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Essentially Catering Magazine

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

February 2012: Issue 18

Technology offers win/win opportunities

Richard Armstrong, head of UK payment acceptance at Barclaycard explains why it makes sense to embrace technology and offer your customers the option to settle their bill with a contactless payment

Technology offers win/win opportunitiesRead article »

November 2011: Issue 17

Celebrating spuds

The Potato Council leads the celebration of the vegetable that is served in 45% of meals eaten out-of-home with sales estimated to be worth around £2.5 billion

Celebrating spudsRead article »

November 2011: Issue 17

London 2012 Under starter's orders

Establishments that want to offer great hospitality and benefit from the 'Greatest Show on Earth' need to start planning right now to ensure their house is in order and able to excel even with substantially increased footfall

London 2012 <br />Under starter's ordersRead article »

August 2011: Issue 16

Customer service rules

With customers counting every penny, many publicans are doing all they can to keep prices low. But don't ignore the bigger picture - customer loyalty and advocacy

Customer service rulesRead article »

August 2011: Issue 16

Ride the Mexican Wave

With the popularity of Mexican cuisine among UK consumers reaching new heights of success, there is no doubting that this ethnic food is a highly lucrative market.

Ride the Mexican WaveRead article »

August 2011: Issue 16

Marcus Wareing leading by example

At this moment in time Marcus Wareing is at the very top of the hospitality tree. EC caught up with the mighty Marcus shortly after the launch of his latest business

Marcus Wareing <br />leading by exampleRead article »

May 2011: Issue 15

English wine

English wine expert, Stephen Skelton MW, takes a look at this burgeoning industry

English wineRead article »

May 2011: Issue 15

Don't get left with egg on your face

From 1 January 2012 egg production across the EU will undergo a massive change as conventional battery cages are banned and replaced by new, more animal welfare-friendly 'enriched' cages

Don't get left with egg on your faceRead article »

May 2011: Issue 15

Boost business with beautiful bakes

Managing director of Squires Kitchen, Beverley Dutton, reveals how appealing to your customers' indulgent sides is key to boosting your business in a time of austerity

Boost business <br />with beautiful bakesRead article »

February 2011: Issue 14

Get on top of rising food prices

Sharon Glancy looks at measures that can help businesses secure up to 20% in efficiency savings in the face of rising food prices

Get on top of <br />rising food pricesRead article »

February 2011: Issue 14

Tea is the new coffee

High street cafés are being joined by a raft of tea houses offering a variety of specialist and herbal teas to consumers who are echoing the mood of yesteryear's coffee drinkers as they search for a wider and better choice of beverage.

Tea is the <br />new coffeeRead article »

February 2011: Issue 14

Source your seafood responsibly - it's what customers want

Dr Jon Harman, development director at Seafish, the authority on seafood, explains why more and more of your customers will be asking where their fish comes from - and how you can do your bit

Source your seafood responsibly - <br />it's what customers wantRead 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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