Recent Articles
Issue 16
August 2011
Customer service rules
With customers counting every penny, many publicans are doing all they can to keep prices low. But don't ignore the bigger picture - customer loyalty and advocacy
Issue 16
August 2011
Ride the Mexican Wave
With the popularity of Mexican cuisine among UK consumers reaching new heights of success, there is no doubting that this ethnic food is a highly lucrative market.
Issue 16
August 2011
Marcus Wareing leading by example
At this moment in time Marcus Wareing is at the very top of the hospitality tree. EC caught up with the mighty Marcus shortly after the launch of his latest business
Issue 15
May 2011
English wine
English wine expert, Stephen Skelton MW, takes a look at this burgeoning industry
Issue 15
May 2011
Don't get left with egg on your face
From 1 January 2012 egg production across the EU will undergo a massive change as conventional battery cages are banned and replaced by new, more animal welfare-friendly 'enriched' cages
Issue 15
May 2011
Boost business with beautiful bakes
Managing director of Squires Kitchen, Beverley Dutton, reveals how appealing to your customers' indulgent sides is key to boosting your business in a time of austerity
Issue 14
February 2011
Get on top of rising food prices
Sharon Glancy looks at measures that can help businesses secure up to 20% in efficiency savings in the face of rising food prices
Issue 14
February 2011
Tea is the new coffee
High street cafés are being joined by a raft of tea houses offering a variety of specialist and herbal teas to consumers who are echoing the mood of yesteryear's coffee drinkers as they search for a wider and better choice of beverage.
Issue 14
February 2011
Source your seafood responsibly - it's what customers want
Dr Jon Harman, development director at Seafish, the authority on seafood, explains why more and more of your customers will be asking where their fish comes from - and how you can do your bit
Issue 13
November 2010
Is property tax on your menu?
The vast majority of businesses owning or operating restaurants, bars and hotels are over-paying on their tax bills. Alun Oliver advises on how to ensure you are not lining the Inland Revenue's pocket unnecessarily.
Issue 13
November 2010
Kitchen ducts - ensure yours are not a recipe for disaster
While kitchen ducts may be out of sight, they should never be out of mind as grease build-up in extraction systems is one of the most common causes of fire in catering establishments.
Issue 13
November 2010
Young chefs
We take a look at some of today's rising stars and deduce that, while the future looks bright for the industry, these upcoming players need to be nurtured if they are to be retained.
Catering News
- Growing appetite for garden centre catering
- Mini baker required
- McCormick launches global Flavour Forecast for 2012
- Sustainability, do you go the extra mile?
- FULLfast to the rescue
- Channel 5 seeking successful catering couples
- Stuff the turkey – it’s Christmas dinner in a cake
- British consumers still going out to eat and drink, according to Deloitte Taste of the Nation survey
Latest Issue
Cocktails, Potatoes, Seasonal Suggestions, London 2012 Olympics, Sustainability, Christmas Tips, Focus on Leeds, Maintaining Standards, Industry and Equipment News and more...
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Next issue out:
Editorial Copy deadline:
20th November 2011
Advertising deadline: 16th December 2011
