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According to recent research commissioned by Belgian chocolate maker Callebaut, the UK is a nation of chocolate lovers with 66% of consumers wanting restaurants to offer more chocolate options on their menus. Interestingly, 70% of 18-34-year-olds – an important age group for out-of-home spending – are happy to pay more for their favourite chocolate dessert. The writing is on the wall: alongside your mince pies and Christmas puddings, operators should include chocolate desserts or run the risk of missing out on a dessert order.View magazine >
When it comes to Christmas, a seasonal drinks menu is just one part of
the sales story. To truly take advantage of the festive season – and keep
customers happy – suppliers can serve up a selection of tempting treats.
Matthew Algie’s head of marketing, Andrew Jack, shares his ideas on
how to wrap up Christmas.
Refrigeration plays a vital role in the catering industry but it is expensive, costing UK food operators and retailers
millions every year. However the implementation of a few innovative energy-saving technologies can significantly
reduce energy consumption, running costs and carbon emissions by enabling refrigeration and cold store room facilities
to operate at their optimum settings, says Shaun Evers, managing director at Stonegate Instruments.
Achieving the perfect roast potato is a goal that eludes
many. However, the combination of the correct type
of potato and optimum cooking conditions will ensure
perfection time after time. Here, Potato Council advises on
how to achieve the very best roasties.
News updates - For more news stories read this month's magazine »
Dec 2014 • Strike a pose, take a selfie and help Maggi Real Chefs raise money for Hospitality Action this Christmas. Read more >
Dec 2014 • 13 December 2014 has arrived and everything should now be in place to ensure that all food service providers comply with the new EU Allergen Regulations. Read more >
Dec 2014 • One of the UK's favourite cuisines was celebrated at the milestone, tenth-anniversary British Curry Awards, in association with Just Eat on Monday 1 December. Read more >
Previous issues - For latest news & articles view this month's magazine »
Inside this issue
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Very few publicans can now make a serious living without a food offering of some sorts. Food has become the holy grail of the hospitality industry. We look into how venues can develop a food offering without the need for a fully equipped kitchen. Read more >
Served at more than half a billion out-of-home meal occasions annually; sausages account for one in five of all red meat servings out of the home, the British still love their bangers. Read more >