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The Restaurant Show Top Product Picks – Givex

The Restaurant Show Top Product Picks – Givex

Content provided by Givex | 11-Oct-2016

Vexilor, powered by Givex and engineered for enterprise businesses, utilises all the benefits of the cloud combined with on-premise technology for uncompromised...

Urban Meadow Café and Bar Talks EPOS

Urban Meadow Café and Bar Talks EPOS

Content provided by Maitre’D EPOS | 12-Nov-2015

The Urban Meadow is located nearby Kensington Gardens in London, and operates as part of a Hilton Hotel property. GM Patricio Torres boasts the importance...

Bagel Factory shares their EPOS experience

Bagel Factory shares their EPOS experience

Content provided by Maitre’D EPOS | 31-Aug-2015

The Bagel Factory in London operates 13 outlets, and controls menus and pricing from the corporate head office with little overhead. Mr. Chandler discusses...

Omnico’s free data challenge

Omnico’s free data challenge

Content provided by Omnico Group | 17-Nov-2014

Omni engagement changes the way companies engage with customers, resulting in increased sales and profit. This results in promotions that get higher spend,...

Phil Howard's Grand Cru recipes

Phil Howard's Grand Cru recipes

Content provided by Information not available | 26-Mar-2013

Nespresso Gastronomic Ambassador Phil Howard demonstrating his recipe: Brillat Savarin cheesecake with a coffee crust and apricot glaze.Serving premium...

Tips on getting the most out of Schwartz

Tips on getting the most out of Schwartz

Content provided by Information not available | 15-Oct-2012

Tips on getting the most out of Schwartz herbs, spices and seasonings, from quality checks to profit potential, as well as recipe inspiration from top...

Maitre’D by Posera

Interview on EPOS with Buzzworks Holdings

Content provided by Maitre’D EPOS | 30-Sep-2012

Kenny Blair, Director at Buzzworks Holdings, talks about the reasons why they chose Maitre’D as their EPOS provider almost 15 years ago, and why they are...

French glacé cherries, not just for decoration!

French glacé cherries, not just for decoration!

Content provided by Sopexa UK | 28-May-2012

French glacé cherries are often just used for decoration in the UK. But it would be a mistake to think of them as nothing more than a topping on a Bakewell...

McCain

Are your chips better than new McCain Gastro Chips?

Content provided by McCain Foods | 28-Feb-2012

To demonstrate the qualities of new McCain Gastro Chips first hand, McCain is asking chefs and operators to take on the ‘Hand Cut Chip challenge’ to see...

Philadelphia logo

Philadelphia – the ingredient for success!

Content provided by Kraft Foods | 03-Nov-2011

From canapés to petits fours, Philadelphia is an ingredient that works for every course. Professional chef, Sophie Wright, shows us just how versatile...

PSL

Interview with Carluccio’s Simon Kossoff

Content provided by PSL | 01-Nov-2011 | Business Advice

When someone like Simon Kossoff, MD of Carluccio’s says “We wouldn’t be where we are now had we not entered into the relationship with this company.” you’d...

Make it Like Marco logo

Take the Marco Steak Challenge

Content provided by Unilever Foodsolutions | 30-Jun-2011

“A steak is the benchmark of any restaurant” Marco Pierre WhiteAll you need for the perfect steak. Take the Marco Steak Challenge with KNORR Beef Paste...

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