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Essentially Catering Magazine

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November 2010: Issue 13

Is property tax on your menu?

The vast majority of businesses owning or operating restaurants, bars and hotels are over-paying on their tax bills. Alun Oliver advises on how to ensure you are not lining the Inland Revenue's pocket unnecessarily.

Is property tax<br />on your menu?Read article »

November 2010: Issue 13

Kitchen ducts - ensure yours are not a recipe for disaster

While kitchen ducts may be out of sight, they should never be out of mind as grease build-up in extraction systems is one of the most common causes of fire in catering establishments.

Kitchen ducts - ensure yours are not a recipe for disasterRead article »

November 2010: Issue 13

Young chefs

We take a look at some of today's rising stars and deduce that, while the future looks bright for the industry, these upcoming players need to be nurtured if they are to be retained.

Young chefsRead article »

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 »
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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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