How are meat and poultry sales holding up in the food sector in light of the vegetarian and vegan boom? What changes have there been in consumer expectations and preferences – and how are these being met? We are also interested in hearing about innovative new dishes, preparations and products.
Food to go continues to outperform the total eating-out market, with further growth predicted.
But that does not mean it’s easy pickings. To stay ahead in this hugely competitive sector you need to make sure that your set up allows you to offer the maximum speed, value, quality and efficiency to time-pressured customers.
And of course, eye-catching products presented in packaging that stands out for all the right reasons.
What are the latest products and trends that you need to get on top of to guarantee maximum success?
The supermarket shelves might still be dominated by sliced white, but elsewhere British bread is a riot of variety, taking in influences from all over the world. At the same time, classics like the crusty loaf are being revived for the next generation. We’ll look at the most exciting operators and products and round up what’s going on at all levels of the baking trade.
Customers will usually bite your hand off in the morning for the hot or cold drink they’re craving, but how do you make sure that they come back and do it again the next day?
Get your offer right and you’re looking at add on sales and happy ever after. Get it wrong and you’re looking at having your head bitten off as well as your hand.
How do you ensure you’ve got the right breakfast beverages offer and one that customers can swallow in the current economic climate?
In a world where younger customers are increasingly turning away from meat-heavy cuisine and seeking out novelty, how do pubs stay relevant? We’ll have a look at all that’s interesting, from vegan menus to pop-up operations, and find out what’s happening in the wider industry.
This product-led feature will look at the latest stocks and sauces available across the full range of the catering and hospitality sector, from quick bites to upscale dining. How is the sector being affected by vegetarian and vegan choices? And is there still a place for classic preparations?
Temperature monitoring is key to food safety and helps protect customers from food-borne illnesses and business from prosecution and potential shut-down. But with operators required to monitor, correct, verify and record every stage of food production - from purchasing, receiving, transportation and storage to prep, handling, cooking and serving - compliance with the regulations can be an onerous and time-consuming task.
We will be looking at the latest technologies and best practices that can help operators meet - or surpass - HACCP regulations and potentially save them time, money and waste.
As we move forward with the reopening of hospitality, this feature will take a look at some of the crucial hygiene practices, technologies and products being used back and front of house in hotels, pubs, bars, contract catering sites and restaurants.
What are the crucial hygiene processes being followed in kitchens and what technology is helping operators perform these tasks? What sanitisation and disinfectant products are crucial to Covid-proofing a business and how are hotel bedrooms being made super clean?
When lockdown hit the on-trade, drinks companies big and small stepped in to support operators. This feature celebrates the best of those initiatives and looks at the next stage of the partnership. With government support for the hospitality sector focused on the food side, how can operators and drinks suppliers work together to build drinks sales and increase profits across the key categories, including beer, cider, wine, spirits, cocktails and soft drinks?
Choosing tableware can be a minefield, so what should operators look for as they seek to marry the competing demands of design, functionality, practicality and cost? We will be looking at tableware in different service settings, from high-end dining to casual dining. How can tableware provide a point of difference for restaurants and complement the food and experience offer?
This feature is all about the must-have Christmas food that party-goers will be sharing this festive season. What’s hot (and cold) and likely to pull the diners in? What are the innovative products on the market, and how is it best to present them?
As the out-of-home sector plans for the peak party season, compelling drinks menus are at the heart of encouraging consumers to get into the festive spirit. This feature will include advice on trends and strategies to drive sales of celebratory drinks in the run up to Christmas, including beer, cider, wine, spirits, cocktails and soft drinks, and a look at new products.
What are the must-have seafood products and dishes that that will get the customers banging on restaurants doors later this summer? Is it the low-cost, easy-to-prepare ingredients that operators will be seeking, or the indulgent dishes that guests have missed while being on lockdown? Will the supply be able to meet the demand and what will be in seasonal abundance?
A very useful aspect of the hot beverage menu is the ‘special’ – an item that can elevate a coffee drink from its usual £2-£3 price mark to a pound or two more. More often the same is happening for tea drinks as well. The ideal formula for a 'special' on the beverage menu is something that is quick to prepare and serve, which uses items which are already in stock behind the bar and returns an appealing selling price. We invite beverage suppliers to give us their ideas.
With so many ingredients and recipes from around the world to choose from, how can caterers ensure their offer hits the spot for the growing ranks of vegetarian, vegan and flexitarian diners? What are the current and future star ingredients, flavours and cuisines? And how important is transparency in the supply chain for this sector in terms of provenance, sustainability, ethics, health and nutrition?
Hotel guests are seeking unique experiences – and unique products can help businesses differentiate their offer. We will be looking at the latest in in-room technology, food and beverages, and bathroom products. What will the most lavish guest rooms – and budget options – be stocked with in 2021?
A basic principle with regard to hot and cold beverages is that poor water quality gives you poor drinks. And while we in Britain are lucky in having drinkable water on tap, the content of most of the UK's water is a hazard to brewing machines.
Several very skilful companies are doing extremely good work in ensuring the quality of the trade’s brew water, so this feature will examine the importance of their work to the average catering business and the solutions they have on offer.
And with regard to the purity of water in a catering context, this feature will look at the current importance of bottled water to the hospitality trade.
Catering in the care sector presents a unique set of challenges and opportunities. We will be looking at new products and service styles and looking at the ways caterers ensure clients receive good levels of nutrition and hydration with flavoursome dishes and drinks
Good butter is an easy way for restaurants to make a great first impression, and there are more options now than ever before. We’ll look at the best producers, what restaurants are doing with butter and how it’s made. We’ll also round out what’s interesting and new in the wider world of dairy, from milk to cheese and beyond.
Caring for your best friend in the kitchen – if you make the right choice of warewasher, and treat that equipment with simple practical care, your back-of-house operations will run all the more smoothly. The top suppliers give us their best practical hints for getting the best from your warewash equipment in the kitchen.
Dealing with waste – be it food, plastics, general packaging or disposables such as cups and plates – has become a major concern for hospitality operators. This feature will look at the products, equipment and technologies that are helping operators to meet – or exceed – current and imminent legislation, streamline the process of waste disposal and even save or make money at the same time. Operator case studies are welcome.
New styles of cuisine are constantly flagged up as being The Next Big Thing. But what gives a new food style longevity in the UK market – and what drives commercial success? We will be looking at the latest food products and restaurant offerings in global cuisine as we chart our changing tastes.
In this feature we will take a quick look at the celebratory chocolate and patisserie trends for Christmas 2020 and what lies ahead in terms of innovation, flavours and themes for chocolate and patisserie in 2021. We’d like to hear from suppliers about their healthier sweet products, hand-held treats, and, for when the need arises indulgent chocolate and patisserie products and creations to soothe the soul.
It is at this time of year that the hot beverage sector holds its annual shows and exhibitions, and this is when the new ideas in drinks and brewing technology appear. We shall look at the year’s most helpful developments and their prospects for the hospitality trade.
Dessert is no longer just for afters. A spate of restaurants has opened in the last few years that only offer sweet treats, and they’re hugely popular with younger eaters. We’ll look at the phenomenon to see what they’re doing right and if it has a long-term future, and we’ll round up what’s exciting and new in the wider world of desserts.
In discussing the subject of ‘afternoon tea’, all the publicity generally goes to the high-end and expensive afternoon venues in London – but in the last Afternoon Tea Awards, three out-of-town venues were commended. And two of them were in-house cafés in retail stores!
It goes to show that afternoon tea, in the words of the Beverage Standards Association: “is a scaleable thing – it is impressive how many local cafés have created their own individual versions of it, to sell at anything from £10 upwards.”
We shall look at how the concept of afternoon tea can be profitable for all kinds of catering operation.