The Cafe business for the professional operator - keeping up to date with what's new and interesting - written by Chris Brown,
Turpin Smale Catering Consultants
Wednesday, 16 January 2013
Getting it Right
Hot food on display for instant service is the Achilles heel for so many cafe operations. Left out for lunch service (above 63 degrees C or max two hours if under) items can often look unappealing. Benugo get it right with these individual pies plus the cooling quiche at their British Museum Gallery Cafe.
Chris Brown, Charles Manners, Ian Doughty and Tracey Fairclough are Directors of catering consultants Turpin Smale.
Clients include clubs, theatres, visitor attractions, stately homes, garden centres, conference centres and just a few cafes.
To get your catering operation from good to great, do get in touch.