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Essentially Catering Magazine

Article Archive – For this month’s articles – View magazine »

May 2014: Issue 29

Embracing the Great Outdoors

Al fresco dining can mean big business during the summer months, and with a predicted boom in BBQ and premium casual/fast food this year, it is strongly advised that caterers with outside space capitalise on this demand.

Embracing the <br />Great OutdoorsRead article »

May 2014: Issue 29

Sous Vide - Satisfaction guaranteed

Previously somewhat of a Marmite product among professional chefs, today the 'sous vide' (meaning 'under vacuum') method of cooking is becoming increasingly popular throughout the industry.

Sous Vide - Satisfaction guaranteedRead article »

April 2014: Issue 28

FreeFrom and Allergen Legislation

Until now the 'freefrom' phenomenon has largely been confined to the retail sector but, on 13 December this year, all foodservice outlets will also need to engage as new legislation comes into force

FreeFrom and Allergen LegislationRead article »

April 2014: Issue 28

Restaurant Marketing with SMS

Fill your restaurant at the touch of a button with SMS Marketing.

Restaurant Marketing with SMSRead article »

March 2014: Issue 27

Cheers To A Good Pint, Cellar Management

Good cellar management can make all the difference when it comes to pouring a quality pint and increasing profits.

Cheers To A Good Pint, Cellar ManagementRead article »

March 2014: Issue 27

Trends in frozen food and drink

Sian Ellingworth, business development director, Frecco Food & Beverage, puts the case for frozen versus fresh in the hospitality industry.

Trends in frozen food and drinkRead article »

February 2014: Issue 26

Planning for pensions

Introduced to the UK in October 2012, Automatic Enrolment is the new legislation that requires all employers to automatically enroll their eligible workers into a qualifying pension scheme and contribute to their pension pot.

Planning for<br /> pensionsRead article »

February 2014: Issue 26

Guests driving hotel evolution

The hotel industry in the UK and across Europe is facing a positive 2014 with demand on the up from both leisure and corporate guests. However if hotels are to succeed, they must adapt to today's guest, says global hotel consultancy HVS London.

Guests driving<br /> hotel evolutionRead article »

November 2013: Issue 25

Festive Fizz

As the festive season fast approaches, does Champagne still hold the position as the 'go to' category for licensees over the festive period?

Festive<br />FizzRead article »

August 2013: Issue 24

Breakfast Bonanza

Whether you already benefit from or are, very sensibly, thinking of adding breakfast to your menu, you need to ensure that your offering is relevant to your customers, be they existing or potential

Breakfast BonanzaRead article »

May 2013: Issue 23

No train, no gain

If you haven't already, it is time to acknowledge the fact that apprenticeships in the 21st century bear little or no resemblance to those of yesteryear

No train, no gainRead article »

February 2013: Issue 22

Fish – dispelling the myths

EC recently attended a trade conference in London where delegates from all over the world were 'Celebrating Sustainable Fish and Shellfish' and railing against the inaccurate representation in the media of their thriving industry

Fish – dispelling the mythsRead article »
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Article Archive

Christmas presence

With the festive season nearly upon us, now is the time to check that all is planned and ready both to embrace and benefit from this particularly busy time of year. Read more >

Soft Drinks

Britvic’s 2017 research into the importance of soft drinks at Christmas revealed that almost half of consumers (45%) were set to buy more soft drinks at Christmas and over a fifth (21%) planned to drink less alcohol. Read more >

View previous articles > 187
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