• Staying Safe on the Ice

      Ice is an indispensable part of any foodservice operation’s offering nowadays but it is important to treat your icemaker with the utmost respect if you want to keep your cool.   Now that fresh ice has become a prerequisite… Read More

  • Classeq Choice for Smaller Ops

    Smaller outlets should not be seduced into thinking a domestic dishwasher will cut the mustard environmentally or cost wise.   Many smaller premises such as B&Bs, farmhouse tearooms and small start- up cafes may be tempted to struggle on with… Read More

  • The Water of Life

    Restaurants installing their own bottled water plants could be the way forward in the battle to cut down on both waste and road miles.   Top end London restaurant Quo Vadis has installed an Eau de Vie filtered water system… Read More