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Essentially Catering Magazine

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July 2014: Issue 31

Work Wear

The right work wear can leave a professional and lasting impression, read how the right work will help your business stand out from the competition.

Work WearRead article »

July 2014: Issue 31

Gas Safety

LP gas still claim a handful of adverse incidents each year, NCASS has introduced some basic training for LP Gas users to help them minimise the risks.

Gas SafetyRead article »

June 2014: Issue 30

Ductwork Dangers

You may well run the cleanest kitchen in the business, but if you fail to pay attention to the state of your extract ductwork, you could well be breaking the law.

Ductwork DangersRead article »

June 2014: Issue 30

Recognising and managing stress

Approximately 10.8 million working days are lost in the UK each year due to stress. One in five people have called in sick due to stress at some time, but 93% of those lied about their reason for absence.

Recognising and managing stressRead article »

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 »
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Article Archive

Mental Health

Christmas may be heralded as a time for customers to be jolly and let their hair down, but the extra pressure on hospitality workers can take its toll. This year has witnessed an unprecedented amount of media attention being given to mental health. Read more >

Cocktails

Back in the day, the availability of cocktails out of home was very much limited to eponymous bars where your drinks were served by expert mixologists with a flair for spinning and twirling bottles as they created their offer. Read more >

View previous articles > 191
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