For foodservice cooks, reducing costs is the strongest driving force in order to save resources. But there are still other motives. By Dieter Mailander Resources are usually scarce, almost always […]
Frozen food distributor Central Foods has unveiled a new product development kitchen at its Northamptonshire headquarters to help in developing and showcasing the products it offers to foodservice operators. The […]
Aviko has launched a series of Chef Hacks videos showing how to tap into the latest taste trends from Indian street food to breakfast on-the-go. “With a focus on the […]
A record 370 exhibitors – from the biggest to the newest names in food-to-go, are preparing to showcase 1000s of innovations at lunch! 2018, when it returns to London ExCeL […]
In the case of resource efficiency, many kitchen professionals think about energy costs or consumable materials like cleaning agents. This is quite understandable. But it is of similar importance to […]
Food waste and cost saving: this combination is skin-tight and an important factor of influence for the commercial success in corporate and community catering as well as in gastronomy. Whoever […]
Pasta is facing a tough time due to current health trends, reports Jonathan Thomas. The share of the European frozen foods market at retail level taken by pasta and pasta-based […]
Modern kitchens have equipment and systems, which use little energy. But in order to become certified as a “Green Kitchen” they have to fulfill additional requirements. By Dieter Mailander. It […]
The INTERNORGA event series opens on 8 March 2018 with Europe’s biggest conference for professional food service, the International Foodservice Forum. Its slogan and theme is “Think Ahead – Get […]
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