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Essentially Catering Magazine

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February 2009: Issue 6

Down on the Organic Farm

Organic farmer Peter Kindersley has long been a proponent of pesticide-free farming. Adam Baggs visited him on his organic farm in Berkshire.

Down on the Organic FarmRead article »

February 2009: Issue 6

Keep your business on track

The downturn in the general economy has reduced leisure spending by businesses as well as individuals. This may be the start of things to come

Keep your<br />business on trackRead article »

November 2008: Issue 5

Wiltshire's wares

Wiltshire is as famous for exceptional food and drink as it is for its stunning countryside. Darryl W Bullock sampled the culinary delights of this West Country heaven for foodies

Wiltshire's <br />waresRead article »

November 2008: Issue 5

Catering for the online audience

We take a look at how best to establish your presence on the internet - even if you are a complete technophobe

Catering for the online audienceRead article »

November 2008: Issue 5

Growing a business: on profits and problem solving

In the catering sector, just like any other business, there really are only two things that you can sell: a product or a service. Smart businesses sell both.

Growing a business:<br />on profits and problem solvingRead article »

August 2008: Issue 4

Bringing breakfast out of home

As caterers increasingly look to invest in unexploited niches, why not increase your revenue by identifying your potential breakfast trade and creating a menu to suit

Bringing breakfast <br>out of homeRead article »

August 2008: Issue 4

Health & Safety: Coeliac Disease – be aware

Back in May, Coeliac UK - the national charity supporting people with coeliac disease - launched its year-long campaign 'Food Without Fear' to highlight the importance of offering clearly defined gluten-free meals

Health & Safety:<br>Coeliac Disease – be awareRead article »

August 2008: Issue 4

Ambience and appetite

When starting a restaurant or refurbishing an existing business you have many decisions to make. For a restaurant, obviously the food and menu are very important, but where on your list of priorities do you place your interior decoration?

Ambience and appetiteRead article »

August 2008: Issue 4

Add a seasonal twist with branded alcohol

Branded alcohol in food adds a seasonal twist to a menu, whether it appears in a light summer mousse or traditional mince pies and alcohol creams at Christmas.

Add a seasonal <br />twist with branded alcoholRead article »

May 2008: Issue 3

Good news for restaurants

In spite of the fact that the final months of 2007 were not a great period for the casual dining market, current trading figures suggest that the restaurant market is coping better than other sectors with the economic uncertainty

Good news for restaurantsRead article »

May 2008: Issue 3

Some like it HOT

The foodservice industry is finding new potential in hot beverages. Sales of tea and coffee can deliver not only refreshment and energy to your customers, but profit to yourselves.

Some like it HOTRead article »

May 2008: Issue 3

Health and Safety: Stress, Bullying and Alcohol

Results of a recent study commissioned by the Samaritans of stress at work reveal an alarmingly high rate of stress and bullying in the catering sector.

Health and Safety:<br>Stress, Bullying and AlcoholRead 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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