The May issue of Foodservice Equipment Journal is now available to read online in digital format.
This edition of the magazine, which is free to access, leads with an inside look at the catering equipment estate needed to power the Mondrian Hotel — the newest property from the Morgans Hotel Group on the banks of the River Thames. Some £200,000 was spent on refrigeration equipment alone, which is spread across three kitchens.
FEJ speaks to the Whitbread chiefs pioneering a new coffee shop concept at its ‘Hub’ hotel in London, while Costa’s Oliver Rosevear talks energy efficient catering equipment ahead of the official launch of the coffee chain’s first ‘Eco Pod’ store in Telford.
We also take an in-depth look at foodservice equipment trends in the leisure sector, the latest coffee machines available to buyers and a rundown of the 10 questions that every operator needs to ask before agreeing a planned preventative maintenance (PPM) contract.
Mansfield Pollard discusses how it delivered 60 ventilation installations to schools across Yorkshire, while French restaurant chain reveals why the launch of its first Bath restaurant posed a number of kitchen challenges.
To view the digital edition click here.
Foodservice Equipment Journal is free to all buyers and operations executives working for multi-site foodservice operators, as well suppliers of commercial catering equipment.
If you are not already receiving your monthly print copy, you can activate your subscription here.