Media Centre

4 May: Ice-cream

What is the key to profitable ice-cream – can we do much better than the simple ‘one scoop/two scoops’ at the end of a menu? Can prices and margins be improved by well-judged selection and better menu description? What will get ice-cream desserts mentioned in restaurant reviews? Is gelato the answer, and how do you use it? Is it artisan ice-cream, or do big brands still appeal? Do imaginative flavours appeal to the public? Do alcohol flavours work, and if so, how?
Contact: Ian Boughton,, 01692 535660
DEADLINE for copy and pictures: 6 April 2018

11 May 2018: Summer Drinks: Beers, Ciders & Wines

Summer is a peak time for drinks sales, and an ideal time for operators to refresh the range of beers, ciders and wines they offer. This feature looks at:
• Trends: What factors are driving on-trade sales of beers, ciders and wines?
• Range planning: How should operators approach selecting beers, ciders and wines for the summer market?
• Premiumisation: As consumers ‘drink less, but drink better, how can operators tap into demand for premium trend with beers, ciders & wines for summer?
• Supplier advice and support
• New products: A round-up of interesting new beers, ciders and wines for summer.
All content suggestions will be considered but they must hit the brief and be engaging.

Contact: John Porter,, 07734 054389
DEADLINE for copy and pictures: 30 March 2018

18 May: Pub Grub

It’s not just about fish and chips anymore; pub food is changing. Away from the mainstream, new ideas and new talent are on the rise, from vegan Mexican food in Hackney to a 21-year-old super-chef in leafy Buckinghamshire, and they’re about to change what is served in pubs up and down the land. We will take a look at the most interesting trends, products and people from the bleeding edge to the mainstream.

Contact: Will Hawkes,
DEADLINE For copy and pictures: 7 April 2018

25 May: Indian Food & Drink

Indian food remains a firm favourite with UK diners but how is this cuisine evolving to satisfy modern dining tastes? Put simply, what’s hot in Indian food and drink in 2018?

The Caterer will be looking at how this timeless cuisine is reinventing itself, from grab-and-go options to light bites and small plates – and lavish restaurant dining.

We want to hear from operators about the current state of play in the market – including drinks – and the new trends that are taking hold in the sector. What are the on-trend ingredients and dishes right now – and what will be the new trends for 2019 and beyond?

Producers, suppliers and operators in diverse markets are encouraged to contribute to the discussion – the only stipulation is “quality.”

Contact: Richard McComb on
DEADLINE for copy and pictures: 13 April 2018

8 June: Prime Cooking Equipment

CESA classes prime cooking equipment as convection ovens, grills and salamanders, griddles, and steamers – all the accoutrements off a traditional kitchen. But time moves on and technology changes. We look at modern versions of these essentials that traditionalists will welcome into their kitchens for their energy efficiency and ease of use and cleaning.

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  27 April 2018

15 June: Condiments and Sauces

Condiments and sauces are crucial flavour carriers that can be used to spice up the simplest dishes – and our expanding love of world cuisines has massively extended the options available. We will be looking at what new flavours, blends and fusions of the traditional and exotic are currently tickling diners’ taste buds, where they are coming from and what formats are available to chefs. What can operators do to make the most of condiments and spices to create a buzz and what new trends are bubbling under?

Contact: Angela Frewin, on
DEADLINE for copy and pictures: 4 May 2018

22 June: Breakfast Food

In the past few years operators everywhere have woken up to the sales opportunity of the 7am to 11am breakfast to brunch slot. And with that, menus have widened to include anything from a traditional full English breakfast to smashed avocado on toast, pancake stacks, granola pots, smoothies, burritos and huevos rancheros. So, what are the latest trends in breakfast and how can an operator ensure that their breakfast offer wins the customer vote in a crowded marketplace?

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  11 May 2018

29 June: Beer & Lager

Sales of ‘big brand’ beers have come under pressure in the on-trade, but consumer interest in premium and craft beers and lagers continues to grow. How does this impact caterers across the sector? This feature looks at:
• Sales trends: What are the main factors affecting on-trade beer sales?
• Craft, premium, artisan and world beers: Planning a profitable on-trade beer list in a crowded market.
• Training: How to equip staff with the right knowledge
• Beer and food matching: How to approach pairing beers and lager with your menu
• New products: Interesting new launches in the beer and lager sector.
All content suggestions will be considered but they must hit the brief and be engaging.

Contact: John Porter,, 07734 054389

6 July: Hot & Cold / Grab & Go

The UK “grab and go” market is valued at billions and caters for consumers 24/7. But how are product developers and operators staying ahead in this hugely competitive sector and creating products which stand out? What products are coming to market, from snacks and light bites to substantial meals and beverages? Packaging is a key to the success of grab-and-go products, it needs to look appealing and be convenient and robust enough to be carried around. So, what are the latest innovations in packaging and display?

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  25 May 2018

13 July: Seafish & Shellfish

Seafish is hot. The UK’s most exciting new openings are taking the best ingredients from the sea and spicing them up, producing fish tacos, tapas and more besides as they try to lure health-conscious, flavour-first punters through the door. We’ll take a look at this trend and everything else exciting, high-quality and new in this ever-evolving category. We’ll find out where to find the best ingredients – and, crucially, what operators can do to make the most out of fish and shellfish.

Contact: Will Hawkes,
DEADLINE For copy and pictures: 7 June 2018

27 July: Vegetarian and Vegan

As the armies of vegetarian, vegan and flexitarian customers continue to rise, we will be looking at how operators can satisfy this demand and make money from plant-based dishes. What new products are helping chefs serve up nutritious, flavoursome and tempting meals and how are operators promoting them on their menus? With the choice of ingredients from around the world almost limitless, how can operators determine which are currently on-trend with consumers and what are the emerging contenders?

Contact: Angela Frewin on
DEADLINE for copy and pictures: 15 June 2018

3 August: Meat and Poultry – Roasts

Roast beef may reign supreme in British culture but what other cuts and joints are capturing the imagination and tastes of diners in 2018?

The Caterer will be looking at the changing face of the modern roast, in terms of products, service style and presentation. What are the most cost-effective and tasty options on the market for the restaurant, hotel and foodservice sector?

Is the globalisation of the dining market, and the adoption of exciting new cuisines, introducing new meat and poultry products and tastes to the booming dining out market?

We would like to hear from producers and suppliers, as well as chefs and restaurateurs, about the changing face of this key market. And with caterers turning their minds to Christmas menus, what will be hot around the festive table for 2018?

Contact: Richard McComb on
DEADLINE for copy and pictures: 29 June 2018

10 August: Disposables

Food and drink eaten on-the-go is still a growth area for operators, making disposable products an essential part of more catering operations than ever. However, pressure to reduce waste and recycle more continues to be applied. This feature looks at:
• Current legislative issues affecting disposables, including industry initiatives to reduce waste;
• Trends and statistics: What factors are driving the food-to-go market and driving demand for disposables;
• Supplier advice and support;
• Plastic straws: Some operators have moved to reduce or replace plastic straws; but are there other eco-friendly alternatives?
• New products on the market;
• Operator case studies and comment.

All content suggestions will be considered but they must hit the brief and be engaging.

Contact: John Porter,, 07734 054389

7 September: Breakfast Beverages

The market for early-to mid-morning beverages has become a vibrant one, with artisan coffee, fruit teas, superfood shakes, fruit juices and even cocktails and mocktails vying for attention. A good drinks menu can make or break an operator’s morning trade, so what are the latest trends in breakfast drinks? What are the key components of a profitable breakfast beverages range and how is the current economic climate affecting sales?

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  27 July 2018

14 September: Dairy

The dairy economy has long been a linchpin of the UK economy, but producers are facing tough competition from a new generation of “free-from” alternatives. The Caterer will be looking at this growing trend and is welcoming contributions from producers and suppliers.

We will also be looking at the range of “traditional” options in the dairy product market – those that are established, evolving and new – and reporting on the cheeses from around the world that are now being offered on cheese boards in cafés, bars and restaurants.

If you have a new dairy product – or “free-from” alternative – coming to the market, we would love to hear from you.

Contact: Richard McComb on
DEADLINE for copy and pictures: 3 August 2018

5 October: Water filtration and taps           

What are the pros and cons for an operator in offering filtered water or adding to your drinks menu alongside bottled brands?

Will your brand or margins suffer? Or will you build customer loyalty in the current economic climate? How much waste will you reduce?

We look at the latest water filtration options for restaurants, cafés and food service operators, and innovations in design, maintenance and delivery.

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  31 August 2018

26 October:  Stocks and Sauces                

Stocks and sauces provide an easy way for caterers to add excitement to their menus and reflect the latest taste and flavour trends from around the world.

We will be looking at which global cuisines are on trend in the UK and what is bubbling under. What are the big hitters when it comes to sauces and stocks.

And how should stocks and sauces be highlighted on menus to add value and increase margins?

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  14 September 2018

30 November:  Bakery           

What are the most popular baked products on the restaurant and foodservice menu? And what are the latest trends in bakery? From special diet to artisan and exotic breads from overseas how can you ensure that your bakery offer ticks all your customers’ boxes, while also adding value to your menu and making you a satisfactory margin?

And with very few foodservice operators now baking from scratch on site, what are the pros and cons of the other supply options? Should you hook up with a local bakery, buy in bulk to thaw and serve or bake-off on the premises?

Contact:  Anne Bruce, 07931 521309
DEADLINE for copy and pictures:  19 October 2018


For display and recruitment advertising:
Rob Adam, Head of sales
+44 (0)20 7881 4817

For classified advertising:
+44 (0)20 7881 4833

For editorial enquiries:
Lisa Jenkins, products and suppliers editor
+44 (0) 20 7881 4816

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