Opening a new restaurant, renovating a professional kitchen or expanding a food production laboratory with new equipment means making decisions that can affect daily operations for years.

Grilling is one of the most recognisable cooking methods in professional food service. Meat, fish and vegetables can develop distinctive browning, aromas and textures through controlled high-temperature cooking.

Autumn changes the style of appetisers and aperitif menus. Cured meats, cheeses, bread, preserves and seasonal ingredients become central to charcuterie boards, sharing platters and appetisers in restaurants, wine bars, hotels, delicatessens and hospitality businesses.

Autumn brings a change in ingredients and textures used in professional kitchens. Pumpkin, mushrooms, chestnuts, vegetables, cheeses and meats become important components of stuffings, creams, sauces, fillings and other food preparations.

A good wine list is not determined solely by the labels selected. A carefully purchased bottle that is poorly stored or served under unsuitable conditions can undermine the work invested in the wine programme.

Pumpkin, cabbage, carrots, potatoes, fennel and many other vegetables become increasingly important on autumn menus. For restaurants, hotels, delicatessens, canteens and high-volume kitchens, however, working with large quantities of vegetables means dedicating considerable time to preparation and cutting.