Home to roost 25 October 2019 Simon Rogan returns to hotel restaurants with the global-influenced Henrock in the Lake District, where he “doesn’t need to show off any more”
In this week's issue... Home to roost Simon Rogan returns to hotel restaurants with the global-influenced Henrock in the Lake District, where he “doesn’t need to show off any more”
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Made to measure: the latest innovations in temperature monitoring solutions

19 August 2018 by
Made to measure: the latest innovations in temperature monitoring solutions


Bad publicity, reputational damage, financial loss, litigation and, ultimately, business collapse - the repercussions of shoddy food management can be devastating.

From cafés and restaurants to hotels and major foodservice operations, the perils of neglecting a system based on HACCP (hazard analysis, critical control points) principles cannot be overestimated.

Tough regulatory pressures come against a backdrop of chefs and operators being required to work to ever-tighter budgets, make kitchen efficiencies and stay on-trend with their food offer. Poor controls can also lead to unnecessary waste if, for example, a malfunctioning fridge goes unnoticed and stock is lost.

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