According to Electrolux, fast has never tasted this good with the introduction of the Electrolux SpeeDelight High-Speed Grill.
Helping you take your business to the very next level in speedy service, the SpeeDelight fuses an innovative three-way cooking technologies into a stylish countertop-friendly unit.
Capable of cooking up to three times faster than a standard press grill, this could be the cooking unit your cafe, coffee shop, pub or bar has been crying out for. [ Read More ]
Bad ice can be the difference between sickness and health, it’s not just about the taste of your cold drinks, that’s why it’s an integral part of a proper hygiene procedure when using a commercial ice maker or ice machine.
If you’ve been wondering how to clean an ice machine, then luckily we’re here to help make sure you don’t fail a health inspection by not having cool clean ice making machines fit for professional usage.
It’s important to keep your ice machine clean, especially if it’s not been used for a long time, or it’s a brand new unit.
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National Fish and Chip day is a celebration of one of the most iconic British seaside classics, the humble but immensely loved Fish and Chips.
From the windswept seaside serving hut to the high street chippy, our love for one of the oldest fast foods available en masse is una-‘baited’ (pun intended).
In the past Fish and Chips have taken a ‘battering’, but that’s simply unfair to the fishy dish in question.
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You pull your barbecue from winter storage to find that last summer has seriously taken its toll on the charcoal or gas-powered wonder-food maker.
Grease, grime, dirt, dust, oil and ash have combined to make a mess of your once glorious grilling machine.
Fingers coated in a dust-grease combination, you wonder how do I clean a barbecue that has been in deep storage for such a long time? We come to the rescue.
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Pests, bottom feeders, vermin. Flys are some of the most common but also most hated insect on the planet.
They are responsible for spreading diseases, spoiling food and generally being all around bad eggs – they are probably responsible for that too!
But what happens when a fly lands on your food? Let’s find out what happens and what you should do about it. [ Read More ]
National Vegetarian Week 2017 runs from 15-21 May, and it’s all about eating veggie for the week and enjoying delicious, exciting food. Everyone is welcome to join in and we’ve got loads of mouth‑watering recipes, tips and resource packs to help you make the most of it.
Running from the 15th to the 21st of May 2017, National Vegetarian Week is a celebration of all things veggie; helping you to enjoy delicious and exciting food without compromising on both colour and flavour on your plate!
A healthy lifestyle doesn’t necessarily have to have meat in it, and this celebration of all things veggie by the Vegetarian Society, could be the introduction to an alternative diet that you, your friends and relatives might have been looking for. [ Read More ]
Raising awareness of the plight of those suffering from the disease, Coeliac Awareness Week is an opportunity for non-sufferers to understand the difficult choices made by those who want to dine out with the condition.
With a theme of ‘eating and dining out’ for 2017’s Awareness Week, Coeliac UK has launched what they are calling the Gluten Freevolution as a campaign for better gluten-free food whether you’re eating out or grabbing something quick on the move.
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If you didn’t already know, the reverse sear is often hailed as the ultimate way to cook the perfect medium or medium-rare steak every single time.
But you might not have heard of the reverse sear before, and it’s not quite the same as simply cooking steak on a high heat.
The best thing is that this technique is not only simple, it’s almost foolproof. [ Read More ]
Maximising both floor space and unit capabilities understandably is a difficult task when running a cafe, canteen or coffee shop, especially if you want to offer a wide range of both hot and cold food.
For years, we’ve preached about how a quality display merchandiser can help maximise sales by providing a platform for hot and cold food and drink, giving customers direct self-service access to your quality items.
But until now, we’ve never been able to offer a one-stop shop for all things hot and cold. That is until Moffat released the MCH1 heated and chilled display merchandiser!
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Tipping culture is not something that we’ve had to grapple with here in the UK, be that lucky for the customer or unlucky for the waiting and bar staff of these British Isles.
The premise is one that incentivises good service, but with strict minimum wage laws and safe working conditions for waiting staff, tipping is seen more as a sign of exceptional service in most restaurants, cafes and bars.
How much should you tip? Well it’s not always as simple as just a set % of the cost of your meal. [ Read More ]
Author
Damien Wilde