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Hello everyone and welcome to the second issue of Food Experts uk We received lots of very encouraging feedback from industry leaders, suppliers and shop owners after issue 1 went out. You all told us a trade magazine for takeaways and restaurants in Scotland was very much needed and we are glad that you support our endeavours to deliver it. In this issue I decided to talk about the German takeaway food market. After visiting there several times to see friends and family, I was always fascinated about their approach to selling fast food. They excel at providing healthy food options and salad bars, their visual presentation and quality of food service level to customers is among the best I've ever experienced. I am sure we could all learn something from them. Did you know: With a very large Turkish community there it may not surprise you to know that more donner kebabs are sold in Germany than burgers by McDonalds and Burger King combined! We also focus on the important matter of ventilation systems in the kitchen. Cowboys are always operating in that section; amateurs that don't have the basic knowledge and understanding of how the system should work and don't care about the results. Sadly they think that installation of a system means cutting and bending some stainless steel sheets into a makeshift canopy, sticking it to the wall and then fixing a fan without any basic calculations or knowledge of how a precise piece of catering equipment should operate. New: We have also added a "selling your business" section to the directory. Please contact us if you want to include your business or have a look if you are thinking of buying one. Advertising with Food Experts UK will hopefully result in a quick outcome for everyone as it is seen by potential buyers and sellers alike. Finally if you would like to receive this magazine, please send your details to john@foodexpertsuk.com and we will add you to our mailing list & post it to you every month.

In This Issue: How Germans Do Takeaway How To Design A Proper Ventilation System For Industrial Kitchens

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The Story Of Turkish Fast Food That Conquered Germany 26 Amazing Fast Food Items You Will Never Get To Eat...

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Were did the hamburger originate from? Stop anyone in the street today and ask if they enjoy German takeaway food and you may hear “I DON'T THINK I'VE EVER TRIED IT BUT I DON'T THINK I'D LIKE IT." Ask them what their favourite takeaway meal is and among the top 5 answers they will probably tell you they love to cram meat in a bun faster than you can say "Hamburgers were not created by the Americans". Yes you read that right. Think about it; the clue is literally in the name. The meat used in the bread combo was a culinary concept first conceived in Hamburg, Germany in the 18th Century and brought to American shores by emigrants in the late 19th Century i.e. the Hamburg Steak. It is a fact that the addition of a bun or bread on either side of that bread crumb, spice and meat based Hamburger steak was conceived by an American. Charles Nagreen, Wisconsin (1885), Frank Menches, Ohio (1892) or Louis Lassen, Connecticut (1900),all three well doc-umented favourites, you take your pick. Another fact is that the cartoon

The hamburger has continued to grow in popularity throughout the decades, only suffering with the food shortages and meat rationing of World War II. During the war, American soldiers brought hamburgers overseas with them. They were easy to make and helped to cure some of the homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs. By that late 1950s, McDonald’s had sold over 100 million hamburgers. Today, they sell over 75 hamburgers per second!

character Wimpy as a mascot took it from a snack that could be eaten on the move to a nations' favourite takeaway food but the humble beginnings are certainly Germanic. Would it have attained its place as the world's most popular takeaway meal if it was called "the European pressed meat with seasoning and onions in between two bread buns"? Maybe …

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Today hamburgers can be found in nearly every part of the world. Over time the concept has evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The meat patties themselves have been replaced with healthier options, including black bean, turkey and salmon burgers (though one might argue that these do not really qualify as burgers in the traditional sense). Fast food establishments have also become more adventurous with their “hamburger” patties. At MOS burger in Japan you can order a rice burger, and McDonald’s in India developed a McAloo Tikki Burger made from fried potatoes and peas topped with tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of their Hindu diners. And we can't forget a young man named Heinz for transforming our takeaways by introducing us all to his version of a centuries old condiment; the ultimate topping on any Burger or Hot Dog – ketchup. But our European epicureans didn't stop there. The latest addition to the list of Bavarian/Germanic takeaway food is the humble twisted bread snack the Pretzel, fast becoming a sweet or savoury treat among children and adults alike. Most takeaway or street food in any country has its origins in immigration and tourism. We are a culturally diverse nation and our tastes in cuisine have evolved accordingly. So the next time you are about to bite into a tasty morsel of finger food heaven, think on… does Pasta really come from Italy?

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VENTILATION AND AIR CONDITIONING (INDUSTRIAL) KITCHENS

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HOW TO DESIGN A PROPER SYSTEM FOR INDUSTRIAL KITCHENS

How to design a proper system for industrial kitchens A local or full-area system? What kind of extractor hood or ventilation and air-conditioning ceiling? These are chosen according to the type and size of the kitchen, the layout of appliances and the amount of capital investment. Open kitchens should not neglect design and architecture.

There are basically two options to utilize when dealing with ventilation in kitchens. Local systems – Exhaust air is extracted by extractor hoods located directly above the appliance or cooking range. Extractor hoods are primarily used in small and mediumsize kitchens where the majority of appliances are incorporated in cooking ranges. Depending on their location either a wall-mounted or centralized layout of extractor hoods is selected. However, this concept does not allow changing the layout of appliances. It is necessary to determine the size of an extractor hood correctly, with sufficient overlap. The main advantage of this solution is its low cost and a shorter distance covered by fat aerosols through the air.

A risk of exhaust air leaks into the kitchen and grime deposits on horizontal surfaces can be considered as disadvantages. All types of extractor hoods are solely produced in stainless versions and must ensure the separation of fat particles in their built-in fat filters and the lighting of the work top below via the built-in fluorescent tubes with sufficient thermal resistance. Full-area systems – Exhaust air is extracted across the entire area through open or closed ventilation and air-conditioning ceilings. Nowadays, ventilation and air-conditioning ceilings are used in kitchens of all types and sizes. One of the reasons is their price – very attractive, and not very different from systems with extractor hoods. As a result, full-area extraction is becoming an option preferred by customers.

General advantages of full-area ceilings: • An outstanding appearance of the kitchen’s interior • A versatile solution when the kitchen’s layout is altered • Easy capture of abrupt amounts of steam • Closed version – exhaust air is extracted from the kitchen space via fat filters into closed extraction ducts. The advantage of this solution is the perfect separation of structural surfaces in the closed interspace of air extracted from the kitchen to eliminate contamination and possible moulds.

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Extraction Systems HEALTH AND SAFETY

• Canopies are designed to remove harmful fumes (carbon monoxide gasses) & the removal of heat & grease generated from cooking equipment situated below. • Regular cleaning of your extraction system is recommended. There should be suitable access to the ductwork to allow for regular cleaning preventing accumulation of fat & grease. If regular cleaning isn’t monitored • Hidden combustion loads form. Also flames or very high temperatures within the duct can ignite any grease causing a fire. • Please see below for a recommended cleaning timetable. USAGE AMOUNT

DAILY USE

CLEANING FREQUENCY

Light Use

2-6 Hours Per Day

12 Monthly

Moderate Use

6-12 Hours Per Day

6 Monthly

Heavy Use

12-16 Hours Per Day

3 Monthly

INSTALLATIONS/VENTILATION

CANOPY FILTERS

• Canopies should extend over the full length of cooking equipment situated below it, as a basic rule overhanging all the appliances by 300mm to the sides & 300mm to the front & should also be no less than 2000mm from the floor.

• Mesh filters require regular washing & as a consequence are less reliable & can be regularly replaced. • Baffle filters are safer & are less of a fire risk because they are designed not to hold on to any fat or grease. Air is drawn through the filter forcing a change of direction & speed resulting in separation of grease into collection troughs.

• Fryers should not be situated next to an oven. • The airflow into the canopy should be constant & also meet the appropriate design flow required. Please click to see canopy flow rate calculations.

GAS AIR INTERLOCKS • All extraction systems must have a gas interlocking system in place to comply with BS6176 & should be installed by a CORGI registered engineer. This prevents the gas from being turned on until ventilation is fully operational.

• Air input systems are essential. When air is drawn out of the kitchen new replacement air should be drawn in. If fresh air isn’t introduced into the kitchen via a ventilation system all air extracted through the canopy will have to be made up of natural/make up filtration i.e – an open window or door etc. •

• Interlock systems are recommended by manufactures. • The use an air pressure sensor which detects when the canopy is working correctly with sufficient air flow. Once this is achieved the gas solenoid valve will open from a closed position.

You will only need an air input system for gas appliances in which a maximum 85% of the air needs replacing through the air input system.

• For further detailed information on recommended commercial kitchen ventilation guidelines please refer to the HSE Kitchen Ventilation Document

• If you are replacing more than 25% of cooking equipment within your kitchen please contact a qualified engineer for commissioning and if you are buying extraction for the first time you will need an air input system & gas air interlock system as well as commissioning by a qualified gas engineer.

• Also on gas safety in the catering industry refer to HSE Gas Safety In The Catering Industry Document.

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Which is healthier and more nutritious - not to mention tastes better - Hamburger or hot dog?

HAMBURGER A hamburger is a round patty put into round hamburger buns often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish.

v

The first printed American menu which listed hamburger was an 1826 menu from Delmonico's in New York. VARIATIONS

Fast food hamburgers made by fast food chains and individually prepared burgers made in restaurants and homes. McDonald's is one of the world's largest hamburger chains selling 47 million customers daily. DESCRIPTION

A sandwich consisting of a cooked patty of ground meat (usually beef but occasionally pork, turkey, or a combination of meats) placed between two round hamburger buns. SHAPE

CALORIE COUNT & NUTRITIONAL INFO Hamburgers and hot dogs, like all other fast foods, are not considered very healthy because of the high fat content. An American Institute for Cancer Research report found that consuming one 50-gram serving of processed meat — about one hot dog — every day increases risk of colorectal cancer by 20 percent. Hot dogs are high in fat and salt and have preservatives sodium nitrate and nitrites, believed to cause cancer. According to the AICR, the average risk of colorectal cancer is 5.8 percent, but 7 percent when a hot dog is consumed daily over years. Famously, Murgon Spurlock's documentary Super Size Me where he eats only McDonald's burgers for 30 days gains 13% body fat. A McDonald's Big Mac typically contains 485 calories and a Quarter Pound with cheese containing 500 calories.

Round, but can vary in slightly in shape when a different type of bun is used,(eg foccia, bagel etc). ETYMOLOGY

Named after the city of Hamburg in Germany, from where many emigrated to America. Hamburger in German means someone/something from Hamburg. CONTENTS

Meat patty, two round buns, often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish. HEALTH EFFECTS

Depends on fat content of the meat and the cut of meat used. High ammonia levels are present to attain a pH balance of 10 to remove E.Coli and Salmonella.

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Both are popular types of American fast food sandwiches made of particularly shaped ground meat into specific buns, garnished with condiments.

s

HOT DOG A hot dog is an oblong sausage inside oblong hot dog bun, garnished with mustard, ketchup, mayonnaise, relish, cheese, bacon, chili or Sauerkraut. Some less expensive hot dogs are made from chicken or turkey.

Many claims of the first hot dog including in 1870 on Coney Island & in 1880 on the streets of St.Louis, Missouri VARIATIONS

Hot dogs sold on the streets on carts, at baseball stadiums. 7-Eleven sells the most hot dogs in America nearly 100 million annually. DESCRIPTION

A moist sausage of soft, even texture and flavour (called Frankfurter) often made from meat slurry served in a slice oblong bun called a hot dog bun. SHAPE

Oblong, this is always the case.

ORIGIN

ETYMOLOGY

The term "dog" is used for sausage since 1884 as accusations that sausage makers used dog meat. Per myth, the phrase "hot dog" was coined by cartoonist "TAD" Dorgan in 1900 in a cartoon recording the sale of hot dogs during a NY Giants baseball game. CONTENTS

Beef sausage in an oblong bun, garnished with mustard, ketchup, onion, mayonnaise, relish, cheese, bacon, chili or sauerkraut. Less expensive hot dogs made from chicken or turkey. HEALTH EFFECTS

Depends on fat content of the meat and the cut of meat used. High sodium, fat and nitrite content, ingredients linked to health problems

Immigrants to the US from German-speaking countries brought with them some of their favourite foods. One of them was the Hamburg Steak. The Germans simply favoured shredded low-grade beef with regional spices, and both cooked and raw it became a standard meal among the poorer classes. In the seaport town of Hamburg, it acquired the name Hamburg steak. Around 1870, on Coney Island, German immigrant Charles Feltman began selling sausages in rolls. Others have supposedly invented the hot dog. The idea of a hot dog on a bun is ascribed to the wife of a German named Antonoine Feuchtwanger, who sold hot dogs on the streets of St.Louis, Missouri in 1880. Ludwig Feuchtwanger, a Bavarian sausage seller, is said to have served sausages in rolls at the World's Fair either the 1893 World's Columbian Exposition in Chicago or the 1904 Louisiana Purchase Exposition in St Louis Missouri.

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Scotland’s Best Restaurant and Takeaway Association

The Turkish Fast Food That Conquered Germany The sliced meat of a Doner kebab may be served wrapped in a flatbread such as lavash, pita or as a sandwich instead of being served on a plate. The modernised version of the Doner kebab was first served in Berlin, Germany on March 2, 1971, by Turkish immigrant, Mahmut Aygun, when he had the idea that late-night restaurant patrons would prefer an easier dish to consume while walking. It’s fast and easy to prepare, but it also tastes good, it’s healthy, and it’s inexpensive. A regular doner there costs about £3.00, which is inexpensive for a meaty sandwich that packs a lot of taste. Seasoned meat in the shape of an inverted cone is turned slowly against a vertical rotisserie, then sliced vertically into thin, crisp shavings. Toppings include tomato, onion, lettuce, pickled cucumber and chili and usually a garlicky yogurt sauce or a mildly spicy tomato sauce. A version developed to suit German tastes by Turkish immigrants in Berlin has become one of Germany's most popular fast food dishes. Annual sales in Germany amount to 2.5 billion euros. Veal and chicken are widely used instead of lamb, particularly by vendors with large ethnic German customer bases, for whom lamb is traditionally less preferred. Tarkan Taşyumruk, president of the Association of Turkish Döner Producers in Europe (ATDID), provided information in 2010 that, every day, more than 400 tonnes of döner kebab meat is produced in Germany by around 350 firms. At the same ATDID fair, Taşyumruk stated that 'Annual sales in Germany amount to 2.5 billion euros. That shows we are one of the biggest fast-foods in Germany'. In many cities throughout Germany, "Döner" is at least as popular as hamburgers or sausages, especially with young people. In the year 2011 there were over 16,000 places that sold Döner in Germany with yearly sales of 3.5 billion euros. Germany's large Turkish community is probably the biggest reason for the widespread sale of döner kebab sales there: from the late 60s on, large numbers of Turks were invited to come to Germany as guest workers, to help fill the shortage of labour found during the Wirtschaftswunder, after World War II. Many of these Turkish workers eventually stayed in Germany, some opening small food shops and takeaways, which was an excellent option in terms of progressing from some of the more menial jobs that could have otherwise awaited them. Thus the conclusion is that the Doner Kebab has become Germany’s favourite fast food. The doner’s impact has been as much cultural as culinary, representing Turkish integration into Germany.

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Fast Food In Germany German fast food is much more than just burgers and fried chicken! Die Bratwurst (grilled sausage) You might have heard about the famous German Bratwurst. This sausage is usually made of pork. It is grilled and often served in a bread roll with mustard or ketchup, a bit like a hot dog.

Die Currywurst (sausage in curry sauce) Sausage with curry sauce is also very popular! This spicy snack is called a Currywurst.

Die Pommes (chips) Chips are just as popular in Germany as they are in the UK. However, Germans would never have them with vinegar. Instead they often eat their chips covered in both ketchup and mayonnaise!

Ein halbes Hähnchen (half a grilled chicken) Another delicious traditional German fast food snack is a halbes Hähnchen (half a grilled chicken). You often find these at markets and fairs, sold from food vans.

Der Döner (doner kebab) Surprisingly, the most popular German fast food dish was actually invented by Turkish immigrants: the Döner Kebab, mostly shortened to Döner in German. A Pitta bread is filled with thin slices of grilled either lamb or chicken, salad and yoghurt sauce.

Did you know ...? •The Döner (doner kebab) was invented in Berlin by Mahmut Aygün almost 40 years ago! •In Berlin there is a museum called the Deutsches Currywurst Museum, which opened in August 2009, commemorating the 60th anniversary of the creation of the Currywurst. •The favourite German seafood snack is the Fischbrötchen (fish sandwich). They are particularly popular in the north of Germany. •Every year in the German town of Erfurt there is a festival to celebrate the Bratwurst (grilled sausage). They have more than 20 different types of sausages that you can to try!

Words Ahoy!·Wörter Ahoi! Deutsch English der (Schnell-)Imbiss takeaway die Bratwurst grilled sausage die Currywurst sausage in curry sauce die Pommes chips ein halbes Hähnchen half a grilled chicken der Döner doner kebab das Fischbrötchen fish sandwich Guten Appetit! Enjoy your meal!

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Scotland’s Best Restaurant and Takeaway Association 7.Crapitto’s, Houston, Texas

Most Unfortunate Restaurant Names While these restaurateurs may never have intended to provide their patrons with terrible names for their businesses, they certainly did. Here you have it, 7 seriously unfortunate restaurant names.

Yes, it is an Italian restaurant, so you can cut them a little slack in the name. That still doesn't make you want to eat there anytime soon.

2.Frying Nemo Fish & Chips, Victoria, Australia

1.Sophie’s Choice, London, U.K

This restaurant references a different "choice" than the decision between which child would survive Auschwitz in the tragic book/film "Sophie's Choice." This restaurant name is pretty tasteless.

4.Tequila Mockingbird, New Canaan, CT

For over 17 years Tequila Mockingbird has been a staple for Mexican cuisine in New Canaan. Whether Harper Lee would agree with the title is hard to say.

Maybe if this restaurant were located anywhere other than Australia, the name would be a little less painful. For anyone who sniffed their way through "Finding Nemo," a trip to Frying Nemo may be a bad idea.

3.Dirty Dicks Crab House, Florida chain

Dirty Dick’s Crab House is the twisted brain child of Northern Virginia Native Ken Hersey. One day while on vacation to the Outer Banks, Hersey had an idea.

5.A&K Lick-a-Chick, Bras d'Or, Nova Scotia

We get it. This restaurant is trying to reference eating chicken. But c'mon, Nova Scotia, you can't really be that naive.

6.La Du Du, London, U.K

Turns out the word "ládudu" means papaya leaf in Vietnamese. Of course, in English, this restaurant's name translates into something else entirely.

The Worst Fast Food Restaurant Names 1. Smell Fast Food

2. Little Drooling Bear Food

3. Watery Coffee

4. Herpes Pizza

5. Smart Noshery Makes You Slobber

6. OK Chinese Food

7. Wet New Modern Age Dining Room

8. Meat Patty Explode the Stomach

9. Restoran Fatso

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26 Amazing Fast Food Items You Will Never Get to Eat... in America American fast food chains are booming abroad. But don’t expect your typical stars and stripes fare in these joints. The free market has rendered the fare of Pizza Hut, McD’s, BK and Wendy’s almost unrecognizable. The saddest part? Some of this stuff looks AMAZING! Egg Custard Tart (Asian markets)

Fish Doughnuts (Singapore)

We Love Them!

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Shrimp Stars (Singapore)

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Are you in the McMood? Something tells me this is not proper Spanish (Sweden) These are actually delicious (Germany) People still say‘Sultan?’Awesome (Croatia) (Netherlands)

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Germany just gets the best of everything

But of course! (UK)

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Not fair! (Spain)

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Don’t think you should eat any of these here The Actual Cheeseburger Pizza(Turkey)

Even Noodles! (Austria)

Hot Dog stuffed crust (UK)

Neu ab Donnerstag Die McNoodles!

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Photo Credit: 24reasons.com

There are no words (Middle East Region) Burger King! Love windows 7 (Japan) Pork Sausage & fried egg (Hong Kong)

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Truffle Grilled Chicken (Singapore) Wendy’s!

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Lobster & caviar burger (Asian Markets)

Foie Gras Burger (Japan)

The Black Bun Collection! Squid Ink burger Burger King, Hong Kong

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Photo Credit: burgerbusiness.com

Yin Yang burgers (McDonald’s, China)

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Darth Vader Burger (Quick Burger, France) We…

And some things we suggest you never eat abroad Anything with peanut butter, bacon and jalapeno (Canada)

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Scotland’s Best Restaurant and Takeaway Association

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Scotland’s Best Restaurant and Takeaway Association

14 Albert Road Glasgow G42 8DN Tel: 0141 423 4931 Fax: 0141 626 4262

We are a professional accountancy, bookkeeping and financial firm offering a real business partner to companies and private clients. Account Services Bookkeeping & Accounting Payroll Value Added Tax Tax Services Business Start-Up Small Business Services All of the above services for £1400 per annum only with this advert Company Registration: SC430391

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Scotland’s Best Restaurant and Takeaway Association

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Are You Looking For A Fully Qualified Gas Engineers? Gas Work, Plumbing & Heating So.Ltd Gas Safe Certified for Maintenance & Service

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AUSTRALIA

Scotland’s Best Restaurant and Takeaway Association

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Buy,Sell & Job Vacancies

uk

Restaurant for Lease

Scotland’s Best Restaurant and Takeaway Association

Buy or Sell A Buisness You can advertise it here! 07574 732 434

Take away shop For Sale good turn over 07788 677813

FOR SALE Licensed Grocer west end of Glasgow 07448 253616

Take away For Sale 07553 230136

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low rent / (no rates) Airdrie, high street parking class 3 planning consent & building warrant for hot food takeaway

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Are you looking for Fully Qualified Gas Engineers? Gas Safe Certified for Maintenance & Service All commercial gas work undertaken Certified Fish Range Expert CATERING EQUIPMENT SERVICING

classifieds Scotland’s Best Restaurant and Takeaway Association

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Scotland’s Best Restaurant and Takeaway Association

Specialists In Repairing Pc’s, Laptops & Mobiles GALAXY

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Commercial Equipment

For Sale Fish Range For Quick Sale £8000 O.N.O

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Fish & Chips & Pizzeria Lease FOR SALE Great Potential for adding Curries & Kebabs Clarkston Area Contact Ozzy 07801 291 753

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Food Experts

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directory Scotland’s Best Restaurant and Takeaway Association

ACCOUNTANTS

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Abacus

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Tel: 0141 423 2272

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Apolo Foods

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CLEANING MATERIAL

GSR Distribtions Ltd t/a SPICEWAY

Spice of Life

Tel: 0141 423 4931

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Mark Toma & Co Ltd

Tel: 0141 647 7575

Tel: 0141 423 2335

Tel: 0141 429 2837

Tel: 0141 954 8877 www.solltd.co.uk

www.rbrsupplies.com

CHEESE SUPPLIERS

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Alfa Wholesale

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GlenCrest Ltd

Tel: 07949 750 027

Tel: 0141 204 1483 atif@alfawholesale.co.uk

Tel: 0141 579 0007

Allson Wholesale

www.glencrest.co.uk

Tel: 01592 715 545 www.allsonwholesale.co.uk

Gordon & Macphail Tel: 0134 354 5111

Batleys

www.gordonandmacphail.com

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Hughson Brothers

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Kian Catering Equipment

Caterers Equipment World

Tel: 0159 569 3150

Tel: 0141 556 5740 www.cew-soltan.co.uk

www.bellevueltd.com

Lannotti Brothers

Catering World

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Tel: 0129 226 5110

Tel: 0141 613 2075

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JB Foods

JC Catering

Tel: 0845 013 8888

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JW Filshill

CCTV & SECURITY

Tel: 0131 557 5350

Tel: 0193 337 1000 www.booker.co.uk

Brakes Tel: 0169 880 3030

Tel: 0141 833 7071

Tel: 0138 251 2000

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www.cjlang.co.uk

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Costa Wholesale

Tel: 0141 429 4711

Tel: 0192 321 3113

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www.costa.co.uk

Sher Bros

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Tel: 0141 429 8080

Tel: 0169 872 7700

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www.dunnsfoodanddrinks.co.uk

United wholesale grocers

Failte Foods

Tel: 0141 557 2255

Tel: 0141 548 6170

www.shopmartuk.com

www.primacheese.co.uk

CLOTHING & EMBROIDERY Kustomise.com Tel: 0141 387 0235 www.kustomise.com

CKL Tel: 0141 429 3751 www.ckl.uk.com

Trophy Centre

www.brake.co.uk

CJ Lang & Son

Prima Cheese Ltd Tel: 0141 295 0011

Tel: 07895 959 159 find@foodexpertsuk.com

carl@hughsonbros.co.uk

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Tel: 0135 524 4344

CATERING EQUIPMENT

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Tel: 0169 884 1122

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RBR Supplies

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www.marktoma.co.uk

John Black & Son

Max Fire & Security Tel: 0141 551 0921 maxsystems@btconnect.com

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DUCT CLEANING & SERVICING V.T.S Duct Cleaning & Maintenance Tel: 0141 647 7181 find@foodexpertsuk.com

Tel: 07582 843 947 www.securesolutionsg1.co.uk

COMPUTER SERVICES Tech Bar Repair Centre Tel: 0141 237 5458 www.techbaruk.com

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Ph. 0141 295 0011 Email: sales@foodexpertsuk.com

www.failteffods.com THE LARGEST DISTRIBUTION NETWORK IN SCOTLAND FOR ASIAN / CHINESE / MEDITERRANEAN TAKEAWAYS & RESTAURANTS

STOCKISTS OF MORE THAN 1500 PRODUCTS FOR RETAILERS / CATERING

Tel: 0141 647 7575

201 Glasgow Road, RUTHERGLEN GLASGOW G73 1SU, SCOTLAND (UK)

info.spiceway@gmail.com

Our Story in the middle

Food Experts

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Life in the UK Centre

FRESH MEAT SUPPLIER

Tel: 0141 423 1613 www.lifeintheukcentre.com

MBS Scot Meat

KEBAB SUPPLIERS

Tel: 0141 429 6682 find@foodexpertsuk.com

HF Food Supply

Punjab Poultry

Tel: 0141 433 2800

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AA Continental Food

Fresh & Frozen Tel: 0141 332 7866

Tel: 0141 424 1668 find@foodexpertsuk.com

FRUIT & VEG SUPPLIER

directory Scotland’s Best Restaurant and Takeaway Association Tel: 01355 244 656 www.robertsonpackaging.com

The Reynard group Tel: 0141 423 6161 www.reynards.com

Pont Packaging Tel: 0141 423 3066 www.jpack.com

PLUMBERS

Turner’s Roller Doors Tel: 0135 520 0811 www.turnersrollersdoors.co.uk

SIGNS Sky Print Tel: 0141 418 0073 www.skyprint.co.uk

DH Signs Tel: 0141 773 3666 www.dhsigns.me

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Moss Plumbing Services

Turkish Double Doner

Tel: 0741 574 5151

Tel: 0745 398 1815

Tel: 0141 336 2282

mossplumbingservices@yahoo.co.uk

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Fruit & Veg Wholesale

MARKETING & PROMOTIONS

Tel: 07772 465 184 find@foodexpertsuk.com

Options Marketing Group uk

Rizwan Fruits

Tel: 07979 257 844

Tel: 0141

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MEAT & CHICKEN SUPPLIERS

GAS ENGINEERS HA Gas Certificate

Supreme Food Processors

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Tel: 0141 776 7111

Ultimate Heat force

All Trades Plumbing

SHOPFITTERS

Tel: 0758 475 2919

Right on Construction

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PROPERTY SERVICES

Galaxy Construction

G4 Properties Tel: 0141 423 3452

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www.g4studentliving.co.uk

Property4usc.co.uk Tel: 0141 423 6526

ultimateheatforce@live.co.uk

ICE CREAM Crolla’s Ice Cream

www.equi-icecream.co.uk

Crosshill Post Office Tel: 0141 423 2033

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PK Foods

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Swift Contract

REFRIGERATION SERVICES

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Tel: 0141 402 4764

POTATO & FISH SUPPLIERS

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John Vallance

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Tel: 0141 552 2825 info@johnvallance.com

IMMIGRATION SERVICES

Jigsaw Construction

PAKORA SUPPLIERS pkfoods@btconnect.com

Tel: 0169 828 2494

Spittal

Tel: 0788 678 5371

ROLLER SHUTTERS A & S roller shutter

Kazmeez

Tel: 01290 425 5000 find@foodexpertsuk.com

www.scottishrollershutters.com

PRINTING & PACKAGING

Tel: 0141 885 2535

www.kazmeez.co.uk

Tel: 0141 429 1200

CS Robertson Packaging

www.johnsonmackenzie.ltd.uk

CATERING CLASSIFIEDS

WASTE OIL COLLECTION Alleco Tel: 0123 643 3567

Tel: 0141 427 3353

Johnson Mackenzie

pauleadie@hotmail.com

Tel: 0785 503 0772

www.crollaicecream.co.uk

Equi’s Ice Cream

East End Joinery Tel: 0783 428 5053

POSTAL SERVICES

Tel: 0141 647 9339

Tel: 0141 423 1161

Tel: 0798 817 2478

www.property4suc.co.uk

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Tel: 0141 643 8191

Tel: 0772 877 0674 find@foodexpertsuk.com

Tel: 0147 578 5100

Allsafe Locksmiths www.allsafelocksmiths.com

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Apple Oil Tel: 0123 643 3567 find@foodexpertsuk.com

Advertise Your Business Here

Ph. 0141 295 0011 Email: sales@foodexpertsuk.com

BUY IT - SELL IT - WANT IT

RESTAURANT & CATERING EQUIPMENT, CATERING VANS & TRAILERS, CATERING JOBS, CATERING BUSINESSES & MORE CONTACT US TODAY

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