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Essentially Catering Magazine

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

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 »

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 »
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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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