A watched kettle DOES boil, eventually
Over a working day we monitored the time spent waiting for a kettle to boil. On average, each person waiting was making a round of drinks for five people, filling the kettle between half and two-thirds full.
We included the time spent filling the kettle from the tap, just a few feet away from the kettle base. We stopped recording when the kettle switched off at boiling point. Time spent pouring was not recorded.
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Buying Guide: Griddles and Grills
Despite the current cold weather the demand for lighter, healthier food is on the increase. It is good news therefore that griddles, grills and chargrills allow outlets of all sizes to meet that growing demand for lower fat options.
But it’s not just about offering grilled rather than battered or fried fish, burgers, sausages and steaks. Griddles and grills are great for crepes, flat breads and even fruit. It is even possible to stir fry directly onto the griddle plate, for example to produce Mongolian-style dishes. (more…)
First impressions count…
There’s no doubt about it, beautifully prepared food, attractively displayed, can prove to be irresistible. So choosing the right servery and food display equipment is a key issue for any catering business.
The choice however can be bewildering, with a vast array of manufacturers and models available – offering heated, ambient and refrigerated solutions. Here are some general guidelines and points to consider…
First and foremost you should always choose a reputable manufacturer to be sure of compliance with all relevant regulations, and to ensure ongoing service and spare parts availability.
Another sound piece of advice is to think about your future needs as well as your present needs. Try to buy the best unit that funds will allow, providing you with extra capacity as your business expands.
Choosing a new fryer? Which is best – gas or electricity?
Choosing between gas and electricity is a key concern when it comes to buying a new fryer. In a nutshell gas fryers 
tend to be more expensive to buy but cheaper to run. This is due to the relative cost of gas and electricity in the UK at this time. But of course choices are rarely that easy to make and a range of other factors is likely to come into play.
Chief among these is the nature of the existing electricity supply to your kitchen. Inevitably this will have an upper limit and if you are currently operating at or near to it, a gas-powered fryer may be the only way to avoid the additional expense of upgrading your electricity supply. If you are choosing a fryer in addition to other equipment, and the electricity supply is limited, there may be certain pieces of equipment, for example an oven, which you may prefer to be powered by electricity. (more…)
Thinking of introducing all-day dining? Here are some practical tips
In the current economic climate, more and more pubs are thinking about introducing all-day dining in a bid to maximise profits. But first-time ventures into the world of catering can prove daunting.
Pubs need to select the best cooking equipment to cope with numbers they plan to serve, the choice of food on their menu as well as more practical considerations of kitchen space and cost. Getting the right advice on the right products from the start will prevent costly mistakes and profit-swallowing refits. (more…)