Archives by Month:

2013

New England Chapter of FCSI donates $20,000

$20,000 was raised for charity at the New England FCSI chapter’s 10th annual Holiday Social. Pictured above are Eric Swartz, father of Emily Swartz and executive chef at Davio’s Boston (left) with Edward Arons, Chairman of FCSI New England, senior associate at Colburn & Guyette Foodservice. Continue reading


Football focus

Back in September Foodservice Consultant spoke with the management team at GG Hospitality to discuss their planned Café Football concept. On 12 December Michael Jones was in London for their opening night kick off and spoke to Ryan Giggs and Gary Neville about their hopes and dreams for their future in the hospitality business Continue reading


The World Expo challenge

The UAE has won the bid to host the World Expo 2020 in Dubai. With anything between a predicted 45,000–60,000 new hotel rooms being required for the event, Michael Jones considers on the opportunity this presents Continue reading


All about the Holiday Inn

Heather Balsley, senior vice president of the Americas for the Holiday Inn brand family speaks with Amelia Levin about a new campaign to update the brand for the next generation of guests Continue reading


Schools, hospitals and the future of foodservice

In her regular Foodservice Consultant blog, FCSI UK & Ireland’s chair Niccola Boyd-Stevenson discusses NHS food, school meals and the future of foodservice Continue reading


Feed the world

It’s the season of good cheer, and all things jolly. But it’s also a chance to reflect on those less fortunate than you. With UN estimates placing more than 800 million people – one in eight worldwide – in a state of undernourishment, we take a look at those providing food for the world. Continue reading


Wexiödisk pre-rinse machine ‘cleans up’ at FCSI Awards

Combining an ambition to manufacture the world’s best warewashing equipment, with a drive to lower energy usage and environmental impact, Wexiödisk has taken the UK foodservice market by storm in the past year. Now to top off a fantastic 12 months for the Scandinavian company since the UK launch, Wexiödisk has been awarded the FCSI ‘Sustainable Catering Equipment Award 2013’ for the innovative, sustainable, WD-PRM6 Pre-Rinse Machine. Continue reading


Warewasher Adapts to Ethnic Cuisines

Winterhalter undercounter models deliver the best results, whether washing heavily-soiled oily dishes or delicate glassware.
Continue reading


Irinox MyA – reinventing simplicity through design

Renowned for developing and manufacturing a range of commercial blast chillers and shock freezers that combine the latest in technological developments with the utmost in quality, Irinox has long been seen as one of the market leaders in the sector. Now, in an exciting new development to the company’s MultiFresh® range, Irinox has developed the MyA, a multi-functional, touch-sensitive user interface, fitted as standard to all units. Continue reading


The “Blurred Lines” of restaurant loyalty

If you’ve listened to the radio, or watched music videos this past summer, you’ve probably heard the insanely popular song Blurred Lines. True to its title the song pretty much blurs everything – from the meaning of its lyrics to the musical genre in which it belongs. Continue reading