Food & beverage
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Who is responsible for the poor health of the nation? Tony Horton, chief executive of Tricon Foodservice Consultants, has clear views on the issue - and how the problem should be tackled
Posted: 15 May 2008 | 00:00
Turning a healthy profit from healthy food is not always easy for high-street restaurants. Tom Vaughan talks to three operators who have mastered the art
Posted: 15 May 2008 | 00:00
Compass Group, the world’s largest caterer, remains confident about its prospects in the coming months despite food inflation, after a successful start to the year.
Posted: 14 May 2008 | 11:41
Caterers and restaurants have been urged to improve the provision of gluten-free meals after a charity warned that people with coeliac disease are poorly served in UK establishments.
Posted: 12 May 2008 | 07:00
Gordon Ramsay’s attack on restaurants that offer unseasonable produce on their menus is already provoking reaction from the hospitality community.
Posted: 09 May 2008 | 14:11
Gordon Ramsay has called for legislation to ban restaurants from putting out-of-season produce on their menus.
Posted: 09 May 2008 | 10:34
In week two of our Healthy Eating Month we focus on feeding the young. Janet Harmer kicks off by investigating how some schools are meeting the new Government guidelines and encouraging children to eat lunch
Posted: 08 May 2008 | 16:35
Joe Levin, the long-serving managing director of luxury hospitality company The Capital Group, has joined The Grove in Hertfordshire as director of food & beverage, it was announced today.
Posted: 08 May 2008 | 15:00
Initiatives to encourage healthy eating among children are spilling out of schools and into restaurants - and while most involve sourcing local food, some actually involve growing it. Janet Harmer reports
Posted: 08 May 2008 | 00:00
JD Wetherspoon has introduced a gluten-free menu suitable for customers that suffer from coeliac disease.
Posted: 06 May 2008 | 13:10
Restaurateurs are hitting back in the foie gras debate, refusing to bow to pressure from animal rights activists who are continuing to target them over the sale of the controversial delicacy.
Posted: 01 May 2008 | 07:00
Smoothie bars are sneaking into small sites that other caterers cannot reach. And they are packinga healthy punch to boot. Tessa Fox reports
Posted: 01 May 2008 | 00:00
Caterers must act now to meet the demand for food that's actually good for us - before we're faced with lots of new rules
Posted: 01 May 2008 | 00:00
The health of the nation has become a Government
concern, but should the hospitality industry be
responsible for re-educating consumers into eating
healthily? In week one of our Healthy Eating Month
we focus on feeding the public. Nic Paton reports
Posted: 01 May 2008 | 00:00
Manchester’s Printworks is to revamp its food and beverage (F&B) offer in a bid by new owners Resolution to market the entertainment venue to a wider audience.
Posted: 28 April 2008 | 16:30
With more and more food being consumed outside the home, caterers are in a position of enormous influence when it comes to the health of the nation. Here is a list of factors to consider when creating healthy options for customers. Compiled by Janet Harmer
Posted: 28 April 2008 | 13:21
Whitbread is looking at more cost savings and menu changes to combat rising food ingredient prices at its Premier Inn, Costa Coffee and Beefeater brands.
Posted: 28 April 2008 | 12:22
Sweet bakery treats are simple indulgences that play dual menu roles as quick, easy-to-eat breakfasts and grab-and-go snacks.
Posted: 25 April 2008 | 18:08
Diners don’t need to be enticed to order shrimp. Chefs find that simple preparations often are most well-received.
Posted: 25 April 2008 | 17:56
Shedding their past as a lunchbox staple, tuna-salad sandwiches are nattily dressed for success in these tasteful renditions.
Posted: 25 April 2008 | 17:27
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