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OPINION: Why testing your oil can protect your restaurant’s reputation

OPINION: Why testing your oil can protect your restaurant’s reputation

Some foodservice operators are saving as much as 20% on oil consumption a year, simply by testing their oil on a regular basis, writes Ashton Bayliss, product marketing manager at test and measurement specialist Testo. While many operators have now adopted technology to test their cooking oil, a significant number of restaurants and foodservice providers

Bob Wood, director

OPINION: Behind every good open kitchen is an organised wash-up area

Open kitchens are in vogue but behind all the theatre and lies a need to ensure the washing area is functional and practical, writes Bob Wood, director of DC Warewashing & Icemaking Systems.  A smooth-running, efficient kitchen operation is vital for a successful, trouble free and safe foodservice operation. This is never more important than in

Supermarket refrigeration

OPINION: Rising electricity costs will focus supermarkets’ minds on refrigeration

Reducing energy consumption remains high on the agenda for UK food retailers, not just to meet obligations under the Carbon Reduction Commitment Scheme, but also to slash costs in an increasingly competitive retailing sector. Ian Wood, co-founder and managing director of refrigeration innovator, Adande, examines the impact of rising energy costs, post Brexit implications and

Restaurant workers

ALMR urges Brexit negotiators to clarify status of migrant workers

The Association of Licensed Multiple Retailers, whose members run 23,000 outlets and employ over 650,000 people in British pubs, bars and restaurants, says the vote to the EU has severely dented confidence in the industry. Despite positive economic news over the summer, Kate Nicholls, CEO of the ALMR, said operators are still concerned. “The slight

KNUTSFORD, UNITED KINGDOM - JUNE 24:  A European Union flag, with a hole cut in the middle, flies at half-mast outside a home in Knutsford Cheshire after today's historic referendum on June 24, 2016 in Knutsford, United Kingdom. The results from the historic EU referendum has now been declared and the United Kingdom has voted to LEAVE the European Union.  (Photo by Christopher Furlong/Getty Images)

BREXIT OPINION: 5 tax implications for catering equipment businesses

With businesses from the catering equipment sector still trying to work out what Britain’s impending exit from the EU might mean for them, David Brookes, tax partner at accountancy and business advisory firm BDO LLP, explores the tax implications that leaving the EU could have on UK businesses. So, the results are in. Like it

BRISTOL, UNITED KINGDOM - NOVEMBER 27:  In this photo illustration pound coins are stacked in front of a twenty pound note on November 27 2008 in Bristol, England. Many UK consumers are feeling the pinch as the financial crisis and economic downturn makes borrowing harder and more expensive and the recession starts to bite.  (Photo by Matt Cardy/Getty Images)

Struggling businesses should be given ‘breathing space’ from creditors

Insolvency trade body R3 has proposed that struggling companies should be given up to six weeks free from creditor pressure to plan a recovery or rescue. The UK’s insolvency profession believes that the introduction of a ‘business rescue moratorium’ would help save more companies under severe financial strain, saving more jobs and improving returns to

TO GO WITH AFP STORY BY FRANCESCA CARUSO
A volunteer of Caritas, a Catholic charity association, prepares meals in a kitchen of the "St. Benedict parish", in Rome, on May 28, 2013. As soup kitchens in Rome fill up because of rising unemployment, some of the Italian capital's most famous eateries are stepping up -- giving away day- smacking pizza and pasta dishes. Groceries and restaurants are put in touch directly with charities that need the food by a new initiative called "Pasto Buono" ("Good Meal") that intends to combat the paradox of food waste and hunger by aiming to give out 110,000 meals a year in Rome.  AFP PHOTO / ANDREAS SOLARO        (Photo credit should read ANDREAS SOLARO/AFP/Getty Images)

OPINION: Kitchens take centre stage in ‘Circular Economy’

As the European Union introduces a raft of measures aimed at making member states less profligate with their resources, commercial kitchens can play their part by adopting a more measured approach to food waste and save a ton of cash in the process, writes Barry Dennis, chair of the Resource Efficiency and Waste Management Show

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Mitchells & Butlers energy chief to outline views on green kitchens

The energy manager at pub and restaurant giant Mitchells & Butlers is among the panellists discussing green kitchens at a special debate taking place at Hotelympia next month. James Sharmen, who oversees energy initiatives at the chain, which operates 1,600 sites, will share his views during a debate entitled ‘The future of Sustainability: What are

Restaurant service

5 big restaurant trends to watch in 2016

What’s the outlook for the UK foodservice industry over the next 12 months? Consulting firm Technomic picks out five key trends impacting restaurants in the coming year. Trend 1: Fast-casual fever The UK is due for a fast-casual revolution. The centre of industry growth in the US, the limited-service fast-casual segment attracts consumers — especially

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