Head of food Paul Dickinson explains how a transformational approach to catering – coupled with a £20m investment in equipment – has changed the kitchen culture for growing pub chain
BEHIND THE PASS: Talking kitchens with top chef Hayden Groves
BaxterStorey culinary expert shares his thoughts on catering equipment, food trends and the secrets of kitchen success
BLAST MASTERS: Latest blast chilling solutions provide operators with a rapid route to menu maximisation
No longer simply the preserve of large bulk cooking operations, smaller operators are using new refrigeration technology to enhance food sales
THE BIG INTERVIEW: Giraffe wild about expansion as it puts onus on menu and kitchen innovation
Casual dining chain formerly owned by Tesco and now run by Boparan Restaurant Group bases strategy on delivering faster, better food
THE BIG INTERVIEW: JDE Professional spills the beans on the future of the coffee equipment market
Fresh off the back of the launch of its L’Or Promesso machine, category marketing manager Rebecca Parker outlines how operators can maximise hot beverage sales
HOT TO TROT: Manufacturers hold all the aces in the quest to keep food hotter for longer
Cooking equipment manufacturers are lining up to roll out their latest developments to keep product at serving temperature
Top chef channels ‘marginal gains’ theory for warewashing roll-out
John Campbell says that even a 1% improvement can positively improve the business after opting for Meiko innovations
THE BIG INTERVIEW: Silverstone’s head chef Dean Hoddle on life in the kitchen fast lane
With nine kitchens under his belt and more on their way, the top culinary executive at iconic motor racing circuit runs one of the most intriguing operations in the business
SPECIAL REPORT: Putting the profit into your pizza kitchen
Good quality pizza can fetch a premium these days, making it vital for restaurants to source ovens that are fit for purpose
ANALYSIS: Is it time to rethink conventional kitchen design?
The restaurant industry needs to keep an open mind about operational models as it strives to cope with new methods of delivery and highly engaged customers
