Cooking equipment
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A Bath comprehensive school has won the Caterer and Hotelkeeper and CEDA (Catering Equipment Distributors Association) Win a £60,000 Kitchen competition.
Posted: 24 March 2008 | 07:00
CESA, the Catering Equipment Suppliers' Association, answers your kitchen equipment queries
Posted: 19 March 2008 | 12:22
CESA, the Catering Equipment Suppliers' Association, answers your kitchen equipment queries
Posted: 19 March 2008 | 12:15
CESA, the Catering Equipment Suppliers' Association, answers your kitchen equipment queries
Posted: 19 March 2008 | 12:09
A £300,000 refurbishment of the limited kitchen at the Metropolitan hotel in London was long overdue. The purpose of the overhaul was to increase production at the 24-hour operation, while adding essential energy-saving technology, as Diane Lane reports
Posted: 19 March 2008 | 11:47
Eagle-eyed operators can get their hands on a feast of offers at Hotelympia and we've sifted through the best of the bargains.
Posted: 13 February 2008 | 12:20
CEDA chairman Peter Kitchin has described Caterer and Hotelkeeper’s competition to win a £60,000 kitchen upgrade as the biggest prize ever to be offered to the industry.
Posted: 21 January 2008 | 16:26
Caterer and Hotelkeeper is offering readers the chance to win £60,000 of kitchen equipment to tie in with next year’s Hotelympia at ExCel, London. Enter now
Posted: 14 December 2007 | 17:09
The 2007 Caterer and Hotelkeeper/Catering Equipment Manufacturers Association (CESA) Award for Outstanding Service to the Catering Equipment Industry has been presented to Bryan Whittaker at the CESA annual conference.
Posted: 03 December 2007 | 16:30
Bidding in the second ever Caterersearch online auction, run in association with Hilditch Auctioneers, is now open.
Posted: 21 November 2007 | 07:00
The trend towards healthy eating brings increased demand for freshly prepared and well-presented vegetables and fruit. Stuart Ferguson looks at how food prep equipment can be used to save - and make - money
Posted: 08 November 2007 | 00:00
Marco Pierre White's new restaurant at Chelsea Football Club operates from a small kitchen where a brigade of five under head chef Matthew Brown pumps out English favourites on match days and classic French dishes the rest of the time. Diane Lane takes a look around
Posted: 08 November 2007 | 00:00
With so many kit suppliers making so many extravagant claims for their products, buying catering equipment can be a bewildering affair. This buyer’s guide will help you find your way through the purchasing maze.
Posted: 23 October 2007 | 10:06
Entries are invited for the Caterer and Hotelkeeper Equipment & Supplies Excellence Awards 2008. The awards are sponsored by the Catering Equipment Warehouse, part of the Brakes Group and recognise innovation and enterprise in the development of professional catering equipment and supplies which make such a vital contribution to successful food service operations.
Posted: 22 October 2007 | 10:36
Today sees the launch of the first online auction on Caterersearch, run in association with Hilditch Auctioneers. Over the next two weeks, warewashers, microwaves, freezers and all sorts of commercial catering equipment will be going under the hammer.
Posted: 19 October 2007 | 09:36
Chefs are a fairly conservative lot, and mostly they still like to be "cooking with gas". Induction is gaining more and more admirers, however, not least because it will help keep the kitchen cool. Emma White investigates
Posted: 11 October 2007 | 00:00
Intelligent design, careful equipment selection and management of the kitchen are some of the most significant ways hospitality can cut its environmental impact, according to food service consultancy Tricon.
Posted: 09 October 2007 | 12:10
There's more to choosing a warewashing machine than selecting one that meets your budget - you should also consider how much it will cost to run. Ross Bentley checks out some of the latest money-saving features
Posted: 22 August 2007 | 15:05
CESA, the Catering Equipment Suppliers' Association, answers your kitchen equipment queries
Posted: 22 August 2007 | 14:41
A molecular approach to cooking has revolutionised menus, and asimilar stance on equipment may do the same. Bob Gledhill focuses his microscope
Posted: 22 August 2007 | 14:37
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