Media Centre

4 January 2019: Chinese New Year 

Britain’s love affair with Chinese food is no secret, but how do restaurants keep the flame alive in the face of a long line of suitors?

The Caterer will be looking at new food offers from this expansive cuisine and the way in which chefs are keeping traditional dishes appealing and vibrant.

The New Year celebrations – 2019 is the Year of the Pig – are a great way to attract new customers and showcase variety. So what are the best ways to highlight the Chinese food offer and boost trade at this crucial time of year?

We would like to hear from operators across the board – from fine dining and high street outlets to food service operators – about new menus, dishes and flavours; exciting trends; and modern serving styles.

Contact: Richard McComb on richard@richardmccomb.com 
DEADLINE FOR COPY AND PICTURES: 27 November 2018

25 January 2019: Beverage equipment  

One of the most misunderstood concepts in coffee catering is that of ‘batch brew’.  The long-held adverse image of filter coffee brewed in quantity and left to go stale; the opposite of this was the rise of the brew-by-the-cup fashion.  Now technology and craft have come together, and it is perfectly possible to batch-brew, maybe for breakfast or dinner service, and hold a quantity of coffee which is of high quality, lasts perfectly well for the period of service, and is less labour-intensive to make.

We take a look at the equipment on the market making all of this possible.

Contact: Ian Boughton, ianfboughton@gmail.com, 01692 535660
DEADLINE FOR COPY AND PICTURES: 21 December 2018

 1 February 2019: Pub trends

Pubs continued to close at a rate of around 18 per week during 2018, with high running costs, including wages, business rates and alcohol duty; as well as changing consumer demographics, all contributing. At the same time, the best operators continue to reinvent and refresh the pub model. This feature looks at:

  • The big picture: How healthy is the state of the British pub?
  • The new consumer: with the up-and-coming generation drinking less, eating more healthily and favouring more experiential out-of-home concepts, how are pub operators adapting to changing demographics?
  • Food and drink: How are pubs meeting consumer expectations for premium, local, craft and healthier food and drink?
  • Suppliers: How are suppliers supporting pub to adapt to the changing market?

Contact: John Porter, john@apieandapint.com, 07734 054389
DEADLINE FOR COPY AND PICTURES: 14 December 2018

15 February 2019: Casual Dining Show

The definitive restaurant, pub and bar event has moved to the Excel Centre, London, for 2019. What can you expect to find? This year’s event will include a record 220 exhibitors, plus 50 speakers appearing in 25 free business seminars across two dedicated keynote theatres. We’ll take a look at what you can’t afford to miss and speak to Eva Ellis, Casual Dining’s event manager.

Contact:  Will Hawkes, willhawkes1@gmail.com
DEADLINE FOR COPY AND PICTURES: 8 February 2019

22 February 2019: Laundry update: equipment, service, on-site and launderettes

Keeping up with the laundry really matters in the hospitality sector, but how do you get your whites right?

We take a look at the latest trends in laundry equipment and products for commercial use.  The pros and cons of doing your laundry in house or outsourcing it and how to address environmental and cost concerns in your practices?

Contact: Anne Bruce, annefbruce@gmail.com, 07931 521309
DEADLINE FOR COPY AND PICTURES: 4 January 2019

22 February 2019: Condiments and sauces

Wild mushroom salt, anchovy hollandaise, smoked chilli… Chefs have never had such a wide and wildly varied world of condiments and sauces from which to choose. These condiments can turn a good dish into a great one, so they’re an essential part of any ambitious kitchen. We’ll take a look at what’s hot, what’s available and what you can do to spice up your menu.

Contact:  Will Hawkes, willhawkes1@gmail.com
DEADLINE FOR COPY AND PICTURES: 14 December 2018

1 March 2019 – Refrigeration

A familiar comment to be heard among experts in refrigeration is: ‘there is no such thing as a one-fits-all refrigerant’.  Which makes the choice of cooling equipment extremely difficult for the caterer – how do you choose a system which is energy-efficient, environmentally-friendly, and at the same time makes the best use of your space and your budget?  We invite suppliers to discuss how to approach the subject.

Contact: Ian Boughton, ianfboughton@gmail.com, 01692 535660
DEADLINE FOR COPY AND PICTURES: 18 January 2019

8 March 2019: Packaging

The tide has turned firmly against single-use plastics and mixed-materials that are hard to recycle. At the same time, the grab-and-go and home delivery sectors – which rely so heavily on disposables – continue to expand.

We will be looking at the new products and materials that are helping operators to meet these competing demands.

We will also take a peek at current and potential legislation and initiatives (from industry and government) to curb the current tsunami of waste plastics polluting our oceans and our bodies – and whether there any signs of a more coherent approach to the country’s patchy recycling infrastructure.

Operators case studies and comment are welcome.

Contact: Angela Frewin, on angela@acfrewin.demon.co.uk
DEADLINE FOR COPY AND PICTURES: 25 January 2019

15 March 2019: Soft drinks

With consumers increasingly expecting a more interesting choice of soft drinks, juices and mixers out of home, it’s an opportune time for caterers to review their overall soft drinks offer. This feature looks at:

  • What are the key consumer trends driving soft drinks out of home?
  • A healthier range: What are the latest options for operators in offering a range of healthier soft drinks?
  • Adult soft drinks and mocktails: How can operators appeal to customers looking for sophisticated soft drink choices?
  • Premium mixers: As the craft spirits and cocktail market booms, operators have an increasing range of premium and artisan mixers to choose from. What are the essentials of a modern mixer range?
  • New products: The latest products from soft drinks suppliers.

Contact: John Porter, john@apieandapint.com, 07734 054389
DEADLINE FOR COPY AND PICTURES: 1 February 2019

22 March 2019: Barbecue equipment

The British barbecue scene is unrecognisable from a decade ago when the cooking style was largely viewed as a niche commercial proposition. Barbecue is growing and it’s going mainstream.

So what is the best new equipment – and related products – on the market for professional cooks in 2019?

The Caterer will be looking at the best gear for pitmasters’ kitchens for flavour, functionality and efficiency. Gas, charcoal, wood, electric? And what are the best options for outdoor catering for events, festivals and big parties?

The feature will focus on barbecues themselves but also related accessories and utensils. We will also be looking at barbecue products: innovative sauces and rubs; and new cuts of meat and fish.

Because barbecue techniques are now used in high-end cooking as well as casual dining settings, we would also like to hear about new developments in restaurant dishes that incorporate the concept of “low and slow.”

Please note: this an industry-facing feature and is not aimed at the domestic/home market.

Contact: Richard McComb on richard@richardmccomb.com 
DEADLINE FOR COPY AND PICTURES: 8 February 2019

29 March 2019: Coffee

One of the stories to keep getting repeated in the media is that there is going to be a world shortage of coffee. Well, there isn’t and recent yields from many countries of origin have been impressive. And amid all this, there are some quite remarkable quality coffees appearing, some from unexpected origins.  So, how practical is it for the beverage caterer to make a name for serving absolutely top-notch coffee?  We take a look at the operators doing it well and the products they are using.

Contact: Ian Boughton, ianfboughton@gmail.com, 01692 535660
DEADLINE FOR COPY AND PICTURES: 15 February 2019

5 April – Warewashing

It is an entertaining but unhelpful paradox that one critical operational area which affects every single catering operation in the country is, at one and the same time, both massively researched in technological terms and yet carelessly disregarded by the operators.  Frankly, washing is a pain – the staff who load the machine really do not want to be bothered with the technical details.  But management really does have to consider such items as wash temperature, rinse water quality, cleanser choice and costs, limescale build-up, rack heaviness, energy-efficiency, and a hundred other major considerations.   We shall invite suppliers to discuss their top tips for getting this subject right… because you can’t risk getting it wrong.

Contact: Ian Boughton, ianfboughton@gmail.com, 01692 535660
DEADLINE FOR COPY AND PICTURES: 22 February 2019

12 April 2019: Breakfast Food

Breakfast, like so many meal occasions, is becoming genre-fluid in the face of changing consumer habits.

Whether it is a traditional, sit-down meal to start the day, a leisurely  brunch, a swift grab-and-go option, or a mixed grazing approach, we will examine how operators can cater for this diversifying sector – and lure back the growing armies of (predominantly younger) breakfast skippers.

Topics WILL include:

  • which traditional breakfast options are staying the course
  • contemporary twists on old favourites
  • new contenders
  • catering for customers seeking a healthy kick-start to the day
  • the influences of ethnic cuisine
  • current and future trends and statistics

Contact: Angela Frewin, on angela@acfrewin.demon.co.uk
DEADLINE FOR COPY AND PICTURES: 1 March 2019

19 April 2019: School catering trends and products

When catering for schools, operators need to make sure that they are providing the healthiest of options while also ensuring that menus appeal to children and encourage them to eat well at lunchtime.

It is no mean feat to tick all the healthy-eating boxes, from reduced sugar to low-salt and calorie control, ensuring that menus contribute to “five a day” fruit and vegetable intake, offer adequate amounts of protein, and look fresh and homemade – all within a tight budget.

With food allergies and special diets becoming an increasing concern in schools, dairy-free, egg-free and nut-free options must be on offer, and allergen awareness has become a number one priority.

So what are the latest new products and ideas with which operators are experimenting in this sector? What are the practical problems which school meal providers face? And what might the future hold? 

Contact: Anne Bruce, annefbruce@gmail.com, 07931 521309
DEADLINE FOR COPY AND PICTURES: 8 March 2019

17 May 2019: Pub grub

From carveries to gastro, pub grub is still one of the most popular out-of-home eating choices, but pub operators need to continually update and refresh their menus in a changing consumer market. This feature looks at:

  • Trends: What wider consumers trends and demographics are driving pub food?
  • Menu planning: How should pub operators balance menus to offer both value-for-money and maintain customer interest?
  • Case studies: How are the best pub operators keeping pub food relevant in the competitive casual dining market?
  • Supplier advice and support on a successful pub food offer.
  • New products: A round-up of interesting products for pub menus.

Contact: John Porter, john@apieandapint.com, 07734 054389
DEADLINE FOR COPY AND PICTURES: 5 April 2019

24 May 2019: Tableware

Tableware is a sector that combines style and substance. Not only does it need to be practical, durable and hygienic, it’s also a trend-driven fashion and brand statement, an integral part of the restaurant ambience, and a showcase for for the food.

We will be looking at:

  • How the different materials, shapes, colours, textures, and patterns affect
  1. a) the way diners experience and taste food
  2. b) how operators present and portion meals
  • The impact of current and emerging food trends on tableware styles
  • What’s hot and what’s yesterday’s news on the tableware catwalk?

Contact: Angela Frewin, on angela@acfrewin.demon.co.uk
DEADLINE FOR COPY AND PICTURES: 12 April 2019

 7 June 2019: Summer drinks

Summer is a peak time for drinks sales, and an ideal time for operators to refresh the range of beers, ciders, wines, spirits and soft drinks they offer. This feature looks at:

  • Trends: What factors driving on-trade drinks sales in summer?
  • Range planning: How should operators approach selecting their drinks range for the summer market?
  • Premiumisation: As consumers ‘drink less, but drink better’, how can operators tap into demand for premium drinks ranges for summer?
  • Supplier advice and support for a successful summer drinks offer.
  • New products: A round-up of interesting new beers, ciders, wines, spirits and soft drinks for summer.

Contact: John Porter, john@apieandapint.com, 07734 054389
DEADLINE FOR COPY AND PCTURES: 26 April 2019

21 June 2019: Vegetarian and vegan

The demand for plant-based dishes has never been higher, but much of the impetus is coming from flexitarians and meat-reducers that are not, like vegetarians and vegans, a dependably captive audience.

We will be looking at the products, recipes and strategies that are helping plant-based dishes capture the attention of the part-time vegetarians as well as the harcore meat- and animal-product avoiders.

Topics will include:

  • What plant ingredients, flavours and dishes are currently top of the pops?
  • Ways operators can plug the nutritional gaps in vegan diets (such as iodine and vitamin B12)?
  • Which ethnic cuisines are in vogue?
  • what are the rising stars of veg-centric cuisine?
  • How important are direct meat substitutes; ‘clean’ ingredients; nutrient-dense foods; colour and appearance?

Contact: Angela Frewin, on angela@acfrewin.demon.co.uk
DEADLINE FOR COPY AND PICTURES: 10 May 2019

28 June 2019: Pâtisserie and chocolate

This feature offers an opportunity for pâtisserie and chocolate suppliers and producers to tell our readers about the latest sweet creations being consumed.  Are afternoon teas still as popular, or are we cutting down on sweet treats?

How can operators select and upsell pâtisserie and chocolate, what are the latest techniques – to ensure eye appeal and what are the best new products on the market?

Contact: Lisa Jenkins, lisa.jenkins@thecaterer.com
DEADLINE FOR COPY AND PICTURES: 17 May 2019

12 July 2019: Hot and cold/grab and go

Some like it hot, some like it cold, but one thing is for sure, consumers’ expectations of and demand for tasty food on the go continue to grow. Getting your offer right sets the tone for your whole business and builds up an easy customer base. So, what are the latest trends in this hotly contested area and how do you make sure that your range does not leave anyone cold?

Contact: Anne Bruce, annefbruce@gmail.com, 07931 521309
DEADLINE FOR COPY AND PICTURES: 31 May 2019

19 July 2019: Cold-brew drinks

It was said that the lengthy hot spell of 2018 was the ideal opportunity to test out public reaction to cold and iced coffees and teas. It is generally reckoned that the public response was good – so how do we make the most of it this year?

Contact: Ian Boughton, ianfboughton@gmail.com, 01692 535660
DEADLINE FOR COPY AND PICTURES: 7 June 2019

6 September 2019: Breakfast beverages

A serious deciding factor in whether a guest wants to return to a hotel or a restaurant for breakfast is the standard of the coffee and tea. In a rush period, attending to hot beverages can be a pain – so, what is the secret of producing top-notch coffee and tea in a high-pressure situation?

Contact: Ian Boughton, ianfboughton@gmail.com, 01692 535660
DEADLINE FOR COPY AND PICTURES: 26 July 2019

18 October 2019: Bottled water

With water very much in vogue with the modern consumer, how do you get your offer right? What are the pros and cons of filtered water over bottled spring and mineral waters? What are the most customer-pleasing and cost-effective solutions? How do you address environmental concerns in this area?

Contact: Anne Bruce, annefbruce@gmail.com, 07931 521309
DEADLINE FOR COPY AND PICTURES: 6 September 2019

8 November 2019: Hot beverages round up

One secret to making the most of your beverage service is recognising that the tea and coffee sectors do not stand still – every year, without fail, there are new ideas in beverages, and useful new product developments in brewing technology.  We shall look at what is most helpful for the caterer.

Contact: Ian Boughton, ianfboughton@gmail.com, 01692 535660
DEADLINE FOR COPY AND PICTURES: 27 September 2019

22 November 2019: Cleaning and hygiene

However great your business, a lack of hygiene will get customers heading through the doors in the wrong direction faster than you can say infestation. So, what are the best strategies and products when it comes to cleaning and hygiene in the foodservice and hospitality sectors? And how do you make sure that you are maintaining a spotless environment while also keeping a tight rein on your budget?

Contact: Anne Bruce, annefbruce@gmail.com, 07931 521309
DEADLINE FOR COPY AND PICTURES: 11 October 2019

29 November 2019: Milk and cheese

From a morning latte to an after-dinner cheeseboard, via pizza toppings and crème fraîche sauces, dairy in all its forms is much in demand in the foodservice arena. So, what are the latest products and trends in this area? And with demand from vegan and vegetarian customers growing, what dairy-free alternatives are on offer?

Contact: Anne Bruce, annefbruce@gmail.com, 07931 521309
DEADLINE FOR COPY AND PICTURES: 18 October 2019

6 December 2019: Tea  

The big drawback to catering tea is that consumers are not inclined to pay for something they think they can make perfectly well at home.  Some caterers still assume that tea is all the same and comes in a cheap bag – one major brand says it has actually seen a restaurant serve to its customers a bagged tea which their own employees won’t drink it in the staff room. However, another big brand reports that forty per cent of consumers say they will choose tea in a café or restaurant situation, and pay well for it, if that tea is of recognisably high quality.

Contact: Ian Boughton, ianfboughton@gmail.com, 01692 535660
DEADLINE FOR COPY AND PICTURES: 25 October 2019

13 December 2019: Waste management

Food waste management has become a high-profile issue in commercial kitchens as reducing food waste helps reduce costs for operators, makes the best use of natural resources, and reduces the landfill pressures on the environment.

Good waste management boosts a business’s eco-credentials – and no-one wants to be named and shamed as the creator of a monster fatberg blocking their neighbour’s drains!

We will be looking how operators can tackle this issue by:

  • Adopting a nose-to-tail or root-to-shoot approach to lower their levels of waste.
  • Investing in food-waste systems such as macerators, de-waterers, vacuum- and pumped-waste systems and composters – which can yield potentially profitable by-products such as biofuel and compost.

We are especially interested in case studies of how operators are tackling – and benefiting from – both approaches.

Contact: Angela Frewin, on angela@acfrewin.demon.co.uk
DEADLINE FOR COPY AND PICTURES: 1 November 2019

Contacts

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Rob Adam, Head of sales
rob.adam@thecaterer.com
+44 (0)20 7881 4817

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+44 (0)20 7881 4833

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

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