There are arguments about whether breakfast always really is ‘the most important meal of the day’, but one vital part is the tea or coffee – the body’s wake-up mechanism. And yet, a lot of hotel breakfast coffee is still below par. But it is quite easy and cost-effective to change that and make the first drink of the day a memorable one. We look at both hot and cold drinks for a distinctive breakfast service.
At a time when diners are more interested in health than ever before, what hope is there for desserts, often the most indulgent moment of any meal? We’ll find out who’s making desserts that are both healthy and delicious, the ingredients that matter, and round up other key innovations in the afters-world.
Pristine bed linen, fluffy towels, spotless tablecloths and workwear have long been mainstays of the hospitality and restaurant experience, with the Covid scare adding super hygiene to customers' lists of already high expectations.
With laundry representing a key business cost, how do operators choose the best solution for their needs - be it an on-premises laundry, an outsourced service or a mix of both?
How are the new generation of washers, dryers, technologies, cleaning chemicals, laundry service providers and fabrics helping operators achieve efficient, hygienic cleaning without costing the earth?
What are the best practices for prolonging the performance and life-span of both appliances and laundry items and what should operators be looking for in terms of maintenance and service contracts?
Operator case studies are welcome.
Few sections of the food world are evolving as quickly as vegetarian and vegan. In the last few years, we’ve seen numerous convincing meat substitutes, new ingredients galore, vegan ‘cheese’ and much more emerge. What’s next? Is vegan seafood a real trend? And how can operators appeal to this growing market?
What are the latest trends and technologies in prime cooking equipment, such as ranges, grills and salamanders, griddles and steamers? How are suppliers improving energy efficiency and ease of use and cleaning? What should operators look for when buying or upgrading these kitchen essentials?
The rather unhelpful paradox in tea is still the odd contrast between the good old British cuppa and the weird and wonderful. The great majority of tea brands are lining up to announce their latest creative blends (just take a look at some real curiosities in the last Great Taste awards) while the great majority of caterers stick to the tried and trusted black teas. We ask, what exactly is the market for creative flavoured blends – and sales talk aside, what is actually selling?
As the costs of collecting and disposing of waste products continue to rise, this article will look at the equipment, technologies, services and initiatives that are helping hospitality and catering businesses deal with their waste food, packaging, plastics and disposables in line with legislation and environmental considerations. How can caterers streamline their management of waste, reduce costs and even make money from converting some elements to compost or biofuel? Operator case studies are welcome.
Customer appetite for eating out remains high, with hospitality gradually returning to something resembling normal. However, staff shortages are an ongoing issue, as many returned to their home countries during lockdown or decided to leave the sector completely.
Against this backdrop it is more important than ever to ensure the workforce is properly supported, which is where workforce management tools can help. Having the right technology in place can allow hospitality to offer more flexible working opportunities, create a platform for training and career development, and foster a culture of open communication through features such as messaging.
The right tools not only give operators the ability to best deploy resources, they’re also an investment in one of their most important assets: your people.
This feature is looking for operator-led case studies using an array of different WFM tools (from messaging to rota management and beyond). Case studies and any commentary on how WFM tech can help retain the best staff in a challenging time for our industry are welcome.
Blocked sinks and sewers - even the dreaded fatbergs - can be the costly results of poor management of fat, oil and grease (FOG) in commercial kitchens. We will examine:
- the measures caterers can take to minimise their FOG production
- the services and equipment (from grease removal units to biological or bacteria-based dosing systems) that caterers can use to dispose of kitchen fats in compliance with regulatory requirements
- the opportunities to turn a cost into a potential profit by preparing FOG for use as a biogas or biofuel
- the role of service and maintenance in managing FOG
- operator case studies demonstrating the benefits of differing approaches.
Chefs are increasingly keen to experiment with cheese; from classics like raclette to innovative dishes such as fried curried Cheddar curds, it has become an increasingly central ingredient on Britain’s menus. We’ll track down the key innovators, find out how they do it, and see what other operators can do to add a few fromage thrills to their menus.
In this feature, we take a look at some of the options in the market and what differentiates them. What exactly do operators want from a solution and how is it integrated into the rest of their tech systems?
How are booking systems evolving as more people book online, and are they detrimental to the relationship F&B operators have with their customers (ie, they own the customer)?
After the 2020 party season proved a washout, should hospitality operators be putting the Champagne on ice for 2021? The on-trade will need to plan drinks ranges for those consumers still in cautious mode, as well as those who are ready to push the boat out. With some restrictions still likely to be in place on larger gatherings, what are the celebratory drinks and cocktail serves that appeal to smaller groups and laidback celebrations? What support, products and advice are drinks suppliers offering to help make the 2021 Christmas and New Year celebrations a success?
Whether you are jazzing it up with jalapeño ketchup or sprinkling it with Szechuan pepper, condiments, herbs and spices are a cost-effective way for chefs to create different tastes, promote menu rotations and keep things fresh. But what are the latest trends in flavourings and formats? What are the biggest crowd-pleasers? And what are suppliers' top tips for spice success?
Technology has played a key part in streamlining the time-consuming processes of complying with HACCP and food temperature monitoring regulations and maintaining detailed records as proof of compliance, helping to protect hospitality customers and staff from food-borne illnesses and injury and businesses from prosecution. We will be looking at the new technologies, processes and practices that are helping businesses comply with or even exceed HACCP requirements, how they can save operators time, money and waste, and keep premises Covid-secure. Operator case studies welcome.
As the world opens back up, what will be the trends in world foods to prepare your kitchen for in 2022? What are the latest concepts and cuisines from around the globe with which chefs are experimenting? What is 2022’s answer to the bao bun? How will street food fare post-pandemic? And how do old favourites such as Mexican fit in?