equipment
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Tom Cummings, field sales executive, Upnorth Group, shares his business secrets
Posted: 11 April 2012 | 11:39
People 1st's careers resource UKSP (www.uksp.co.uk) has been named the big winner in this year's Caterer and Hotelkeeper Web Awards, picking up the title of Website of the Year. The website, which helps support and develop careers in the hospitality, leisure, travel and tourism
Posted: 08 December 2011 | 15:56
Combi ovens, also known as combi steamers, combine the benefits of two established cooking methods - so you get roasts that are crisp on the outside (as in a conventional oven) and succulent on the inside (as in a steamer).
Posted: 27 October 2011 | 13:42
Once the initial choice has been made to handle laundry in-house rather than outsourcing it, the key consideration is to balance washing performance against running costs.
Posted: 29 September 2011 | 17:43
British businessman Lord Digby Jones is among the line-up of speakers at the forthcoming 2011 Catering Equipment Suppliers Association (CESA) conference...
Posted: 22 September 2011 | 12:25
There's a demand for low-volume, high quality ice-cream machines among operators who want to offer artisan hard ice-cream.
Posted: 25 August 2011 | 13:32
Refrigeration appliances run 24/7, 365 days a year, and selecting the right model that's fit for purpose and capable of adhering to strict temperature guidelines while minimising the amount of energy used is key, as are factors such as appliance location and maintenance
Posted: 29 July 2011 | 16:15
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
Open gas burners and solid tops have long been favoured by chefs when choosing that workhorse of the kitchen, the cooking range. However, in an age when...
Posted: 12 May 2011 | 14:45
Getting a handle on stock can make a real difference to the bottom line, and this is where inventory systems come into their own. We look at what's available, who's using it and how it can improve your margins...
Posted: 09 May 2011 | 10:51
Choosing the right warewasher is a balancing act - price will always be a critical factor, but these days running costs should weigh at least as heavily in the buying decision. There's a machine for every type and size of kitchen and here we showcase five models.
Posted: 28 April 2011 | 17:02
My favourite thing in my kitchen is an old Le Creuset pot, which I inherited from Pierre Koffmann. When La Tante Claire closed, he put everything into storage and when I opened my restaurant in 2006, he gave me all the old cutlery, plates, pots and pans.
Posted: 25 February 2011 | 17:44
With National Chip Week coming up next week, John Porter examines the best way to fry one of Britain's favourite foods plus how to choose the right oil, and weighs up what to look for in the perfect fryer.
Posted: 18 February 2011 | 14:15
We put two of the latest models through their paces.
Posted: 14 December 2010 | 11:14
The recent explosion of an espresso machine in a British café may be a rare event but it has highlighted the suspicion that many catering managers do not ensure clear safety procedures are put in place, writes Ian Boughton.
Posted: 26 November 2010 | 11:08
Maintenance of kitchen equipment is often low on the list of priorities for chefs and kitchen managers, but a programme of planned preventative maintenance will lessen the chance of a breakdown at the worst possible moment, says Diane Lane.
Posted: 21 May 2010 | 10:37
Sustainability should be the watchword for anyone buying catering equipment. Not just because it's the right thing to do for the environment, but also because it's the right thing to do for business. There's only one direction that energy costs are going, so even though it may cost more...
Posted: 12 February 2010 | 08:00
Many kitchens are built around the refrigeration equipment, as sensible planning starts where the food is stored. The growing trend is for smaller refrigeration cabinets in separate preparation areas, for maximum efficiency.
Posted: 12 February 2010 | 07:16
Whether you run a small kitchen and prepare your food by hand, or need automatic machines to deal with food on a larger scale, the equipment you use will impact on staff safety as well as the look of any dishes you create.
Posted: 12 February 2010 | 07:15
The range is one of the prime pieces of kitchen equipment. It's essential to have the right size and style for your brigade's needs - and, of course, choosing an efficient, economical model is more important than ever. There's a range in just about every commercial kitchen. It is simple to use...
Posted: 12 February 2010 | 07:14
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