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.
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.