Category: Hospitality
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Why Hospitals Should be Game for Venison
Venison is one of the most popular dishes on the menu since it was introduced at East Lancashire Hospitals NHS Trust (ELHT) a year ago, with 48% of patients selecting it from a choice of six dishes when available. The biggest seller is venison and mushroom pie which was featured on Channel 4’s “Food Unwrapped”,…
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Everyone’s a Critic – making the most of customer reviews
Customer reviews, whether good or bad, are important for building your business. Positive reviews not only encourage more customers, but also elevates your business in search engine rankings such as Google and heightens awareness about your establishment. Crucially, reviews offer insight to prospective customers before they actually make a booking. As Jane Pendlebury, CEO, The…
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Rising Star: Jean Delport
A self-confessed foodie at the age of 15, Jean Delport began his career cooking for friends and family before studying at the prestigious Zevenwacht Chef School in Cape Town. Jean has honed his career in award-winning restaurants in South Africa and is now Executive Chef at Restaurant Interlude at Leonardslee Lakes and Gardens, in West Sussex. Describe…
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Advice from the Experts – Catering for Families with Rebecca Thomson
Rebecca Thomson is the Founder of the parent’s website Greenwichmums and has over ten years of experience marketing to families. Working with independent restaurant brands including Bills, Cabana, Cafe Rouge, Caprice Holdings, Grind and Sticks n Sushi, Rebecca advises operators on how to improve their offering and adapt their environments so that they are more welcoming…
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Help is Only A Pavement Away
Only A Pavement Away’ (OAPA) is planning to open its first training café to help prison leavers, veterans and those facing homelessness find careers in the hospitality industry. With assistance from celebrity chef and ambassador Tom Aikens, the new initiative will supplement their existing activities and will be staffed by OAPA members, as well as…
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The Sweet Taste of Summer
As we reach the height of the summer season, it’s time to cool customers down with a refreshing non-alcoholic drink. Soft drinks should cater for all occasions and demographics and are not necessarily limited to pre-made bottled brands. From fantastic recipes for homemade lemonade, a caffeine kick with cold-brew coffee or a low sugar drink…
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Promoting Inclusion: Catering for customers with disabilities
The 2019-2020 Family Resources Survey reported that there are 14.1 million disabled people in the UK, 8% of whom are children, 19% are adults and 46% are pensioners. Disabilities can be both hidden and visible, so it is important to understand the wide range of needs customers may have and adapt catering accordingly. By doing…
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Advice from the Experts – Mastering the BBQ with Rachel Green
Rachel Green is a chef consultant to the hospitality sector and has a wealth of experience as an outside caterer, looking after up to 1,200 guests at a time. Constantly pushing the boundaries of how to cook and prepare delicious food, Rachel is equally at home rustling up a feast on the BBQ at events…
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Transforming Pubs into Community Hubs
Pubs have always been an important part of the local community, but even before the pandemic, some were struggling to keep afloat. To keep the doors open, publicans have applied a little creativity, transforming their premises and adding amenities such as takeaway/delivery, ‘cook at home’ food, postal services or groceries to their offering. John Longden,…
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Rising to the occasion
Catering plays a central role in any event and is something that will be talked about long after the occasion has finished. Not immune to trends and external influences, the face of event catering has changed significantly over the years. Caterers are facing a barrage of challenges, from staff retention to designing elaborate menus for…