Articles by Date : August 01 2003 - August 31 2003

What's New? - Hygiene
Self-destructs in 30 seconds more
(28 August 2003 11:39)

What's New? - Ethnic Food
Look East, West, North and South and go ethnic more
(28 August 2003 11:36)

What's new? - Refrigeration
Summer's coming, the heat is on so make sure you're ready to cool down. more
(28 August 2003 11:31)

What's new? - Kiddies corner
Active contribution more
(28 August 2003 11:23)

What's New? - Drinks. Get the drinks right, and say cheers!
Drinks are so important - chances are if your customers aren't eating, they'll certainly want some liquid refreshment. Jackie Mitchell reports on the.... more
(28 August 2003 11:21)

What's New? - Pub Focus
British pub grub has a great reputation, so we're having a look at what's being prepared down the local. more
(28 August 2003 11:14)

What's New? - Food & Drink
Look to summer salad days for a menu revamp because it's really going to be hotting up more
(28 August 2003 11:10)

Spotlight on gas barbecue legislation
CE-ing fair play all round more
(28 August 2003 11:06)

What's new? - Comment
Cooks Tour for Hunger more
(28 August 2003 11:04)

What's New? - Beverage Report
Chill out with tea, coffee or chocolate and heat up sales more
(28 August 2003 11:03)

What's New? - Sandwich Show Review
This year's Sandwich Show had all you needed to grab a bite of the action more
(28 August 2003 11:01)

What's New? - My Larder
There is nothing in the world as delicious as Italian ice cream, so let's do the ice fantastic. more
(28 August 2003 10:43)

What's New? - Development Chef
In the second of our new series about the creative people behind the tastes of the big foodservice brands, Jackie Mitchell talks to Bert Good,.... more
(28 August 2003 10:37)

'Pay-what-you-like' scheme at Mju is a success
Diners at Knightsbridge restaurant Mju paid as little as £7 for their food last week when they were invited to pay what they wanted. more
(27 August 2003 14:12)

Hospital to forbid fad diets
The low-carbohydrate Atkins diet has become so popular that some people insist on following it when in hospital. more
(27 August 2003 14:11)

Ex-Savoy staff join Maresca at Brown's
Angelo Maresca, restaurant manager at London's Savoy Grill for 21 years, will bring three members of his former team with him when he joins the 1837.... more
(27 August 2003 14:09)

Europe operator likely for Waldorf and Grosvenor
A UK or European hotel operator is most likely to take over the running of London's Grosvenor House and Waldorf hotels, say industry insiders. more
(27 August 2003 14:07)

People moves - Simon Briggs, Anna Dowling, Mark Thompson...
All the latest appointments and promotions... more
(27 August 2003 14:03)

Rise in home tourism brings £600m boost
A survey by VisitBritain has found that 5% more people are definately planning to holiday at home in the near future, bringing an extra £600m into.... more
(27 August 2003 13:53)

Pergant is new MD at Savoy
Jean-Jacques Pergant is taking over from Michael Shepherd as managing director of the Savoy hotel in London on 8 September. more
(27 August 2003 12:29)

Worldwide briefing
Essential news from around the world... more
(26 August 2003 18:06)

Titchener move heralds Aramark reshuffle
Simon Titchener has joined Aramark UK in what is thought to herald a shake-up in the ranks of the contract caterer's senior management. more
(22 August 2003 16:34)

Foodservice briefing
A round-up of the latest news from the contract catering sector... more
(22 August 2003 15:59)

What's New? - Warewashers
Control to hand more
(21 August 2003 18:34)

Say 'hi' to high tech
Bruce Whitehall's selection from the IT solutions exhibition more
(21 August 2003 18:26)

The Italian sector is booking, so make sure you don't miss out. Grab a pizza the profits.
Italian staples pizza and pasta continue to occupy one of the most buoyant segments of the high street market but intense competition makes the.... more
(21 August 2003 18:23)

Cold is cool so think twice about icemakers time for the new ice age
Add a chilly but profitable sparkle both to your offerings... more
(21 August 2003 18:20)

Put some extra spring into your meals with a new season menu
The days are drawing out bringing the promise of warmer days. Make sure you capitalise on the changing climate by reworking your menu to keep up with.... more
(21 August 2003 18:15)

Feed the addicition that everyone suffers from - Chocomania
Let's face it, you could probably serve just the bar and it would fly off the shelves, but there are many more ways to tempt your customers to.... more
(21 August 2003 18:10)

Restaurant closures in London reach all-time high
The rate of restaurants closing in London has rocketed by 70% over the past 12 months, reaching an all-time figure of 112. more
(21 August 2003 13:56)

Soaring insurance costs hit Ireland's hotels hard
Rising insurance costs hit hotels in Northern Ireland and the Republic of Ireland last year, according to two reports on the regions. more
(21 August 2003 09:55)

Chefs Gordon and Hansen make a move on New York
Chefs Peter Gordon and Anna Hansen, owner's of London's Providores restaurant, are to get a bite of the Big Apple. more
(21 August 2003 09:44)

Dishy newcomers
Being manufactured from 100% ceramic gives Ceraflame cookware from Artis high thermal shock resistance and makes it suitable for cooking straight.... more
(20 August 2003 16:24)

A glaze called Blaze
Aimed at saving chefs the time and trouble of reducing balsamic vinegar to use as a plate garnish is Blaze from Anglia Oils. more
(20 August 2003 16:20)

Write-on products
Not everyone wants hi-tech systems to deliver customer bills, so far those who prefer the handwritten variety, hospitality stationery supplier Nebs.... more
(20 August 2003 16:16)

Herby's Here
An alternative accompaniment to a roast dinner is Garden Herb Roast Potatoes, one of several new products on the way from potato specialist Farm.... more
(20 August 2003 16:11)

On a roll
A new generation of towel dispensers is born with the enMotion automated hand towel system from Lotus Professional. more
(20 August 2003 16:04)

Give us this day...
Royal warrant holder and sandwich maker to caterers and retailers alike, Daily Bread has several new products on its menue, which is updated every.... more
(20 August 2003 15:24)

Park Plaza plan trumps City Inn Westminster
Park Plaza Hotels has announced that it is opening London's largest newly built hotel in three decades. more
(20 August 2003 15:14)

Menzies hits strategy for boosting profits
Attracting domestic tourists and avoiding exposure to the troubled London hotel market helped boost profit and turnover at Derbyshire-based Menzies.... more
(20 August 2003 14:37)

What's New? - Scothot
Exhibitor round-up more
(19 August 2003 17:17)

Tea has its own chic so coffee had better beware - crowned with roses
Jackie Mitchell talks to Sacha Dew, brand development manager and Des Rennell, operations manager of Lipton Ch'a Tea Bar in Kingston-upon-Thames more
(19 August 2003 17:10)

What's New? - Equipment
Drinks on the move more
(19 August 2003 17:07)

Making a point
It is nearly St Patrick's Day, 17 March, so here is a tribute to a wonderful Irish hotel - even if it doesn't open on the big day! Kathy Bowry.... more
(19 August 2003 17:04)

With suppliers from more than 45 countries, IFE is a real world beater
As our society becomes ever more cosmopolitan, and consumers routinely include ethnic and international food as part of their weekly shop, it's.... more
(19 August 2003 16:59)

Much more than HOT
ScotHot, Scotland's largest hospitality show is taking place from 17 to 20 March at the SECC, Glasgow and is not to be missed. Jackie Mitchell and.... more
(19 August 2003 16:55)

Workers co-operate
Fast-growing Fagor is notable for its heritage as a world-beating workers' cooperative. As Bruce Whitehall finds, the company's extensive.... more
(19 August 2003 16:53)

What's New? - Style
The zebra's stripes more
(19 August 2003 16:50)

What's New? - Bakery and Sandwich Equipment
Colour-coded control more
(19 August 2003 16:48)

Worldwide briefing
Essential news from around the world... more
(19 August 2003 12:32)