Cooking equipment
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CESA, the Catering Equipment Suppliers'Association, answers your kitchen equipment queries
Posted: 17 January 2007 | 15:00
UK catering products wholesaler King UK has been sold to management company Casper.
Posted: 11 January 2007 | 10:27
From inefficient oil filtering and unhealthy contaminants to personnel hazards and responsible oil disposal, plenty of concerns confront caterers buying and using deep-fat fryers. Bruce Whitehall asks suppliers for their views on the best options for improved frying management
Posted: 09 November 2006 | 00:00
The accent was on theatre and visibility when Hansens was commissioned to build the two kitchens at Tom Aikens's new Chelsea restaurant
Posted: 09 November 2006 | 00:00
The UK catering equipment market will be worth more than £980m at present day prices in 2011, analysts have predicted.
Posted: 09 November 2006 | 00:00
And the winners are of this years Excellence in Catering Equipment & Supplies Awards are
Posted: 08 November 2006 | 12:26
The UK catering equipment market will be worth more than £980m at present day prices in 2011, according to a new report.
Posted: 03 November 2006 | 15:15
When Anthony Demetre first began planning his kitchen at Arbutus, little did he imagine that six months later he would be the proud owner of a bespoke island suite. Diane Lane reports on the transformation at the Soho eaterie
Posted: 26 October 2006 | 00:00
Tony Murphy, 40, is executive dining development chef at Compass Group, where he is part of the senior team introducing new kitchen technology and food brands. He took on the role in April 2004.
Posted: 19 October 2006 | 00:00
A round-up of the weekend's news affecting the hospitality industry. News includes: School bans pupil from dining hall over contents of packed lunch; Creditors push for DTI investigation into collapsed Swallow hotels; Conran’s Cuban concept to go international; Chefs moving more into cooking science.
Posted: 16 October 2006 | 12:25
Energy-saving cooking equipment has tended to be a contradiction in terms. But as Bruce Whitehall discovers, manufacturers are curbing excessive consumption with the help of load-matched control systems and more direct heating technology
Posted: 12 October 2006 | 00:00
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
American kitchen equipment manufacturer Middleby has dropped its bid for UK counterpart Enodis.
Posted: 14 August 2006 | 14:45
A round-up of the weekend's news affecting the hospitality industry. News includes: Good news for Benjy’s; Whitbread pubs sale price may drop; Big profits for Loch Fyne; England smoking ban guidelines due this week and more...
Posted: 17 July 2006 | 10:23
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
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
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