In Depth articles

Mark Sullivan, chairman

FIVE MINUTES WITH: Mark Sullivan, chairman of Warrens Bakery

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

Williams refrigeration

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

Evoke Creative kiosk at McDonald's

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

LONDON, ENGLAND - JUNE 25:  Assistant manager Rachel Lucien walks past the checkouts in the world's largest McDonald's restaurant which is their flagship outlet in the Olympic Park on June 25, 2012 in London, England. The restaurant, which is one of four McDonald's to be situated within the Olympic Park, will have a staff of 500. After the Olympic and Paralympic Games conclude the restaurant will be dismantled and all fixtures and fittings will be either reused or recycled.  (Photo by Oli Scarff/Getty Images)

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

Vito training

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

Thermoport nursing home

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

Tossed Bankside

Tossed shakes up market as it aims to be a crowd-pleaser

Healthy eating chain Tossed has just reached a decade in business and it is aiming to celebrate the milestone in style by embarking on its most aggressive store roll-out programme to date. Its plans hinge on a successful crowdfunding campaign. There used to be a time when companies with aspirations to expand their business could