Contract catering
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There are always more environmental measures that it's possible to take, but they're not always practical or - more importantly - profitable. To give you a green start, Emily Manson has foraged for monthly measures that won't cost the earth
Posted: 20 January 2012 | 14:29
Figures that suggest some hospital trusts commit as little as 90p per meal, while some spend as much as £22.31 per patient per day, have been dismissed as misleading and inaccurate by industry professionals.
Data filed in the House of Commons library last week gave details of spending on food and drink in 2010-11.
Posted: 20 January 2012 | 12:17
There has been progress in closing the gender pay gap, but women are still some way of parity with their male colleagues. Emilie Bennetts examines equal pay legislation and how to avoid discrimination claims
Posted: 20 January 2012 | 12:14
Restaurants use a lot of energy. The flipside of that is that those businesses that look to address their energy usage head-on can not only do a great deal for the environment, but also save themselves considerable sums of money.
Posted: 20 January 2012 | 12:12
Compass Group has launched a new mix-and-match food offer aimed at customers looking for an easy approach to healthy eating at breakfast or lunchtime. The "whole + sum" concept is made up of three mix-and-match components, and no complete dish adds up to more than 500 calories.
Posted: 19 January 2012 | 13:53
Masterclass: Cheltenham Cheese Pudding –
Emily Watkins at the Kingham Plough puts artisan cheese in a traditional English recipe; Brits Abroad –
Antony Dubber works as the chef manager for the British Antarctic Survey in Antarctica. He explains why he feels privileged to be working in one of the coldest and remote locations on earth.
Posted: 18 January 2012 | 16:26
The School Food Trust (SFT) has issued new voluntary nutrition guidelines for pre-school children aimed at reducing obesity in under-fives. Nurseries, child-minders and other providers of early-years services now have a nationally-recognised source of information.
Posted: 17 January 2012 | 11:41
Independent caterer Pabulum's winning streak continues with the announcement that it has been awarded a three-year deal to provide school meals at Palmers Green High School in north London. The new contract has bolstered Pabulum's burgeoning portfolio of business in the independent education sector.
Posted: 16 January 2012 | 10:59
BaxterStorey has scored a £12m catering contract win with asset management firm BlackRock. The five-year deal at the firm's Drapers Gardens office in London will see BaxterStorey deliver a host of catering services for around 1,800 BlackRock employees.
Posted: 16 January 2012 | 10:42
First impressions count. A well prepared business plan reflects on you and your business, thus it should portray a professional image. Whether it is your first venture or you are looking to secure funding for a new pub or restaurant, nothing is more important than getting the business plan correct.
Posted: 13 January 2012 | 16:08
Most operators have plans in place to help guest with accessibility needs, but what about team members? Legal expert Nicola McMahon explains how to ensure you don't discriminate against disabled workers
Posted: 13 January 2012 | 16:08
Compass Group, Barceló Hotels and Hilton Worldwide were among the first hospitality businesses to be named as signatories to Deputy Prime Minister Nick Clegg's Business Compact scheme.
Posted: 13 January 2012 | 13:50
Merlin Events London has slashed the number of caterers that service three of its venues: Madame Tussauds, Sealife London Aquarium and the London Dungeons. Three caterers were trimmed from the approved caterers list.
Posted: 13 January 2012 | 12:44
There is no doubting that 2012 is going to be a challenging year for everyone working in the hospitality industry. The prime minister himself made it clear in his New Year message that "there are fears about jobs and paying the bills" and that "the search for work has become difficult, particularly for young people".
Posted: 13 January 2012 | 12:18
Carefully remove the legs from the four partridges, leaving as much of the skin on the crowns as you can. Press the legs with salt, garlic, cracked black pepper and thyme for eight hours. Wash off and confit sous-vide for three hours at 85°C with 100g of goose fat.
Posted: 13 January 2012 | 11:04
Yorkshire's Finest – How buying locally helped chef Tim Bilton turn the Butchers Arms into an award-winning pub restaurant in less than three years. Small Steps to Sustainability – There are always more environmental measures that you can take, but not all are practical or profitable.
Posted: 12 January 2012 | 13:56
Food and drink wholesaler Booker is set to take on the likes of Brakes and 3663 with the creation of Chef Direct, a new distribution network aimed at major food service providers. The company announced its plans in its third-quarter interim management statement.
Posted: 12 January 2012 | 10:50
The hospitality industry is continuing to face a shortage of skilled chefs, threatening its success in the run-up to the London Olympics, research has warned. According to a recruitment survey, head chef positions make up 40% of advertised restaurant vacancies.
Posted: 11 January 2012 | 17:16
Aside from making your food shine, a well-balanced wine list can inject individuality and boost your bottom line. Fiona Sims explains how to ensure your list is interesting enough for diners to try something different...
Posted: 11 January 2012 | 15:42
Charities Hospitality Action and Springboard UK have together secured renowened chefs John Campbell, Jason Atherton and William Curley to cook at a gala dinner as part of their fundraising effort at Hotelympia 2012, the Big Event.
Posted: 11 January 2012 | 10:00
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