The February issue of Foodservice Equipment Journal is now available to view as a free digital edition.
This month’s publication, which you can access HERE, is packed with comment and trends on the UK foodservice market, including insight to new kitchen innovations and developments.
Picking the right kitchen house or distributor is a challenge that every operator can relate to when designing and fitting out new kitchen. Our cover story therefore explores the criteria that operators should be paying closest attention to when making such a crucial decision.
On the operator side we also delve into the world of banquet catering and look at how The Midland in Manchester, which is part of the QHotels Group, is able to serve up to 900 covers at a time thanks to investments in multifunctional catering equipment.
Additionally, we find out the best way for operators to deal with food waste and, in our special ‘Ask the experts’ session we get all your microwave questions answered.
Those who like their graphs and charts can look forward to our exclusive ‘Minding the Gap’ feature, which reveals the discrepancies that currently exist between operators and the supply chain following a comprehensive survey carried out by CESA and Fryett Consulting Group.
Elsewhere Classeq’s David Smithson talks us through the warewashing brand’s biggest product overhaul for some years and Jan Waldow of Tyco Fire Protection asks whether restaurants are giving their kitchen the protection it deserves.