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Essentially Catering Magazine

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November 2017: Issue 71

Catering for vegans

The number of vegans in the UK has risen 350 per cent in the past decade. There are over 500,000 vegans and over a million and half people who are vegetarian or vegan in Britain.

Catering for vegansRead article »

November 2017: Issue 71

Seasonal suggestions

Pub, restaurant and bar operators across Great Britain may face an uncertain trading environment this Christmas, but consumers are still likely to spend an additional £562m on drinks alone out-of-home.

Seasonal suggestionsRead article »

October 2017: Issue 70

Cheers to homegrown

It is fair to say that when people think of fizz, their minds will probably turn to France for Champagne, Italy for Prosecco or Spain for Cava.

Cheers to homegrownRead article »

October 2017: Issue 70

Chocs away

When it comes to chocolate spend per head, the UK is top of the leaderboard.

Chocs awayRead article »

September 2017: Issue 69

Kitchen Compliance

In June, BBC TV’s Watchdog programme revealed that ice from three of the UK’s biggest coffee chains (Costa Coffee, Starbucks and Caffe Nero) contained bacteria from faeces.

Kitchen ComplianceRead article »

September 2017: Issue 69

British Egg Week

UK consumers eat around 12.5 billion eggs a year – approximately 34 million eggs a day.

British Egg WeekRead article »

August 2017: Issue 68

Coffee Cup Conundrum

UK consumers throw away about 2.5 billion coffee cups every year, but less than 1% are recycled because most facilities cannot handle their plastic film lining.

Coffee Cup ConundrumRead article »

August 2017: Issue 68

Coffee Matters

People of a certain age will doubtless remember the days when, eating out of home, your wine choice was simply ‘red or white’. At the same time, a cup of coffee invariably comprised simply boiling (yes) water, milk and a spoonful of soluble co

Coffee MattersRead article »

July 2017: Issue 67

Tax Compliance

Due to the nature of the hospitality and foodservice industry – with its cash tips and untraceable food items that may have either been sold for taxable cash or thrown away as a loss – the HMRC likes to keep a close eye on the sector.

Tax ComplianceRead article »

July 2017: Issue 67

Feedback Economy

Recent research from Barclays on the feedback economy revealed the UK hospitality and leisure industry could boost the UK economy by £3.2bn over the course of the next decade by improving how customer feedback is used.

Feedback EconomyRead article »

June 2017: Issue 66

Waste Disposal

With restaurant kitchens facing continuous drainage problems, operators need to be more aware of how they dispose of fats, oils and greases. Michelle Ringland, head of marketing at drainage specialist Lanes Group, advises on how to tackle the issue.

Waste DisposalRead article »

June 2017: Issue 66

Fire Safety

With open flames, hot equipment, cooking oils, alcohol, and many more potential causes of fire in catering establishments, good fire safety practices are essential.

Fire SafetyRead 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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