Contract catering
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Host Contract Management has strengthened its national sales and operations functions with several new appointments to its senior management team. Alan McDonald joins the independent caterer as regional director for Scotland from Elior where he was operations director for Scotland.
Posted: 08 February 2012 | 15:23
Independent contract caterer BaxterStorey has appointed Christian Pauritsch to the role of operations director, South-west. Pauritsch, who has 23 years of catering and hospitality experience, will be responsible for enhancing BaxterStorey's business in the South-west of England.
Posted: 08 February 2012 | 14:06
Leafi Kitchens & Event Catering has launched a new mobile take-away sandwich unit at its Smith Square Café & Restaurant in a bid to raise the profile of the venue. Operating in the foyer of the restaurant, the new unit will offer a food and hot and cold beverage offer throughout the day.
Posted: 08 February 2012 | 12:37
Sir David Michels has assumed the presidency of the Institute of Hospitality during the Annual Fellows' Dinner held at the Corinthia hotel in London this week. During the dinner, Sir David told the story of how, as a student, he was sacked from Simpson's-in-the-Strand...
Posted: 07 February 2012 | 16:42
Lindley Venue Catering has launched a new range of branded food retail concepts and extended its partnership with Starbucks Coffee Company. Tottenham Hotspur FC's White Hart Lane Stadium was the first to benefit from some of the new brands.
Posted: 07 February 2012 | 12:56
Surrey-based caterer Caper and Berry has won a three-year contract at Yvonne Arnaud Theatre in Guildford from incumbent operator Kudos. The deal, worth £2.1m, will see Caper and Berry operate the theatre's 70-seater restaurant serving a menu of modern British, locally-sourced food.
Posted: 03 February 2012 | 19:30
I couldn't live without my iPhone and its many useful apps. File Magnet stores all my recipes, conversion charts and documents, such as menus or function menus, and links wirelessly to my computer and updates when I get home.
Posted: 03 February 2012 | 17:07
Hospitality faces two scenarios in 2012 as the top teams progress but those at the bottom struggle, says Graeme Smith a partner at Zolfo Cooper
Posted: 03 February 2012 | 16:42
When it comes to hospitality, it's essential to have a clear idea of what your customers want from your business. But how do you find out exactly what's going on inside their heads? How do you ask the question without intruding on the experience of your guests?
Posted: 03 February 2012 | 16:41
Nigel Johnson, joint managing director, Catermasters, shares his business secrets
Posted: 03 February 2012 | 16:08
Suzanne Parr and two fellow hospitality management students scooped a prestigious award from the Guild of Master Innholders for their training video on sustainable competitive advantage. She spoke to Janie Stamford
Posted: 03 February 2012 | 15:33
Former chief executive of the British Hospitality Association (BHA) Bob Cotton has been appointed senior advisor to the hospitality sector by Wellers Accountants.
Posted: 03 February 2012 | 15:17
Harbour & Jones has picked up brand new business worth around £5m with a three-year catering contract at RSA House, home to the Royal Society for the Encouragement of Arts, Manufacturers and Commerce (RSA). The three-year deal, with an option to extend to five years...
Posted: 03 February 2012 | 12:25
A recent YouGov survey suggested that one-third of the UK population is in debt. Janine Mills explains what help is available for managers to tackle personal finance problems in the workplace
Posted: 03 February 2012 | 08:22
Soup has proven to be a real staple - both on menus and in maximising profits. It also lends itself to reducing food waste. Diane Lane reports
Posted: 03 February 2012 | 08:16
Our Hamilton Beach Commercial Blender seems to be on in my kitchen all the time. Whether we are blending soups or purées, it makes short work of all jobs we give it and for under £400. The blender is robust and the stainless steel beaker is well made...
Posted: 02 February 2012 | 18:01
By now you've most likely broken any resolutions you've made, but one promise you must keep is to develop your team. Experts and operators tell Tom Vaughan how they're planning the training and inspiration to get the best out of their staff
Posted: 02 February 2012 | 16:20
If you knew exactly what your customers thought about your business, you'd be much better placed to see how things could be improved. And, as experienced operators know, mind-reading isn't as hard as it sounds
Posted: 02 February 2012 | 14:42
Originally from Cumbria, Tony Leck made his home in Guernsey in 1987, having moved there as a young pastry chef. Very quickly, inspired by the slow pace of life and the bountiful local produce, he worked hard at extending his culinary knowledge working through a variety of establishments.
Posted: 02 February 2012 | 12:19
Food inflation is likely to decline rapidly over the coming year, says consultant Séan Rickard. He predicts that the worst is over for hospitality businesses
Posted: 02 February 2012 | 11:41
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