Articles by Date : October 01 2003 - October 31 2003

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
(02 October 2003 16:02)

Vicarious liability
Antonia Brandes, a partner at law firm Fladgate Fielder, explains when you are liable for the discriminatory behaviour of your staff or your guests. more
(02 October 2003 15:56)

QMH future in balance
The future of in-debt hotel group Queens Moat Houses (QMH) hangs in the balance following the temporary suspension of its shares from the London.... more
(02 October 2003 15:52)

Anton's new horizon
Anton, Gordon, Gary, Michael... the list goes on. Contract catering, it seems, is a honey pot for big-name consultant chefs. But what are the.... more
(02 October 2003 15:50)

The shape of things to come
Recruitment companies can read the signs of industry health as well as anyone - and usually earlier. Chris Druce asked a few for their predictions.... more
(02 October 2003 15:20)

Fourth AA red star for Eastwell
Eastwell Manor, which is managed by Marston Hotels, has been awarded four AA red stars. more
(02 October 2003 15:17)

Tamarind branches out into events catering
Tamarind, one of London's leading Indian restaurants, has launched an outdoor catering and events service. more
(02 October 2003 15:15)

French budget chains look at expansion in UK market
Two French hotel chains, Accor and Groupe Envergure, are planning to expand in the lucrative budget hotel market in the UK. more
(02 October 2003 15:14)

Rhodes to take over Tower 42
Gary Rhodes and Restaurant Associates, the fine-dining division of contract catering giant Compass, have officially confirmed that Rhodes will be.... more
(02 October 2003 15:12)

Compass on course for 6% growth
Compass is on course to deliver its target of at least 6% like-for-like turnover growth for the current financial year. more
(02 October 2003 15:03)

Ruined restaurateur accepts settlement
An award-winning restaurateur who lost his business after faulty cooking equipment exploded in his kitchen has accepted a £48,000 settlement of his.... more
(02 October 2003 15:01)

City Inn plans more London new-builds
The four-strong City Inn hotel chain has revealed plans to open as many as three more new-build hotels in London in a bid to boost its portfolio from.... more
(02 October 2003 15:00)

Martin opts for a six-month break
Gap-year envy has clearly got the better of JD Wetherspoon's chairman, Tim Martin, who has upped and left the company for a six-month unpaid break. more
(02 October 2003 14:58)

Restaurant openings
Morgan M, London - Morgan Meunier was formerly head chef at the Admiralty restaurant on London's Strand and before that at Monsieur Max, Twickenham. more
(02 October 2003 12:43)

Bullring business booms
Restaurants and cafés in Birmingham's Bullring shopping centre are reporting record trading levels as visitor numbers hit 1.6 million in the opening.... more
(02 October 2003 12:40)

Caffè Nero chain brews up its first full year of profit
The UK's largest independent coffee chain, Caffè Nero, served up a healthy set of year-end results last week and announced it may expand the brand to.... more
(02 October 2003 12:27)

New home for Pétrus
Minimalism is out, maximalism is in. So all hail Pétrus - London's latest food boudoir - brought to you by design guru David Collins and celebrated.... more
(02 October 2003 12:24)

Eyles quits Hanover chair after takeover
Peter Eyles has left his post as executive chairman of Hanover International following its takeover by property entrepreneur Jack Petchey. more
(02 October 2003 12:21)

Global report
EUROPE - CHE acquires Brussels Clarion - Hotel group CHE has added the four-star Clarion Le Châtelain hotel in Brussels to its portfolio. more
(02 October 2003 12:19)

Hoteliers sense a full recovery
The green shoots of recovery in the hotels sector are showing, but it's not time to crack open the bubbly just yet, says Karl Cushing. more
(02 October 2003 12:06)

Review of the reviews
The Daily Telegraph - 27 September - JAN MOIR bemoans the lack of flavour at Marcus Wareing's PETRUS, London SW1 more
(02 October 2003 12:03)

People on the move
Graham Munton is the new restaurant and bar manager at Conrad London's Aquasia bar and terrace. more
(02 October 2003 11:57)

Have a ball
It should be the biggest party the catering industry in Britain has ever seen - next February's BallArena will bring the whole sector together in one.... more
(02 October 2003 11:53)

Gordon Ramsay's Secrets
The problem with being a genius in the kitchen is that, whatever you do, there will always be a high level of expectation - one could even say an.... more
(02 October 2003 11:50)

Feeder of the pack
Unlikely as it may seem, there's one Scotsman who hopes that England win the Rugby World Cup. But, as Joanna Wood reports, David Campbell has a.... more
(02 October 2003 11:45)

Real ale hits the right food notes
Camra's 2004 Good Beer Guide marks the latest attempt to persuade the public that beer is every bit as good a match for food as wine. more
(02 October 2003 11:43)

The chill factor
There's more to rapid refrigeration than simply sticking something in an icebox. As Bob Gledhill reports, blast chillers and blast freezers are now.... more
(02 October 2003 11:37)

The pan is mightier
For this year's Too Many Critics dinner, Giorgio Locatelli is cracking the whip over a brigade of restaurant reviewers, as Janet Harmer reports. more
(02 October 2003 11:29)

The door's open
Restaurants, hotels, bars and contract caterers offer a dizzying choice of jobs and career paths. Angela Frewin gives pointers on how to mount and.... more
(02 October 2003 11:22)

OVER TO YOU
Is this week's introduction of a minimum wage increase a good or a bad thing for the hospitality industry? more
(02 October 2003 11:19)

Offer fair pay and put an end to tiers
Right now, in a school canteen near you, members of kitchen crews are preparing the same ingredients, serving the same dishes to the same sorts of.... more
(02 October 2003 11:13)

The company we keep
Why would I want to work for you? Chris Druce posed this question to some of the exhibitors at Caterer Jobs Live, and here's what they had to say.... more
(02 October 2003 11:10)

Raw material
Antony Worrall Thompson's route to celebrity chefdom has been unconventional, to say the least. From a troubled childhood right up to recent.... more
(02 October 2003 11:03)

Make them want you
Caterer Jobs Live 2003 will offer would-be employees help on presenting themselves to potential employers in the best light, and can help employers.... more
(02 October 2003 10:54)

A show of Hands
Next Tuesday sees the official launch of Hand Picked Hotels, a privately owned chain of 14 UK country house hotels. Chairman and chief executive.... more
(02 October 2003 10:51)

Bouncers will need licence to work in England and Wales
Operators who employ a bouncer at their premises will need to check that every one employed has a licence, under new regulations being introduced.... more
(02 October 2003 10:38)

FRANCK HARDY
Tall, dark and handsome Frenchman Franck Hardy, 33, has just celebrated his first anniversary as restaurant manager at One-O-One in London's.... more
(02 October 2003 10:38)

Table talk
Nice work... but no falling down on the job - One lucky Scot has been appointed Scotch whisky tourism development manager - a position that, no.... more
(02 October 2003 10:35)

Last supper
Faced with the prospect of your last meal on earth, what would you eat and drink, and with whom? We asked Steve Carter to share his hypothetical.... more
(02 October 2003 09:48)

Reader Diary
A little bit of publicity goes a long way more
(02 October 2003 09:45)

In Brief
Weather boosts Wolves - Wolverhampton & Dudley Breweries (W&D) said the good weather had contributed to "satisfactory" trading, in a statement ahead.... more
(02 October 2003 09:40)

Done deals
Caterleisure on a roll in Devon - Caterleisure has won a £200,000 rolling contract to supply catering services to visitors and employees at the.... more
(02 October 2003 09:36)

My employer is taking advantage of me
I always end up working more hours than I'm contracted to, but I never get paid overtime... more
(01 October 2003 16:46)

I want to go into HR
After I graduate I want to start a career in human resources. I've covered some aspects of HR on my course, but do I need to get a CIPD? more
(01 October 2003 16:44)

I don't want to sound like a whinger in interviews
How can I explain in interviews that I want to leave my present job because of the lack of training and career development? more
(01 October 2003 16:42)

Looking for a direction
I'm a single 40-year-old with a good background in guest service, management development and staff recruitment. I would like to move into training.... more
(01 October 2003 16:39)

Is honesty the best policy?
I was recently dismissed from my job and have been finding it difficult to get a new job... more
(01 October 2003 16:30)

Parents say chefs don't make money
My parents talked me out of becoming a chef and persuaded me to go to university. Now, however, I'm desperate to leave and start my career as a.... more
(01 October 2003 16:28)

My son is being bullied at a top restaurant
My son is working for a well-known chef, but he works long hours without breaks and gets verbally abused and bullied. Surely this isn't normal? more
(01 October 2003 16:27)

My aim is to be a head chef
I want to move from being a bar manager to a head chef, but appreciate that my natural ability to whip up small masterpieces at home is nothing like.... more
(01 October 2003 16:26)