CATERER EATS OUT
Products
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | Previous | Next Heated holding cabinets from Hatco
Stressa meat slicers from Apuro
Oven Protection from RegaleRegale Catering Equipment will be introducing a microwave oven protection system called the Lexan Polycarbonate Liner. Mini ProJuice Bar from ProJuice
Beyond chip and PIN: next generation payment systemsChip and PIN cards have done away with the need for customers to sign a sales slip, but the next generation of payment systems require even less handling. A wave of a smartcard is all that's needed to complete a transaction, saving time and wear and tear on machinery and staff alike. Lindsay Clark reports Getting the most out of your microwaveCommercial microwave ovens are so sophisticated these days you can cook all sorts of things at the touch of a button. Antony Adshead reports Temporary kitchens: Everything you need to knowThe reasons for needing temporary kitchens vary from nice to necessary. Unexpected peaks in business, on the one hand, or a fire-damaged kitchen, on the other, can mean you need to quickly relocate food preparation. Does the traditional cooking range have a future?With island suites growing in popularity and equipment such as combi-ovens and deep-fat fryers to handle specific tasks, has the traditional cooking range still got legs, asks Bob Gledhill Top tips on refurbishing dining roomsManaging refurbishments is hard work but very rewarding... when it gets results. Julian Edwards, director of consultancy Tenet Education Services, explains that you don't need to get in a top designer. Software: Maximising profit from hotel occupancyOptimisation software may sound like something that makes your computer work faster, but it's actually designed to make your business more competitive. Lindsay Clark gets down among the digital domains Laundry: on-premise or linen hire?The costs of energy, detergents and maintenance are just some of the factors to be weighed when deciding between linen hire and in-house laundry. Bob Gledhill irons out the wrinkles... Software: Managing the catering supply chainManaging the supply chain is particularly difficult in the hospitality sector, but developments in IT are softening the effects of poor decisions and hardening the profit margins. Lindsay Clark reports CRM technology: Reaping the benefits in hospitalityIn an industry where success or failure hangs on knowing your customers' needs, customer relationship management software is becoming a viable option for smaller businesses. Lindsay Clark reports Deep-fat fryers: what to buyThe choice of which deep-fat fryer will best suit your needs depends on more factors than meet the eye. Inside Kitchens looks at all the points to consider before making a decision A guide to beverage systemsIn an industry where profit margins are tight, hot beverages provide one of the few opportunities for a proper return on investment. Bob Gledhill smells the coffee Technology: New ways to tailor guest entertainment in hotelsInternet technology and related systems offer hospitality operators a wealth of new ways to tailor the entertainment they provide to their guests' precise, even personal, needs. Lindsay Clark reports on some of the most recent developments Data security is vital for hotelsThe physical security of your hotel presents widely known problems, but the security of your information and your IT systems is every bit as important - and considerably more arcane. Lindsay Clark takes a byte of the subject Chip and PIN will have far-reaching effects for restaurantsThe introduction of payment cards using the new chip-and-PIN technology will have far-reaching effects, particularly in the restaurant industry. For a start, traders who choose not to use it will be held liable for any fraudulent transactions. Lindsay Clark reports Computers key to HR success in hospitalityComputers have become useful tools in many areas of hospitality businesses, and now they're finding a home in the human resources department. Lindsay Clark shines a light in the dark. Hi-tech services to hotel guestsFor today's travelling business person the hotel room is more of an office extension than a home-from-home, and the more up-to-date its technology the more they like it. Lindsay Clark looks at different approaches to providing a hi-tech service Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | Previous | Next |
Most Viewed ArticlesLatest Blog Posts |
