Articles by Date : June 01 2008 - June 30 2008

The Bench: South-western hotel performance in December 2007
Hotels in the South-west boosted revenue per available room (revpar) by 4.7% during the month of December. more
(19 June 2008 10:10)

Recruiting outside large cities 'a real problem'
Recruiting talented restaurant staff outside big cities is becoming "a real problem", industry figures have warned. more
(19 June 2008 08:00)

Food inflation 'here to stay' say caterers
Contract caterers believe higher food prices are here to stay, a Caterer investigation has shown. more
(19 June 2008 07:00)

Business insurance - be prepared
You don't want to spend time worrying about things that might never happen, but if your premises burn down or are flooded it's worth knowing how to.... more
(19 June 2008 00:00)

Whisky Mist at Zeta, London
Housed in the former Zeta bar at the London Hilton Park Lane, this bar and club has been created by Nick House, Piers Adam, Jacobi.... more
(19 June 2008 00:00)

Buy-to-let market - room for more?
The buy-to-let hotel room model is gaining momentum in the UK, yet many experts are still sceptical. Rosalind Mullen finds out why more
(19 June 2008 00:00)

The benefits of frozen food
Few caterers would be able to operate without frozen food. Not only is it convenient, it's often more healthy than some fresh fare. Emma White.... more
(19 June 2008 00:00)

Brasserie St Jacques, London
This is London veteran restaurateur Claudio Pulze's 51st restaurant opening, comprising a traditional all-day brasserie in St James's Street. The.... more
(19 June 2008 00:00)

Bincho Yakitori, London
This is Bincho Yakitori's second site, in London's Soho. Spread over two floors, it specialises in yakitori, a Japanese style of cooking involving.... more
(19 June 2008 00:00)

ICA Bar and Café, London
Oliver Peyton's latest gallery-based venture is located at the Institute of Contemporary Art (ICA). The café, which is open seven days a week, is.... more
(19 June 2008 00:00)

The Vyse Room, Stoke Place, Buckinghamshire - Menuwatch
Despite being part of boutique hotel Stoke Place, new restaurant the Vyse Room has its roots in the gastropub movement, as Tom Vaughan reports more
(19 June 2008 00:00)

Interview with Jordi Artal of Cinc Sentits, Barcelona
Barcelona is crowded out with exciting new restaurants serving variants on new Catalan cuisine, but a softly spoken Canadian has come from nowhere to.... more
(19 June 2008 00:00)

Goosberries, Pork, Wild Salmon
Wild salmon from the River Severn has come down in price, and good landings of large grey mullet have been reported from the river estuary. Pollack... more
(19 June 2008 00:00)

A Solitary Confinement by Robin Sheppard
Reminiscences from a 'people' industry more
(19 June 2008 00:00)

Bar/Restaurant
Newly Refurbished & Fully Fitted Immediately Available Half rent for 18 months... more
(19 June 2008 00:00)

Hotel contents for sale
Complete Bedrooms of cotemporary furniture, single £200, double £300, Twin £350. Also Room Safes (56 Elsafe)... more
(19 June 2008 00:00)

Hotel To Let
Situated approx. 200 metres from Palace, Close to river and Bushey Park, EXCELLENT FUNCTION ROOMS... more
(19 June 2008 00:00)

Have you got the right ingredients for teaching?
Got a food or catering related degree? Did you know you could re-train to become a food technology teacher? more
(19 June 2008 00:00)

Food inflation
Food inflation has dominated the headlines in recent months and whether you’re running a pub, providing school meals or operating a restaurant.... more
(18 June 2008 17:34)

Caterer's Acorn Award winners unveiled
The 30 winners of this year’s Acorn Awards, which celebrates hospitality’s high achievers under the age of 30, were unveiled on Monday at Malmaison.... more
(18 June 2008 17:17)

Restaurant hit with heavy fine after salmonella outbreak
Environmental health officers have spoken of the difficulty of accurately tracing the origins of salmonella poisoning outbreaks, after a restaurant.... more
(18 June 2008 15:45)

Elior makes new appointments to beef up its B&I team
Contract caterer Elior has beefed up its business & industry (B&I) team with a series of new appointments. more
(18 June 2008 14:17)

Giveaway: Meyer Tester Kits
Meyer Commercialware is giving away one of its Tester Sets to a Buy It! reader willing to try out the pans and give Meyer some constructive feedback. more
(18 June 2008 13:32)

Giveaway: Meyer tester sets
Meyer Commercialware is giving away one of its Tester Sets to a Buy It! reader willing to try out the pans and give Meyer some constructive feedback. more
(18 June 2008 13:30)

Struggling Food and Drink Group suspends shares
Shares in struggling bar operator Food and Drink Group have been suspended as discussions over securing its future continue. more
(18 June 2008 13:07)

PIRC backs chef’s drive for better chicken welfare
Celebrity chef and food campaigner Hugh Fearnley-Whittingstall has received a boost in his call for Tesco to raise welfare standards for chickens. more
(18 June 2008 12:55)

HMS Cumberland - My new kitchen
At mealtimes, the 12ft-long servery in the 40-seat junior rates' dining room is the hub of the ship. Senior rates have their own private dining.... more
(18 June 2008 12:00)

HMS Cumberland - My new kitchen
Two 40-litre boiling kettles really come into their own for looking large quantities of rice and pasta in addition to some 12-16 gallons of.... more
(18 June 2008 11:57)

HMS Cumberland - My new kitchen
Where chips are concerned, there's space a need for speed, especially on Friday's, so the Frymaster fryers' quick recovery time is a real bonus..... more
(18 June 2008 11:54)

HMS Cumberland - My new kitchen
  The Convotherm combi-ovens have "disappearing doors", which slide back down the side of the oven for space saving and saftey. The.... more
(18 June 2008 11:52)

What's the difference between an integral and a remote refrigeration system?
An integral system means it's a stand-alone unit, with everything it needs to work built in. It's quick, convenient and compact. Just plug in and go..... more
(18 June 2008 11:23)

Energy efficient and sustainable refrigeration
David Clarke, director of design consultants CDIS-KARM, member of the FCSI and the Catering for a Sustainable Future Group, offers advice on how to.... more
(18 June 2008 11:13)

Do I need a water treatment system?
My equipment installer wants me to buy a water treatment system with my new dishwasher. It's not cheap, it'll need looking after and I'm not sure I.... more
(18 June 2008 11:10)

I'm confused by all the options and different specs of pizza oven available. Can you explain?
We want to grow the food side of our City-based bar-restaurant business so we're thinking of offering pizzas, but I'm confused by all the options and.... more
(18 June 2008 11:00)

Wall and floor finishes for your kitchen
It is vital that when you are either refurbishing your kitchen or installing a new one that your food production and washing areas have the correct.... more
(18 June 2008 10:51)

Fast cooking ovens
Advances in heating technology have made it possible to produce cooked dishes in next to no time without sacrificing quality. Stuart Ferguson.... more
(18 June 2008 10:30)

Hotel industry returns to owner-operator model
The hotel industry has come full circle, with the owner-operator model now returning to prominence, experts said last week. more
(18 June 2008 07:00)

The growth of hot chocolate
Martin Lines, marketing director of Nestlé Professional takes a look at the growth of hot chocolate. more
(17 June 2008 15:53)

Butchery masterclass 
View Caterer's masterclasses on how to butcher cuts from lamb and beef, by butcher David Houses of Allen's of Mayfair. more
(17 June 2008 15:17)

Von Essen’s Sharrow Bay and Harvey Nichols' Fifth Floor restaurant team up
The team from the Lake District’s Michelin-starred Sharrow Bay hotel is moving to Harvey Nichols' Fifth Floor restaurant during British Food.... more
(17 June 2008 13:04)

McDonald's to scrap 'one price fits all' strategy
McDonald’s is planning to scrap its “one price fits all” strategy and raise prices in certain areas to counter the effects of food inflation. more
(17 June 2008 12:17)

Glynn Purnell's restaurant named best new restaurant in the 2008 Craft Guild of Chefs Awards
Great British Menu winner Glynn Purnell’s Birmingham eaterie has been named best new restaurant in the 2008 Craft Guild of Chefs Awards. more
(17 June 2008 11:58)

Fall in consumer spending to dent Premium Bars and Restaurants earnings
Premium Bars and Restaurants today warned that full-year earnings will be lower than forecast due to falling levels of consumer spending. more
(17 June 2008 11:28)

Whitbread reports positive start to the year
Premier Inn owner Whitbread has hailed a positive start to the year with sales up across the board. more
(17 June 2008 10:54)

Executive pay continues to soar despite economic slowdown.
Executive pay-packets in the leisure and hospitality industry continued to rise at a meteoric rate last year despite the economic slowdown. more
(17 June 2008 08:23)

HMRC appeal over NMW tronc payments will affect few businesses
Hospitality operators have been told not to panic, despite a successful appeal by the tax man on the use of non-cash tips to top-up earnings to meet.... more
(16 June 2008 18:43)

Yo! Sushi defends food-safety procedures after Independent attacks hygiene record
Yo! Sushi has insisted that food-safety regulations are a "top priority" after a media report suggested the restaurant chain was failing to meet.... more
(16 June 2008 16:59)

Restaurant reviewer hopes for good out of evil in south-west London
What's on the Menu - Matthew Norman visits Ma Cuisine and Terry Durrack dines at Saf more
(16 June 2008 15:53)

What’s on the menu? - A round-up of the latest restaurant reviews
A round-up of the latest restaurant reviews including: Ma Cuisine, Saf, the Old Vicarage, the Kingham Ploug and L'Anima more
(16 June 2008 14:25)

Education contracts in Devon
Caterersearch has two new education contracts on offer to caterers in the Devon region more
(16 June 2008 12:33)