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Essentially Catering Magazine

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August 2011: Issue 16

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

Customer service rulesRead article »

August 2011: Issue 16

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.

Ride the Mexican WaveRead article »

August 2011: Issue 16

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

Marcus Wareing <br />leading by exampleRead article »

May 2011: Issue 15

English wine

English wine expert, Stephen Skelton MW, takes a look at this burgeoning industry

English wineRead article »

May 2011: Issue 15

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

Don't get left with egg on your faceRead article »

May 2011: Issue 15

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

Boost business <br />with beautiful bakesRead article »

February 2011: Issue 14

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

Get on top of <br />rising food pricesRead article »

February 2011: Issue 14

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.

Tea is the <br />new coffeeRead article »

February 2011: Issue 14

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

Source your seafood responsibly - <br />it's what customers wantRead article »

November 2010: Issue 13

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.

Is property tax<br />on your menu?Read article »

November 2010: Issue 13

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.

Kitchen ducts - ensure yours are not a recipe for disasterRead article »

November 2010: Issue 13

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.

Young chefsRead article »
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Article Archive

Chocs away

When it comes to chocolate spend per head, the UK is top of the leaderboard. Read more >

Kitchen Compliance

In June, BBC TV’s Watchdog programme revealed that ice from three of the UK’s biggest coffee chains (Costa Coffee, Starbucks and Caffe Nero) contained bacteria from faeces. Read more >

View previous articles > 160
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