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Essentially Catering Magazine

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January 2016: Issue 49

Retaining good staff

With the hospitality industry being renowned for its high staff turnover at all levels, Gareth Ogden, partner, haysmacintyre, offers advice both on how to attract good staff and then keep them once they are in place

Retaining good staffRead article »

January 2016: Issue 49

Breakfast bonanza

With our changing lifestyles, people no longer feel they have time to breakfast at home and are choosing either to eat out or a grab and go on their way to work.

Breakfast bonanzaRead article »

December 2015: Issue 48

Counting the costs of energy

Three quarters of restaurateurs admit they do not know how to implement energy-saving measures, new research from E.ON reveals

Counting the costs of energyRead article »

December 2015: Issue 48

Celebration Drinks

By now, all operators in the on trade should be well stocked and well organised for the craziness that December brings.

Celebration DrinksRead article »

November 2015: Issue 47

Christmas wrapped up

While a traditional turkey offering is all well and good, many people are looking for alternatives as they sit down to indulge.

Christmas wrapped upRead article »

November 2015: Issue 47

Michel Roux Jr talks sausages

British Sausage Week 2015 (2-8 November) is challenging the nation to reconsider the humble banger. The ambassador of this years Sausage Week is Michel Roux Jr.

Michel Roux Jr talks sausagesRead article »

October 2015: Issue 46

Offering gluten free - a no brainer

The buzz around gluten free continues to intensify, creating a rapidly growing market with sales predicted to reach £562m by 2017.

Offering gluten free - a no brainerRead article »

October 2015: Issue 46

Celebrating the Great British Banger

The biggest sausage celebration of the year gets underway from 2-8 November 2015. The 18th annual British Sausage Week will be putting the nations best bangers in the spotlight.

Celebrating the Great British BangerRead article »

September 2015: Issue 45

Protecting your bottom line

Kevan Enticott owns Perfect Clarity, an independent energy broker. Here he gives his seven top tips to becoming a greener business and saving money.

Protecting your bottom lineRead article »

September 2015: Issue 45

Chocolate

Changes are once again occurring in the UK chocolate industry with an ever-increasing number of artisan chocolatiers encouraging consumers to move over to the luxury side of chocolate.

ChocolateRead article »

August 2015: Issue 44

Understanding utility bills

Failing to get a handle on utility bills can have a big impact on businesses bottom lines

Understanding utility billsRead article »

August 2015: Issue 44

Shake up your drinks menu

While consumers are visiting the on trade less frequently than they used to, when they do go out they are willing to spend more in order to get the most out of their experience.

Shake up your drinks menuRead 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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