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Articles 151 to 200 of 328
Bags of Style
Navigate's Grab Bags are a new idea designed for café, upmarket take-away or sandwich shop owners who want to add a little extra style and thought to.... more
(17 June 2004 10:25)
Profit from Floss
Popcorn and candyfloss probably make you think of the cinema and funfairs, but Rollover has plans to see these treats become grab-and-go snacks.... more
(17 June 2004 10:22)
Wild Dogs
Hotdog specialist Westlers has launched five new flavoured hotdogs to its Gourmet range. more
(17 June 2004 10:19)
Regional Spotlight: Canterbury
With its stunning cathedral, respected university, and tourist attractions ranging from Roman ruins to the world's first museum dedicated to Rupert.... more
(17 June 2004 10:12)
Clennell Hall, Northumberland
This Grade II-listed building in the heart of Northumberland's Cheviot Hills is being offered to let as a private hotel. more
(17 June 2004 09:55)
Dish of the day
Steelite has launched two new tableware designs: 'Cino and No 7. more
(16 June 2004 17:45)
Rent moves could hit hotel-building
New hotel developments are being threatened by the Government's proposals to outlaw upward-only rent review clauses in commercial leases, says.... more
(16 June 2004 17:27)
Merrett and Etridge in joint venture
Michelin-starred chef Paul Merrett is going into business with gastropub entrepreneur Tom Etridge at his latest London venture, the Farm in Fulham. more
(16 June 2004 17:19)
How can I get into HR?
I've been in the industry since 1995, but now want to move into human resources. How do I go about this? more
(16 June 2004 16:16)
Behind the badge: C&C Catering
Catering equipment distributors are the bridge between the manufacturer and the kitchen, but what added value do they bring? Inside Kitchens finds out more
(14 June 2004 17:27)
On the cheap?
Is equipment made to a lower standard these days? Is engineered obsolescence creeping through the kitchen door? Nigel Haworth suspects it might be more
(14 June 2004 16:27)
Over to you
Are pub and bar owners to blame for rising levels of drunken violence in Britain's town centres? more
(14 June 2004 16:18)
First results from Clapham House
Clapham House, the restaurant acquisition vehicle established by ex-Pizza Express boss David Page, announced its first set of financial results since.... more
(14 June 2004 16:16)
World Service is top of the Notts again
Nottingham fine-dining restaurant World Service has won the Restaurant of the Year award for the second year running in the Nottingham Restaurant.... more
(14 June 2004 16:05)
Sally's choice
They said it would never work, but Sally Clarke's no-choice menu - and her damn-the-cost approach to buying ingredients - has been packing out her.... more
(14 June 2004 15:40)
Review of the reviews
Jan Moir finds Oliver Peyton's conceptualisation at Inn the Park, London, undone by chaotic service and careless cooking...
more
(14 June 2004 15:28)
Eastlake two start own business
Two former directors of Express by Holiday Inn franchisee Eastlake Hospitality have left the company to launch their own hotel business. more
(14 June 2004 15:05)
Hire education
The capital cost of catering equipment can be daunting, particularly for a new business. Does it make for good kitchen management to turn to leasing.... more
(14 June 2004 14:53)
My new kitchen
Customers can see just about everything that happens in the kitchen at Plateau, Terence Conran's newest restaurant, in London's Canary Wharf. So all.... more
(11 June 2004 17:44)
Giant steps
David Thomas, chief executive of Whitbread, has spent seven years building the pub and brewing company into a family-friendly restaurant giant. On.... more
(11 June 2004 17:33)
Table Talk
A passenger on a Qantas flight received a nasty shock when she took the lid off her salad to find a live frog on top of the cucumber... more
(11 June 2004 17:24)
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