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: Condiments and Sauces

Wild Mushroom Salt. Anchovy Hollandaise. Smoked Chili … chefs have never had such a wide and wildly varied world of condiments and sauces to choose from. 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 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 & 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

8 February 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

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: 4 January 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

 

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 BBQ scene is unrecognisable from a decade ago when the cooking style was largely viewed as a niche commercial proposition. BBQ 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 BBQ products: innovative sauces and rubs; and new cuts of meat and fish.

Because BBQ 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: 12 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

 

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

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 PICTURES: 26 April 2019

 

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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