In this week's Caterer and Hotelkeeper magazine………
Where the USA leads, the UK follows - The UK restaurant scene has always followed the USA. So what's next for our restaurant scene?
In our cover story we look at how our American cousins have influenced contract catering and restaurant chains and what the next big trends are to come from across the pond.
How to stop customers leaving without paying - The arrest of a student who visited high-end restaurants and left without paying after pretending to go outside for a cigarette has made headlines across the media. While the huge amount of publicity the case attracted has raised awareness among restaurateurs and the public alike, we look at what lessons operators can learn from it.
Our regular Chef section features all the news and inspiration from the Brazilian Chef Congress, a report from last week's Chef Eats Out at Koffmann's and the usual book reviews, recipes and chefs' revelations.
Social media in hospitality - The British consumer is rapidly embracing social media, particularly when using discount vouchers or social networking sites to help decide where to spend leisure time. Caterer and Hotelkeeper caught up with five businesses being creative with communication.
How to get a good hygiene score - We look at the three main criteria environmental health officers will use to score your business and reveal the top 5 food hygiene tips.
In our business section - Find out how pub owner Rupert Reeves uses pork pies as a marketing tool to help differentiate his pub in his local area.
Words from the wise - Be At One founders Leigh Miller, Rhys Oldfield and Steve Locke reveal their business secrets.
Careers - Learn how hotels can help to fast-track your career, and the 5 top tips to become a hotel manager.
Plus skills, inspiration, advice, and the seasonal recipe of the week in our Chef section, our monthly guide to the best new hospitality products, the latest jobs and much, much more.
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