kitchens Archives - Page 3 of 66 - Foodservice Equipment Journal

OPINION: The future’s bright for commercial kitchens that crunch data

Opinion by Andrew Seymour on 5th July 2019

David Khanna of Arolite says statistical insights can provide a clear vision into the gaps that kitchen operators are missing

Precision secures £34k grant to part-fund factory improvements

Refrigeration by Andrew Seymour on 4th July 2019

Precision Refrigeration factory expansion

Precision Refrigeration has used a £34,000 grant from New Anglia Local Enterprise Partnership to enhance its factory processes and bring

RISE OF THE MACHINES: Can a commercial kitchen contain too much technology?

Best Articles In Depth by Andrew Seymour on 14th June 2019

Executive chefs for the House of Lords and Silverstone Circuits discuss the pros and cons of getting commercial kitchens connected

Thai chain plans raft of new openings and kitchen roll-outs

Best Articles by Andrew Seymour on 16th May 2019

Giggling Squid, the operator of 32 Thai restaurants predominantly situated in provincial towns and cities in the South of England,

Kitchen spend on the agenda as Heineken ring-fences £50m for pub refurbs

Best Articles Pubs by Andrew Seymour on 29th April 2019

Heineken, the UK’s third largest pub business, has announced a record investment of £50m to refurbish nearly 150 pubs, creating

THE BIG INTERVIEW: Hollywood Bowl Group’s quest to become kitchen kingpin

Best Articles In Depth by Andrew Seymour on 16th April 2019

With almost 60 locations to its name and revenues of £120m, Hollywood Bowl Group is the largest ten-pin bowling business in the UK. And, like most leisure operators, food and beverage is a rapidly growing

£4m kitchen and dining area for British troops boosts catering equipment supply chain

Best Articles Projects by Andrew Seymour on 8th April 2019

Work has begun on a £4m construction project that will see an on-site, state-of-the-art kitchen and dining facility built for

EDITOR’S VIEW: Setting the green agenda commands a group effort

Opinion by Andrew Seymour on 5th April 2019

A newly established industry steering group for sustainability, led by Hoshizaki, met for the first time in London last month

HSBC cashes in with ‘trailblazing’ kitchen and catering project at UK HQ

Projects by Andrew Seymour on 3rd April 2019

Staff at the UK headquarters of HSBC now have access to state-of-the-art catering facilities following a major foodservice fit-out involving

EYE FOR DESIGN: What does it take to create a ‘fit for purpose’ kitchen?

Best Articles In Depth by Andrew Seymour on 26th March 2019

Five kitchen projects from across the market spectrum - five very different approaches to ensuring they achieve their objectives

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