Download the latest features list, contribute to an editorial feature and discover how to promote your brand to The Caterer's print, digital and event audiencesNeed to get in touch with a member of The Caterer editorial team?
Download

2024 Features List

22 March 2024: LaundryDeadline for copy and pictures: 09 February 2024

Skimping on the laundry is a no-no for venues seeking favourable reviews but laundry is a major business cost that both operators and contractors are seeking to curb as prices spiral upwards. We will be looking at the innovations in laundry equipment, chemicals, technology and fabrics that are enabling operators to save time, money, resources and the environment without jeopardising results. Has the cost-of-living crisis changed the benefit/cost ratio when it comes to deciding whether to tackle laundry on-site or outsource it to commercial professionals (or a mix of both approaches)? What should operators be looking for when buying or leasing equipment, or when choosing an outside contractor? And what can on-premise laundries and laundry service providers do to prolong the lifespan of both equipment and laundry linens and reduce the number of lost items? Operator case studies are welcome.

Contact:Angela Frewinangela@acfrewin.ndonet.com
29 March 2024: Pub trendsDeadline for copy and pictures: 09 February 2024

The pub sector has emerged from the impact of the pandemic and economic downturn facing higher costs and competing for reduced consumer. Even so, pubs still play a vital role in communities. How are the best operators attracting customers and growing sales? What are the most appealing menu styles and irresistible drinks, and the key trends in food, drink and entertainment that pubs need to stay on top of? Please include operator comment and case studies where possible.

05 April 2024: HygieneDeadline for copy and pictures: 23 February 2024

Cleanliness and hygiene are essential for making a favourable first – and lasting – impression on customers but it is a wide-ranging and seemingly endless task that requires careful planning, management and training. This article will look at the key cleaning tools, equipment, chemicals, technologies and procedures that have evolved to help cleaning crews meet ever-rising consumer expectations - and safety regulations - efficiently and cost-effectively. Is the clean, green approach getting the desired results and have the stringent, super-sanitising measures taken during the pandemic made any lasting mark? For instance, have they modified operators' approach to workflow management, cleaning frequency or priority areas and can we expect to see increased use of high-tech solutions such as ultra-violet disinfection? Best practice tips and operator case studies are welcome.

Contact:Angela Frewinangela@acfrewin.ndonet.com
12 April 2024: Sustainable packaging and disposablesDeadline for copy and pictures: 18 March 2024

Food packaging made from seaweed? Once the idea would have seemed odd, perverse even, but now it couldn’t be more of the moment. That’s what they do at Notpla in Hackney Wick, and they’re at the forefront of a rapidly exploding new movement in sustainable packaging. More and more, customers want to know that their indulgences aren’t hurting the planet - and that means packaging as much as food. We’ll take a look at companies like Notpla and find out how you can jump on board the sustainable package train.

Contact:Will Hawkeswillhawkes1@gmail.com
19 April 2024: Revenue Management Deadline for copy and pictures: 11 March 2024

Revenue Management is a rapidly evolving discipline within hotel operations. But many independent hoteliers still feel that revenue management systems (RMS) are not for them. How are RM suppliers engaging with the independent hotel community and what are their success stories? We are looking for suppliers to submit relevant case studies with photos for the feature. Please contact Ben and please note that only submissions with an operator case study will be considered for print.

Contact:Ben Walkerbenwalker618@outlook.com
19 April 2024: Plant-based F&BDeadline for copy and pictures: 25 March 2024

From Jamaican to Turkish, there isn’t a cuisine available on the British high street that can’t be made vegan - with a bit of imagination and invention, of course. We’ll look at the most interesting operators and options, and find out what’s going on in the wider world of plant-based F&B.

Contact:Will Hawkeswillhawkes1@gmail.com
26 April 2024: RefrigerationDeadline for copy and pictures: 01 March 2024

Refrigerators can be the highest energy consumers in professional kitchens, working 24/7. So with running costs at the forefront of foodservice operators’ minds, how can the latest generation of refrigeration technology minimise utility bills while being eco-friendly? We round up the latest efficient foodservice refrigerators, incorporating relevant operator case studies with photos.

03 May 2024: Prime cooking equipmentDeadline for copy and pictures: 22 March 2024

Prime cooking equipment appliances are getting ever smarter, but are they now too complex to be easily operated? We investigate the latest equipment which features advanced technology that puts the science into culinary science, without over-complicating the interface for kitchen staff. Focus areas will be functions which speed up the cooking process while maintaining food quality, and aspects enabling quick and easy appliance maintenance and cleaning. Relevant operator case studies with photos will be particularly welcome.

10 May 2024: Breakfast foodDeadline for copy and pictures: 08 April 2024

From high-end fry-ups to American excess, high-street breakfast options have never been so varied. We’ll take a look at what’s out there, who’s driving innovation, and how operators can turn the most important meal of the day into a money-spinner

Contact:Will Hawkeswillhawkes1@gmail.com
17 May 2024: Regenerative FarmingDeadline for copy and pictures: 05 April 2024

The important role that regenerative farming practices can play in helping to meet climate and sustainability goals is increasingly recognised. Many chefs, restaurateurs and caterers are embracing the opportunity to feature regeneratively farmed produce. Focusing on case studies and operator comment, this feature looks at how suppliers are responding to the challenge; how operators are using regeneratively farmed produce on menus, and in what ways consumer expectations are driving this issue.

24 May 2024: Robots & AutomationDeadline for copy and pictures: 26 April 2024

The cost of running hospitality businesses has risen dramatically so what automation and robotics can be brought in to boost efficiency? How is such technology being used front-of-house and behind the scenes in the kitchen. Is it mainly about software rather than hardware (robots)? What are the pros and cons of adoption? How might automation develop in the future? Please note that only submissions with an operator case study will be considered for print.

Contact:Glynn Davisglynn@busicomm.co.uk
31 May 2024: Breakfast foodDeadline for copy and pictures: 29 April 2024

With a new, ecologically-educated generation filling Britain’s eating spots, how can operators square the circle of serving meat and saving the planet? We’ll take a look at the people who are driving a new era in meat & poultry, plus round up the best new options for operators big and small.

Contact:Will Hawkeswillhawkes1@gmail.com
07 June 2024: Condiments, herbs & spicesDeadline for copy and pictures: 06 May 2024

In a country with global condiments coming out of its ears - from Sriracha to Cholula - is there still room for traditional sauces? We’ll take a look at innovators mining Britain’s culinary heritage for fresh ideas, and find out how operators can deploy them - and we’ll round up all the other interesting products in the world of condiments, herbs and spices.

Contact:Will Hawkeswillhawkes1@gmail.com
14 June 2024: Food waste managementDeadline for copy and pictures: 03 May 2024

With 2023’s updated English food waste management meaning that hospitality venues now have to separate out food waste and be charged for its collection, we investigate how operators can lower these costs. Principally this will involve either reducing food waste quantities or employing advanced disposal technologies which convert the waste into an income-generating stream such as biofuel or fertiliser. Therefore, we take operators step by step through how waste management can be a boon to their bottom lines. Submissions citing recent operator case studies will be particularly welcome.

Contact:Clare Nichollsclare.nicholls@thecaterer.com
21 June 2024: Selling local activities and experiencesDeadline for copy and pictures: 24 April 2024

Selling local activities and experiences (i.e. activities not provided by the hotel) is traditionally a role covered by a concierge, but there are significant benefits to enabling guests to do this from your hotel’s website pre-arrival and in-stay. When customers plan a trip, often the first thing they book is the hotel. Nearly all hotels can benefit from earning commission (passive income) from guests booking local activities and experiences: sporting activities, sightseeing tours, concerts, spa treatments, bike rental etc. We are looking for technology vendors to submit relevant case studies of integrating local activities and experiences into hotel booking systems.

Contact:Ben Walkerbenwalker618@outlook.com
28 June 2024: Drinks Guide supplement Deadline for copy and pictures: 17 May 2024

Driven by the latest data and trends analysis, The Caterer Drinks Guide 2023 offers an in-depth examination of the key drinks sectors in the out-of-home market, including beer, cider, wine, spirits & cocktails, soft drinks & mixers, low and no brands, hot drinks, and water.

28 June 2024: CoffeeDeadline for copy and pictures: 17 May 2024

Coffee is the go-to hot drink for consumers in hospitality, accounting for around 80% of sales in the out-of-home market and delivering healthy margins for operators. In a very competitive market, where are the key opportunities to grow coffee sales? How important is fair trade and sustainability in consumer coffee choices and how can operators meet these expectations? We will be looking at premium serves, the daytime and evening market, and new products including cool serves for summer. Please provide operator case studies to be considered for publication.

05 July 2024: Rapid cook/multifunctional equipmentDeadline for copy and pictures: 24 May 2024

Professional rapid cooking appliances are surging in popularity, so we take a look at how the latest technology can be both quick and deliver a quality food product. We’ll also check in on which additional types of foodservice venues are embracing the fast life outside its core food-to-go and café appeal. Operator case studies citing the most unexpected deployments of speed cooking will be appreciated the most.

Contact:Clare Nichollsclare.nicholls@thecaterer.com
12 July 2024: Fish & chipsDeadline for copy and pictures: 10 June 2024

With the cost of fish rocketing, is there a way for fish and chips to remain both an affordable treat and worthwhile for operators? We’ll take a look at some of the sector’s most interesting operators, taking in ingredients and products for all budgets

Contact:Will Hawkeswillhawkes1@gmail.com
19 July 2024: Carbon LabellingDeadline for copy and pictures: 21 June 2024

What is the view from hospitality companies about carbon labelling? Where is it being adopted? What are the key drivers for adopting it in restaurants/hotels? What advantages does it provide to a business and what are the challenge in tackling it? What exactly is involved in carbon labelling and what third-party solutions are companies able to use to help them on this journey? Please note that only submissions with an operator case study will be considered for print.

Contact:Glynn Davisglynn@busicomm.co.uk
26 July 2024: Christmas food and beveragesDeadline for copy and pictures: 14 June 2024

Foodservice sites have to plan for peak party season as early as possible, so The Caterer is rounding up the most notable Christmas food and drink trends for 2024, profiling products and menu choices which will ensure operators are at the forefront of festive offerings.

Contact:Clare Nichollsclare.nicholls@thecaterer.com
02 August 2024: DessertsDeadline for copy and pictures: 21 June 2024

Operators need to juggle a range of consumer expectations when planning dessert menus, from classics like cheesecake and sponge puddings, to lighter and healthier options. What are the essentials of an out-of-home dessert offer, what are the big flavour trends, and how can operators upsell ‘afters’? Which dairy-free and vegan options are driving sales? Please provide operator case studies to be considered for publication.

09 August 2024: Breakfast beveragesDeadline for copy and pictures: 28 June 2024

Breakfast can be a useful additional revenue stream for operators, and many customers judge the offer by the all-important first hot drink of the day. How can operators make sure their breakfast beverages hit the hot spot? Are speciality coffees, and fruit and herbal teas, an essential part of the range? Can iced teas and coffees help boost start-of-the-day sales? We will include a look at new products and flavour trends in this feature too. Please provide operator case studies to be considered for publication.

23 August 2024: Fat, oil and grease (FOG) managementDeadline for copy and pictures: 12 July 2024

Dealing with fat, oil and grease (FOG) disposal is one of the least glamorous elements of commercial kitchen operations, but it remains a vital consideration that foodservice venues need to factor into their operations. In this feature we will analyse which types of FOG management technologies are most suitable for which types of sites, to make the process as simple as possible for operators. Recent, operator-led case studies will be particularly welcome as feature submissions for consideration.

Contact:Clare Nichollsclare.nicholls@thecaterer.com
13 September 2024: Low and No Alcohol DrinksDeadline for copy and pictures: 26 July 2024

Initially driven by beer, the low and no drinks sector has broadened to include direct alternatives to cider, spirits and wine. As the low and no market continues to grow, how important is it in the overall drink sales mix? With an ever-wider choice of low and no brands, how should operators approach stocking and range planning decisions? What are the key consumer occasions for low and no alcohol drinks? Includes the latest product launches and trends. Please include operator comment and case studies where possible.

25 October 2024: TeaDeadline for copy and pictures: 13 September 2024

Tea may be the national drink, but it comes second best to coffee in terms of consumer choice out of home. Where are the opportunities for operators to grow incremental tea sales? How can venues capitalise on consumer interest in both traditional and novel afternoon tea menus? Are products such as fruit and herbal teas, and kombucha, expanding the market? We will also look at premium serves, fair trade and sustainable brands, and new products. Please provide operator case studies to be considered for publication.

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking