Monthly Archives: October 2019

At the moment, cutting down on meat-consumption and experimenting with vegetarian and vegan diets is in fashion. And the trend seems set to transform the foodservice industry for good, with meatless burgers making headlines and being put in pride of place on the menus of many restaurants and pubs across the country. So, it’s a good time to take a closer look…

Representing the pinnacle of food safety, blast chillers and freezers pull core food temperatures down quickly through the food danger zone between 8°C and 68°C in line with and compliant with FSA guidelines and HACCP legislation. Not only limiting bacterial growth but also allowing safe extended storage to reduce food waste and permit advance preparation prior to busy services, blast chillers and blast freezers are a fundamental part of any commercial catering and foodservice operation.

Find out everything you need to know about buying blast chillers and freezers and guarantee that you make the right decision for your business and your customers.

The British peoples’ relationship with pubs is changing. 

Younger generations of drinkers have new tastes and are increasingly seeking new environments and experiences. Demand for artisan-style beers has gone through the roof with gin sales claimed to have reached £348 million in 2016, nearly three times the £126 million in 2009.*

There’s also a generally accepted feeling that traditional pubs don’t do enough to promote themselves beyond their typical demographic of middle-aged, white men. Whereas modern venues are more inclusive and promote diversity in their consumer base.

If there is such a disconnect then perhaps it would be more fitting to ask if new bars should be trying to replicate the atmosphere of old traditional pubs.

Commercial ice machines are one of the most essential pieces of equipment in all foodservice businesses. But choosing the right ice machine for your business can be tricky.

The first thing to consider is what you need the ice for. Do you need higher-quality ice for your cocktails? Or are you just looking to keep chilled displays cool? Either way, you need to choose the right type of ice for the job.

There’s a commonly held misconception that all ice is the same. But that certainly isn’t the case. Ice comes in a range of shapes, sizes and varieties, each with their specific applications.

Knowing the purpose of each type of ice can help you choose the right ice machine for your business. To help, we’ve made a list of the most commonly used types of ice and what they’re best for.

For commercial kitchens and restaurants, the festive season is an increasingly busy time of year. The number of people eating out on Christmas day itself has increased by 240% in the last five years alone. And Christmas Day restaurant bookings are showing no signs of slowing down, with approximately 19% of people saying that they’re intending to eat out over Christmas in the future.

Overall, this period is an invaluable opportunity to boost your profitability and attract new customers who will hopefully then return once the festive season ends. However, if you’re serious about keeping up with demand this year, then you need to start thinking ahead.

Commercial preparation counters are an integral part of any commercial kitchen or catering operation. Forming the hub of operations, this is where ingredients are prepped and, in some cases packed or plated up. Choosing suitable equipment is vital to ensure smooth kitchen operations that can make your chefs job easier while ensuring your customers enjoy quality food and timely service.

This handy guide aims to highlight all important areas for consideration before investing in a food prep counter to help you make the right buying choices.