Food & beverage
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In association with Heinz, Caterer will be selecting an annual Best Breakfast offer from those featured in the Breakfastwatch column, with the winner to be announced at our spring Chef Conference in May.
Posted: 03 December 2007 | 14:30
Gourmet Burger Kitchen operator Clapham House Group is to slow its break-neck expansion due to concerns over the economy, food price inflation and rent hikes.
Posted: 03 December 2007 | 14:15
Celebrated Chicago chef Charlie Trotter is in talks to open his first restaurant in New York.
Posted: 03 December 2007 | 11:30
A round-up of the weekend's news affecting the hospitality industry. News includes: USA claims right to kidnap British citizens; Caviar stocks could run dry by Christmas; S&N under pressure to talk to takeover rivals and more...
Posted: 03 December 2007 | 11:10
A trip to California highlighted to Coal chief executive John Gater just how much better customer service is in the USA than here
Posted: 03 December 2007 | 10:21
Eating wisely is an important part of Ernst & Young's continued success. In the first of a new series in association with Heinz Foodservice, Tom Vaughan reports on contract caterer Artizian's breakfast menu at the company's HQ
Posted: 30 November 2007 | 12:06
Restaurateur Mark Fuller is to export his successful London fish and chips restaurant Geales to the United Arab Emirates.
Posted: 30 November 2007 | 10:28
How difficult will next year be for the pub sector? With many operators moving their focus to food, is this the end for the traditional wet-led pub?
Posted: 29 November 2007 | 11:38
Chef brothers Chris and Jeff Galvin have called off plans to open a new brasserie-style restaurant at London's Waldorf Hilton hotel, Caterer can reveal.
Posted: 29 November 2007 | 10:40
Hospitality operators have been urged to ensure the meat they buy is independently audited along the supply chain after it emerged that a major supplier was transporting meat in rancid conditions.
Posted: 27 November 2007 | 12:03
Christmas just got interesting with four new alternative accompaniment ideas from Brakes. Including roast potatoes with a sprinkling of parmesan and sesame seeds to brussels sprouts cooked with bacon, sage and onion.
Posted: 27 November 2007 | 00:00
Employees are costing the British economy £17b a year in lost productivity by skipping breakfast and lunch, a new report claims.
Posted: 22 November 2007 | 15:44
Staging a banquet for the some of the top names in the hotel industry presented a challenge for the London Hilton on Park Lane when it hosted the inaugural Hotel Cateys awards dinner last week. Janet Harmer reports on the meticulous preparation that went into the prestigious event
Posted: 22 November 2007 | 00:00
After a full refurbishment and with a new progressive menu, seafood restaurant One-O-One is looking to finally break into the top end of London's dining scene. Tom Vaughan reports
Posted: 22 November 2007 | 00:00
Less than 12 months after he called time on his 20 years in the kitchen of London restaurant Kensington Place, Rowley Leigh is back in business with a new venture. And, as you might expect, he's not too bothered about keeping up with food fashion. Joe Warwick reports
Posted: 22 November 2007 | 00:00
What’s in, what’s out and what’s coming up on menus? R&I’s 2007 Menu Census has the answers—along with a few surprises.
Posted: 20 November 2007 | 16:12
Consumer tastes may evolve slowly rather than quickly and radically, but foodservice menus have proved much more nimble. Diners say they now eat more healthfully, despite indications that indulgence often trumps good intentions. But what R&I’s 2007 Menu Census finds is that consumers can’t complain that they don’t find enough healthful foods on menus. More fruits and grains are available; healthful preparations such as stir-frying, grilling and baking are more common.
Posted: 20 November 2007 | 15:21
Taking a close look at ethnic flavors on American menus is no easy task. With Americans’ overwhelming embrace of ethnic ingredients such as chipotle chiles or Parmesan cheese, it can be hard to tell where American flavors end and inter-national flavors begin.
Posted: 20 November 2007 | 15:01
Consumers continue to find eggs incredibly edible. Nearly 98% of breakfast-serving operators offer eggs in one form or another, and egg-based dishes take the first three spots on the list of breakfast items operators say are increasing in sales. Whether scrambled and wrapped up in a tor-tilla to make an easily held, drive-thru-friendly meal or fried up with diced ham and peppers for a savory Sunday-morning treat, eggs rule the roost at breakfast.
Posted: 20 November 2007 | 14:45
Exactly when the coup occurred that changed the face of American cuisine is impossible to know. But at some point during the two years since the last Menu Census, one more menu was revised, a tipping point was reached and the deed was done: Hamburgers no longer were the most ubiquitous American sandwich.
Posted: 20 November 2007 | 14:36
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