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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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
Don't ignore hard water: it reduces efficiency and can cause serious damage to expensive equipment
Hard water is a major problem for many parts of the UK. The limescale deposits it creates severely impact on energy efficiency and can have a catastrophic effect on equipment.
Posted: 12 February 2010 | 07:01
Look after your kitchen equipment and it will pay you back by rewarding you with many years of service. Checking equipment daily ensures everything is in proper working order. Taking action when something needs attention will save money, maintain a safe working environment and provide a quality product.
Posted: 12 February 2010 | 07:00
This year’s finalists in the BBC Radio 4 Food & Farming Awards have been announced. The awards include categories for best take-away, dinner lady/man, local food retailer and local food producer. This is the 10th anniversary of the awards, which celebrate the people and organisations behind the best of British food.
Posted: 13 October 2009 | 10:47
Tableware is a huge investment for caterers and in these lean imes it pays to make an intelligent buy. Diane Lane talks to manufacturers and suppliers about the latest trends.
Posted: 18 September 2009 | 14:36
Richard Healey, founder of the independent tea importer Cotswold Teas, has died. He was an enthusiastic pioneer of the concept of tea-tastings in delis and cafes, and worked on a charmingly idiosyncratic basis – his business was often done on a narrow boat on the Midlands' canals.
Posted: 16 July 2009 | 12:37
Spanish food importer and restaurant operator Brindisa has made six redundancies and is set to appoint a new managing director as a part of a company-wide restructure, Caterersearch has learnt.
Posted: 24 February 2009 | 07:00
Gone are the days when serving exotic produce meant crossing borders, or even continents, to acquire it. Much of it is now grown - or has always been grown - right here in Britain. Emma White explains how
Posted: 09 October 2008 | 00:00
Few kitchens these days have the time or, more importantly, the manpower to facilitate peeling, julienning, brunoising, dicing, slicing, mixing or whipping by hand yet the customer demand for ingredients freshly prepared on site continues to grow.
Posted: 18 September 2008 | 11:35
Food service and restaurant operators were hit by a near 10% in food costs in June with further price hikes still to come, research revealed today.
Posted: 29 July 2008 | 10:55
Caterer and Hotelkeeper has re-launched its directory website, featuring 9,000 UK suppliers and a sophisticated new search engine.
Posted: 23 April 2008 | 07:00
The Scottish Government is to target caterers in its attempts to develop a food policy for Scotland.
Posted: 16 April 2008 | 15:17
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