Recent Articles
Issue 5
November 2008
Growing a business: on profits and problem solving
In the catering sector, just like any other business, there really are only two things that you can sell: a product or a service. Smart businesses sell both.
Issue 4
August 2008
Bringing breakfast out of home
As caterers increasingly look to invest in unexploited niches, why not increase your revenue by identifying your potential breakfast trade and creating a menu to suit
Issue 4
August 2008
Health & Safety: Coeliac Disease – be aware
Back in May, Coeliac UK - the national charity supporting people with coeliac disease - launched its year-long campaign 'Food Without Fear' to highlight the importance of offering clearly defined gluten-free meals
Issue 4
August 2008
Ambience and appetite
When starting a restaurant or refurbishing an existing business you have many decisions to make. For a restaurant, obviously the food and menu are very important, but where on your list of priorities do you place your interior decoration?
Issue 4
August 2008
Add a seasonal twist with branded alcohol
Branded alcohol in food adds a seasonal twist to a menu, whether it appears in a light summer mousse or traditional mince pies and alcohol creams at Christmas.
Issue 3
May 2008
Good news for restaurants
In spite of the fact that the final months of 2007 were not a great period for the casual dining market, current trading figures suggest that the restaurant market is coping better than other sectors with the economic uncertainty
Issue 3
May 2008
Some like it HOT
The foodservice industry is finding new potential in hot beverages. Sales of tea and coffee can deliver not only refreshment and energy to your customers, but profit to yourselves.
Issue 3
May 2008
Health and Safety: Stress, Bullying and Alcohol
Results of a recent study commissioned by the Samaritans of stress at work reveal an alarmingly high rate of stress and bullying in the catering sector.
Issue 2
February 2008
Menu Planning
Writing the menu is one of the most important jobs to be undertaken by a chef or restaurateur. Let us help you develop your menu policy.
Issue 2
February 2008
Looking at Leicestershire
From the archetypal Englishness of its rolling countryside and grand houses to the bustling multi-ethnic streets of its county town, Leicestershire boasts an eclectic mixture not only of buildings and cultures, but also of culinary delights.
Issue 2
February 2008
Talking dirty — disposing of waste oil
Before you load that drum of used vegetable oil into your van and head off into the woods, contact your local waste oil collector who will be happy to collect it from you and may well not even charge you.
Issue 1
November 2007
Nut so nice
About ten people die every year in the UK from an allergic reaction to food, meaning caterers need to be aware of food allergy and treat the issue seriously.
Catering News
- Academy seeks nominations for awards for excellence
- Turn your Passion into Action
- Take part in UK Coffee Week, 27 September – 3 October 2010
- Microbiologist calls on hospitality industry to do more following outbreak of Norovirus
- New Mexican opens in Covent Garden
- Bottled water market evaporating
- Know the names
- World Cup fever promises boost in trade for delivery outlets
Latest Issue
Mediterranean food, rosé and sparkling wines, flavourings, money matters, cheper cuts of meat, food from Nottingham, 2010 Licensee of the Year, seasonal produce, chocolate week, Scottish Food & Drink Fortnight and more...
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Next issue out:
Editorial Copy deadline:
13th Aug 10
Advertising deadline: 10th Sep 10
