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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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Visible coldrooms from Caravell UK

Glazed doors are among the more unusual options on a range of quick-assembly modular coldrooms from Caravell UK, enabling users to keep a continuous eye on coldroom activity.
Posted: 15 June 2006 | 00:00

Tim Davis: Hilton's IT man on making a success of selling hotel rooms online

CHOT 250506 Tim Davis, who is responsible for Hilton Hotel Corporation's technology and commercial development outside the USA, tells Ross Bentley how to steal back market share from third-party websites
Posted: 25 May 2006 | 00:00

Round table: Online hotel booking

Following a high-profile bust-up, relations between hoteliers and online distributors have been rocky in recent years. With this in mind, Caterer and online travel brand Opodo brought together some leading players in the field of hotel distribution to slug it out
Posted: 04 May 2006 | 00:00

10 ways to improve your website

It's no good running a five-star hotel if your website is only one-star. And how will potential clients surfing the internet know your restaurant is top-class if your online promotion is second-rate? Ross Bentley offers some solutions
Posted: 27 April 2006 | 00:00

Equipment: Combating the smoking ban with outdoor dining

Plough & Flail, Mobberley, CheshireWith a smoking ban in "enclosed public spaces" coming into force in mid-2007, English pubs, hotels and restaurants are weighing up their outdoor options - and finding new customers in the process. David Goymour reports
Posted: 27 April 2006 | 00:00

Refrigeration: A hands-off approach to safety

CHOT 130406With all caterers expected to record HACCP procedures in their kitchens from January this year, thermometer probes and clipboards have fast become the weapons of choice in the fight against unsafe food handling. But is manual recording sufficient to ensure reliable refrigeration? Or, asks Bruce Whitehall, could more consideration be given to comprehensive computer-linked systems?
Posted: 13 April 2006 | 00:00

My new kitchen: Mark Page, head chef at London's Commonwealth Club

Mark PageBuying a neighbouring property gave London's Commonwealth Club a long-awaited opportunity to expand its kitchens. Diane Lane saw the results
Posted: 13 April 2006 | 00:00

Hospital catering: service of hot meals

CHOT 130406Service of hot meals in hospitals now relies increasingly on technology to minimise delays in the often circuitous routes between kitchens and wards, which can cause food to cool to the danger zone below 65°C. Bruce Whitehall looks at some options and asks: is there a simpler way?
Posted: 13 April 2006 | 00:00

Hostec round-up: showcasing technology innovation in hospitality

The Hostec-Eurhotec technology show took place alongside Hotelympia, showcasing the hi-tech innovations that can improve both customer experience and operator efficiency. Ross Bentley picks out some highlights
Posted: 30 March 2006 | 00:00

Electronic customer satisfaction system from Long Range Systems

tech CHOT 300306Paging specialist Long Range Systems has designed an electronic customer satisfaction system built into a tip-tray so that restaurant operators can get instant feedback from their guests.
Posted: 30 March 2006 | 00:00

EPnet cashless system from Quintus

EPnet cashless systemThe EPnet cashless system from Quintus integrates access control and food service payments on one small card.
Posted: 30 March 2006 | 00:00

Virtual interactive concierge (VIC) from Whichway Media

Virtual interactive conciergeFor many modern hotels, employing a concierge to help guests with information about local attractions and services is no longer a viable option. Instead, busy reception staff are often left to deal with their numerous requests.
Posted: 30 March 2006 | 00:00

Web-based recipe and menu management system, Starchef.net from StarLogics

StarChef.netStarLogics' web-based recipe and menu management system, Starchef.net, takes the guesswork out of recipe costing and menu analysis by providing real-time cost calculation of recipes, menus and menu cycles.
Posted: 30 March 2006 | 00:00

Digital newspaper from NewspaperDirect

digital newspaperImagine being able to offer guests a choice of 300 daily newspapers. Digital newspaper distribution company NewspaperDirect provides a print-on-demand service for even the remotest of hotels...
Posted: 30 March 2006 | 00:00

Technology: Accountancy systems for hotels and restaurants

Hotels and restaurants that have been managing their finances on paper or on different spreadsheets could become more efficient by introducing a proper accounting system.
Posted: 13 March 2006 | 10:27

Using business intelligence software to drive-up revenue

In the drive for greater efficiency and competitive advantage, managers can access the kind of detailed information their predecessors could only have dreamed about. Ross Bentley reports
Posted: 23 February 2006 | 00:00

Jugs from Alfi

Alfi JugAlfi is a collection of insulating jugs in various styles.
Posted: 22 February 2006 | 17:34

Knives by MAC Knife

CHOT 160206Now available in the UK is a range of knives by US manufacturer MAC Knife. There are 15 knives in three series: Professional, Chef and Superior.
Posted: 16 February 2006 | 00:00

Cutting boards from Gilberts Food Equipment

CHOT 160206Epicurean's double-sided cutting boards range from ¼in to ½in thick. They are made from Richlite, an environmentally friendly, natural compacted wood fibre
Posted: 16 February 2006 | 00:00

CESA advises on how to economise on energy costs

Spiralling gas and electricity prices have pushed the cost of energy in the kitchen into the headlines. But help is at hand. CESA, the Catering Equipment Suppliers' Association, offers advice on ways to economise
Posted: 10 February 2006 | 00:00

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