Innovation articles

Mitchells & Butlers regulates kitchen extract systems to curtail energy usage

Mitchells & Butlers regulates kitchen extract systems to curtail energy usage

Pub giant Mitchells & Butlers has adopted technology that regulates extract systems in many of its kitchens as part of its mission to bring down energy costs. Catering areas across its estate, which spans 1,700 sites, are increasingly using equipment that controls its extract and air supply fans to ensure they always run at the

Stonegate goes big on smart meters and recycles 900,000 litres of cooking oil from kitchens

Stonegate Pubs now has smart meters in most of its outlets and has increased the volume of waste cooking oil that is collected from its kitchens and recycled as part of its pledge to make a contribution to the environment. The company runs 670 pubs across the UK but is keen to limit the environmental

Counter supplier introduces free design and consultancy service for customers

Fri-Jado UK has introduced a consultancy service for the design of custom foodservice counters. The free-of-charge service is available to end-users, contractors, distributors and equipment concept specialists. Bespoke designs are based on a range of customer supplied parameters, including size, profile, interior configuration, lighting and accessories. Using the company’s proprietary ‘Configurator’ 3D modelling software, Fri-Jado’s

Carpigiani

Carpigiani sets kick-off date for first gelato course aimed at chefs

Carpigiani has set the date for its first ever gelato course for chefs in the foodservice industry after completing the set-up of a state-of-the-art development kitchen in London that will form a key part of its ‘Gelato University’ offering.  Bookings are now being taken for the inaugural event, covering module one of the Foodservice Professionals

Kitchen design firm Tricon hails director’s landmark achievement

One of the UK largest specialist foodservice consultancies is marking the pearl anniversary of its international projects manager. John Downman, who has been with the company for 30 years, became a director of the business in 2003 and now leads the initial strategic development for a multitude of high profile projects internationally and oversees the

Precision takes the pain out of BIM kitchen design by backing ‘winning Revit format’

Refrigeration manufacturer Precision has created Revit versions of all its models to make it easier for operators to design kitchens using its products.   The move follows consultation with customers and business partners, and comes as awareness grows around Building Information Modelling (BIM), the 3D model-based process that is increasingly shaping commercial kitchen projects. Revit

Diners at big chains ‘demand app ordering’

Customers of chains including Nando’s, Pizza Express and Wagamama want to be able to order their food and drink using a digital tablet or app, according to a new report. Over 50% of Nando’s customers would like to see digital ordering according to hospitality tech company Ordamo, which carried out an interactive menu survey of 1,500

£20m LA burger concept is all about kitchen speed

A property development firm that is investing £20m to bring a Los Angeles ‘build-your-own-burger’ concept to the UK has just opened the first of what will be a chain of restaurants. Daniel Johns Group, which acquired the master franchise licence to open ‘The Counter’ restaurants throughout England and Scotland, has launched the first UK store

Bourgee launches fourth location at London Southend Airport

Affordable steak and lobster chain, Bourgee, is unveiling its fourth site, the Bourgee Bites – Bar – Luxe Lounge, at London Southend Airport. Bourgee claims to offer a premium dining experience that is accessible to all. The premium experience includes produce that is sourced from prestigious suppliers, British Master Chef and director of Bourgee, Mark

Inamo group insists iPad ordering is not an issue for kitchen operations

Restaurant group Inamo is still able to maintain efficient and effective kitchen operations in spite of iPad ordering systems, which can often place added pressure on chefs and equipment. The Sushi chain said it has not had to adapt any of its kitchen kit and is able to run a smooth operation, even with guests

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