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Essentially Catering Magazine

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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 »

May 2017: Issue 65

Google Insight

It is often said that internet marketing – and Search Engine Optimisation in particular – is probably the most efficient and cost-effective form of modern marketing.

Google InsightRead article »

May 2017: Issue 65

Cumulative Impact Zones

Pubs, bars and restaurants require the grant of a Licensing Act 2003 premises licence from the local council to permit the sale of alcohol and other licensable activities.

Cumulative Impact ZonesRead article »

April 2017: Issue 64

British Beef Week

Great British Beef Week is now in its seventh year and begins on St George's Day to raise awareness of the quality and versatility of British beef.

British Beef WeekRead article »

April 2017: Issue 64

National Vegetarian Week

With increasing numbers choosing either to stop eating meat altogether or simply enjoying meat-free meals, it is now a no brainer for operators to include decent vegetarian options on their menus. The cheese omelette of yesteryear has had its day.

National Vegetarian WeekRead article »

March 2017: Issue 63

Fuel success with LPG

With regulatory obligations driving demand for cleaner energy sources, LPG is fast gaining ground as a low-carbon, future-friendly solution. Legislation such as the Energy related Products (ErP) directive can make alternative, more polluting fuel sources.

Fuel success with LPGRead article »

March 2017: Issue 63

Apprenticeship Levy

The Apprenticeship Levy will come in to force in April. While, in the first instance, the Levy will only financially impact businesses with a minimum £3 million payroll, smaller businesses are eligible to benefit from the new scheme.

Apprenticeship LevyRead article »

February 2017: Issue 62

Brexit and Foodservice

With last year delivering not only Brexit but also President Trump into the mix, we live in uncertain times.

Brexit and FoodserviceRead article »

February 2017: Issue 62

Norovirus in Catering

Last year (2016) more people were struck down with Norovirus during the Christmas season than in any of the past five years, according to figures from Public Health England.

Norovirus in CateringRead 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 >


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 >

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