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Essentially Catering Magazine

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April 2017: Issue 64

National Vegetarian Week

With increasing numbers choosing either to stop eating meat altogether or simply enjoying meat-free meals, it is now a no brainer for operators to include decent vegetarian options on their menus. The cheese omelette of yesteryear has had its day.

National Vegetarian WeekRead article »

March 2017: Issue 63

Fuel success with LPG

With regulatory obligations driving demand for cleaner energy sources, LPG is fast gaining ground as a low-carbon, future-friendly solution. Legislation such as the Energy related Products (ErP) directive can make alternative, more polluting fuel sources.

Fuel success with LPGRead article »

March 2017: Issue 63

Apprenticeship Levy

The Apprenticeship Levy will come in to force in April. While, in the first instance, the Levy will only financially impact businesses with a minimum £3 million payroll, smaller businesses are eligible to benefit from the new scheme.

Apprenticeship LevyRead article »

February 2017: Issue 62

Brexit and Foodservice

With last year delivering not only Brexit but also President Trump into the mix, we live in uncertain times.

Brexit and FoodserviceRead article »

February 2017: Issue 62

Norovirus in Catering

Last year (2016) more people were struck down with Norovirus during the Christmas season than in any of the past five years, according to figures from Public Health England.

Norovirus in CateringRead article »

January 2017: Issue 61

Valentine’s Day

For many, Valentine’s Day will be the first eating-out landmark on the 2017 calendar. After a January spent watching the pennies or keeping healthy New Year resolutions, the prospect of an evening out will be eagerly anticipated.

Valentine’s DayRead article »

January 2017: Issue 61


On 13 December 2014, the EU Food Information for Consumers Regulation (FIC) came into force. From that date, products that contained ingredients ranging from fish and crustaceans to nuts or milk, would have to be declared to the consumer.

AllergensRead article »

December 2016: Issue 60

Music Matters

When thinking about your establishment, are you thinking about the mood you want to create? In addition to your menu and decor, music can play an important role in creating an inviting customer environment.

Music MattersRead article »

December 2016: Issue 60

Christmas Special

EC caught up with a host of different caterers and industry experts for their last-minute tips and advice on how to survive the next few weeks and emerge with a healthy bottom line as we move into 2017

Christmas SpecialRead article »

November 2016: Issue 59

Safer food, healthier employees

With a plethora of customers no doubt visiting your establishment for the first time, the last thing you need is to suffer any kind of negative fallout, whether through service, food or hygiene issues.

Safer food, healthier employeesRead article »

November 2016: Issue 59

Christmas Countdown

Does your establishment tick all the boxes required to give partygoers a memorable experience - one that will ensure they both spread the word and choose to return in future

Christmas CountdownRead article »

October 2016: Issue 58

HMRC investigations

Tony Monger, a former Tax Inspector who is Director in the Tax Investigations & Employer Solutions team at accountancy firm Mazars LLP, talks about the issues facing the catering sector from HMRC enquiries.

HMRC investigationsRead 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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