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Balancing Act
Sweet and savoury treats appear to be fairly recession proof as suppliers and caterers continue to be innovative and responsive to dietary choices. John Porter reports.… More…
Back To Classics
How can foodservice operators increase their output of ice cream and desserts, while at the same time keeping costs down and still making them look great? Sheila Eggleston reports.… More…
Currying Flavour
As the taste of the orient continues to influence menus across the foodservice sector, caterers can use this trend to spice up their offerings cost effectively. John Porter reports… More…
Latest News
Burger King sold to 3G Capital in deal worth $4 billion
Fast food chain Burger King has confirme… More…
2nd September 2010, 5:06pm
West Cornwall Pasty Co brings back Levi's Reggae Reggae Pasty
The West Cornwall Pasty Co is bringing L… More…
2nd September 2010, 3:51pm
Bright Futures Group acquire Yes Dining Limited
The independent contract catering compan… More…
2nd September 2010, 12:49pm
Compass team completes UK's first Advanced Apprenticeship in Facilities Management
Ten Facilities managers from Compass Gro… More…
2nd September 2010, 12:14pm
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August 2010
- Issue: Anti-junk food crusade attacked by Spiked deputy editor
- Cover Story: How training prisoners to work in the hospitality industry at HMP High Down could address the skills shortage
- Craft Guild of Chefs Awards 2010: Eight page round up of all the winners from the cost sector
- Corporate Social Responsibility: Met Police scheme to use canteen waste oil as bio-diesel lorry fuel
- Local Authority Caterers Association: Save the School Lunch Grant
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