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Category: Catering Equipment

Omega Juicers

Author Damien Wilde
Posted On 29th April 2015


After spending twenty years working with consumers on a daily basis to solve beverage problems and running a market leading juicing company, you could say that Robert Leo had squeezed the most out of his profession. However, you’d be wrong.

With two decade’s worth of experience under his belt and countless customer queries and recommendations to go on, Leo thought that he could create something from scratch that would stand out in a congested industry.

He believed and he did.

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Is the future of wine Chinese?

Author Damien Wilde
Posted On 28th April 2015


When it comes to creating a delicately tailored drinks menu to compliment your array of finely chosen mains, where do you typically look to source your wine from?

Normally, we’d expect that the vast majority of options in high street restaurants and fine dining establishments originate from the traditional wine-growing powerhouses of Spain and France, backed up with a couple of options from different nations such as Chile and Australia.

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Brits are dining out, but spending less

Author Damien Wilde
Posted On 22nd April 2015


The first quarter of 2015 is now consigned to the books. Initially, we saw that the catering and hospitality trades had a strong start to the year with positive January and February results being posted, but did that trend continue through the month of March and how does the calendar year so far it compare to the same period last year?

Well, according to Barclaycard’s latest consumer report, those at the top, along with Julius Caesar, should beware the Ides of March.

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‘RoboChef’ unveiled at German trade fair

Author Damien Wilde
Posted On 15th April 2015


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.

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Waiters Race and workshops for National Waiters Day 2015

Author Damien Wilde
Posted On 14th April 2015


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.

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Pre-pay restaurant reservations

Author Damien Wilde
Posted On 10th April 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.

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Did cooking create our chins?

Author Damien Wilde
Posted On 8th April 2015


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.

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EU lifts milk quotas

Author Damien Wilde
Posted On 1st April 2015


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.

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