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Essentially Catering Magazine

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

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 »

October 2009: Issue 9

Venison: a meat for all seasons

As more and more consumers are looking for healthier options on the menu, why not satisfy their desires with venison? Recent research indicates that you could be on to a winner

Venison:<br />a meat for<br />all seasonsRead article »

August 2009: Issue 8

Coffee Culture

With profit margins on cups of coffee typically coming in at around 90 per cent, and out-of-home sales of the drink rising substantially year on year, here is a sure-fire winner for any catering establishment.

Coffee <br />CultureRead article »

August 2009: Issue 8

Staff – your most precious commodity

There are those who believe that even in this downturn there is an upside for the catering industry, one of which is the quality and availability of staff

Staff – your most precious commodityRead article »

August 2009: Issue 8

English apples

As provenance of food becomes ever more of an issue, you can't go wrong with English apples. In spite of adverse challenges in the past, the future looks bright for this tasty part of English heritage.

English applesRead article »

May 2009: Issue 7

Seasonal workers' employment rights

Those who work in the tourism and catering industries have to remain mindful of seasonal fluctuations in business. One of the unique challenges for seasonal businesses is recruitment.

Seasonal workers'<br />employment rightsRead article »

May 2009: Issue 7

Frozen food: exploding the myths

In today's economic climate we find ourselves increasingly looking at the bottom line and searching for ways to cut costs without compromising on quality or taste

Frozen food:<br />exploding<br />the mythsRead article »

May 2009: Issue 7

Catering for Children

More and more families are regularly dining out, making catering for children a profitable priority for operators

Catering for <br />ChildrenRead article »

February 2009: Issue 6

Making the most of meat

In recent years we've experienced the fastest rate of food inflation since records began, and for caterers the impetus is now firmly on sourcing cost-effective ingredients.

Making the most of meatRead article »

February 2009: Issue 6

Cardiff's Cuisine

If you thought that Welsh food was just about laver bread, lamb and leeks, it's time to think again.

Cardiff's CuisineRead 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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