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Essentially Catering Magazine
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Summer Drinks

Summer Drinks
Page 17

The importance of summer for the on trade must not be under-estimated. This summer, in particular, is a gift to the on trade with sporting events such as Euro 2016 and the Brazil Olympics providing extra opportunities for increased footfall. By ensuring that your drinks offer reflects current trends, you will have happy customers who will want to return for more of the same

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Page 25

Over the last few years, the focus and interest in burgers has grown exponentially, especially with people dining out of home. However, where once consumers were satisfied with choices comprising simply ‘plain beef burger’ or ‘with cheese’, today’s burger aficionados are looking for different meats and different flavour profiles. With Fathers’ Day, summer and popular sporting events all coming up, an innovative burger menu will help to entice the punters through your door

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Food Hygiene

Food Hygiene
Page 33

As the weather warms up, so too do the opportunities both for al fresco dining and, unfortunately, food poisoning. Marianne Phillips, from the British Safety Council, urges all foodservice operators to ensure that everyone working in their business not only knows about how to minimise the danger of food poisoning, but also acts on this knowledge at all times

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Private Equity

Private Equity
Page 37

When it comes to private equity, the hospitality sector represents a hot market, and has done for some time. Since January 2014 a large number of restaurant brands – both established and comparative newcomers – have changed hands and/or been invested in, with private equity being the buyer, seller and/or investor. Joe Bedford, Corporate Finance partner at Stevens & Bolton LLP gives us the bottom line on private equity and offers advice to those who may be thinking of this for their business

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News updates - For more news stories read this month's magazine »

National Vegetarian Week (16-22 May) - caterers encouraged to ‘veg out’

May 2016 • As National Vegetarian Week kicks off, new research has revealed that 74% of diners are open to trying new vegetarian ingredients and dishes out of home and a further 60% find typical meat analogues such as vegetarian sausages and burgers unappealing. Read more >

National Vegetarian Week (16-22 May) - caterers encouraged to ‘veg out’

Coeliac UK Awareness Week highlights the anaemia connection

May 2016 • Almost a quarter (23%) of British adults recalled being told they were anaemic following a blood test, according to a recent YouGov survey for Coeliac UK. Read more >

Coeliac UK Awareness Week highlights the anaemia connection

Search is on for World Porridge Champion

May 2016 • Entries are now open for the 2016 World Porridge Making Championships, which take place in the highland village of Carrbridge, Scotland on Saturday 8 October. Read more >

Search is on for World Porridge Champion
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Essentially Catering @MagazineEC 18 MAY

As #NationalVegetarianWeek kicks off, new research shows 74% of diners are open to trying new vegetarian ingredients

Essentially Catering @MagazineEC 9 MAY

@Coeliac_UK Awareness Week (9th - 15th May) highlights the anaemia connection. #isitcoeliacdisease

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Article Archive

Eyes on the pies

When it comes to comfort food, we are a nation of pie fanatics with 75% of people enjoying at least one a month, according to recent research. Read more >


While coffee is still the most popular out-of-home hot beverage in the UK, tea is the nations overall favourite. Read more >

View previous articles > 123
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