Caterer & Hotelkeeper articles from October 2006

Caterer & Hotelkeeper archives from October 2006

Events.(Hotel & Catering International Management Association )(Brief article)
October 5, 2006... Everything's going green: as well as Caterer's own Green Month, there is the HCIMA's seminar, Making Your Business Greener. Scheduled for 10 October at the University of Gloucester, Cheltenham, it's a guide to energy efficiency and the...

Theft from hotel rooms.
October 5, 2006... How much security must a hotel room reasonably offer? Solicitor Tim Maxwell looks at how far the hotel's responsibility runs, and how it can safely be limited The problem American holiday-makers the Coverdales had $100,000-worth of...

Why go green?(hotels, joining the green trends)
October 5, 2006... Going green is no longer just an option for the hospitality industry, it's a necessity. Those of you who fail to address energy conservation, recycling, renewable resources and waste-reduction do so at your peril - and ours. Rosalind Mullen...

Fast-casual set to storm restaurant market.
October 5, 2006... The "fast-casual" business model will revolutionise the European restaurant market over the next decade, experts have predicted. Successful operators in the sector - covering take-aways and casual-dining outlets - will focus on...

Simple ways to save the planet.
October 5, 2006... Cutting back on the energy your business uses could be easier than you think, says Dr Garry Felgate, director of delivery and external relations at the Carbon Trust Climate change is the biggest environmental threat currently faced by...

The A-Z of going green.
October 5, 2006... Once you have committed to going green, make sure you have everything covered. Here's an A-Z of what you might want to consider, compiled by Rosalind Mullen and CESHI (Centre for Environmental Studies in the Hospitality Industry) at Oxford...

Sofitel Brussels Europe hotel, Belgium.
October 5, 2006... Located in the heart of the Brussels European quarter, near the main railway station and international airport, this hotel includes 12 suites and a dedicated business centre as well as a lounge bar and Spuds Restaurant. Opened 8 September...

Caterer loves.
October 5, 2006... British recipes In celebration of this year's British Food Fortnight, Caterer asked chefs across the country to submit their best seasonal recipes. With a good response and some imaginative recipes the task of deciding on the best was...

Strategy clinic.
October 5, 2006... The question I am really fed up with the lack of motivation among my staff. How can I get them to work for me and not against me? Also, why is staff turnover so high in our industry? The solutions Renato Fantoni, Fantoni...

Table Talk.(briefs.)
October 5, 2006... Transparency is key As well as offering London the first on-site noodle-making machine and the first paperless toilet, Japanese restaurant Saki has solved a problem haunting man since the dawn of time: how do you install a glass ceiling in a...

Best Places to Work awards deadline soon.
October 5, 2006... Time is fast running out to enter Caterer's Best Places to Work in Hospitality awards 2007. The awards, now in their second year, highlight and reward employment best practice in the UK's hospitality industry. This year's winners...

Plan now for smoking ban, say experts.
October 5, 2006... "Don't wait for November regulations" By Daniel Thomas and James Garner Licensed operators should not wait for smoking ban regulations to be published before they begin planning for the new legislation, experts have warned. ...

Bangladeshi restaurateurs welcome ban on Brick Lane touts.
October 5, 2006... Industry leaders have welcomed an official ban on restaurant touts operating in east London's Brick Lane, saying the move will help uphold the vibrancy and reputation of the famous "curry mile". Tower Hamlets Council has introduced a...

Marriott tops business travellers' poll.
October 5, 2006... International chain Marriott has been named the top hotel choice for business travellers. A survey of more than 2,100 international travellers, by travel website TripAdvisor, revealed that 68% regularly stay at the same hotel chain when on...

Mandarin Oriental Hong Kong gets Fu Shen Back.(Mandarin Oriental Hotel Group reopens)(Brief article)
October 5, 2006... Lucky charm... Mandarin Oriental has reopened its 43-year-old Hong Kong flagship hotel after a nine-month, $140m ([pounds sterling]75m) face-lift. The hotel has reopened with 100 rooms, which will gradually rise to 502 by the end of the year....

Good week/bad week.
October 5, 2006... Gary Young Chef tipped [pounds sterling]900 by Jean-Christophe Novelli, who much enjoyed his meal at Restaurant 65 in Hemel Hempstead. Beer drinkers Pubs selling pints for 62p last Thursday celebrating Good Pub Guide's 25th anniversary....

Review of Reviews.(Ship in Distress)(Le Caprice)(Terre e Terre)(Pig's Ear)(L'Atelier de Jol Robuchon)(Su La)(Restaurant review)
October 5, 2006... The Guardian 30 September Matthew Norman finds a safe food harbour at the Ship in Distress at Mudeford in Dorset The main menu is almost exclusively piscine and we ordered from this. Fish soup with all the trimmings was pretty...

Caterer goes carbon neutral this October.
October 5, 2006... To underline Caterer's commitment to going green, we will be carbon neutral for the month of October. This means investing [pounds sterling]1,200 to plant trees in Northcombe Wood, Devon, which will offset the carbon emissions created by...

Fire laws fail to spark with hospitality firms.
October 5, 2006... BY KERSTIN KUHN Hospitality managers have been warned to get to grips with new fire regulations or risk unlimited fines or even prison. The call comes as research revealed that more than a third of hospitality businesses are unaware of...

More jobs to go in Compass clearout.
October 5, 2006... Three more senior managers will leave the contract caterer By Tom Bill Compass is expected to announce more high-level exits from the company as part of its radical strategic review, Caterer has learnt. According to senior industry...

The week in brief.
October 5, 2006... Tragus heads for flotation? Tragus Holdings, the owner of Cafe Rouge and Bella Italia, has appointed a corporate financier to looks at its future strategy, in a move that could lead to a [pounds sterling]200m stock market flotation....

Foodfile ingredients in season.
October 5, 2006... Fresh produce A hot July and a cool August has wreaked havoc with produce. Fresh spinach has risen in price as have aubergines (right), while blackberries and blueberries are extremely expensive at the moment. However, the weather has...

LESG collapse will not damage hospitality.
October 5, 2006... The administration of London and Edinburgh Swallow Group (LESG) will not have an adverse impact on the hotels sector and should be viewed as a "good thing", according to an industry expert. There had been fears that the high-profile demise...

Overton owner to launch chain with Punch.(contracts of Overton Grange and Punch Taverns PLC)(Brief article)
October 5, 2006... Punch Taverns has entered into an agreement with the owner of former Michelin-starred Overton Grange in Ludlow, Shropshire, to develop a group of branded food-led pubs. The as-yet unnamed chain will aim to offer good-quality food in an...

Hotels accused over 'rip-off' Wi-Fi charges.
October 5, 2006... Lost phone revenue blamed for pricing By Chris Druce A report claiming that hotels are ripping off customers with excessive charges for wireless internet access has divided the sector. The authors of the Good Hotel Guide, published...

Adnams goes green with [pounds sterling]14m ec0-friendly distribution centre.(Adnams and Company PLC)(Brief article)
October 5, 2006... Suffolk brewer Adnams began operating a [pounds sterling]14m eco-friendly distribution centre from its headquarters in Southwold on Monday. The brewer has transformed a disused gravel pit set within 85 acres of grassland on the outskirts...

Charlotte is TGI's top bartender.(Brief article)
October 5, 2006... Movers and shakers... Charlotte Maxwell has been crowned UK bartender of the year in the annual TGI Friday's competition. Maxwell, who competed on home turf at TGI's Covent Garden site, picked up the [pounds sterling]2,000 first prize in style...

Arbutus wins Which? London Newcomer title.
October 5, 2006... Anthony Demetre and Will Smith's latest venture, Arbutus, has been chosen as London Newcomer of the Year by the Which? Good Food Guide. It caps a strong first year for the duo, with Caterer's Adopted Business Arbutus named Time Out's Best...

News.(proposals of environmental protection)
October 5, 2006... Welcome to Caterer and Hotelkeeper's and CatererSearch's Green Month. Over the next four weeks, we will devote a proportion of our coverage to the environmental agenda and the impact it has on the hospitality industry. Every issue will be...

Over to you.(prospects of environmental protection)(Brief article)
October 5, 2006... How important is reducing carbon emissions? Emma Hibbert, corporate affairs manager, Adnams Brewery, Southwold, Suffolk "Adnams believes in doing things right. We've just opened our eco-distribution centre, and we're working with the...

Hospitality could do more on green issues.
October 5, 2006... By Kerstin Kuhn Most hospitality managers admit they aren't doing enough for the environment, exclusive research has revealed. An online survey of more than 400 hospitality professionals, conducted by Caterer for its Green Month, shows...

... but reassure customers.(standards of AA Hotel Services)(Brief article)
October 5, 2006... The AA has many creative, individual hoteliers among the 8,000 hotels and guest accommodations we recommend across the UK in our paper guides and website. Their creativity and initiative are not stifled or limited by their participation in the...

Andrew McCourt, manager, White Swan Inn, Middleham.
October 5, 2006... Andrew McCourt has joined the White Swan Inn in Middleham, North Yorkshire, as manager. He has just graduated with a BA Hons degree in hospitality and catering management from Manchester Metropolitan University.

Book Review.(Book review)
October 5, 2006... Baking sense Bread Matters Andrew Whitley Fourth Estate, [pounds sterling]20 ISBN 0-00-720374-8 Andrew Whitley founded his renowned Village Bakery in Melmerby in the depths of Cumbria 20 years ago, so he knows a thing or two about the...

Bring back chefs' exams.
October 5, 2006... I read with interest your book review last week on Advanced Practical Cookery (fourth edition) and especially the final comments relating to "an industrial platform with measurement" as a standard for the future (Caterer, 28 September, page...

Christmas crackers.(product information)(Buyers guide)
October 5, 2006... Diane Lane looks at a selection of new products for the festive season 1. stuffing with festive flavour A range of precooked stuffing from Irish company Mr Crumb is now available in the UK. More than 300 varieties are available,...

David Harrison, operations director - tenanted trade, Everards brewery.
October 5, 2006... Leicestershire's Everards brewery has recruited David Harrison as its new operations director - tenanted trade. He was previously with Spirit Group as operations director of its John Barras division.

End this brutal practice.(Brief article)
October 5, 2006... If the price of foie gras has dipped below that of beef fillet (Caterer, 14 September, page 8), then that is partly due to intensification of an already inhumane farming method. Whatever the financial costs involved in eating beef or foie...

Grades allow individuality...(opinions of Chris Coleman, Visit Wales)(Brief article)
October 5, 2006... I would challenge Mr Robson to provide the evidence that "grading promotes uniformity" (Caterer, 28 September, page 20). Grading is about benchmarking customer expectation and assisting hoteliers to meet those expectations in whatever way suits...

How I got here.(Andrew Bennett)
October 5, 2006... Andrew Bennett Executive chef in charge of food and beverage, Park Lane hotel, Piccadilly, London Andrew Bennett, 49, stepped into his latest role last month, although he has worked at the Starwood-owned Park Lane hotel since 1994,...

Kathy Guimas, operations manager, In House Catering Company.
October 5, 2006... Kathy Guimas has joined the In House Catering Company as operations manager for its commercial and conference centre contracts in the City and West End of London. She was general manager for Sodexho-owned Directors Table at its West LB Bank...

Mandarin Oriental hotel, Prague, Czech Republic.
October 5, 2006... Housed in a 14th-century former monastery, the hotel includes authentic historical details such as high arched and vaulted ceilings and parquet floors and has stunning views over the Old Town and Prague Castle. Its spa is in an old Renaissance...

New edition.(Brief article)
October 5, 2006... With regard to David Nicholls's book review, may we set his mind at rest by informing him that a new, updated, thoroughly researched edition of Practical Cookery, written by Victor Ceserani, David Foskett and John Campbell, is under way and...

Our back pages: stories from the Caterer vaults.
October 5, 2006... Caterer and Hotelkeeper, 16 June 1951 A unique example of the British carpet makers' art has recently been produced for the Ritz hotel, London. This magnificent carpet, 156ft 6in long and 25ft 7in wide in its circular part, was woven...

Picholine, New York City, USA.
October 5, 2006... Picholine offers a Mediterranean menu and has reopened following a revamp. It has a new wine and cheese bar separate from its main dining rooms. New interiors feature a purple and grey colour scheme with leather seating and silver multi-tiered...

Shangri-La Rasa Sayang Resort & Spa, Penang, Malaysia.(Brief article)
October 5, 2006... Situated on the northern tip of Penang Island, this resort has reopened following a [pounds sterling]14m redevelopment and now features a spa village including private gardens, a yoga studio and 11 villas and suites. Opened 28 September...

Springboard's Buddy Day - try a job for size.
October 5, 2006... Springboard's Buddy Day will soon be hitting the streets across the country and we're busy signing people up everywhere to get involved in trying out a job in the hospitality, leisure, travel and tourism sectors. Buddy Day is all about...

Thorsten Kirschke, senior vice-president and chief operating officer, Rezidor SAS Hospitality.
October 5, 2006... Rezidor SAS Hospitality has appointed Thorsten Kirschke senior vice-president and chief operating officer. His most recent position with Rezidor was area vice-president Germany, Austria, South-east Europe, Switzerland, Italy and Poland....

Vicki Richards, director of sales, Grosvenor House hotel.
October 5, 2006... Vicki Richards has joined London's Grosvenor House hotel on Park Lane as director of sales. She was director of Marriott's London sales office and has also worked as director of sales and marketing director at the London Marriott Park Lane...

Sources for courses.(services of Benson Mobile and Event Catering at Ryder Cup )
October 5, 2006... While spectators' eyes were on the epic struggle between the US and European golfers at this year's Ryder Cup, behind the scenes the catering staff were doing their best to keep the golf fans and corporate guests fed and watered - and to show...

Saki.
October 5, 2006... Modern Japanese flavours and technology come together in this City of London restaurant, which aims to give customers an authentic experience of the country. Tom Vaughan reports Common perception has it that the Japanese do two things...

A minute on the clock Beatrice Cointreau.(Interview)
October 5, 2006... Beatrice Cointreau, chief executive of Champagne Gosset, launched the Trophee Gosset Celebris in 1995 to promote Champagne in restaurants. The competition has been running for six years in the UK. She talks to Joanna Wood Caterer What's...

Noise annoys.
October 5, 2006... Minimalist interior design and powerful sound systems all contribute to the din in some licensed premises, and with new anti-noise legislation on the horizon it's a good time to consider the effect on your customers as well as the neighbours....

A great place to work.
October 12, 2006... With the deadline fast approaching for the 2007 Best Places to Work in Hospitality Awards, sponsored by the People Tree, Janet Harmer caught up with the 2006 category winner Four Seasons to see why staff thrive at the group's hotels Happy...

Tomorrow the world.
October 12, 2006... When the UK is just too small to contain your rapidly expanding restaurant chain you might start to look further afield. Babette Marzheuser-Wood and Graeme Payne, of law firm Field Fisher Waterhouse, assess the options At some stage in the...

Make sure that you deliver on green promises.
October 12, 2006... Simply paying lip service to CSR schemes will no longer do, says Michelle White, environmental affairs manager at Fairmont Hotels & Resorts In today's hospitality industry, many companies are creating corporate social responsibility...

Refrigeration under control.
October 12, 2006... Unlike most other kitchen equipment, refrigeration uses electricity day and night for 365 days a year. Now more precise matching of energy to cabinet usage is becoming a key environmental issue alongside the established issues of...

A paying policy.
October 12, 2006... With soaring energy prices and growing pressure to cut energy consumption, businesses must now, more than ever, think seriously about implementing an environmental policy. Emma Allen describes how A couple of years ago talking about...

how to cut the cost of cooking.
October 12, 2006... Energy-saving cooking equipment has tended to be a contradiction in terms. But as Bruce Whitehall discovers, manufacturers are curbing excessive consumption with the help of load-matched control systems and more direct heating technology ...

Over to you.(Brief article)
October 12, 2006... How do you get staff to engage in CSR policies? Wendy Bartlett, director, Bartlett Mitchell "It's very important not to use CSR as a PR tool in selling the company, but instead to live and breathe the values in everything your business...

Strategy clinic.
October 12, 2006... The question I run a successful hotel and spa resort and understand that spa accreditation will be available soon. Where can I get more information, and is it worth me getting my spa accredited? The solutions Alison Barham,...

How I got here.(Kinnaird Estate)
October 12, 2006... James Payne General manager, Kinnaird Estate, Perthshire James Payne, 37, is general manager at the Kinnaird Estate. In his role he oversees the 12-bedroom main house and its three-AA-rosette restaurant, as well as four...

Operating a payroll system.
October 12, 2006... Chris Lane, a partner at accountants Kingston Smith, outlines the legal and practical requirements for setting up and running a company payroll system The problem Robert has recently taken over running a small restaurant in...

Tamarai, London.
October 12, 2006... This pan-Asian restaurant is from the team behind Indian hot spot Chor Bizarre. Interiors include pink banquettes with contemporary crystal chandeliers and light-box floors, as well as digital plasma screens that play music videos. Although not...

wise up to wine.
October 12, 2006... A sound knowledge of wine is essential for chefs running their own restaurants - and what better way to learn than to watch dedicated winemakers at first hand. Fiona Sims joined chef-proprietors Chris Galvin and Malcolm John on an educational -...

Boom town rooms.
October 12, 2006... The Great Victoria in Bradford was an outdated railway hotel when Tomahawk took it over in late 2005. It's now being refurbished, and Tom Vaughan finds out how the past year has gone for Bradford's first boutique hotel When the owners of...

Gordon Ramsay.
October 12, 2006... Gordon Ramsay's flagship restaurant now has a new look and a bigger kitchen, where head chef Simone Zanoni is breaking new ground among the familiar classics. Gaby Huddart reports This summer saw the temporary closure of London's only ...

The Conran purchase.
October 12, 2006... The name Conran Restaurants is soon to become a thing of the past as Des Gunewardena and David Loewi are poised to buy out the company in a [pounds sterling]50m deal. Andrew Sangster went to find out more about the change Des Gunewardena...

Big Mac back on track.
October 12, 2006... The chief executive of McDonald's UK is keen to restate the company's mission as "burgers, not salads". Georgina Fuller went back to the future to learn more McDonald's was wrong to capitulate to those who demonised burgers as "the food of...

Time is right for sharing.
October 12, 2006... The timeshare sector seems finally ready to regain a place in consumers' affections. Emily Manson visited an industry conference to get the lowdown Timeshare has had one of the worst reputations in the hospitality business for the past 20...

Chef round-up.
October 12, 2006... Ducasse settles into St Regis Alain Ducasse is to open a new restaurant at St Regis Hotels & Resorts' flagship property in New York. Due to open in March next year, the restaurant, which has yet to be named, will also feature a wine bar....

Sodexho UK gets back into the black.
October 12, 2006... Sodexho UK is back in the black for the first time in three years despite falling school meals revenue. In last week's pre-trading statement, the French-owned caterer said its 2006 turnover was up by 4.8% to 1.37b ([pounds sterling]924m),...

UK hospitality brings in more than [pounds sterling]100b.
October 12, 2006... By Kerstin Kuhn Revenue from the UK's hospitality industry has passed [pounds sterling]100b for the first time, Caterer can reveal. According to the British Hospitality Association's (BHA's) Trends and Statistics 2006, due out later...

Consumer dining watch.
October 12, 2006... Restaurant booking service Toptable has joined forces with Caterer and Hotelkeeper to develop a new consumer confidence monitor for restaurateurs. Each quarter, Caterer will publish results from an online straw poll of Toptable users,...

Young Chef Young waiter winners 2006.
October 12, 2006... Chef Neil Borthwick and waiter Joseph Durrant have been crowned Young Chef and Young Waiter respectively for 2006. Borthwick, who works at London's Connaught hotel, and Durrant, from Edinburgh's Atrium restaurant, both win [pounds...

Yauatcha called in at Battersea Power Station.(Brief article)
October 12, 2006... Alan Yau's Michelin-starred restaurant Yauatcha has set up a temporary satellite camp at Battersea Power Station as part of Chinese festival China Power Station: Part I. The Soho-based dim sum restaurant is the exclusive caterer for the...

BaxterStorey confirms appointment of Bennett.(Brief article)
October 12, 2006... Compass Group head of national accounts John Bennett has joined BaxterStorey as its third managing director, as exclusively revealed in Caterer last week. Bennett, who will make the switch in January 2007, will help drive what BaxterStorey...

Roadside caterers face shrinking sales.
October 12, 2006... Change in eating-out trends threatens sector profitability By Tom Bill Roadside caterers face an uphill struggle to maintain sales over the next five years as eating-out trends change and their market share shrinks, experts have...

Government must do more to help licensees with the smoking ban.
October 12, 2006... By Chris Druce Hospitality trade bodies have warned the Government it has only one chance to get the English smoking ban right and avoid seriously damaging the sector. In a joint submission to the consultation on smoke-free premises in...

Caterer goes carbon neutral this October.
October 12, 2006... To underline Caterer's commitment to going green, we will be carbon neutral for the month of October. This means investing [pounds sterling]1,200 to plant trees in Northcombe Wood, Devon, which will offset the carbon emissions created by...

Scottish Tourism Forum AGM says no to bed tax proposals.
October 12, 2006... The Scottish Tourism Forum (STF) has rejected the idea of a "bed tax" after delegates gave the proposal an overwhelming thumbs-down at its annual general meeting in Pitlochry last week. STF chief executive Alan Rankin said: "The meeting...

Quality on a tight budget.
October 12, 2006... With pressure from managers and accountants to keep food costs down, are chefs having to compromise on quality? Janet Harmer joins a round table discussion, hosted by Brakes, on what chefs want from suppliers The relationship between chefs...

Raising the bar.
October 12, 2006... What ingredients are needed to create the perfect hotel bar? Robbie Bargh talks about his favourites, and what makes them so special My favourite local hotel bar is the one attached to Angela Hartnett's restaurant at the Connaught in...

The art of revival.
October 12, 2006... At the cutting edge of hotel design 30 years ago, the InterContinental London Park Lane hotel is undergoing a [pounds sterling]60m renovation programme to help it regain its market-leading status. Gaby Huddart gets a guided tour from general...