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Essentially Catering Magazine

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

April 2014: Issue 28

Restaurant Marketing with SMS

Fill your restaurant at the touch of a button with SMS Marketing.

Restaurant Marketing with SMSRead article »

March 2014: Issue 27

Cheers To A Good Pint, Cellar Management

Good cellar management can make all the difference when it comes to pouring a quality pint and increasing profits.

Cheers To A Good Pint, Cellar ManagementRead article »

March 2014: Issue 27

Trends in frozen food and drink

Sian Ellingworth, business development director, Frecco Food & Beverage, puts the case for frozen versus fresh in the hospitality industry.

Trends in frozen food and drinkRead article »

February 2014: Issue 26

Planning for pensions

Introduced to the UK in October 2012, Automatic Enrolment is the new legislation that requires all employers to automatically enroll their eligible workers into a qualifying pension scheme and contribute to their pension pot.

Planning for<br /> pensionsRead article »

February 2014: Issue 26

Guests driving hotel evolution

The hotel industry in the UK and across Europe is facing a positive 2014 with demand on the up from both leisure and corporate guests. However if hotels are to succeed, they must adapt to today's guest, says global hotel consultancy HVS London.

Guests driving<br /> hotel evolutionRead article »

November 2013: Issue 25

Festive Fizz

As the festive season fast approaches, does Champagne still hold the position as the 'go to' category for licensees over the festive period?

Festive<br />FizzRead article »

August 2013: Issue 24

Breakfast Bonanza

Whether you already benefit from or are, very sensibly, thinking of adding breakfast to your menu, you need to ensure that your offering is relevant to your customers, be they existing or potential

Breakfast BonanzaRead article »

May 2013: Issue 23

No train, no gain

If you haven't already, it is time to acknowledge the fact that apprenticeships in the 21st century bear little or no resemblance to those of yesteryear

No train, no gainRead article »

February 2013: Issue 22

Fish – dispelling the myths

EC recently attended a trade conference in London where delegates from all over the world were 'Celebrating Sustainable Fish and Shellfish' and railing against the inaccurate representation in the media of their thriving industry

Fish – dispelling the mythsRead article »

February 2013: Issue 22

All Thaied up: Capitalising on the South-East Asian trend

Thai cuisine has experienced a 37% increase in sales, with South-East Asian food hotly tipped to be one of the most popular emerging food trends over the coming year

All Thaied up: Capitalising on the South-East Asian trendRead article »

November 2012: Issue 21

'Ale and hearty

James Clarke, managing director (brewing) at Hook Norton Brewery, rejoices in the resurgence of cask ales and explains why they are a lifeline for the 21st century pub

'Ale and heartyRead article »

November 2012: Issue 21

They come from a land down under

The Australian wine industry is the world's fourth largest exporter of wine with approximately 750 million litres a year going overseas. Ben Smith of award-winning wine importer Enotria celebrates the antipodean offering

They come from a land down underRead article »
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Article Archive

Chocs away

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

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. Read more >

View previous articles > 160
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