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In this section you will find all articles about food, drink and equipment products, giving you an easy route to all the information and news about products on Caterersearch.
For subject overviews take a look at Caterersearch’s expert guides that provide 'everything you need to know' on popular subjects like food, drink and equipment products, Gordon Ramsay, Compass or Michelin-starred restaurants.
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Many of the latest restaurants and gastropubs reflect cutting-edge culinary aspirations in their choice of main cooking suite. But, prestige aside, is an expensive hand- made range automatically the best choice, or is a modular suite or a line of off-the-peg oven ranges more cost-effective and more future-proof? Bruce Whitehall reports
Posted: 17 August 2006 | 00:00
The price paid for a new piece of kitchen equipment is not the end but the beginning of what it will cost to operate. CESA, the equipment suppliers association, follows through the whole-life cost of kitchen equipment
Posted: 17 August 2006 | 00:00
It's the height of the summer holiday season,but chefs should be thinking about winter banqueting. CESA, the Catering Equipment Suppliers' Association, looks at equipment trends to make banqueting more profitable
Posted: 17 August 2006 | 00:00
Jackie Snaith and Peter Pitham, both members of the Foodservice Consultants Society International, explore the legal and practical considerations of installing theatre-style cooking stations in restaurants
Posted: 17 August 2006 | 00:00
Companies are increasingly turning to electronic procurement to streamline the purchasing process and save money. Ross Bentley looks at the options
Posted: 27 July 2006 | 00:00
UK consumers are lagging behind their European and US counterparts in terms of ordering restaurant or takeaway food on the Internet. Matt Franey, director of Manchester-based Online Catering Services, examines why and asks what you can do about it.
Posted: 12 July 2006 | 15:29
Small businesses' IT systems are under increasing threat from security breaches by ever more resourceful hackers. Ross Bentley outlines some of the safeguards firms should be applying to protect important business information
Posted: 29 June 2006 | 00:00
Big utility price hikes make uncomfortable reading for owners of ageing warewashing equipment. For any caterer renewing their wash-up area, it pays to consider the growing array of overhead-trimming options. Bruce Whitehall analyses a sea change in buyer attitudes
Posted: 15 June 2006 | 00:00
The best way to reduce expensive kitchen equipment repair bills is with a scheme called planned preventative maintenance. CESA, the Catering Equipment Suppliers' Association, explains what it is
Posted: 15 June 2006 | 00:00
In response to the call for healthier school dinners, UK equipment suppliers are developing new ways of using existing equipment to deliver them. CESA, the Catering Equipment Suppliers' Association, explains
Posted: 15 June 2006 | 00:00
The new Fairy Professional Commercial Dishwash range from P&G Professional comprises a newly formulated Liquid Detergent and Rinse Aid suitable for short-cycle commercial dishwashers.
Posted: 15 June 2006 | 00:00
City bank Dresdner Kleinwort Wasserstein is moving its 2,500 employees into one central London building with its own fine-dining restaurant as well as regular staff catering facilities. Diane Lane goes behind the scenes in the Baxter & Platts contract's two new kitchens
Posted: 15 June 2006 | 00:00
Instanta's new WM7 wall-mounted water boiler has electronic controls including a digital read-out linked to five water level sensors and safety cut-outs.
Posted: 15 June 2006 | 00:00
Following Aga Foodservice Equipment's purchase of German oven-maker Eloma just before Hotelympia 2006, UK marketing plans have now been clarified.
Posted: 15 June 2006 | 00:00
The rapidly emergent technology of RFID (radio frequency identification) has been adapted by Leventi on latest Mastermind versions of its Combimat 4 combi-steamers.
Posted: 15 June 2006 | 00:00
Imperial has redesigned its Radiant chargrill, with a larger cool zone between the burner box and the gas valves.
Posted: 15 June 2006 | 00:00
The growth of "on-the-go" service from food courts and kiosks is making new demands on the good old hot cupboard by encouraging more compact sizes and less institutional styling.
Posted: 15 June 2006 | 00:00
Two of London's most fashionable restaurant openings of the past year - Nobu Berkeley and Gordon Ramsay's Maze - have installed wood-burning ovens to impart a slightly smoky taste to roasted and baked dishes.
Posted: 15 June 2006 | 00:00
The launch of a 42-piece Aluminium HT+ range of professional cookware signals Meyer's entry into the catering market.
Posted: 15 June 2006 | 00:00
As well as being more efficient, modern warewashing machines have to fit the space available - and sometimes they have to look good too
Posted: 15 June 2006 | 00:00
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