Running a successful food business is hard graft, we understand that it’s not all roses and champagne, and sometimes it’s a lukewarm cup of tea and running on 5 hours sleep.
Perfect service in the grand scheme of things is a very unattainable aspiration within a professional foodservice environment due to many conflicting factors, but the perfect menu is something every single kitchen should aspire to achieve.
The perfect menu can often stand the test of time, but as consumer taste changes throughout the decades, offering out-of-date or ‘tired’ dishes might cause more harm than good. [ Read More ]
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.
[ Read More ]
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.
[ Read More ]
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.
[ 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!
[ Read More ]
Are you bottle coolers and beer fridges in need of a long rest? Are they literally on their last legs?
We’re reaching that time of year when customers are craving cold drinks, and with yet another Bank Holiday just around the corner we want you to have everything in order before the busy period starts!
So if you haven’t already take a good look at your current cold drink storage option! Is it time it took a well-deserved break?… [ Read More ]
We’re getting sorted for Summer here at CS Catering, we don’t want you to be left behind in 2016, sending out the same old silver or cremated crockery.
That’s why we are going to give you the lowdown on the cutlery, crockery and serving utensils that you should be using for Summer 2017.
It’s important to understand just how valuable every portion of your service area is performing, and let’s be honest would you want to eat from a plate that has seen better days?…
[ Read More ]
Iconic around the world, the hotdog is an American obsession that has transcended the United States to become consumed all over the planet.
Combined with ketchup, mustard and fried onions, the hotdog is a common sight at sporting events, fairs, cinemas and fast food restaurants up and down the country.
Are you serving the freshest ‘dogs’? [ Read More ]
Induction technology could and should completely change the commercial cooking industry.
More efficient, safer and removing the need for other bulky kitchen equipment, induction ranges should be all the rage! [ Read More ]
Author
Damien Wilde