Beverages
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CH&Co has entered into a new joint venture with high street café group Apostrophe, it was announced today. The independent catering group has acquired a 50% stake in Apostrophe, as well as a master franchise agreement that will allow CH&Co to deliver the high street brand at its...
Posted: 09 January 2012 | 12:07
Czech-brewer Budvar is to launch a non-alcoholic beer in the UK on- and off-trades. The beer, which has been available in the Czech Republic since the 1990s, is brewed in a similar fashion to Budvar Original, using...
Posted: 11 October 2011 | 16:10
Welsh brewer and pub company Brains has bought Coffee #1, a Cardiff-based coffee chain with 15 outlets across Wales and the South West. Coffee #1,...
Posted: 06 October 2011 | 11:36
Catering for the growing demand for soya milk is not a simple act of just switching milks in hot beverages, reports Ian Boughton
Posted: 21 July 2011 | 15:08
It is now generally appreciated that automated coffee machines can produce beverages of a considerably high standard. The important next step is in selecting a self-serve machine that will allow guests to dispense their own coffee, typically at breakfast, out-of-hours or in-room.
Posted: 27 May 2011 | 12:16
A bean-to-cup coffee machine makes coffee automatically according to the principles of espresso brewing - it takes roasted coffee beans from a hopper, grinds the amount required for the next cup...
Posted: 28 February 2011 | 12:10
The Coffee in Good Spirits competition aims to encourage the profitable use of both coffee and alcohol in the same drink. Ian Boughton reports
Posted: 11 February 2011 | 14:11
Spiralling prices are widening the gulf between cost and quality in the coffee market. Ian Boughton examines the options for caterers.
Posted: 11 February 2011 | 14:11
A good story will help caterers command premium prices for some of the world's most exotic coffees. Ian Boughton checks out the tales.
Posted: 11 February 2011 | 14:11
The standard everyday cuppa is considered a British catering classic, but it's a red herring, because there is no such thing. Ian Boughton reports.
Posted: 11 February 2011 | 00:39
The success of Starbucks' gingerbread latte means the creation of winter beverage menus is now expected. They can be profitable but do not have to be complicated, writes Ian Boughton.
Posted: 12 November 2010 | 15:08
The demand for higher standards, particularly in tea, has raised the bar for the training of beverage staff, writes Ian Boughton, while one supplier suggests that it is time for top tea-serving staff to be recognised with their own awards scheme
Posted: 12 November 2010 | 09:00
These days few cosmopolitan Brits are more than a couple of steps away from their next latte, and with popularity showing no signs of abating, hoteliers can cash in on cappuccino culture, too. Catherine Quinn finds out more.
Posted: 21 October 2010 | 11:20
As we prepare to celebrate the third annual London Boutique Bar Show, it seems like a good time to celebrate a London modern classic and recognise the part it has played in making this great city the leader of the cocktail culture.
Posted: 16 September 2010 | 12:34
Award winners are a great thing to have on the menu, and tea is no exception. Ian Boughton reports on the teas that did well at this year's Great Taste Awards.
Posted: 09 September 2010 | 15:52
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
Careless and casual attitudes towards brewing can be the difference between a great and poor beverage, say tea and coffee suppliers. Ian Boughton reports.
Posted: 09 September 2010 | 15:33
Part of the Caffè Culture exhibition, the World Barista Championship has come to London for the first time, showing how the UK is becoming the world's coffee capital. Ian Boughton finds out what caterers can learn from the baristas and apply to their own business.
Posted: 21 June 2010 | 13:41
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
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