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Essentially Catering Magazine

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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 »

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 »
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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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