In Depth articles

ACCESS ALL AREAS: Inside Brakes’ innovation and menu development centre

ACCESS ALL AREAS: Inside Brakes’ innovation and menu development centre

Food and equipment supplier Brakes has opened a 1,000 square metre development kitchen facility in Reading that will give operators a unique platform to train chefs, devise menus and test equipment. FEJ was given a tour of the new hub and asked executive chef Mark Irish to pick out five things that will really make

THE GREEN REPORT: When will efficiency take precedence over price for kitchen owners?

There is an appreciation that operators need to be running more efficient kitchens in future, but this doesn’t always translate to sales of energy efficient models when equipment is being purchased. Is 2018 set to herald the year of change? Manufacturers have invested heavily in making their equipment more efficient in recent years. But if

FIVE MINUTES WITH: Mark Sullivan, chairman of Warrens Bakery

Warrens Bakery, the ‘world’s oldest pasty maker’, has opened its inaugural store in London in what is the first step in a strategy to reach 1,000 branches nationwide over the next few years. With the company set to be immersed in dozens of build projects in the months to come, chairman Mark Sullivan outlines what

TOP 10 TIPS: How to stop your refrigeration failing when the heat is on

Higher ambient temperatures place refrigeration under increased strain. So what can operators do to head off equipment problems over the summer months? Here are Stevenage-based kitchen maintenance provider Serviceline’s top 10 tips to minimise the chances of breakdown during the hotter weather.  1. Assess if your equipment fits your needs First and foremost, operators need

SPECIAL REPORT: The self-service revolution causing QSRs to rethink kitchen design

As quick service food operators look to streamline their businesses and drive efficiencies wherever they can, it was inevitable that self-service kiosks would become a part of the mainstream restaurant experience. The availability of easy-to-use, often cashless electronic points of sale is providing operators with options they never had before and some are embracing the

SPECIAL REPORT: Why McDonald’s expects plenty of bang for its kitchen equipment buck

McDonald’s has taken bold and urgent action to reset its business and prepare for the next chapter in its history by implementing a turnaround plan based on delivering hot and fresh food, fast and friendly service, and a contemporary restaurant experience. FEJ explores how this is all underpinned by a strategy to specify foodservice equipment

Industry Q&A: Vito talks training, telesales and online orders

Oil filtration supplier Vito continues to go from strength to strength in the UK, but 2016 could turn out be the biggest year yet for the business following a series of investments it has made to support customers. FEJ caught up with sales director Kim Devlin to discover what lies nehind the new strategy. What

Care homes ramp up focus on commercial kitchens

UK care home operators are taking food provision seriously as competition in the market grows and the expectations of residents increase. FEJ looks at what this all means for catering equipment purchasing. Britain’s £10 billion-plus care home industry is tipped to grow rapidly over the coming years thanks to an ageing population and investment in

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