in-depth News - Foodservice Equipment Journal

THE BIG INTERVIEW: Alice Bowyer, group executive chef at The Liberation Group

In Depth by Andrew Seymour on 4th June 2021

Pub chain chef on using lockdown to create quality, seasonal fare and the kitchen equipment that plays a starring role in its food strategy

7 big trends influencing commercial kitchen design this year

In Depth by Andrew Seymour on 25th March 2021

Restaurant operators have never faced so many challenges over the past 12 months, from opening and closing kitchens at short

3 KILLER QUESTIONS: Handling food waste in commercial kitchens

In Depth by Andrew Seymour on 19th March 2021

Cost management has become a key theme for operators during the Covid-19 pandemic and will undoubtedly remain the case when

SPECIAL REPORT: Top chefs share their kitchen secrets (Part 2)

In Depth by Zoe Monk on 17th March 2021

In the second instalment of this two-part series, some of the country’s top chefs reveal how they are preparing for

CORPORATE CHEF Q&A: Rational’s Thomas Bentham ready to support the big hotel restart

Hotels In Depth by Andrew Seymour on 10th March 2021

Thomas Bentham is part of Rational’s corporate chef team, specialising in providing equipment and menu support for hotel operators. He

INDUSTRY INTERVIEW: How Rational’s corporate chef team is unlocking growth for operators from all sectors

In Depth by Andrew Seymour on 3rd March 2021

Graham Kille heads up Rational’s corporate chef team, which plays an integral role in the thermal cooking equipment manufacturer’s UK’s operations. As technical sales director, his responsibilities are to manage, lead and inspire the team

THE LONG VIEW FROM LOCKDOWN: Charvet’s sales director Ian Clow

In Depth by Andrew Seymour on 26th January 2021

Restaurant operators have never faced so many challenges over the past 12 months, from opening and closing kitchens at short

INDUSTRY INTERVIEW: Chef Steve Pooley on kitchen leadership and the road to recovery

In Depth by Andrew Seymour on 11th September 2020

Steve Pooley, chef director of special estate and projects

Steve Pooley spent 15 years as Jamie Oliver’s right-hand man in the kitchen, serving as head of food development and

INDUSTRY INTERVIEW: How Jimco is helping kitchens and restaurants operate cleanly

In Depth by Andrew Seymour on 4th September 2020

Danish brand JIMCO A/S is responsible for some of the world’s most unique air and waste-water purification and sterilisation solutions,

SPECIAL REPORT: Is it time to realign the cookline?

In Depth by Andrew Seymour on 18th August 2020

Most operators regard prime cooking equipment as the heartbeat of their kitchen operation, but will the relationship between chefs and

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