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Essentially Catering Magazine

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July 2018: Issue 79

Edible Flowers

Using edible flowers in cooking is becoming increasingly popular.

Edible FlowersRead article »

July 2018: Issue 79

Sauces

Has ketchup had its chips? Does mustard no longer cut it?

SaucesRead article »

June 2018: Issue 78

Optimum Refrigeration

As we head into the warmer months, ensuring that cold stores and refrigeration equipment are functioning at their optimum capability becomes more important than ever.

Optimum RefrigerationRead article »

June 2018: Issue 78

Bigging up burgers

According to Mintel, the UK’s burger market is estimated to be worth an impressive £3.3bn while the NPD Group expects burgers to lead growth, both in visits and consumer spend, over the next few years.

Bigging up burgersRead article »

May 2018: Issue 77

Growth Through Digitilisation

IRI GIRA Foodservice is a research consultancy focused on the out-of-home food market across Europe providing a range of market measurement and predictive trend modelling services.

Growth Through DigitilisationRead article »

May 2018: Issue 77

Al Fresco Dining

Due to the unseasonably warm weather we enjoyed briefly in April, consumers’ thoughts have turned to the joys of al fresco dining.

Al Fresco DiningRead article »

April 2018: Issue 76

The Cost of Going Green

A recent report from WRAP (Waste and Resources Action Programme) revealed that 920,000 tonnes of food is thrown away by the hospitality and food service sector each year at a cost of over £2.5bn.

The Cost of Going GreenRead article »

April 2018: Issue 76

Sugar Tax

Today in the UK, we are suffering a major public health crisis as obesity levels continue to rise. In order to address this, the Government has announced the implementation of a sugar levy on soft drinks, more commonly known as the ‘sugar tax’

Sugar TaxRead article »

March 2018: Issue 75

Revisiting Allergen Legislation

On 13 December 2014, the EU Food Information for Consumers Regulation came into force, requiring food businesses to provide accurate information regarding the presence of 14 allergens in the foods they provide, including non pre-packed foods.

Revisiting Allergen LegislationRead article »

March 2018: Issue 75

Let the drinks do the talking

Matt White, Chair of The University Caterers Organisation (TUCO) and Director of Catering, Hotel and Conference Services at The University of Reading, discusses the rise in popularity of adult soft drinks and how businesses can shake up their offer to tap

Let the drinks do the talkingRead article »

February 2018: Issue 74

Brexit and Hospitality

While life post Brexit is as unpredictable today as it was at the time of the referendum in June 2016, Jeremy Robinson, Partner, Watson Farley & Williams urges operators to consider how the potential changes could affect their business and plan accord

Brexit and HospitalityRead article »

February 2018: Issue 74

Attracting Millennials

By 2025, it is predicted that 75% of the global workforce will be made up of millennials.

Attracting MillennialsRead 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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