Over the next few months, many users will start to see a new set of hazard pictograms on their cleaning products, and on their accompanying COSHH datasheets. Chemical product manufacturers are reformulating and relabeling their products to comply with the Classification, Labelling and Packaging Regulations (EC 1278/2008), as they head towards the compliance date of 2015. … [Read more...]
Winterhalter has massive impact on efficiency at two Michelin star venue
Restaurant Sat Bains with Rooms: 700 plates, 800 glasses, one dishwasher and one glasswasher The two Michelin star Restaurant Sat Bains with Rooms in Nottingham celebrates modern British cuisine with seasonal produce from around the UK. The tasting menu format means that, while the restaurant only has around 45 covers, up to 700 plates can be used during each service. … [Read more...]
How to fill a restaurant quickly
If you run your own restaurant, chances are, you’ve tried all sorts of ways to fill empty tables with happy customers. If someone said you could take reservations for 90% of your 100 seat restaurant in two hours with a simple SMS message you probably wouldn’t believe them. Here Kunwar Sood from Vari tells us how it can be done and exactly why he believes SMS is an integral … [Read more...]
Philadelphia Recipe, Smoked Trout and Orange Salad
Ingredients for 2 1 smoked trout fillet, approx. 50-75g in weight 1 orange mixed salad leaves 50 g Philadelphia Lightest 1 tbsp chopped fresh dill black pepper to taste Instructions Divide the trout into large flakes. Grate approx. ¼ of the orange rind and reserve. Peel and segment the orange, reserving any juice for the dressing. In a bowl, mix … [Read more...]
Top ‘tips, tricks and professional advice’ from C&C Catering’s Engineers!
Flintshire based company, C&C Catering Engineers Limited, has announced the launch of a series of new ‘tips and tricks’ articles on their website (www.cateringengineers.com) with the information provided by their very own engineers. The monthly features will offer expert advice on the various issues and potential problems relating to the maintenance of commercial catering … [Read more...]