Products
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | Previous | Next
Following a high-profile bust-up, relations between hoteliers and online distributors have been rocky in recent years. With this in mind, Caterer and online travel brand Opodo brought together some leading players in the field of hotel distribution to slug it out
Posted: 04 May 2006 | 00:00
It's no good running a five-star hotel if your website is only one-star. And how will potential clients surfing the internet know your restaurant is top-class if your online promotion is second-rate? Ross Bentley offers some solutions
Posted: 27 April 2006 | 00:00
With a smoking ban in "enclosed public spaces" coming into force in mid-2007, English pubs, hotels and restaurants are weighing up their outdoor options - and finding new customers in the process. David Goymour reports
Posted: 27 April 2006 | 00:00
With all caterers expected to record HACCP procedures in their kitchens from January this year, thermometer probes and clipboards have fast become the weapons of choice in the fight against unsafe food handling. But is manual recording sufficient to ensure reliable refrigeration? Or, asks Bruce Whitehall, could more consideration be given to comprehensive computer-linked systems?
Posted: 13 April 2006 | 00:00
Buying a neighbouring property gave London's Commonwealth Club a long-awaited opportunity to expand its kitchens. Diane Lane saw the results
Posted: 13 April 2006 | 00:00
Service of hot meals in hospitals now relies increasingly on technology to minimise delays in the often circuitous routes between kitchens and wards, which can cause food to cool to the danger zone below 65°C. Bruce Whitehall looks at some options and asks: is there a simpler way?
Posted: 13 April 2006 | 00:00
The Hostec-Eurhotec technology show took place alongside Hotelympia, showcasing the hi-tech innovations that can improve both customer experience and operator efficiency. Ross Bentley picks out some highlights
Posted: 30 March 2006 | 00:00
Paging specialist Long Range Systems has designed an electronic customer satisfaction system built into a tip-tray so that restaurant operators can get instant feedback from their guests.
Posted: 30 March 2006 | 00:00
The EPnet cashless system from Quintus integrates access control and food service payments on one small card.
Posted: 30 March 2006 | 00:00
For many modern hotels, employing a concierge to help guests with information about local attractions and services is no longer a viable option. Instead, busy reception staff are often left to deal with their numerous requests.
Posted: 30 March 2006 | 00:00
StarLogics' web-based recipe and menu management system, Starchef.net, takes the guesswork out of recipe costing and menu analysis by providing real-time cost calculation of recipes, menus and menu cycles.
Posted: 30 March 2006 | 00:00
Imagine being able to offer guests a choice of 300 daily newspapers. Digital newspaper distribution company NewspaperDirect provides a print-on-demand service for even the remotest of hotels...
Posted: 30 March 2006 | 00:00
Hotels and restaurants that have been managing their finances on paper or on different spreadsheets could become more efficient by introducing a proper accounting system.
Posted: 13 March 2006 | 10:27
In the drive for greater efficiency and competitive advantage, managers can access the kind of detailed information their predecessors could only have dreamed about. Ross Bentley reports
Posted: 23 February 2006 | 00:00
Alfi is a collection of insulating jugs in various styles.
Posted: 22 February 2006 | 17:34
Now available in the UK is a range of knives by US manufacturer MAC Knife. There are 15 knives in three series: Professional, Chef and Superior.
Posted: 16 February 2006 | 00:00
Epicurean's double-sided cutting boards range from ¼in to ½in thick. They are made from Richlite, an environmentally friendly, natural compacted wood fibre
Posted: 16 February 2006 | 00:00
Spiralling gas and electricity prices have pushed the cost of energy in the kitchen into the headlines. But help is at hand. CESA, the Catering Equipment Suppliers' Association, offers advice on ways to economise
Posted: 10 February 2006 | 00:00
Most luxury hotels have a spa these days, and this year the spa suppliers will be out in force at Hotelympia Janet Harmer reports
Posted: 10 February 2006 | 00:00
Since its doors opened last August, business at Sam's Brasserie has grown above projection. So it's a good job the kitchen was made robust enough to cope with the extra numbers. Diane Lane reports
Posted: 10 February 2006 | 00:00
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | Previous | Next
