CATERER EATS OUT
Food preparation
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Portion controlCareful control of the amount of food served to every customer – or portion control – is essential if you are to stick to your profit margins. Organic food
Planning a grazing menuTraditional three-course meals are increasingly being replaced by multi-course menus.
Costing a menuTo cost a menu, it is necessary to identify the direct and indirect costs involved in operating the menu. Balancing these costs will determine the ultimate success of a restaurant.
Creating a menuCreating a sound menu is one of the chef and restaurateurs’ most important jobs.
It is usually the main means of selling food to customers and the main document that directs and controls the operation of the restaurant.
Running an efficient kitchenAn efficiently run kitchen will prepare and cook the right amount of highest quality food for the required number of people, on time, by the most effective use of staff, ingredients and equipment.
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. Culinary TheatreBirmingham NEC, Europe's busiest exhibition centre, hosted the three-day Hospitality 2005 show last month. Here we round up the Culinary Theatre, sponsored by Compass Group and run by the Craft Guild of Chefs, which gave chefs the chance to demonstrate their competition skills. On pages 48 and 49 we look at some of the exhibitors' wares, and on page 50 we review the hot topics under discussion in the daily seminars Bouchon, Thomas Keller"You may wonder why one of the best chefs in the world would write a book that is based on simple food. I think the reason is that he wants to show how it is possible, using nothing but basic ingredients of the highest quality, to make truly great food" Kevin Mangeolles
Book Review"Buy it, take it home and love it, caress it and care for it... take it out and cook from it, because if you do, the book and its food will love you back" Grazing paysGrazing describes the process of eating small amounts throughout the day rather than sitting down to full meals. Now chef Andrew Turner has reclaimed the word to describe his popular tasting menus, and the concept has given rise to unexpected cost benefits The art of fryingThere's a new way of thinking bubbling under in the deep-fat fryer market, as Bob Gledhill discovers Frank Stitt's Southern Table: recipes and gracious traditions from highlands bar and grill, Frank Stitt"The book is laid out in large type and double spacing... all of which gives a sense of grandeur but simply makes it far bulkier than necessary"
Food FileFish, fresh produce, meat and how to use them... Indian Essence"Atul Kochhar is the best in his field, and his passion for tradition shines through in this book, which is aimed at the domestic market" Lettuce blamed for salmonella outbreakFast-food and take-away outlets are being blamed for contributing to an outbreak of salmonella food poisoning across the north of England and the Midlands. The burning issueA simple truthSimon Wright finds perfection in a few well cooked ingredients Do you serve the best breakfast?The hunt is on for the nation's best breakfast in the run-up to Farmhouse Breakfast Week, which takes place from 23-29 January 2005. UK hotels, restaurants, B&Bs and cafés that use regional produce are invited to submit entries for this competition, organised by the Home Grown Cereals Authority. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Previous | Next |
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