Category: Hospitality
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Digital Menus
With a long-standing career in hospitality, Craig Goslin, UK Managing Director, Vapiano is no stranger to change. In 2020 Craig spearheaded a project to introduce digital menus to the German pizza-pasta restaurant chain in response to the pandemic and hasn’t looked back since. What is a digital menu?A virtual menu and mobile based app ordering…
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Rising Star – Olia Hercules
Acclaimed by big hitters such as Jamie Oliver, Nigella Lawson, Andi Oliver and Diana Henry, the ascent of Olia Hercules has been rapid since leaving her job as a journalist and retraining as a professional cook. With four astoundingly beautiful cookery books – Mamushka, Kaukasis, Summer Kitchens and the latest Home Food – which was…
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Making the most of British Food Fortnight
British Food Fortnight, organised by Love British Food, takes place from Saturday September 17 to Sunday October 2. This annual event, now in its 21st year, is a celebration of British food. Hundreds of events are planned in communities throughout the country. Whether you’re a hotel, independent pub or restaurant, taking part in British Food…
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Spread the love with a little warmth
As summer starts to fade and autumn creeps in, our attention is drawn to creative ideas for keeping customers warm with hot drinks. Featuring enticing aromas that attract customers inside or stirs a happy memory, there is more to a hot drink than meets the eye. In the care or health sectors, hot drinks are…
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On The Range – Stefano La Camera – St Annes Old Links Golf Club
Although he has travelled and worked as a chef across the world, it’s only been since Stefano La Camera joined St Annes Old Links Golf Club as head chef that he has really been able to showcase his imagination and full repertoire in the kitchen. Based in Lytham St Annes on the Lancashire coast, the…
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Unleashing The Power of Menu Engineering
Whether you’re an independent operator, a chain or a Michelin starred restaurant, menus are a critical communication and marketing tool. Manipulating the way information is presented on your menu can sub-consciously encourage customers to purchase more of your most profitable dishes – giving your business a cash boost. The practice is called ‘menu engineering’ and…
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Chefs on Fire
Somewhere in everyone’s favourite memory is an occasion spent cooking and eating around an open fire. Whether dining at a teppanyaki grill, experiencing the intense smoky flavours of a tandoor oven or enjoying a BBQ, cooking with fire has had a huge resurgence and consumer demand is fanning the flames. In this month’s melting pot,…
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It’s Game, Set & Match to Local Produce
Featured in this years Country Range Student Chef Challenge, Game is becoming increasingly popular both in the hospitality and consumer markets. Venison, pheasant, pigeon, partridge and wild boar are among the most sought-after meat, with venison often replacing beef on the menu due to its sustainability credentials. Game has long been maligned by issues associated…
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Rising Star – Nathan Eades
With over 16 years of experience working in top restaurants across the UK and beyond, Nathan Eades is now Executive Chef at the award-winning three AA rosette, fine-dining restaurant The Terrace at The Montagu Arms in Brockenhurst. Having worked under Luke Tipping at Simpsons in Birmingham, Nathan moved to The Wild Rabbit in Oxfordshire, which…
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Why Sustainability is Big Business
Every industry is facing increasing pressure to implement sustainable practices and support the environment, but are we as operators (and individuals) truly owning this task, or merely paying lip service to it? And does it really influence consumer spending habits? Ten years ago, the power of the conscious consumer was considerably less than it is…