Almost half (45%) of hospitality businesses leave equipment on overnight, despite the majority (65%) not knowing how much energy the equipment uses, according to research from BRITA UK.
Ways in which hospitality businesses can cut costs and reduce waste by prolonging the life of their commercial catering equipment have been revealed by a new report from BRITA Professional.
Equipment and staffing concerns are at the forefront of operator’s minds when it comes to considering the future of their business, according to analysis from a hospitality supplier.
Booker has launched its most sustainable cup in the UK yet with a fully biodegradable lining that can break down within 90 days in a compostable environment.
The first bite of a meal is with the eye so make sure your food is served on ‘Instagrammable’ plates with the appropriate cutlery to give the best impression possible.
With a public backlash against single-use plastic materials in pubs, increasing numbers of ethically minded consumers and the simultaneous demand that your venue and food be Instagrammable, customers are piling a lot on publicans’ plates
Men Behaving Badly star and licensee Neil Morrissey has issued a warning to the trade following a surreal incident that saw his Staffordshire pub dramatically evacuated this week.
No pub chef could successfully run an efficient kitchen without fully working fridges and freezers. While they may not be the sexiest pieces of equipment, they’re definitely some of the most important. Nicholas Robinson points out some of the best currently...
Knives come in all shapes, sizes and styles and from right across the globe, so it is no wonder young chefs are sometimes unsure about which ones to select for a career in the kitchen. Daniel Woolfson cuts through the marketing hype to guide buyers in...
With the huge quantity of knives available, it can be tricky finding the knife – or set of knives – to suit your particular needs. Read on for the Publican’s Morning Advertiser's top tips for first-time knife buyers.
A new event dedicated to the bar and pub sector will run alongside this year's Restaurant Show at Olympia bringing together the best suppliers in the business with top operators that are transforming the UK’s on-trade.
Foodservice giant Bidvest has relaunched its own brand portfolio of food, drink and non-food products, less than a year after the hospitality supplier changed its name.
In theory, a truly talented chef should be able to produce outstanding meals with just a frying pan, a spatula, a sharp knife and the right ingredients. Cooking isn’t about kit, it’s about skill. But that doesn’t mean chefs shouldn’t treat themselves...
The temperature is dipping, collars are being turned up and customers are looking for something to warm the cockles of the hearts. The answer, says Noli Dinkovski, is a diverse coffee offer that is adaptable to the seasons.
Refurbishment of a pub kitchen requires careful thought, planning and execution, with a variety of factors to take into account. Here are 10 top tips for your consideration.
With the busy summer period in full swing, barbecues are all the rage in pub gardens up and down the country. A range of new options are aimings to make barbecue a year round event instead of seasonal - and give your food offering a smoky new flavour....
Sparkling wines have always been popular with the British, and Prosecco has recently risen to the top of the class. Until now, the drink has typically been served in a Champagne flute, but with the rise of the tipple may come the crashing of the glass...
The industry is making greater strides towards its commitments under the Responsibility Deal than MPs give it credit for, and must do more to demonstrate the impact of its actions, according to one leading commentator.
Catering equipment and disposables supplier Alliance Online has launched a mobile version of its website to enable customers to browse, order and buy products through their smartphones.
From the outside the Swan Inn pub appears traditional, but behind the quaint thatch and white plaster, its part of a food technology revolution. The...
