Cooking in front of customers raises awareness about the food offer, highlighting that food is being ‘cooked to order’ and communicating key messages such as
RAPID AND MULTI COOKING EDITORIAL FOR: THE CATERER Combi kettles are suited to dark kitchens, restaurants and hotel kitchens where medium-high volumes and consistent results
BGL Rieber has decades of experience in the supply and maintenance of food distribution, delivery and serving systems for hospitals. There is no one solution
Introducing Rieber’s latest innovation: eatTAINABLE, sustainable multi-use containers for delivering and supplying food to the highest standards of hygiene. Using a combination of smart phone
When our customers called us at the start of the virus pandemic for advice on food transport and serving to people remotely or in isolation,
Anyone who has worked in or watched workplace, education or institutional kitchens in action knows that a stack of GN pans of the same size
Rieber’s Varithek front cooking units were specified by foodservice consultants Humble Arnold Associates for the Hilton at St George’s Park, Burton upon Trent, adjacent to
A new £3million (CPU) at the Royal Wolverhampton Hospitals NHS Trust’s New Cross Hospital enables food to be cooked and chilled on-site and re-heated at
Tricon Foodservice Consultants PLC designed stunning new foodservice facilities at the new HQ for Deloitte, London. C&C Catering Equipment, working closely with Tricon and main
The new flagship Gateway building on the University of Cumbria’s Lancaster Campus opened its doors to students and staff in January 2009. The £9.2m building
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