Latest buyers guide

16/04/2007 23:00:00
Kitchen waste has a double hit on kitchen costs. Food not sold and thrown away immediately hits the bottom line of profit, but the second hit is the charge of removal for both kitchen waste and plate waste.
16/04/2007 23:00:00
Stainless steel is one of the main construction materials of every professional kitchen. It is tough, easy to clean and resistant to corrosion.
16/04/2007 23:00:00
Commercial catering equipment is engineered for hard work, but there are parts which have a finite life and need replacing eventually. Hopefully, a part that is nearing the end of its working life will be spotted by a regular service visit from an engineer who will be able to visually check items...

More buyers guide

16/04/2007 23:00:00
This is the lightweight equipment that can perform a heavyweight performance in a wide range of catering operations, from cafes and pubs to hotel restaurants. Snacks are by definition a light bite, but business can be frequent and busy, so using anything less than commercial equipment means that it...
16/04/2007 23:00:00
When it comes to enough space to work in, most chefs will say the person who designed the kitchen was never going to have to work in it, or the kitchen was designed when food sales were not as busy as the present. That means the maximum use of available space is important which means efficient...
16/04/2007 23:00:00
Pizza represents huge business for caterers. It provides a focused menu, fast throughput of customers, has global appeal and does not require the kind of kitchen staff training that a full service restaurant needs. There is also a range of dedicated kitchen equipment available which makes...
16/04/2007 23:00:00
As with cooking pans, kitchen knives reflect designs and cooking techniques that follow tradition in the part of the world where they were developed. As with all professional kitchen equipment, quality is reflected in the price.
16/04/2007 23:00:00
Warming cold food such as pies or sausage rolls or keeping food which has been freshly cooked at serving temperature needs careful food safety handling and the right equipment. It is not just about maintaining the heat to help keep the food safe to eat, but to keep it in a fresh condition.

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