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Caterer letters
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 020 8652 8973.... more
(31 March 2003 12:29)
Done deals
Bacon maker takes another four years more
(31 March 2003 12:11)
New restaurant awards in Nottingham
Nottingham is to hold its first restaurant awards this year, spurred by the city's booming economy and a doubling of its number of restaurants and.... more
(28 March 2003 17:03)
Philadelphia tops new Zagat survey
The latest Zagat guide to the USA's top restaurants has given three outlets in the relatively unfashionable city of Philadelphia a higher mark than.... more
(28 March 2003 16:58)
Jurys Doyle signs Heathrow deal
Irish hotel group Jurys Doryle has signed an agreement with property group BAA Lynton to build a 340-bedroom hotel at London's Heathrow airport. more
(28 March 2003 16:57)
Pub division gets own name
Six Continents announced this week that the new name for its pub, bar and restaurant division would be Mitchells & Butlers. more
(28 March 2003 16:48)
PizzaExpress bid decision expected
The takeover bid of restaurant chain PizzaExpress is said to be at an advanced stage, although chief executive David Page refused to be drawn over.... more
(28 March 2003 16:37)
No such thing as a short war
Officially, a war with Iraq remains undeclared, but 30,000 British troops and one-third of the Royal Air Force haven't gone to the Middle East for a.... more
(28 March 2003 16:33)
No relief for hotels in Jordan
The prospect of an imminent war and the continuing conflict in Israel are crippling Jordan's hotel and tourism industry. more
(28 March 2003 16:31)
Coming home
Bar manager Campbell McNeil had a successful career in London, but returned to Scotland in search of a better quality of life. He tells Sara Guild.... more
(28 March 2003 16:03)
Who's who in Scotland
It's hard to visit a major city in Scotland without coming across a familiar brand. The major restaurant chains, hotel groups and contract caterers.... more
(28 March 2003 16:01)
Land of opportunity
While London struggles to regain its confidence in the shadow of terrorist threats and a fading economy, there are cities in the UK where new hotels.... more
(28 March 2003 15:53)
Last supper
Faced with the prospect of his last meal on earth, Dubai-based John Wood, executive chef at the luxury Burj al Arab, would summon none other than.... more
(27 March 2003 16:12)
People on the move
Ren Buss has been appointed finance director at Golden Tulip UK, based in Ripon, North Yorkshire. more
(27 March 2003 15:53)
Carlton accolade for Thompson
David Thompson, head chef at Nahm restaurant in the Halkin hotel, London, has picked up the Outstanding London Chef award at the Tio Pepe Carlton.... more
(27 March 2003 15:41)
Setting up a franchise
James McCubbin, a solicitor with Dundas & Wilson, examines what's involved in setting up a franchise agreement and warns of the pitfalls more
(27 March 2003 15:39)
Thomas Rennesland
Thomas Rennesland, 36, is hotel manager designate of the new Cunard superliner Queen Mary 2, to be launched in January 2004. Currently working out of.... more
(27 March 2003 15:05)
Bubble talk
Caterer talks to a top Champagne producer to find out why sales are soaring and drinking habits are changing - just don't mention the New World.... more
(27 March 2003 15:00)
Gunter Blaschke
Rational, the Bavaria-based oven specialist, invented the technique of combi-steaming in 1976 and has been installing its combis in catering kitchens.... more
(27 March 2003 14:57)
Outdoor pursuits
If you've got an unloved backyard or an overgrown field next to your business, don't just stand there letting the weeds take over - convert it into a.... more
(27 March 2003 14:55)
Broadband options
Everyone is talking about Broadband Internet - daily newspapers, the TV, the radio. You can't get away from it. But what is broadband and what can it.... more
(27 March 2003 14:50)
Secs appeal
Britons are drinking more Champagne than ever before, but the vast majority of it is dry - so what of the sweeter styles of bubbly? more
(27 March 2003 14:46)
The bay view restaurant
Believe it or not, the Isle of Wight is something of a culinary wilderness. But one man who's trying to change that is Simon Sweeney more
(27 March 2003 14:41)
Percy's
Spring has sprung at Percy's, where there's more than just cooking to be done, as Rosalind Mullen discovers more
(27 March 2003 14:37)
A taste of Pernshire
The 28 guests who lunched at Jacquie and Andrew Pern's Star Inn in Harome, North Yorkshire, discovered an expanding empire more
(27 March 2003 14:33)
The Irish jobs market
The affluence created by Ireland's "Celtic Tiger"economy soon led to a shortage of skilled staff in the hospitality sector - the country's largest.... more
(27 March 2003 14:29)
Who's who in Ireland
Hilton, Pizza Hut and TGI Friday's are just some of the well-known brands offering plenty of career opportunities. With a few exceptions, Irish.... more
(27 March 2003 14:19)
Dublin's fair city
The vibrancy and friendliness of Dublin is a huge draw for international visitors, as it is for those seeking a career in hospitality. We talked to.... more
(27 March 2003 14:08)
Pastoral perks
The beauty of rural Ireland may be a magnet for thousands of visitors each year, but it also provides plenty of career opportunities in stunning.... more
(27 March 2003 14:05)
A tale of two cities
Whether it's the buzz of Glasgow or the culture of Edinburgh, both cities have a lot to offer. But what's it like to work in them? Sara Guild gets.... more
(27 March 2003 14:03)
Healthy means happy
We've heard about better nutrition in schools and hospitals, but what about the workplace? Are contractors keeping staff alert, energetic and healthy? more
(27 March 2003 13:55)
Bognor's benchmark hotel for the blind
With the Disability Discrimination Act coming into effect, hotels will have to review the facilities they provide for guests with impaired vision..... more
(27 March 2003 12:30)
Best of British
Kevin Finch reckons he's found a gap in the market that needs filling - community cafés which serve cheap, but good quality, food. His Sausage and.... more
(27 March 2003 12:23)
Letters Caterer
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 020 8652 8973.... more
(27 March 2003 12:14)
Faster fish
Speciality seafood supplier Lyons Seafoods has introduced a new range of ready meals, called the Cuisine Range. more
(27 March 2003 12:06)
Egg play
Dutch designer Bakermans has come up with a distinctive design for an egg cup. more
(27 March 2003 12:03)
Smart cooler
Design features, including a bow-fronted glass door, recessed handle and brushed-satin steel trim, mean the Samsung RW13EBSS is good-looking enough.... more
(27 March 2003 12:01)
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