View March 2015 magazine »
The Easter period is arguably one of the most indulgent times of year; sales of chocolate increase significantly, family
and friends take advantage of the long weekend, and out-of-home establishments are carefully chosen as the venue
where people can spend time together enjoying great food and drink. To reap the benefits of the year‘s first holiday
weekend, operators need to plan, plan, plan and then ensure that all their hard work is experienced by as many people as
possible by spreading the word widely through the gamut of channels now available.
Tea sales in the out-of-home coffee shop market are estimated at £300 million, according to a new report on tea drinking
by Allegra World Coffee Portal. While coffee continues to dominate as the hot drink of choice out of home, tea – in its many
different forms – is enjoying a resurgence in popularity with today‘s increasingly demanding consumers expecting choice.
Fat, oil and grease (FOG) suspended in water congeal as they cool and harden.
By disposing of FOG down the sink or drain, caterers risk not only the possibility of their businesses closing if drains
get blocked, but also receiving an expensive bill from the water company as well as potential legal action. Ian Collins,
managing director, Living Fuels – one of the UK‘s leading used cooking oil recycling firms – provides a best practice
guide for caterers disposing of used cooking oil.
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 new independent research commissioned by Jus-Rol
Professional – founder of British Pie Week. The survey, which looked into the nation‘s love affair with the not so humble
pastry dish, also found traditional Steak & Kidney proved the favourite filling
(30%), while 37% of people surveyed prefer their favourite pie to be topped
with a puff pastry lid.
News updates - For more news stories read this month's magazine »
Feb 2015 • Two very different restaurants, 700 miles apart, but who share the same outstanding commitment to sustainability, were named joint winners of the Sustainable Restaurant of the Year award in London earlier this week (23 February). Read more >
Feb 2015 • Restaurant bookings service, Bookatable.co.uk, has revealed that there has been a significant rise in the number of Brits eating out the day after Valentine's Day to avoid the frenetic rush for romantic meals on 14 February. Read more >
Feb 2015 • A decade of decline in UK beer sales has come to an end, with a 1.3 per cent rise in UK beer sales in 2014, it was announced last week. Read more >
Previous issues - For latest news & articles view this month's magazine »
Inside this issue
Follow us on Twitter
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 >