Backbar: the food hygiene issue
As pubs and bars diversify and adapt to new demands the backbar is increasingly becoming a food service area and, sometimes, a food prep area.
Tom Aikens chooses Williams equipment for his first UK Tom’s Kitchen outside of London.
As pubs and bars diversify and adapt to new demands the backbar is increasingly becoming a food service area and, sometimes, a food prep area.
At the TUCO Conference 2016, we will once again be exhibiting with our sister company Falcon Foodservice on 25th-27th July 2016.
Williams’ upgraded cabinets and counters go beyond improving energy efficiency: British manufacturer raises the bar for food safety, reliability and practical benefits, too.