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So you think you know about... grills and griddles

CHOT 101105 pg 60Grills and griddles are two of the simplest items of cooking equipment in any kitchen, but they are remarkably versatile, as Keith Warren explains
Posted: 10 November 2005 | 00:00

So you think you know about... ice-cream makers

CHOT 101105 pg66Ice-cream made in the restaurant kitchen should always be more surprising and taste better to a restaurant customer than ice-cream bought from a frozen food supplier
Posted: 10 November 2005 | 00:00

My new kitchen: Le Champignon Sauvage, Cheltenham

The chance to buy the adjoining building enabled David Everitt-Matthias to more than double the size of his kitchen at the two-Michelin-starred Le Champignon Sauvage in Cheltenham. A full-sized cooking suite was top of the list for new equipment, as Moby Pomerance reports
Posted: 10 November 2005 | 00:00

Optimising hotel websites to increase traffic from search engines

Your website looks gorgeous and says all the right things about your business, so why aren't the increasing number of people who book online beating a path to your door? Because search engines are leading them elsewhere, says Ross Bentley
Posted: 27 October 2005 | 00:00

Small blast chillers

Adande Varicool BlastchillerWhile impending HACCP requirements don't yet insist on specialised equipment to fast-chill risky foods, it may only be a matter of time. Bruce Whitehall looks at the growing range of small blast chillers and their potential uses
Posted: 13 October 2005 | 00:00

How hospitality businesses are reducing the risk of e-mail abuse

E-mail is a familiar and vital tool in the workplace, but abuse of the system by staff could lead to charges of constructive dismissal, compensation demands and even libel cases. Ross Bentley looks at how companies can avoid the pitfalls
Posted: 07 October 2005 | 17:00

Software: Capitalising on open source

CHOT 290905 pg44Software manufacturers go to great lengths to protect their programs from plagiarism and illicit duplication, but the opposite approach has been adopted by a growing band of programmers who make their work freely available for others to adopt, adapt or improve. Ross Bentley explores open source software
Posted: 29 September 2005 | 00:00

Laundry: Energy saving with the ozone system

laundry roomFor years the only way to launder linen was by using a conventional hot wash. Heavy on energy and detergent costs, but effective. Now along comes the ozone system, which uses cold water and much less detergent. But is it the complete answer? Bob Gledhill looks at the pros and cons
Posted: 22 September 2005 | 00:00

Isabel Wine Cooler from Ceramica By Design

There's much more to tableware than just crockery and cutlery. Diane Lane rounds up some stylish and unusual lines
Posted: 22 September 2005 | 00:00

Outdated kitchen equipment holds back much-needed school meal improvements publicised by Jamie Oliver

Jamie Oliver in school kitchen Jamie Oliver’s much publicised campaign put the need to improve school meals firmly in the spotlight. But the poor state of much of the kitchen equipment revealed in Caterer’s exclusive survey means moving away from a price-driven service and persuading authorities to stump up even more cash. Kirstie Redford reports
Posted: 21 September 2005 | 17:37

Technology: Delivering high-speed internet economically in hotels

laptopMany hotels guests expect high-speed internet access, so hoteliers need economical ways of delivering it. Using the existing electricity network is one option, as Karl Cushing reports
Posted: 09 September 2005 | 00:00

Software: Effective CRM means investing in data

Keeping track of customer behaviour can have a major impact on the bottom line, but for software such as a customer relationship management package to work effectively you need a single view of your data and to keep your data "clean". Ross Bentley investigates
Posted: 25 August 2005 | 00:00

Combi-ovens: Meeting the banqueting challenge

Versatile, dependable, able to do two things at once - chefs have so much in common with combi-ovens. So it's hardly surprising so many are making the switch, as Antony Adshead discovers
Posted: 18 August 2005 | 00:00

How to serve great coffee every time

espresso coffeeThere are a number of problems that could affect the standard of the coffee you serve. Barista Paul Meikle-Janney tackles some of the most common ones
Posted: 14 July 2005 | 00:00

Coffee: Espresso machine makers

Espresso-based coffees are currently flavour of the month and, as Ian Boughton discovers, there's an array of machines for the smaller operator which can make them efficiently and profitably
Posted: 14 July 2005 | 00:00

Schaerer Ambiente II machine from Café Bar UK

Schaerer Ambiente II For small to medium-sized bars and restaurants, Café Bar UK imports the Schaerer Ambiente II machine, which offers 32 programmable product selection options, variable-height coffee dispense for mugs and cups and an optional cup-warming station. Schaerer has found a solution to the often-difficult task of milk handling in its Care Free Milk system, which stores the milk cooled and vapour-sterilised, thereby reducing wastage, as the milk can be stored overnight. It also automatically rinses and sanitises the entire milk-delivery system. Available from: Café Bar UK, Tel: 0800 515446
Posted: 14 July 2005 | 00:00

Making your glassware sparkle

A glass - image courtsey of WinterhalterEveryone wants their glassware to sparkle. But if you're in a hard-water area, glasses can come out of the washer badly spotted or streaked. Softeners can often solve the problem, says Bruce Whitehall
Posted: 14 July 2005 | 00:00

Equipment guides: Banqueting systems

Banqueting kitchensCook-chill is fast becoming the system of choice for busy banqueting operations, but it needs the right equipment to deliver food safety and quality, as Keith Warren explains
Posted: 30 June 2005 | 00:00

My new kitchen: The Pourcel Brothers' W'Sens restaurant

Christophe Langree and Eoghain O'NeillThe kitchen at the Pourcel brothers' W'Sens restaurant in London has been designed around a versatile Athanor suite which copes admirably with their blend of southern French and Far Eastern cuisine
Posted: 30 June 2005 | 00:00

Rôtisseries: visual theatre plus effective cooking

RôtisseriesRôtisseries can inject a welcome dash of theatre into cookery, and they're versatile, handling anything from pigs' trotters up to a whole lamb, plus a surprising number of other foods, as Antony Adshead discovers
Posted: 30 June 2005 | 00:00

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