Products
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Anyone buying a combi-steamer has to make a fundamental choice between an oven with a built-in steam-generating boiler or a boilerless model where steam is produced by spraying water on to a hot surface. Bruce Whitehall weighs up the arguments
Posted: 17 January 2007 | 15:03
CESA, the Catering Equipment Suppliers'Association, answers your kitchen equipment queries
Posted: 17 January 2007 | 15:00
Basic American Instant Mashed Potato is now available to the UK food service market and is suitable for use as mashed potatoes, in fish cakes, for thickening soups and stews and for topping pies.
Posted: 05 December 2006 | 15:50
Highgrove Food Distribution, a dairy and fats supplier into the retail market, has launched a 2.5kg catering pack of its Goose Fat.
Posted: 05 December 2006 | 15:46
To help caterers who need to take into account the different social and religious requirements of their customers, Major International has received Halal Certification for five of its 19 stock bases made at its UK manufacturing plant.
Posted: 05 December 2006 | 15:42
Hospitality websites that don't include some video content could soon look very dated, as Ross Bentley reports
Posted: 30 November 2006 | 00:00
UK gravy brand Bisto is launching six new bouillon pastes in beef, chicken, lamb, vegetable, fish and ham varieties.
Posted: 30 November 2006 | 00:00
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
Occasions is a new range of frozen speciality breads and snacks from Lands Food Products. For serving as canapés and hors d'oeuvres there are mini bruschette and crostini with savoury toppings.
Posted: 07 November 2006 | 11:53
Arjowiggins has developed a range of Forest Stewardship Council (FSC)-certified and recycled paper stocks in a variety of different textures, shades and weights to allow businesses to produce impactful promotional materials - from corporate stationery through to brochures and menus - and communicate the right environmental messages.
Posted: 26 October 2006 | 00:00
BioWare hinged containers from Huhtamaki provide a green solution for carry-out chilled foods such as salads.
Posted: 26 October 2006 | 00:00
The SmartCube is the latest development from Minibar Systems. All materials used in its manufacture are environmentally friendly and have been manufactured according to European and American quality and environmental standards.
Posted: 26 October 2006 | 00:00
New to the UK market from Dutch company Mobilane is Green Screen, a plant product designed to provide instant hedging, no matter how urban the setting.
Posted: 26 October 2006 | 00:00
The British Alpaca Duvet is a luxury, hypoallergenic, all-natural duvet thought to be the first to be filled with 100% alpaca wool.
Posted: 26 October 2006 | 00:00
In spite of the rise in direct internet bookings, an increasing number of hotel rooms are being sold by travel agents, and the four leading global distribution systems are gearing up to meet this demand. Ross Bentley reports
Posted: 25 October 2006 | 00:00
Among the most useful innovations to appear on the internet in recent times have been those in online mapping. And the companies behind the technology are coming up with new ideas all the time to help keep visitors on your website. Ross Bentley reports
Posted: 31 August 2006 | 00:00
Online agents can raise occupancy levels and increase profitability, but are you making the most of your presence on these websites? It pays to know how to get to the top of their search rankings. Ross Bentley reports
Posted: 31 August 2006 | 00:00
Have you ever thought you could be a columnist or critic, but never got the ear of a magazine editor? Never mind, says Ross Bentley, new technology can make a publishing star of anyone
Posted: 31 August 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
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