Media Centre

 

19 October: Bottled water

Bottled water is increasingly popular with health-conscious diners and “grab-and-go” customers. No restaurant or food outlet is complete without an attractive water proposition, with products offering strong margins for retailers. But with so many brands on the market, how do suppliers persuade food outlets – and consumers – to pick their products?

The backlash against plastic waste, and environmental concerns, raise specific challenges. And, crucially, why should diners fork out extra cash on bottled products when the water that comes out of the tap is perfectly acceptable, and free?

The Caterer will be looking at the changing face of the bottled water market in hospitality and foodservice and would like to hear from brands and food operators with compelling stories, insightful comments and new (or re-launched) products.

Contact: Richard McComb on richard@richardmccomb.com
DEADLINE for copy and pictures: 7 September 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 annefbruce@gmail.com
DEADLINE for copy and pictures: 14 September 2018

2 November 2018: The experts on hot beverages

How much can expert opinion help us to develop our hot beverage business? 

As always, at the turn of last year, experts queued up to predict what would be this year’s trends in tea and coffee – were they right, and if so, what have we learned from this year’s trade? What have our suppliers done to help us source and sell the most profitable drinks and ingredients and choose the best brewing equipment to make the most of next year’s trade? 

Suppliers are invited to tell us about their latest work which will keep us all up to date with consumer trends.

Contact: Ian Boughton, ianfboughton@gmail.com, 01692 535660
DEADLINE for copy and pictures: 21 September 2018

9 November: Cleaning and hygiene 

Cleanliness and hygiene are essential if hospitality operators want to make a favourable first – and lasting – impression on their customers. A recent survey found that bedroom cleanliness topped the essentials list for hotel visitors.

We will be looking at what operators and suppliers can do to keep customers and hygiene inspectors happy.

• What products and processes help operators blitz the grime and streamline the housekeeping operation?
• Which parts of an establishment present the biggest cleaning headaches?
• What are the biggest cleaning problems – and their solutions?
• Can eco-friendly solutions provide the sparkle and sanitary standards required
• Operator case studies are welcome

Contact: Angela Frewin, on angela@acfrewin.demon.co.uk
DEADLINE for copy and pictures: 21 September 2018

16 November: Desserts

From cutting-edge innovation and popular classics to quality prepared convenience, what’s hot in the world of desserts?

The Caterer will be taking a look at new and emerging flavours and culinary creations, and offering insights into the puddings and pâtisserie that are set to make an impact on menus in 2019.

We would love to hear from suppliers, development chefs and restaurants who are pushing the boundaries in terms of dessert products, flavours, storage and service. Whether it is pure indulgence, healthy options or vegan specials, we are looking to promote the delights of desserts.

Contact: Richard McComb on richard@richardmccomb.com
DEADLINE for copy and pictures: 5 October 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 annefbruce@gmail.com
DEADLINE for copy and pictures:  19 October 2018

7  December: Tea

A cup of builder’s tea or a milky brew are no longer enough for a new generation of tea drinkers. People are seeking out new flavours as well as classic premium teas and exotic blends. But how can restaurants, hotels, cafes and other food service outlets capitalise on this new audience?

The Caterer will be looking at the future of the nation’s favourite “cuppa” and is interested in hearing about new products, new styles of presentation, teas with strong sustainability credentials and products using recyclable materials.

We are also interested in the use of teas in innovative food products and cocktails.

Contact: Richard McComb on richard@richardmccomb.com
DEADLINE for copy and pictures: November 23

CONTACTS

For display and recruitment advertising:
Rob Adam, Head of sales
rob.adam@thecaterer.com
+44 (0)20 7881 4817

For classified advertising:
advertising@thecaterer.com
+44 (0)20 7881 4833

For editorial enquiries:
Lisa Jenkins, products and suppliers editor
lisa.jenkins@thecaterer.com
+44 (0) 20 7881 4816

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