Articles by Date : March 01 2003 - March 31 2003

Minimum Wage under review
The national minimum wage is under review following submission of the Low Pay Commission's annual report on its effect on the economy. more
(20 March 2003 11:29)

Paramount unveils Chez Gérard plans
Former pubs operator Paramount has said it plans to parachute new management into restaurant chain Groupe Chez Gérard, cut costs, dispose of more.... more
(20 March 2003 11:29)

Allied Domecq closes Bristol's one-starred Harveys restaurant
Harveys, the one-Michelin-starred Bristol restaurant of chef Daniel Galmiche, has been closed by its owner, Allied Domecq, making its chef and 16.... more
(20 March 2003 11:27)

Conflict in Iraq
What the industry thinks about Britain at war more
(20 March 2003 11:26)

Don't panic - this time, we're ready
The talk at last week's international hotel investment forum in Berlin was dominated by conjecture, prediction and forecast - what effect will war.... more
(20 March 2003 11:15)

Done deals
Drinks on the house more
(20 March 2003 11:12)

Low-cost flights build business
The hotel industry is also benefiting from growth in the low-cost flights market, according to a survey released by KMPG in Berlin. more
(19 March 2003 16:36)

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
(19 March 2003 16:35)

Iraq conflict 'will not have Gulf War impact'
At last week's International Hotel Investment Forum in Berlin, the big issues were the impact of war in the Middle East and how trade will suffer..... more
(19 March 2003 16:23)

So what do you slurp with snail porridge?
You might think getting customers to try smoked bacon and egg ice-cream was hard enough. But what about finding complementary wines? For restaurant.... more
(19 March 2003 16:20)

Choosing a deep-fat fryer
There's more to buying a deep-fat fryer than you'd think - not least the choice between gas and electricity and the type of oil you use in it. Bob.... more
(19 March 2003 16:09)

Shorts
Diageo on top more
(19 March 2003 16:02)

When 20 top chefs shared the kitchen
Leuka 2003 more
(19 March 2003 15:57)

My route to the topTim West
From kitchen porter to chief executive of contract caterer Avenance UK... Tim West proves you can work your way to the top of your profession more
(19 March 2003 15:54)

Egypt waits for peace
Middle East tourism has suffered since 11 September and is now having to contend with the situation in Iraq. We ask hoteliers in Egypt how they are.... more
(19 March 2003 15:28)

Workplace safety guide for women
The Transport and General Workers' Union (T&G) has launched a new health and safety guide focused on protecting female employees at work. more
(19 March 2003 15:18)

Argentine wines' September push
The Argentinian-themed Gaucho Grill chain is doing its bit to promote the country's wines, which are just about to to get a marketing boost more
(19 March 2003 15:16)

Competition Round-up
Hirst is best of Harvey Nicks chefs in Leeds more
(19 March 2003 15:12)

A diet that takes you the distance
Philip Howard looks for some tips in Michel RouxJnr's specialist cookbook for marathon runners more
(19 March 2003 15:08)

Could your hotel play the starring role?
Of course, there are advantages to allowing your hotel to be used as a film set - such as big fees and free publicity - but these must be balanced.... more
(19 March 2003 15:06)

The Atrium
Experimentation is Leigh Myers's byword at the Atrium restaurant in Lytham St Anne's, where he is head chef. And it seems to be paying off more
(19 March 2003 14:59)

Reader diary
All good things come to an end - so i'll bugger off more
(19 March 2003 14:53)

Riding high
As one of our rising stars in the kitchen, Brett Graham is used to hard graft and long hours. But to switch off, he likes nothing better than taking.... more
(19 March 2003 14:51)

Last of the big tenders?
The Boots Company has only just contracted out its catering - one of the last of the big companies to do so. So how are the contractor and the client.... more
(19 March 2003 14:48)

Hotels round-up
Marriott opens on Park Lane more
(19 March 2003 14:41)

When a contract begins...
Jacques Smith, a litigation partner specialising in commercial dispute resolution at solicitors Blandy & Blandy, looks at when a tender becomes a.... more
(19 March 2003 14:35)

Rate card
Caterer.com rate card. more
(19 March 2003 14:32)

Personals
To place a free personal ad: e-mail your submission to caterer.responses@rbi.co.uk more
(19 March 2003 14:31)

Last supper
If you were about to face your last meal on earth, what would you eat, and who would you invite for supper? We asked Providores chef-proprietor Peter.... more
(19 March 2003 14:26)

Business guests travel cheaply but still like to stay in style
The hospitality industry has proved resilient in the face of downgrading in business travel over the past 12 months, according to a survey by.... more
(19 March 2003 14:21)

Beacon gives warning of rising utility prices
Hotels and restaurants should brace themselves for sharp rises in their fuel bills, as both domestic and global events have made the markets for oil,.... more
(19 March 2003 14:19)

Bradford DSO gains fourth contract away from home
The direct service organisation (DSO) for Bradford's metropolitan district council has snapped up its fourth school-meals contract outside its local.... more
(19 March 2003 14:17)

Aer Lingus caterers face the threat of job losses
Catering staff at Irish state airline Aer Lingus have been warned they could face job cuts or the outsourcing of their operation following an.... more
(19 March 2003 14:15)

Global groups target Russian hotel market
President Putin's Russia is proving an attractive environment for hotel investment, with some international brands planning to tap in to the.... more
(19 March 2003 14:12)

Chancellor plans to increase stamp duty on leased properties
The restaurant industry could end up paying hundreds of millions of pounds extra in stamp duty on leasehold properties if Government proposals for.... more
(19 March 2003 14:10)

Thai-Style Bites
The new Mini Thai Selection of savouries from Brakes consists of three parcel shapes. more
(19 March 2003 13:21)

Smarter phones
Hotels requiring a telephone network with up to 60 extensions might look to German private branch exchange (PBX) and phone manufacturer Elmeg for a.... more
(19 March 2003 13:07)

Toasters
Four new toasters make up the Esprit Collection from Rowlett Rutland. more
(19 March 2003 13:06)

Fair do's
Café direct, which sells Fairtrade tea and coffee, can now supply Cocodirect, the UK's first 100% Fairtrade drinking chocolate. more
(19 March 2003 13:04)

Stick mix
Pancake batter, mayonnaise, beaten egg whites, chocolate mousses and a range of other mixtures can be knocked together with a stick blender. more
(19 March 2003 13:01)

On your markers
Want to scrawl on your specials board? Pentel has a new range of liquid imitation chalk markers called Wet Erase Chalk, which have valve-style tips.... more
(19 March 2003 12:59)

Flavoured salts
Norfolk-based Hanbury Foods, a small independent manufacturer of flavoured salts, flavoured sugars and cooking sauces, imports natural unbleached wet.... more
(19 March 2003 12:57)

Mains power
Eight main meals have been added to Woodward Foodservice's gourmet centre-plate range. more
(19 March 2003 12:56)

Last supper
Faced with the prospect of your last meal on earth, what would you eat and drink, and with whom? We asked Andrew Fairlie, chef-proprietor of Andrew.... more
(19 March 2003 09:58)

Worldwide briefing
Essential news from around the world... more
(18 March 2003 17:35)

Smaller helping of a favourite Italian classic
Food writer Michael Raffael reviews Antonio Carluccio's new book on Italian cooking, and has a touch of déjà vu more
(18 March 2003 17:18)

Fruit flavours from Alice's restaurant
Chef Peter Robinson reviews the latest book by Californian restaurateur Alice Waters and finds it doesn't disappoint more
(18 March 2003 17:05)

Family food, but definitely not kids' stuff
Bruce Poole reviews Family Food by Heston Blumenthal, and finds the title and cover rather misleading - this is food for grown-ups! more
(18 March 2003 16:59)

London hotels fail to recover
The anticipated recovery in the London hotel market failed to materialise in 2002, say consultants PKF. more
(18 March 2003 16:27)

Changing terms and conditions
Richard Miskella, a solicitor in the employment department at Lewis Silkin, examines legal problems arising from changes to terms and conditions of.... more
(18 March 2003 11:30)