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Phil Howard's Grand Cru recipes

Content provided by Information not available | 26-Mar-2013

Nespresso Gastronomic Ambassador Phil Howard demonstrating his recipe: Brillat Savarin cheesecake with a coffee crust and apricot glaze.Serving premium...

Understanding the bean scene

Content provided by Cafe Direct Plc | 12-Mar-2013 | Insight Guide

In the restaurant industry last impressions can be very important. Poor coffee at the end of the meal literally leaves a bad taste in customers’ mouths....

Free EPOS Assessment for Multi-Location Restaurants

Content provided by Maitre’D EPOS | 11-Mar-2013 | Insight Guide

Learn how to evaluate the pros and cons of owning diverse EPOS systems.This assessment outlines 6 factors to consider in choosing the EPOS approach that...

Keeping EPOS ROI on Track: 6 Mistakes to Avoid

Content provided by Maitre’D EPOS | 04-Mar-2013 | Insight Guide

EPOS systems offer a solid ROI by growing revenue and cutting costs. But sometimes decisions that look like smart ROI turn out to be exactly the opposite....

EPOS Cost of Ownership: A Bargain or a Money Pit?

Content provided by Maitre’D EPOS | 25-Feb-2013 | Insight Guide

When purchasing an EPOS system, the true cost of ownership doesn’t always end at the price tag. Download this article to learn about budgeting tips, best...

Tips for a smoother EPOS upgrade

Content provided by Maitre’D EPOS | 12-Feb-2013 | Insight Guide

Do you have plans to upgrade or change your EPOS System?Whether you're planning to upgrade your EPOS, or putting it off because you don't want...

Presentation: the key to increasing dessert sales

Content provided by Movenpick | 10-Feb-2013 | Business Advice

With 80 per cent of diners continuing to turn down desserts, this essential guide for chefs shows how perfect presentation – and the right flavour pairings...

Callebaut Essential Guide to Chocolate 2 – download now!

Content provided by Barry Callebaut (UK) Ltd | 07-Jan-2013 | Insight Guide

Followingon from the huge success of Callebauts first 'Essential Guide to Chocolate', in association with Restaurant magazine, we are pleased...

Get Profits from Puddings this season with Nestlé® Docello™

Content provided by Nestlé Professional | 05-Nov-2012 | Insight Guide

To introduce the launch of their new dessert range, Nestlé® Docello™ has created a guide to put puddings back on the map this winter.Their guide brings...

Planning on Switching your EPOS?

Content provided by Maitre’D EPOS | 05-Nov-2012 | White Paper

Aim for Quiet Continuity. Download our Switching your Restaurant EPOS whitepaper for tips on how to make it a smooth transition and how it can affect 3...

Tips on getting the most out of Schwartz

Content provided by Information not available | 15-Oct-2012

Tips on getting the most out of Schwartz herbs, spices and seasonings, from quality checks to profit potential, as well as recipe inspiration from top...

The Importance of Stocks

Content provided by Essential Cuisine Ltd | 11-Oct-2012 | Insight Guide

Any chef worth their salt knows the importance of stock in delivering depth and balance of flavour in a dish.Having the time and necessary skills to make...

Interview on EPOS with Buzzworks Holdings

Content provided by Maitre’D EPOS | 30-Sep-2012

Kenny Blair, Director at Buzzworks Holdings, talks about the reasons why they chose Maitre’D as their EPOS provider almost 15 years ago, and why they are...

Saffron - The Power of Managed Purchasing

Content provided by Fretwell-Downing Hospitality | 17-Sep-2012 | Business Advice

Purchase to Pay delivers tangible benefits to all parties involved in the purchasing process; from increased visibility of procurement & trading performance...

Restaurants seeing significant increase in profitability and efficiency thanks to communications technology

Content provided by BH - Call Systems Technology | 03-Sep-2012 | Insight Guide

Savvy restaurateurs are making small but smart changes to increase their profits - without compromising quality. How? By implementing the latest communication...

Impossible to fund short leasehold restaurants and bars? Not anymore!

Content provided by BH - First Merchant Finance | 30-Jul-2012 | Case Study

Sourcing financial assistance for the purchase or refinance of leasehold business is not straightforward.  First Merchant specialise in providing finance...

Achieve the impossible - Buy a short lease restaurant!

Content provided by BH - First Merchant Finance | 11-Jul-2012 | Product Brochure

First Merchant specialise in granting loans on all types of leasehold businesses.  If you are looking for finance to purchase or refinance a leasehold...

An end of no-shows?

Content provided by Bookingrid | 03-Jul-2012 | Insight Guide

Combat no-shows in your restaurantGet access to diners willing to pay up-frontAttract cash-rich, last-minute decision-makersGuarantee income even during...

French glacé cherries, not just for decoration!

Content provided by Sopexa UK | 28-May-2012

French glacé cherries are often just used for decoration in the UK. But it would be a mistake to think of them as nothing more than a topping on a Bakewell...

French glacé cherries, not just for decoration. The Recipe Booklet

Content provided by Sopexa UK | 28-May-2012 | Insight Guide

French glacé cherries originated in Provence centuries ago and have established a pedigree giving them an unbeatable taste. For this reason, they still...

Word on the street is... Asian Street Food is set to be big this year

Content provided by Nestlé Professional | 13-Apr-2012 | Insight Guide

By its very nature, street food is relaxed and unstuffy, and if done right, has the potential to be authentic whilst delivering value for money - for you...

Top 10 EPOS Checklist

Content provided by Maitre’D EPOS | 19-Mar-2012 | Insight Guide

Need help looking for a tool that can help you make your restaurants more efficient, more productive, and more profitable?The Top 10 EPOS Checklist can...

Are your chips better than new McCain Gastro Chips?

Content provided by McCain Foods | 28-Feb-2012

To demonstrate the qualities of new McCain Gastro Chips first hand, McCain is asking chefs and operators to take on the ‘Hand Cut Chip challenge’ to see...

Online Trends Survey Report 2012: Online trends among restaurant, hotel, pub & bar professionals in the UK

Content provided by Big Hospitality | 13-Feb-2012 | Insight Guide

In January 2012, BigHospitality conducted a survey of its user base of restaurant, hotel, pub & bar professionals.  The objective of this survey is...

Callebaut Essential Guide to Chocolate – download now!

Content provided by Barry Callebaut (UK) Ltd | 06-Feb-2012 | Insight Guide

Callebaut is pleased to present ‘The Essential Guide to Chocolate’. This guide covers the process of bean to bar, chocolate trends, tempering, ideas on...

Promote your business with Social Deals City

Content provided by Social Deals City | 06-Feb-2012 | Business Advice

Feature and promote your business with Social Deals City on it's unique E-commerce platform. We help all kinds of businesses in the Hospitality industry...

Celebrate the Best of British Cuisine in 2012 and Boost your Business

Content provided by Nestlé Professional | 01-Feb-2012 | Business Advice

“Our love affair with Great British cooking continues to rise this year with food trends experts predicting that Britannia is one trend that will rule...

Simple Steps to Improve Profitability in 2012

Content provided by Fretwell-Downing Hospitality | 17-Jan-2012 | Business Advice

Are you maximising your profit potential?Recent surveys highlight that, despite reported employment uncertainty and economic gloom, the frequency we eat...

Interview with Langan’s Chef Founder Richard Shepherd

Content provided by PSL | 15-Nov-2011

After more than 30 years, the legendary Langan's Brasserie, situated just off Piccadilly, continues to go from strength to strength. Part of the Langan’s...

Restaurateurs quick guide to Epos essentials

Content provided by Tevalis Ltd | 07-Nov-2011 | Business Advice

Like many people who are considering investing in an effective epos system it can be confusing to know which features to look out for and which will give...

Driving Christmas Sales

Content provided by Kerry Foodservice | 07-Nov-2011 | Business Advice

Christmas is the time to boost sales and maximise your profits. We’ve put together 5 top tips, with the help of industry experts, Kerry Foods, conveying...

Philadelphia – the ingredient for success!

Content provided by Kraft Foods | 03-Nov-2011

From canapés to petits fours, Philadelphia is an ingredient that works for every course. Professional chef, Sophie Wright, shows us just how versatile...

Request your free KNORR Gravy sample

Content provided by Unilever Foodsolutions | 03-Nov-2011 | Information Request

Looking to serve up great roast dinners? Request your free KNORR Fine Gravy Granules sample today. It has a fantastic meaty taste, either served on its...

Improving your Room Service...

Content provided by Cafe du Monde | 01-Nov-2011 | Business Advice

Do your hotel guests rate the tea, coffee and hot chocolate supplied in your bedrooms?In a guest survey for a group of five star hotels, the most requested...

Interview with Carluccio’s Simon Kossoff

Content provided by PSL | 01-Nov-2011 | Business Advice

When someone like Simon Kossoff, MD of Carluccio’s says “We wouldn’t be where we are now had we not entered into the relationship with this company.” you’d...

In-house versus outsourced training – for guaranteed results and savings

Content provided by People 1st | 24-Oct-2011 | Best Practice

The Group Training Certificate (GTC) programme trains delegates to design and deliver effective, interactive theoretical training sessions to groups of...

Get your free sample of new Knorr Blue Dragon Pastes

Content provided by Unilever Foodsolutions | 19-Sep-2011 | Information Request

Made from authentic ingredients, our great tasting Oriental pastes allow you to create fantastic dishes in your kitchen. Register for a free sample and...

Insight into Knorr’s partnership with Blue Dragon and Patak's.

Content provided by Unilever Foodsolutions | 19-Sep-2011

We’ve created a new leading brand partnership exclusive for the foodservice market that will help chefs to confidently deliver authentic Oriental dishes...

Request your free CHEF® Flakes sample to discover our new generation of Jus

Content provided by Nestlé Professional | 15-Sep-2011 | Information Request

Introducing the new range of CHEF®FlakesNow there’s a new way to craft your culinary masterpieces. New CHEF® Flakes have been specially developed to help...

HOW TO GUIDE: Maximising your dessert sales

Content provided by Movenpick | 06-Sep-2011 | Business Advice

An overwhelming 80%(1)of restaurant diners do not opt for a dessert – a big missed opportunity for restaurateurs. Luxury Swiss ice cream maker Mövenpick...

WIN FREE WORLDHOST CUSTOMER SERVICE TRAINING

Content provided by People 1st | 05-Sep-2011 | Best Practice

Enter our draw to win a free 1-day WorldHost Customer Service in-house training programme for up to 15 staff* (Offer closes on 7 October 2011) and download...

The average business never hears from 96% of its unhappy customers...

Content provided by People 1st | 19-Jul-2011 | Information Request

Customer service is imperative to running a successful hospitality operation and we have the perfect solution for your business:Register now and experience...

Take the Marco Steak Challenge

Content provided by Unilever Foodsolutions | 30-Jun-2011

“A steak is the benchmark of any restaurant” Marco Pierre WhiteAll you need for the perfect steak. Take the Marco Steak Challenge with KNORR Beef Paste...

The Deepio Grease Busters Tackle the UK's Greasiest Hot Spots

Content provided by P&G Professional | 27-Jun-2011

It’s official, 73% of us confess to eating fried food once or twice a week with three quarters of people saying that the emotion they most associate with...

What can you expect to see at The Restaurant Show 2011?

Content provided by The Restaurant Show 2011 | 13-Jun-2011

With big name chefs, sommeliers, restaurant managers hosting demos, tastings and seminars, The Restaurant Show is the leading event for the industry where...

How to choose the right EPoS system

As we start coming out of one of the worst recessions in living memory, confidence in the hospitality industry, certainly in London, remains high. Indeed,...

CALIFORNIA WINE WORKSHOP: Making your Wine List Work

Content provided by Wine Institute of California | 12-Apr-2011 | Insight Guide

Uncorking your list’s potentialDespite the spate of wine-led restaurant concepts springing up in the UK in recent years, the majority of operators still...

Try the Marco Steak Taste Challenge with KNORR Beef Paste Bouillon

Content provided by Unilever Foodsolutions | 04-Apr-2011

“Many people have said to me that when they’ve tasted a steak seasoned with KNORR Paste Bouillon, that it’s the best steak they’ve ever had in their lives....

How to choose the right EPoS system

Open your door to a world of EPoSsibilities™ with TISSL, provider of tailored EPoS solutions to suit any operation, from fine-dining to pubs and clubs....

16 things to think about when you’re buying catering equipment

Content provided by Lincat Limited | 09-Dec-2010 | Business Advice

Equipment Buying TipsWhat to consider when buying catering equipment will, of course, depend on the type of equipment you’re looking for. Investing in...