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Essentially Catering Magazine

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

January 2015: Issue 37

Burns’ and Valentine’s Night

Many perceive January to be a dead month, however with planning and promotion, there is no reason why the first month of the year needs to be a washout for your bottom line.

Burns’ and Valentine’s NightRead article »

January 2015: Issue 37


Now in its 16th year, Breakfast Week (25-31 January) aims to raise awareness of the importance of eating breakfast. For operators it is a golden opportunity to benefit from the growing trend of eating breakfast out of home.

BreakfastRead article »

December 2014: Issue 36

Hot to Choc

The writing is on the wall: alongside your mince pies and Christmas puddings, operators should include chocolate desserts or run the risk of missing out on a dessert order

Hot to ChocRead article »

December 2014: Issue 36

Ultimate Roast Potatoes

Achieving the perfect roast potato is a goal that eludes many. However, the combination of the correct type of potato and optimum cooking conditions will ensure perfection time after time. Here, Potato Council advises on how to achieve the very best roast

Ultimate Roast PotatoesRead article »

November 2014: Issue 35

Christmas Countdown

The secret to survival of the festive mayhem is to ensure that you have planned ahead and that the entire team is aware of what each day will be bringing.

Christmas CountdownRead article »

November 2014: Issue 35

Allergen Legislation

The imminent EU Food Information for Consumers Regulation will mean that information about allergenic ingredients will have to be made available for non-pre-packed as well as pre-packed foods.

Allergen LegislationRead article »

October 2014: Issue 34

Combination & Hybrid Ovens

Very few publicans can now make a serious living without a food offering of some sorts. Food has become the holy grail of the hospitality industry. We look into how venues can develop a food offering without the need for a fully equipped kitchen.

Combination & Hybrid OvensRead article »

October 2014: Issue 34

Celebrating the Great British Banger

Served at more than half a billion out-of-home meal occasions annually; sausages account for one in five of all red meat servings out of the home, the British still love their bangers.

Celebrating the Great British BangerRead article »

September 2014: Issue 33

December legislation Only 3 months to go

On 13 December 2014 new laws for the foodservice industry will come in effect, suppliers and establishments providing food products will need to label products, ensuring that food allergens are listed and highlighted.

December legislation Only 3 months to goRead article »

September 2014: Issue 33

Curry for change

Read how the Curry for Change led by UK charity Find Your Feet helps vulnerable rural families in Asia and Africa to change their situation for the better.

Curry for changeRead article »

August 2014: Issue 32

Waste not, want not

Half of the food produced each year in the world is still being thrown away, read how to be more efficient and throw less food away.

Waste not, want notRead article »

August 2014: Issue 32

Trend demands operational changes

Casual dining is on the rise, innovation, flexibility and all day trading are key words to keep up with the trend.

Trend demands operational changesRead 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 >

View previous articles > 191
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