Pages 1 | 2 | 3 | 4 | 5 Previous | Next
Articles 1 to 50 of 219
Hospitality elite make Rich List
Times may be tough, but there's still plenty of money to be made in hotels and restaurants, if the recently published Sunday Times Rich List 2003 is.... more
(30 April 2003 17:21)
London's slump pains continue
London hotels continue to be hit hard by the economic slump, with room revenue recording a double-digit fall, according to the HotelBenchmark Survey.... more
(30 April 2003 16:25)
Aikens returns
An incident with a member of his brigade in 1999 forced one of Britain's leading chefs to abandon his promising career. But after three years away.... more
(30 April 2003 16:21)
Pressure mounts for all-out smoking ban
Pressure is building for Parliament to implement a total smoking ban in restaurants and cafés, with the public, restaurateurs and MPs all voting in.... more
(30 April 2003 15:50)
Managers face axe as IHG cuts costs
InterContinental Hotels Group (IHG) is to slash 30% of its senior management roles in a bid to reduce annual costs by at least $50m (£31.4m). more
(30 April 2003 15:35)
Cooler coolers
Forget drab whites and neutral greys, Apuro is aiming to liven up the water cooler image with its Clover B9. more
(30 April 2003 14:45)
Cornish Cheese
Paxton & Whitfield, cheesemonger since 1797, now specialises in supplying and distributing French and British handmade goats' cheeses. more
(30 April 2003 14:43)
Under Pressure
High-volume fried chicken operations might want to check out the new Henny Penny PFE-591 pressure fryer. more
(30 April 2003 14:41)
Cooking with gas
Spanish manufacturer Fagor has a new six-burner cooker on the market, the CGB-761. more
(30 April 2003 14:39)
Organic teas
Attempting to wrest some sophisticated, urban style away from the coffee cup is this contemporarily packaged and branded new organic tea range, 15.... more
(30 April 2003 14:37)
Water from Fiji
Bottled water from Fiji is the latest to enter this competitive market. more
(30 April 2003 14:36)
Lava Barbie
Get set for the coming barbecue season with a chargrill. Rowlett Rutland's A103 is a light-duty gas-fired (natural or LPG) unit with natural lava.... more
(30 April 2003 14:34)
Last supper
Faced with the prospect of his last meal on earth, former Roux Scholar and chef-director of Restaurant Sat Bains at Nottingham's Hotel des Clos Sat.... more
(30 April 2003 13:06)
Euro-persones sets up shop
Recruitment consultancy Euro-persones has made several appointments following the establishment of its first office in the UK last year. more
(30 April 2003 12:57)
People on the move
Please send your On the move stories to chris.druce@rbi.co.uk, giving the start date, details of the appointee's most recent previous job and, if.... more
(30 April 2003 12:57)
Caterer personals
To place a free personal ad: e-mail your submission to caterer.responses@rbi.co.uk.
more
(30 April 2003 12:54)
Your health and safety duties
Jagdeep Tiwana, a regulatory solicitor at Berwin Leighton Paisner, examines directors' responsibilities in respect of health and safety issues more
(30 April 2003 12:49)
Jenny Stringer
As principal of Leiths School of Food and Wine in London, Jenny Stringer oversees the school's professional diploma courses and evening classes for.... more
(30 April 2003 12:47)
What's on at the Chef Conference
A live debate, a masterclass and a cooking demo are part of the line-up for this year's Chef Conference. Airing their views will be Kit Chapman, John.... more
(30 April 2003 12:41)
The Inn of the Green
Good, honest French cookery in a country setting is how Garry Hollihead describes his restaurant, where plans include growing organic produce more
(29 April 2003 17:36)
Secrets of the modern minibar
Don't be shocked - these aren't the best sellers from a seedy high-street sex shop, but some of the items hotels are now putting in their minibars....... more
(29 April 2003 15:52)
The struggle for Six Continents
Entrepreneur Hugh Osmond has retreated into the shadows since Six Continents' shareholders rebuffed his hostile bid, but the questions he raised.... more
(29 April 2003 15:02)
Nottingham City Hospital
Life is getting better at Nottingham City Hospital as the final pieces of the new cooking operation are fitting into place. Jessica Gunn reports more
(29 April 2003 14:59)
Michels steps back into hotels role
David Michels is to assume responsibility for Hilton's hotel division, Hilton International, following the death in March of its chief executive.... more
(29 April 2003 14:13)
Are you safe from hackers?
Have you ever asked yourself how safe critical data is on your computer network? Sara Edlington highlights the need for data security more
(29 April 2003 11:27)
Art food
Running the catering in an art gallery is not quite the high street and not quite business and industry. And although customer throughput can be.... more
(29 April 2003 11:25)
Sevens
Cornwall's award-winning Kevin Viner is back behind the stove - and his former customers have already followed him to his new restaurant in Truro more
(29 April 2003 11:19)
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
(29 April 2003 11:16)
Acorn winners 2003
Thirty young industry stars met at Cardiff's St David's Hotel & Spa last week to receive their Acorn Awards and shed a few inhibitions. Chris Druce.... more
(29 April 2003 11:09)
Last supper
36 on the Quay's RAMON FARTHING reveals a penchant for leather, the Clash and his mum's beef stew - they're all on his wish list for his dream last.... more
(29 April 2003 10:46)
Selling Cardiff to Europeans
The Wales Tourist Board, the Cardiff Initiative and Capital Region Tourism have appointed ALYCEA LAMB-HORTH joint co-ordinator, overseeing relations.... more
(29 April 2003 10:17)
People on the move
Please send your On the move stories to chris.druce@rbi.co.uk, giving start date, details of the appointee's previous job and, if possible, a.... more
(29 April 2003 10:14)
Employers' guide to Redundancy
Paul Whitaker, a solicitor with Rooks Rider, offers a guide for small to medium-sized businesses who may have to make fewer than 20 people redundant more
(29 April 2003 10:10)
Fresh flavours from Australia
Matching wines to the cutting-edge Australian food at London restaurant Osia is a challenge, so it helps that chef-patron Scott Webster knows his.... more
(29 April 2003 10:08)
Tourism slump to continue
Tourism's global downturn will continue for 18 months after the end of the Iraq conflict, according to a leading European business school. more
(29 April 2003 10:03)
Liqueur allsorts
Liqueurs are undergoing a renaissance, thanks to the cocktail boom more
(28 April 2003 16:33)
The Orient-Express of the North
Providing a luxury menu aboard a 1960s train sets plenty of challenges, so we follow the food from depot to plate on the Northern Belle to see how it.... more
(28 April 2003 16:30)
The Seafood Restaurant
The launch of the Seafood restaurant at St Andrews is only weeks away, and Tim Butler is ready and psyched up. Helen Adkins reports more
(28 April 2003 16:25)
Table talk
Waiter!There's a hallmark on my garlic bread more
(28 April 2003 16:22)
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
(28 April 2003 16:19)
Pages 1 | 2 | 3 | 4 | 5 Previous | Next
