Page 4 - Essentially Catering Issue 100
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Essentially Catering Magazine - April 2020







                TO ALL OUR READERS


                My heart goes out to each and every person in this fine hospitality industry of
                ours. Your hard work and dedication to bringing your customers all manner of
                food and drink, 24 hours a day, 365 days a year contributes £120bn a year to the
                UK’s economy – a larger contribution than the automotive, pharmaceutical and

                aeronautics industries combined.

                You give us choice. You enhance our lives. And for that we are eternally grateful.

                The following pages contain advice that we hope will help you as we try and make

                the best of this distressing situation. We have also included heart-warming tales
                of people throughout the industry who are going above and beyond to help the
                communities in which they operate, as well as businesses that are reaching out to
                support others in the industry. The latter may well be able to help you.



                Essentially Catering

                In March, our publisher surprised us with the news that this issue, our 100th,
                would be the last one.


                Only the week before, I had attended the successful HRC show at ExCel – now
                transformed into a 4000-bed emergency hospital that will be accepting its first
                patients today, 1 April.

                On learning about the unforeseen demise of EC, which has nothing to do with

                COVID-19, we – the editorial and design team – had planned to go out in a blaze of
                glory. No longer. We silently bow out, thanking everyone who has contributed so
                much to this title since September 2007 when it was launched.


                With very best wishes to everyone and hoping that you all emerge from this crisis
                with your health and businesses intact.











                Nic Belfrage

                Editor







        4     Order Online at: bbfoodservice.co.uk • Telesales Line: 01738 646666
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