Chefs look away now. The future is coming and we’re all about to move into a world where smartphone operated robots cook downloadable recipes to perfection. The human race is doomed.
“Whether you love food and want to explore different cuisines, or fancy saving a favourite family recipe for everyone to enjoy for years to come, the Automated Kitchen can do this,” said its inventor, Mark Oleynik.
…continue reading ‘RoboChef’ unveiled at German trade fair
Towards the end of May the catering and hospitality trades will be joining forces to celebrate the hard work of frontline staff such as waiters and bartenders, whose efforts often get overlooked.
National Waters Day has been devised it pay homage to the profession’s skill and dedication, and to promote the amble career opportunities that are associated with front-of-house and service jobs within in the industry, from pulling espresso shots, to tending bars, right through to managing a team of waiting staff.
…continue reading Waiters Race and workshops for National Waiters Day 2015
Across the pond our American friends are trialling a restaurant ticketing scheme known as Tock.
Tock’s premise is simple: It’s an advance booking system Customers pay for their table reservation in advance, much in the same way that people pay the full amount for entry to sporting events, musical concerts and theatrical performances.
The restaurateur Nick Kokonas, the co-owner of Chicago’s Alinea – who are describe themselves as being a ‘fun, emotional and proactive’ place – is the man behind this idea. And it has now been transported to our shores, with the first instance of the Tock system appearing in London.
Rather predictably, this has split opinion in the dining world.
…continue reading Pre-pay restaurant reservations
Every so often, when pondering the big things in life – such as one sugar or two, that kind of thing – we’re known to stroke our chin in a contemplative manner. This got us thinking; why do we (as in humans) have chins when they’re conspicuous by their absence on other animals?
The answer appears to be down to something we all love: Cooking.
…continue reading Did cooking create our chins?
After three decades in existence, the milk quotas which farmers within the European Union had to adhere to have been scrapped.
Set up in 1984, the system has come to an ended to, hopefully, allow countries produce more milk to fulfil supply in fast-growing countries in Asia and Africa and compete on an even footing with international competitors.
…continue reading EU lifts milk quotas
The catering and hospitality sectors of the United Kingdom enjoyed a very positive January as consumers shook off the prospect of a New Year’s hangover and continued to spend their money on meals out and short trips away from home.
According to reports that we chronicled last month, the two industries saw year-on-year spending rise nearly ten percent whilst sales of food and beverages also rose during the same time period.
…continue reading Month-on-month spending rises in February
Superfoods come and superfoods go. Some are heralded by food bloggers, others are championed by celebrities and others are seen as the trendiest thing in existence. Most though tend to have a short and fleeting life in the public conscience before they gradually fade away, only to be replaced by something else. And so their cyclic lifestyle continues.
However it turns out that could be some scientific value to super foods.
…continue reading Super Superfoods
MONO Equipment provides a comprehensive range of specialist convection ovens and essentials that have been specifically designed for the constantly evolving and demanding needs of the bakery, fast-food and confectionary industries.
Their specialist catering equipment can be found in many independent artisan bakeries in the United Kingdom, as well as many high profile retail chains, and their most popular items are now available to purchase through CS Catering Equipment.
…continue reading MONO Equipment Convection Ovens
Pulled pork has taken the nation by storm. A few short years ago the slow-cooked method of cooking pork wasn’t commonplace in commercial kitchens, but now the dish is thriving and given a prominent place on many menu boards of fine-dining restaurants, fast food outlets and gastro-pubs. Whether you want it as a main, as an accompaniment or part of your sandwich filling, we’ve gone crazy for tender pulled pork.
But despite its rise to prominence in commercial establishments and being a favourite amongst diners, it seems that pork isn’t as popular as you might think…
…continue reading Campaign planned to boost pork’s popularity
Very shortly children of a school going age will be breaking up for a couple weeks away from their academic endeavours whilst those of us who work the ‘normal’ 9-5 weekday shift will be looking forward to a handful of Bank Holiday’s scattered in our general direction. For restaurants, bars and other dining and drinking premises, it’s an exciting time and typically prosperous of the year.
Are you set up for Easter?
…continue reading Easter Catering Purchases