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Returning for its 24th year in 2015, Chip Week will run from 16-22 February and will once again be supported by a high-profile PR campaign, across various media platforms including national and regional press and across social media platforms.
In recent years issues such as sustainability and ethical sourcing have finally been brought centre stage. Today’s
consumer widely recognises marks such as Fairtrade and Rainforest Alliance, with increasing numbers consciously
opting for products that have been grown sustainably and resulted in fair pay for the farmers. With Fairtrade
Fortnight approaching, operators’ ethical credentials will be in the spotlight.
To make the very best of Mothers’ Day (15 March) – one of the major special dining occasions on the hospitality calendar – you must not only shout out to regular and potential customers that you have special Mothers’ Day menus, but these menus must offer tasty options that will appeal to everyone, from the elderly to the very young. After all, this is primarily an occasion for families and the more you can do
to accommodate this, the busier your tills will be.
While well-made drinks hold the key to consumer loyalty, when it comes to taking your customers into a new year, a combination of trans-seasonal serves – and good planning – will see you through to spring. Here, Matthew Algie’s head of marketing, Andrew Jack, shares his thoughts on how to get ahead
News updates - For more news stories read this month's magazine »
Jan 2015 • Professional body, The Nationwide Caterers' Association (NCASS), has been advised by Glenis Willmott MEP, Head of the European Labour Party, to relaunch a petition they originally ran in April 2014. Read more >
Jan 2015 • St Mungo's Broadway is calling on people to show their support for homeless people by taking part in Woolly Hat Day on Friday 30 January 2015. Read more >
Jan 2015 • A quirky British festival celebrating the glories of good marmalade will be marking its 10th anniversary year this year - and the country's hotel, B&Bs and restaurant owners are being urged to jar up their marmalade to take part. Read more >
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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 >