In this week's Caterer and Hotelkeeper magazine…
20 ways to extend the spend Great ideas for keeping your customers happy… while getting them to spend a little more
Making the most of a menu Alain Mara, group general manager at Compass Group's Roux at Parliament Square, explains when and how to sell customers extras like an aperitif or desserts
Upselling: the case for and against Does upselling deter more than it encourages? Should the right product sell itself? Two industry experts put the case for and against
Sweet offerings Andrew Ditchfield, pastry chef at the House of Commons, provides ideas on how to add value and appeal to a selection of popular desserts
Menuwatch Caterer and Hotelkeeper goes to Butlins to find out about the inspiration behind the menu at Brain Turner's new restaurant in the holiday firm's Bognor Regis resort
Hotspots The Riding House Café's Adam White on why he decided to adorn the walls of his new restaurant with stuffed squirrels
The Caterer Interview PB Jacobse, mananging director of contract caterer Rhubarb, on the company's plans for growth and the challenges of operating in Heathrow airport
Plus - the latest news, skills, inspiration, advice, the latest jobs and much more.
By Neil Gerrard
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