Operators risking fines over waste
Majority of businesses not compliant, report claims
FOOD businesses across Scotland are risking prosecution by failing to comply with waste regulations, according to new research....
Send in the marine life
Quality of Scottish seafood makes it clear choice for menus
HAVING fresh seafood on a menu can help restaurateurs create a real point of difference...
A big year for Scottish producers
SCOTLAND’S food and drink producers were encouraged to make the most of the opportunities presented by 2014 at a recent conference in Perth.
The...
New look for Glasgow seafood outlet
GLASGOW seafood restaurant the Mussel Inn has been refurbished and launched a new and expanded menu.
The city centre restaurant has been open for more...
Chef s special: Didier Nemesien
Didier Nemesien, Head chef, The Four Seasons Hotel, Perthshire
thefourseasonshotel.co.uk
Built in the 1800s, The Four Seasons Hotel sits on the banks of Loch Earn. It...
Staff instructed in foraging
STAFF at a Scottish stately home have become proficient at foraging their own ingredients – thanks to a lesson from a professional chef.
Trevor...
The right tools for the job
Back-bar equipment can improve service, efficiency and profits, firms say
A CLUTTERED back-bar area can slow down service and even lead to lost revenue.
Despite...
Wishart goes electric
MICHELIN star chef Martin Wishart has introduced a new Electronic Point of Sale (EPOS) system to his eponymous restaurant in the Scottish capital.
The TISSL...
Don’t hold off on tech
Firms encourage on-trade to unlock the potential of digital technology
FROM capturing customer data to reducing queue sizes, new technologies can offer a range of...
App innovation makes life easier
INTEGRATED apps for Electronic Point of Sale (EPOS) systems represent “the biggest advance” in pub technology of the past year, according to EPOS specialist...
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
