in-depth News - Foodservice Equipment Journal

Chris Webb, catering operations manager & Andy Briggs, menu development manager

THE BIG INTERVIEW: Chris Webb and Andy Briggs detail how Punch Pubs is creating knock-out kitchens

In Depth by Andrew Seymour on 12th June 2020

Catering chiefs outline the transformative impact of pub group's impressive Academy Kitchen and reveal which items of equipment they think could add value to its estate

THE MANOR REBORN: Kitchen revamp is a game-changer for Northover Manor

In Depth by Andrew Seymour on 18th May 2020

Mark Haddigan & Mel Haddigan, owners, Northover Manor

The kitchen is often the heartbeat of a hotel operation. But it was only when the owners of Northover Manor

FIVE MINUTES WITH: Electrolux technical chief André Riphagen on hospital kitchen challenges

In Depth by Andrew Seymour on 6th May 2020

Caterers working in hospital and care home environments are under enormous pressure at the moment. So what happens if something

GREAT DANE: How Gram Commercial built a global refrigeration business from the land of Lego

In Depth Refrigeration by Andrew Seymour on 24th April 2020

Danish refrigeration maker Gram Commercial — now owned by Japanese firm Hoshizaki, of course — has a rich history that

KITCHEN TALK: Where does hot holding equipment fit into a modern catering estate?

In Depth by Andrew Seymour on 22nd April 2020

Where does hot holding equipment fit into a modern kitchen estate and what value can it add to a busy

AGREE OR DISAGREE? 6 warewashing equipment questions you have always wanted the answer to

In Depth Warewashing by Andrew Seymour on 7th April 2020

Warewashing is a vital component of every commercial kitchen, but there is always a lot to think about when it comes to planning and managing this part of the kitchen. FEJ asked the market experts

THE BIG INTERVIEW: The ex-Pizza Hut and Domino’s man now powering Papa John’s kitchens

Best Articles In Depth by Andrew Seymour on 6th April 2020

Justin Gilbert, director of business development

Director of business development Justin Gilbert discusses store development, equipment specification and kitchen streamlining

10 food trends that operators need to be thinking about in 2020

In Depth by Andrew Seymour on 8th January 2020

Whether it’s a shortage of rice caused by wet weather at the end of the European growing season or a

SPECIAL REPORT: Making kitchens a safer and more hygienic place for your staff to work

In Depth by Andrew Seymour on 20th December 2019

Good kitchen hygiene and safety practices are essential for any multi-site restaurant business, particularly in the era of open kitchens and front-of-house prep spaces

SPECIAL REPORT: Refrigeration providers share their 2020 vision

In Depth by Andrew Seymour on 5th December 2019

Williams refrigeration at Sea Containers London

What’s in store for the commercial refrigeration sector during the next 12 months?

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