Supplies/products
In 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.
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Nearly one in five restaurants, pubs and hotels in England and Wales which sell "local" food are making the claim falsely. That's the finding from...
Posted: 28 February 2011 | 14:58
What do you normally have for breakfast? Branflakes What was your best subject at school? Truancy What was your first job in catering?...
Posted: 25 February 2011 | 14:40
The Channel Islands' climate, location and culture of artisan food production means that they benefit from a wealth of excellent ingredients and produce. Rosie Birkett examines a range and quality to enhance any menu.
Posted: 28 January 2011 | 16:28
With technology improving all the time, manufacturers now claim that bean-to-cup machines can match the standards of a human barista. Ian Boughton reports
Posted: 09 September 2010 | 15:41
Your crockery, cutlery and glassware are key elements in the overall look of your restaurant, but the experts agree it's important not to forget functional issues when deciding what to buy. Diane Lane reports.
Posted: 20 August 2010 | 14:29
Philip Jansen has joined Brakes Group as group chief executive. Jansen joins from Sodexo where he was group chief operating officer and chief executive Europe.
Posted: 07 July 2010 | 12:26
The tea sector is undergoing a major change, says Ian Boughton, with sales of dessert and iced teas increasing, together with new flavours and ways of serving it.
Posted: 18 June 2010 | 15:36
There is currently a big revival in high-quality filter coffee, which is good news for hoteliers and restaurateurs, because serving truly great coffee by the cup can make a significant difference to your pricing. Ian Boughton reports.
Posted: 18 June 2010 | 13:43
Maintenance of kitchen equipment is often low on the list of priorities for chefs and kitchen managers, but a programme of planned preventative maintenance will lessen the chance of a breakdown at the worst possible moment, says Diane Lane.
Posted: 21 May 2010 | 10:37
Would you like to use more local suppliers but are
worried that the recession means you won't be able
to afford the premium price? The trick is to get to know your suppliers so well that they start helping your business grow, too...
Posted: 12 May 2010 | 11:38
Alain Ducasse is renowned for the quality of the ingredients he uses, so when he hosted a market at Paris's Plaza Athénée hotel to showcase his favourite suppliers, Michael Raffael went along to find out how the three-Michelin-starred chef selects them.
Posted: 29 April 2010 | 14:42
Our love affair with potatoes is as strong as ever, with chips still the dominant form across all channels, according to recent research. But what should caterers be offering on their menus to keep customers interested and boost sales? Diane Lane reports.
Posted: 05 March 2010 | 11:01
Compass Group has announced its commitment to purchasing 100% Fairtrade-certified sugar across the entire business by June 2010 in a partnership with sugar supplier Tate & Lyle. Fairtrade sugar sachets will be rolled out to all Compass UK and Ireland catering sites throughout February...
Posted: 22 February 2010 | 16:17
In the early days, cook-chill systems had a reputation for being difficult to use, but this is no longer the case. Modern cook-chill systems are easy to use, cost-effective and are suitable for kitchens of all sizes. Cook-chill is a comprehensive system of food preparation, packaging, chilling, storage ...
Posted: 12 February 2010 | 07:09
Developed in the 1980s, sous vide is an energy-efficient procedure that uses vacuum-packed raw ingredients in plastic film pouches, which are then partially cooked in water at a low temperature for finishing off later.
Posted: 12 February 2010 | 07:08
When speed counts, modern technology is probably what you're looking for in the kitchen. Rapid cooking is normally extremely energy efficient. This is not only because the cooking time is quicker, but also because in most cases energy is only used when the food is actually being cooked.
Posted: 12 February 2010 | 07:07
It's not usually the first thing you think of when planning a kitchen, but with an ever-increasing focus on energy efficiency, it really pays to get the ventilation right. Ventilation is one of the most overlooked - but essential - aspects of kitchen design. It's not just a matter of removing smoke and fumes ...
Posted: 12 February 2010 | 07:06
The serving area is the part of your food operation that your customers are going to see, so it has to look good. But it also has to be right for your style of operation. The servery is the public face of the food service operation. There are fantastic options on the market for kitting out these areas ...
Posted: 12 February 2010 | 07:05
Hot or cold, beverages are a big source of revenue. The trick, as ever, is to serve what your customers want. Food needs to be accompanied by drink. Beverages can be hugely profitable and getting the right drinks equipment is all about matching it not only to the customers' expectations ...
Posted: 12 February 2010 | 07:04
They're the unglamorous workhorses of the kitchen and are very demanding in energy terms - but surely no sensible chef would want to be without their warewasher. The poor old dishwasher is at the bottom of the catering equipment pile - it's not sexy, no one wants to look after it, it tends to belch out...
Posted: 12 February 2010 | 07:03
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