CATERER EATS OUT
Supplies/productsIn this section you will find all articles about catering supplies and products, giving you an easy route to all the information and news about supplies and products on Caterersearch. For subject overviews take a look at Caterersearch’s expert guides that provide 'everything you need to know' on popular subjects like catering supplies and products, Gordon Ramsay, Compass or Michelin-starred restaurants. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | Previous | Next Pork pies set to join the upper crust?
Excellence in Catering Equipment & Supplies Awards The Caterer Group Excellence in Catering Equipment and Supplies Awards recognise innovation and enterprise in the development of professional catering equipment and supplies.
The shortlist has now been drawn up and the award contenders are listed below.
To book tables for the awards ceremony on 28 October 2005 at the London Landmark hotel in London, please click here.
The awards are sponsored by Brakes Catering Supplies & Equipment. Click here to download the booking form
For further information please contact Shiva Hobson A buyer's guide to prime cooking equipment
Be awareGraeme Cushion, solicitor at licensing solicitors Poppleston Allen, looks at the pitfalls in bars of poor lighting and cleaning that can result in licensees falling foul of random ABV testing Microwave ovens: how and what to buyMicrowave ovens are a hugely important part of every professional kitchen. As a standard microwave-only oven they can perform essential functions such as safely re-heating frozen or chilled food, which is at the heart of many menus in informal dining restaurants and pubs or in room-service for hotels. All about food preparation equipmentFood preparation equipment is the important stage between fresh food coming into the kitchen and being made ready for either cooking or direct service into the restaurant. Cookware: a guide to the essentials for professional kitchensCookware is pans, baking dishes and serving dishes and comes in hundreds of shapes and sizes and perform hundreds of different cooking tasks, but when construction is stripped down to the basics, there are just a handful of materials used in professional cookware. Ice makers: a guide to products and pricing
Crisis cools on Sudan 1When an illegal dye gets into the food chain, consumers should take fright, but operators claim that fallout from the recent Sudan 1 contamination scare is greatly exaggerated. Emily Manson reports RussiaThe biggest country in the world is becoming an increasingly attractive proposition to an interested but cautious hospitality market. Jessica Gunn reports Thomas Lowndes breaks into foodserviceOur regular supplier slot looks at the people, companies and campaigns behind the product news A CoolerWilliams Refrigeration is now offering operators an even bigger capacity back-bar cooler with its three-door model, which stocks up to 278 bottles of 330ml. Cutting ItWith Cocktails. The consensus is, unless you want to be a specialist, it is best to stick to a basic range of cocktails that won't need much training of staff nor any big investment in strange ingredients and rarely-used equipment.
Suppliers pull out of deals with Von EssenSix food suppliers have suspended trading with the Von Essen hotel group following wrangles over money. Comfort zoneChocolate has always been a favourite indulgence, and whether you make your own desserts or buy them ready-made, puddings which feature it in any shape or form will always fly off the menu Cheers for cheese
Single-sourcing keeps it simpleRestricting the number of suppliers for a piece of equipment makes good business sense for Compass. Mick Morgan explains why Total controlGood stock control is essential in profitable catering operations, but there's more to it than simply keeping track of your inventory. Antony Adshead rounds up some money-saving tips from the experts We love......sleep How to find suppliersMarc Wilkinson left his job as chef-manager of the Latymer restaurant at Pennyhill Park hotel to open his 30-seat Restaurant FraŒche in the Cheshire conservation village of Oxton in May. Here are his thoughts about establishing a supplier network, plus a few words of wisdom from three fellow chefs Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | Previous | Next |
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