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Caterer Letters
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 0208 652 8973.... more
(16 October 2003 11:44)
Food campaign to boost tourism
VisitBritain, the tourism authority for Britain, has linked up with Food from Britain (FFB) to launch a campaign to boost tourist numbers by.... more
(16 October 2003 11:39)
Salon Culinaire takes shape
Entries are now being sought for the 2004 Salon Culinaire International de Londres, which takes place at Hotelympia at ExCel next year.
more
(16 October 2003 11:31)
Oldest inn is up for sale
Alan and Georgina Thompson have put their 1,000-year-old hotel and restaurant on the market after achieving their 10-year goal for the property in.... more
(16 October 2003 11:23)
Jobs alive!
Last week's Caterer Jobs Live was bustling with jobseekers as some of the UK's top hospitality companies set out their stalls to attract the best.... more
(16 October 2003 11:22)
Ready Steady Cook win for Charlton House
Charlton House has won the European Catering Association's Ready Steady Cook challenge - to find the best fast-cook chef team in contract catering -.... more
(16 October 2003 11:19)
Done deals
Fresh start at Lodge - The Lodge hotel in Newtonmore, Inverness-shire, has been sold to newcomers Peter and Jeannette Gillespie for close to its.... more
(16 October 2003 11:17)
Asia de Cuba
As the name implies, Asia de Cuba serves Hispanic-American cuisine with an Oriental influence. Owen Stewart is the new head chef at its London.... more
(16 October 2003 11:13)
Global report
NORTH AMERICA - Starwood puts Sheraton brand on Houston hotel - US group Starwood Hotels & Resorts has taken over the franchise of the Ramada Plaza.... more
(16 October 2003 11:06)
Forte signs its first management deal
Sir Rocco Forte has revealed plans to include more managed and smaller properties in the Rocco Forte Hotels portfolio following the signing of the.... more
(16 October 2003 11:00)
Water cure
Water is the main ingredient in most beverages, but water often has unwanted ingredients of its own. Bob Gledhill looks at ways to filter out the.... more
(16 October 2003 10:55)
Last supper
Arriving for his final feast on the shoulders of the Nolan Sisters, Paul Merrett plans to beat the odds by staging his own resurrection after the.... more
(16 October 2003 10:42)
Hotelympia goes east
Next year Hotelympia relocates for the second time in its 69-year history. Dan Bignold asks exhibition director Claire Finch from organiser Fresh RM.... more
(16 October 2003 10:38)
Soft sells
If you're catering for families, drivers or for people who just don't drink alcohol at all, it's essential to offer a range of soft drinks, says.... more
(16 October 2003 10:35)
News of the brews
For the British cuppa to seriously compete with fashionably popular coffee, caterers need to brush up their tea-making skills and offer more choice,.... more
(16 October 2003 10:27)
Variety show
Remember when the only thing you needed to know about coffee was whether the customer wanted it black or white? Nowadays there's a bewildering range.... more
(16 October 2003 10:21)
Line dining
If you think railway catering still amounts to a curly BR sandwich and a packet of shortbread, the joke's on you. Some train companies take on-board.... more
(16 October 2003 10:14)
Timeshares are a-changin'
Got good facilities or some land from which you'd like to reap a little extra profit? You could always consider timeshare - lots of hoteliers already.... more
(16 October 2003 10:08)
Timeshare: worth a second look
Coming soon to a hotel near you: Timeshare, the Horror Story, featuring Dodgy Dave and Shady Sam and suitable only for those over 18. more
(16 October 2003 10:01)
Robert Cook
Robert Cook, 37, is managing director of Famous Hotel Developments, expanding its international Columbus group and launching a chain of Dakota budget.... more
(16 October 2003 09:58)
Table talk
Always remember, it's quality, not quantity - So we think we know how to drink beer in this country?
more
(16 October 2003 09:55)
OVER TO YOU
Is it possible to cook children a well-balanced meal for 38p, or should the Government invest more in school meals? more
(16 October 2003 09:53)
People on the move
Tim Seddon is the new head chef at Pastarazzi Ristorante in Chester, which celebrated its eighth anniversary yesterday. more
(16 October 2003 09:51)
Business round-up
Management offer for Giardino group - The Alternative Investment Market-listed Giardino group, which operates 57 cafés and restaurants under the Café.... more
(16 October 2003 09:45)
Cooler down below
Imperial Catering Equipment has introduced a line of refrigerated bases for its heavy-duty kitchen range. more
(15 October 2003 15:59)
Chilli with a twist
Chilli con carne has been given a makeover by Loxtons, which has combined it with pasta twists, yogurt and coriander to make a new addition to its.... more
(15 October 2003 15:57)
Iced cup of tea
In the Far East ready-to-drink teas represent an enormous market, which has not been fully realised in the West. more
(15 October 2003 15:55)
Wild about sausages
Cranswick Foodservice has introduced a wild venison and cranberry sausage made from deer that live freely in Forestry Commission-protected forests.... more
(15 October 2003 15:51)
Just the Hob
More and more popular with event caterers, conference centres, hotel groups and contract caterers with front-of-house cooking facilities, induction.... more
(15 October 2003 15:48)
Butter Cups
Pâtisserie carrier case specialist Foodafayre has a new range of buttery filo pastry cups, suitable for both savoury and sweet creations. more
(15 October 2003 15:44)
Licensing reform could cost £1b
The reform of the licensing laws will cost the industry £1b and, combined with other rising costs, contribute to the closure of a large number of.... more
(15 October 2003 15:09)
Petchey launches Hanover sell-off
Octogenarian entrepreneur Jack Petchey has started dismantling Hanover International, the hotel and conference centre group he took over earlier this.... more
(15 October 2003 14:57)
Steep price hikes for pub food
The cost of pub food has risen by 13% in the past two years, with some pubs adding more than 25% to the amount customers pay for their food,.... more
(13 October 2003 15:35)
To have and to hold
It's a dog-eat-dog world out there, so how do you keep hold of your clients - and is there ever a good time to say goodbye? Rosalind Mullen reports. more
(13 October 2003 15:13)
Are you really fit to run a gym?
When your core business is running a hotel, you're bound to find that managing a leisure centre is more complicated than you thought - which is why.... more
(10 October 2003 12:21)
Talking technology
Free internet usage, films on demand, personalised music - you might think this is the stuff of hotel rooms of the future, but it's fast becoming a.... more
(10 October 2003 12:17)
Bank holiday entitlements
Peter Moody, a partner at hospitality specialist law firm Tarlo Lyons, looks at the bank holiday entitlements of your employees. more
(10 October 2003 12:13)
The changes I've made
For someone under the age of 40, Charles Oak has an impressive CV. He has worked in some of the best hotels in the world and has strong views about.... more
(10 October 2003 12:10)
Caterer Letters
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 0208 652 8973.... more
(10 October 2003 12:07)
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