In-room snacks, drinks and guest “freebies” used to be limited to a few miniatures in the minibar, a Kit Kat and a paper-thin bar of soap.
But what products and services are luring guests in 2019 as hotels seek to distinguish their identity and their offer? What do guests expect – and how do businesses fulfil such expectations without it hitting their bottom line?
The Caterer will be looking at in-room products at all ends of the sector to include hot and cold beverages, snacks, confectionary, toiletries, flowers and just about everything. Suppliers and hotels are invited to contribute new ideas and highlight product ranges.
With water very much in vogue with the modern consumer how do you get your offer right? What are the pros and cons of filtered water over bottled spring and mineral waters? What are the most customer pleasing and cost effective solutions? How do you address environmental concerns in this area?
Care homes present one of the most challenging environments for caterers. There is huge pressure to provide nutritionally balanced diets that are visually appealing and flavoursome and are also suitable for a diverse range of people with a variety of health needs.
In this feature, The Caterer will be looking at new trends in the market as well as new preparations, presentations and dishes.
One secret to making the most of your beverage service is recognising that the tea and coffee sectors do not stand still – every year, without fail, there are new ideas in beverages, and useful new product developments in brewing technology. We shall look at what is most helpful for the caterer.
Every menu needs some sweetness, particularly as operators look to maximise revenue in these difficult financial times. Luckily, there’s plenty of great ideas out there to inspire, from Filipino ice cream to delicate Japanese cakes. We’ll speak to today’s most important innovators to discover which ideas have the legs to add value to any menu.
However great your business, a lack of hygiene will get customers heading through the doors in the wrong direction faster than you can say infestation. So, what are the best strategies and products when it comes to cleaning and hygiene in the foodservice and hospitality sectors? And how do you make sure that you are maintaining a spotless environment while also keeping a tight rein on your budget?
From a morning latte to an after-dinner cheeseboard, via pizza toppings and crème fraiche sauces, dairy in all its forms is much in demand in the foodservice arena. So, what are the latest products and trends in this area? And with demand from vegan and vegetarian customers growing, what dairy-free alternatives are on offer?
The big drawback to catering tea is that consumers are not inclined to pay for something they think they can make perfectly well at home. Some caterers still assume that tea is all the same and comes in a cheap bag - one major brand says it has actually seen a restaurant serve to its customers a bagged tea which their own employees won’t drink it in the staff room. However, another big brand reports that forty per cent of consumers say they will choose tea in a café or restaurant situation, and pay well for it, if that tea is of recognisably high quality.
Food waste management has become a high-profile issue in commercial kitchens as reducing food waste helps reduce costs for operators, makes the best use of natural resources, and reduces the landfill pressures on the environment. Good waste management boosts a business's eco-credentials - and no-one wants to be named and shamed as the creator of a monster fatberg blocking their neighbour's drains!
We will be looking how operators can tackle this issue by:
• Adopting a nose-to-tail or root-to-shoot approach to lower their levels of waste.
• Investing in food-waste systems such as macerators, de-waterers, vacuum- and pumped-waste systems and composters - which can yield potentially profitable by-products such as biofuel and compost.
We are especially interested in case studies of how operators are tackling - and benefiting from - both approaches.