No need for wild goose chase
THERE’S no need for operators seeking an accommodation business in the UK’s ‘outdoor capital’ to go on a wild goose chase.
The Chase the Wild...
Know the score on allergen rules
THE regulations requiring caterers to provide allergen information have been in force since December 13, 2014.
While some businesses have implemented measures to meet the...
EPOS central to service
Technology must continue to evolve to meet customer expectations, firms say
CUSTOMER service is key in the on-trade and if staff are to deliver and...
Warewasher cleans up
What a modern warewasher is going to be quicker at washing dishes than a kitchen porter - but by how much?
Recently Winterhalter went...
Uniforms must follow form and function
First impressions mean everything in the hospitality business, uniform suppliers insist
IT’S no longer unusual to see hospitality staff cut a dash with modern, stylish...
Chocs away
CHOCOLATE brand Elizabeth Shaw has extended its comprehensive food service range with the launch of 150-count catering packs.
The new 150-count range features the best-selling...
Brexit climate is a recipe for unease
Report claims uncertainty is a cause of concern to equipment suppliers
THE decision to leave the European Union is already having a detrimental impact on...
Chef’s special: Paul Gunning
Paul Gunning, Head chef and Proprietor, Purslane, Stockbridge, Edinburgh
Located on St. Stephen Street in Stockbridge, Purslane is run by head chef and proprietor Paul...
A great food offer is getting easier
Developments in catering technology are helping to reduce the burden
AS more venues are improving their food offer, or introducing one for the first time,...
Chef backs moves to stop talent departing
Industry is losing too many young stars, says Paul Hart, executive chef at The Scotsman Hotel
THE catering industry must work harder to attract fresh...
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
