burning unless staff keep stirring the food.
(27 September 2007 7:18:00)
The entry-level Nescafé & Go self-service hot beverage dispenser has had a makeover to give it a contemporary look, an improved range of drinks and larger (12oz), better-insulated paper cups.
(27 September 2007 7:17:00)
The green revolution continues apace at M&A Environmental, which has devised way for caterers to dispose of their used fat and grease that will not gunge up the country's drains and may also benefit wildlife.
(27 September 2007 7:16:00)
The newest light-duty upright refrigerators from Valera have all been designed to operate in an ambient environment of 32°C.
(27 September 2007 7:15:00)
Improvements to the Sielissimo CVT bean-to-cup table-top coffee and hot drinks machines from Sielaff include an option to serve hot beverages by the pot as well as by the cup. This change will make the revamped line better suited to high-volume outlets such as hotels and meeting venues.
(27 September 2007 7:13:00)
LapTop is a new range of 10 moulded-fibre food boxes with hinged lids that have joined Cap-It-All's Goodlife line of eco-friendly food containers. The boxes are made from reed or sugar-cane fibres and will biodegrade within weeks when composted.
(27 September 2007 7:12:00)
To mark the addition of the AGB782 Whirlpool glasswasher to its line-up, Shop-Equip has cut up to £100 off its entire range of Whirlpool glasswashers and dishwashers until the end of the year.
(27 September 2007 7:11:00)
Doormen and concierges at some of London's hotels and restaurants have been hailing taxis for their customers with an innovative device that uses a flashing light to attract the drivers' attention.
(27 September 2007 7:10:00)
Drinks stored in glass-fronted bottle coolers can become tepid when staff leave the door open during busy periods or forget to close it altogether when they go home at night (also increasing energy costs as the motor struggles to bring the rising temperature down). King Refrigeration has come up with a staff-proof solution in the form of a model with sliding doors that automatically close when workers release their grip.
(27 September 2007 7:09:00)
The new two- and three-door models in Trucold's Super Deluxe Series of hi-tech digitally controlled refrigerators are more compact than traditional models because the motor is mounted to the side of the doors, giving lengths of 1,200mm (the RC1200) and 1,800mm (the RC1800).
(27 September 2007 7:08:00)
The new line of Varithek Servocuccina mobile trolleys from BGL Rieber provides a smart, robust, lightweight and flexible system for hot, cold and ambient mobile food service.
(27 September 2007 7:07:00)
Vacuum-packing cooked and fresh food can increase its shelf-life without compromising on flavour or quality, and also allows caterers to prepare marinades in little more than 20 minutes. The Vacuum Packer Company - an offshoot of Sausagemaker UK - is now importing three variations of the Magic Vac sealing system from Flaem Nuova of Italy.
(27 September 2007 7:06:00)
Flash kitchen spray protects kitchen surfaces and equipment from a wide range of bacteria. The disinfectant lifts and dissolves grease and dried-on food soiling and contains no dye or perfume.
(27 September 2007 7:05:00)
The Divermite starter park from JohnsonDiversey has been created to deliver accurate, efficient and safe use of concentrated cleaning products in food-preparation areas.
(27 September 2007 7:02:00)
A new paint coating from Johnstone's Paints is designed to inhibit the growth of E coli, Pseudomonas aeruginosa and other harmful bacteria found in kitchens.
(27 September 2007 7:01:00)
A mobile hand-wash unit from Burco provides hand hygiene without plumbing. The unit can heat 10 litres of clean water to an optimum temperature of 45°C and provides hot running water for up to 85 hand washes.
(27 September 2007 7:00:00)
In a medium saucepan, bring the milk, cream, stock, garlic clove and thyme to the boil. Remove from the heat, leave to stand for 15 minutes to infuse...
(27 September 2007 0:00:00)
To serve: a few dressed rocket leaves, slices of toast, extra virgin olive oil
(27 September 2007 0:00:00)
Melt the butter and sauté the leeks so they're soft but with no colour. Add the potatoes and sweet corn and cook gently for a few minutes. Add the flour and cook out like a roux. Add broth slowly and mix to make a soup consistency. You may not need it all.
(27 September 2007 0:00:00)
Fresh Freshly picked English apples- Russets, Cox's and Bramleys - will still be around for a few weeks, as will English Conference pears, while French...
(27 September 2007 0:00:00)
Formerly the Two Brewers, this pub in south-east London has reopened under the ownership of the team behind Beach Blanket Babylon in Notting Hill. Divided...
(27 September 2007 0:00:00)
Yo! Sushi's first branch in Nottingham, located in the Lace Market, features sculptured hanging lights, space travel-inspired walls and wallpaper, mirror...
(27 September 2007 0:00:00)
This venue off Berkeley Square in Mayfair, London, has reopened under new ownership. It comprises a pub, restaurant and private event space. The ground-floor...
(27 September 2007 0:00:00)
The opening of Texture in London has caused a stir among critics and industry insiders. The two co-proprietors both have spells at Le Manoir aux Quat'Saisons on their CVs, and several other members of staff have experience at this and other Michelin-starred restaurants. Joanna Wood finds out more
(27 September 2007 0:00:00)
An alphabetical run-down, in association with Nestlé FoodServices, of the things we all need to do to stay healthy, and the things the hospitality industry needs to do to make sure we have the opportunity. Janet Harmer reports
(27 September 2007 0:00:00)
If you suspect that one of your staff has stolen property, be very sure of your procedures before conducting a search, warns solicitor Katee Dias
(27 September 2007 0:00:00)
This month's Star of the Month is Brian Cameron, group property manager of Donnington Property Services, who was called in to the Donnington Valley Hotel & Spa in Newbury, Berkshire, after it was overcome by water during July's floods.
(27 September 2007 0:00:00)
Catering for a standard office can be hard enough, but when the organisation is 52,000 people strong, spread all over London, on duty 24/7 and working for long periods in the field, it becomes a different matter. Tom Vaughan reports on the catering facilities at the Metropolitan Police Service
(27 September 2007 0:00:00)
This venue in west London has reopened under new ownership and after a face-lift. It comprises a pub, dining room, split-level outdoor area and two private...
(27 September 2007 0:00:00)
As Sodexho Healthcare's new contract at Nuffield beds in, Janet Harmer talks to Iain Anderson about the future of private hospital catering
(27 September 2007 0:00:00)
Meals on wheels celebrates its 60th anniversary this year. Tom Vaughan followed one of Southwark council's meal delivery vans for a day to see how the service is adapting to the demands of the 21st century
(27 September 2007 0:00:00)
Caterers can no longer use high volume as an excuse for producing an average customer experience, says Sally Davis, managing director of NEC Group Catering
(26 September 2007 14:30:00)
Lindley Catering has signed six contracts worth £11.5m over the next five years with football clubs in England and Scotland, including Sheffield Wednesday, Motherwell and Millwall.
(26 September 2007 13:45:00)
Premier Travel Inn owner Whitbread has bought Golden Tulip UK for £44m.
(26 September 2007 13:28:00)
A Middlesborough hotel and country club has been fined £21,000 after an employee was seriously injured in a fall.
(26 September 2007 13:05:00)
Essential news from around the world, including: Starwood to launch Luxury Collection in Mauritius; Hilton plans European growth; Jumeirah to launch resort in Spain
(26 September 2007 8:00:00)
Living Ventures has unveiled the new name for its Est Est Est restaurant brand, Gusto.
(26 September 2007 7:00:00)
Eden Foodservice has won a £40m deal to provide school meals in Bristol for the next eight years.
(25 September 2007 16:58:00)
Piccolino owner Individual Restaurant Company (IRC) has more than doubled its sales in the past eight months thanks to aggressive expansion.
(25 September 2007 14:14:00)
Growth at Malmaison and Hotel Du Vin has not suffered in the first six-months of the year despite the failure of parent company Marylebone Warwick Balfour (MWB) to find a buyer for the boutique hotel chains.
(25 September 2007 11:39:00)
Consumers’ love of shrimp and crab runs deeper when traditional preparations get contemporary touches.
(25 September 2007 11:03:00)
Consumers’ heightened dining expectations have operators adding upscale touches to their offerings.
(25 September 2007 11:02:00)
Playful approaches to top-grade tuna presented raw and pristine speak to chefs’ ingenuity and diners’ interests.
(25 September 2007 11:01:00)
Inventive Leisure, parent company of Revolution vodka bars, has become a 100% leasehold company after selling freeholds on nine of its bars in the North and Midlands.
(25 September 2007 10:55:00)
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