Glasgow cafe keeps its cool
IT may be more than 80 years old, but Coia’s Cafe in Glasgow’s east end has been kept bang up to date by the...
There’s no pay for sleeping on the job
Employers should draft contracts to avoid any unexpected liabilities, as a recent tribunal involving Manchester brewer JW Lees shows, writes solicitor Mark Hamilton
A FAMILY...
New bookings service targets serious diners
Dining Deals aims to bring restaurants long-term benefits, not one-off hits. Scott Wright reports
AN online table booking specialist is aiming to help restaurants build...
Countering many servery issues
Modular units give operators greater flexibility, supplier says
WHEN it comes to catering equipment, servery counters are the units that can make the biggest impression...
Malts get in the food mix
DISTILLER Morrison Bowmore is actively exploiting the food matching potential of two of its key malt brands, Auchentoshan and Bowmore.
On Bowmore, brand manager Cara...
More to learn about matching
Operators need to boost knowledge on combining food and drink
AS a nation, we’ve probably never been so interested in wine, or been so knowledgeable...
Putting Hot Food in the Spotlight
With Christmas round the corner and carvery sales becoming increasingly important to pubs, Hatco has launched four stylish new serving stations to put hot...
North east hotel scoops top award
AN Aberdeen hotel has celebrated its first birthday with a major in-house award win.
Hotel group Rezidor named The Park Inn by Radisson as the...
Scots beer firm raises the steaks
BEERS from Edinburgh-based Innis & Gunn will be matched with Scottish beef in a series of Steak Out consumer dinners this month and next.
The...
Train staff and reap the rewards
OPERATORS stand to reduce overheads and cut costs through efficient cellar management, service providers told SLTN last week.
Dispense firm Innserve maintains that investing in...
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
