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Essentially Catering Magazine

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August 2010: Issue 12

Much ado about meat

We take a look at some of the cheaper meat cuts that can be used to enhance not only your summer menu, but also your profits

Much ado about meatRead article »

August 2010: Issue 12

Money matters

We take a look at the whys and wherefores of keeping your finances fully up to date at all times

Money mattersRead article »

August 2010: Issue 12

2010 BII Licensee of the Year

Kelly Rose Bradford caught up with Richard and Loren Pope from The Bull's Head, Repton, Derbyshire to find out how they managed to reach the pinnacle of their industry

2010 BII <br />Licensee of the YearRead article »

May 2010: Issue 11

Ale and hearty

Real ale is no longer the drink of the minority; it is now enjoyed by 8.5 million people across the UK. Reflecting this shift in drinking patterns, it is becoming more and more commonplace for foodservice establishments to offer a choice of beers to accom

Ale and heartyRead article »

May 2010: Issue 11

Customer is king

Fact: a business can be made or broken by reputation. But how do you know what your customers really think of you? EC spoke to The Mystery Dining Company to find out

Customer is kingRead article »

May 2010: Issue 11

Peter Avis - Restaurant Manager of the Year 09

EC met Peter Avis of Babylon Restaurant, The Roof Gardens, London - UK Restaurant Manager of the Year 2009 - who is on a mission to raise the profile of front of house staff everywhere

Peter Avis - <br />Restaurant<br /> Manager of the Year 09Read article »

May 2010: Issue 11

Around the World Cup in 32 Sizzling Barbecues

The National BBQ Association has created some exciting, tasty, yet simple to prepare BBQ dishes from every country that is competing in this year's tournament.

Around the World Cup<br /> in 32 Sizzling BarbecuesRead article »

February 2010: Issue 10

Worldwide whisky

Tim Forbes of The Whisky Exchange takes a look at the changing world of whisky that is having to make way for relative newcomers such as Japan

Worldwide whiskyRead article »

February 2010: Issue 10

Creating a menu full of eastern promise

Sam Sangha looks at the history of Chinese cuisine and explains how adding a taste of the orient to your menu offers the potential for increased profits

Creating a menu<br />full of eastern promiseRead article »

February 2010: Issue 10

Opening the lid on canned food

In a world where we are continually being urged to buy local and eat fresh, we should nevertheless not underestimate the convenience or value provided by canned food.

Opening the lid<br />on canned foodRead article »

October 2009: Issue 9

New lease of life for liqueurs

It would appear that the days of the simple liqueur drink are generally a thing of the past. In spite of this, licensed establishments would do well to address their liqueur offering.

New lease of life for liqueursRead article »

October 2009: Issue 9

Game on

Fruit machines, darts, pool and other bar games established themselves long ago as part of UK pub culture. Has their heyday gone forever or is it time for a revival?

Game onRead 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 >

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