For many years now, the tea companies have been preaching that fruit and herbal infusions are on the rise. You can pick your own statistic, but one has said that the market for them leapt 24% in the last five years alone. But, with an extensive array of flavours offered, by both the big tea brands and the artisans, how do you construct a practical fruit and herbal tea menu which will actually do business and how do you balance these menus with the traditional offerings?
Initially driven by beer, the low and no drinks sector has broadened to include direct alternatives to cider, spirits and wine. However, while the low and no market continues to grow, it still represents a relatively small percentage of drinks sales. With a wide choice of low and no brands, how should operators approach stocking and range planning decisions? What are the key consumer occasions for low and no alcohol drinks? Includes the latest product launches and trends.
Managing tables for maximum revenues and generating the biggest returns from hotel guests is requiring better handling of the booking process/journey. What solutions and tools are hospitality companies deploying to deliver better efficiencies and revenue generation? How is the data handled by these booking engines and tools? How are booking tools likely to develop in the near future? We are looking for suppliers to submit relevant case studies for the feature. If you are interested in contributing to this tech feature, please contact Glynn. Please note that only submissions with an operator case study will be considered for print.
Japanese food and drink encompasses more than just sushi and sake; with eight regions, each with their own distinct food and drink offerings, there is an amazing diversity of flavours and products that go beyond the classics. We take a look at some of the most exciting and fun products to hit the UK market to help give Japanese-inspired operators, and operators more widely, ideas and options to try new products to entice consumers to this wonderful cuisine.
After a tough time in 2023, meat alternatives will be looking to bounce back this year. Is that likely, and if so, which products are going to turn the tables? What are customers looking for? Was last year’s dip a permanent thing or are British restaurant-goers still keen on meat alternatives? We’ll round up everything that’s innovative, interesting and insightful.
From pub carparks in Peckham to the Harrods food hall, sandwiches are where it’s at for London’s most fashion-conscious eaters. We’ll take a look at the smartest operators & how they do it, from their choice of bread to the delicious fillings that keep customers coming back - and we’ll round up everything else interesting in the world of bakery.
Technology is playing an increasingly important role in recruitment and retention. From advertising, applicant tracking and screening, to onboarding, training, payroll and communications. What solutions and tools are hospitality companies deploying to optimise the recruitment process? How is technology making the employee experience so positive that they want to stay? We are looking for suppliers to submit relevant case studies with photos for the feature. Please contact Ben and please note that only submissions with an operator case study will be considered for print.
Brief: The hot beverage sector does not stand still. Operators looking to make the most of the sector know that each year brings predicted developments and trends – the puzzle is in knowing which ones will sell. In coffee, the progress of artisan-made drinks, exotic single-origin coffees, iced and cold-brew coffees, and sustainability all continue to engage the cool-coffee sector… but which are expected to actually turn a profit? Meanwhile, in tea, ‘health and wellbeing’ products have been promoted by several brands, including the industry readers – are these really selling in the hospitality sector? The chai tea sector certainly has shown upward movement – has the sector made the most of this? And the development of hot chocolate into single-source and artisan products has worked very well in recent years – are hotels and restaurants still relying on the easy familiar products when they could do better with imaginative sourcing? The supposed trend to ‘plant-based alternatives’ in milk products continues to be spoken of – but is this just marketing-speak? Are customers really demanding it? Suppliers to the trade are invited to comment on what they see as the likely practical and profitable beverage products for 2024. Please provide operator case studies to be considered for publication.
As Valentine’s Day approaches, making a feature of Patisserie & Chocolate creations on the menu can add appeal for customers looking for something different, as well as increase spend. What inspiration can suppliers offer, and how are operators making the most of the opportunity? Including new products and recipes. Please include operator comment and case studies where possible.
A trend that’s been a decade in the making is finally coming to full fruition, with veggie-centric grill options bursting out all over, from Dalston to Glasgow - and we’re not just talking about corn on the cob. We’ll take a look at how it’s done, and how it can save smart operators money - and maybe the planet, too. We’ll also round up what’s happening in the wider world of BBQ.
Contactless, mobile payments and the general reduction in the use of cash has created very different requirements for EPoS solutions from today’s hospitality industry players. So how exactly has the technology changed in reality? How do these solutions fit into the overall technology infrastructure in businesses? How do these solutions collect and use customer data? What might payment solutions look like in the future?
If your business is exhibiting at Hotel, Restaurant & Catering (HRC) and has a new technology or equipment product to tell our readers about - then send us the details. We will need high res images, a trade, wholesale or list price, a short description of the product, and your stand number.
Will this be the year of shellfish? From oysters to crab via more humble molluscs, there are dozens of ways to use these delicious beasts that will suit all but the pickiest of pescatarians. With sustainability projects taking off around the British coast, there’s a good ecological reason to shell out, too. We’ll take a look at the best in the business, and round up everything else that’s interesting in the world of seafood, too.
If your business is exhibiting at Hotel, Restaurant & Catering (HRC) and has new food and drink products to tell our readers about - then send us the details. We will need high res images, a trade, wholesale or list price, a short description of the product, and your stand number.
Mexican food is making waves in the dine out sector, with a third of adults recently reporting they’d like to try more Mexican cuisine when eating out next year. Operators are becoming increasingly aware of the cuisine’s consumer appeal with its playful flavours, photogenic food, and use of fresh products, as well as the healthy revenue opportunities it offers. But how can operators capitalise on this growing trend? What products will entice consumers to their venue? We round up what’s happening in the exciting world of Mexican cuisine.
The pub sector has emerged from the impact of the pandemic and economic downturn facing higher costs and competing for reduced consumer. Even so, pubs still play a vital role in communities. How are the best operators attracting customers and growing sales? What are the most appealing menu styles and irresistible drinks, and the key trends in food, drink and entertainment that pubs need to stay on top of? Please include operator comment and case studies where possible.
Food packaging made from seaweed? Once the idea would have seemed odd, perverse even, but now it couldn’t be more of the moment. That’s what they do at Notpla in Hackney Wick, and they’re at the forefront of a rapidly exploding new movement in sustainable packaging. More and more, customers want to know that their indulgences aren’t hurting the planet - and that means packaging as much as food. We’ll take a look at companies like Notpla and find out how you can jump on board the sustainable package train.
Revenue Management is a rapidly evolving discipline within hotel operations. But many independent hoteliers still feel that revenue management systems (RMS) are not for them. How are RM suppliers engaging with the independent hotel community and what are their success stories? We are looking for suppliers to submit relevant case studies with photos for the feature. Please contact Ben and please note that only submissions with an operator case study will be considered for print.
From Jamaican to Turkish, there isn’t a cuisine available on the British high street that can’t be made vegan - with a bit of imagination and invention, of course. We’ll look at the most interesting operators and options, and find out what’s going on in the wider world of plant-based F&B.
The cost of running hospitality businesses has risen dramatically so what automation and robotics can be brought in to boost efficiency? How is such technology being used front-of-house and behind the scenes in the kitchen. Is it mainly about software rather than hardware (robots)? What are the pros and cons of adoption? How might automation develop in the future? Please note that only submissions with an operator case study will be considered for print.
Driven by the latest data and trends analysis, The Caterer Drinks Guide 2023 offers an in-depth examination of the key drinks sectors in the out-of-home market, including beer, cider, wine, spirits & cocktails, soft drinks & mixers, low and no brands, hot drinks, and water.
What is the view from hospitality companies about carbon labelling? Where is it being adopted? What are the key drivers for adopting it in restaurants/hotels? What advantages does it provide to a business and what are the challenge in tackling it? What exactly is involved in carbon labelling and what third-party solutions are companies able to use to help them on this journey? Please note that only submissions with an operator case study will be considered for print.
Initially driven by beer, the low and no drinks sector has broadened to include direct alternatives to cider, spirits and wine. As the low and no market continues to grow, how important is it in the overall drink sales mix? With an ever-wider choice of low and no brands, how should operators approach stocking and range planning decisions? What are the key consumer occasions for low and no alcohol drinks? Includes the latest product launches and trends. Please include operator comment and case studies where possible.