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Essentially Catering Magazine

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

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 »

February 2008: Issue 2

Menu Planning

Writing the menu is one of the most important jobs to be undertaken by a chef or restaurateur. Let us help you develop your menu policy.

Menu PlanningRead article »

February 2008: Issue 2

Looking at Leicestershire

From the archetypal Englishness of its rolling countryside and grand houses to the bustling multi-ethnic streets of its county town, Leicestershire boasts an eclectic mixture not only of buildings and cultures, but also of culinary delights.

Looking at LeicestershireRead article »

February 2008: Issue 2

Talking dirty — disposing of waste oil

Before you load that drum of used vegetable oil into your van and head off into the woods, contact your local waste oil collector who will be happy to collect it from you and may well not even charge you.

Talking dirty — <br />disposing of waste oilRead article »

November 2007: Issue 1

Nut so nice

About ten people die every year in the UK from an allergic reaction to food, meaning caterers need to be aware of food allergy and treat the issue seriously.

Nut so niceRead article »

November 2007: Issue 1

Marketing your business

Marketing is a huge area, encompassing many different disciplines including direct mail, advertising, website presence, public relations and loyalty schemes. Here is a brief guide to marketing tactics.

Marketing your businessRead article »

November 2007: Issue 1

"Kent,sir — everybody knows Kent — apples, cherries, hops and women"

The county Charles Dickens loved is still called the Garden of England, even if production of the first three attractions he listed has declined since the author lived there.

"Kent,sir — everybody knows Kent — apples, cherries, hops and women"Read article »

November 2007: Issue 1

The Licensing Act and You

It is now two years since the far-reaching Licensing Act was passed in November 2005. Are you up to speed?

The Licensing Act and YouRead 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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