In this feature, we take a look at some of the options in the market and what differentiates them. What exactly do operators want from a solution and how is it integrated into the rest of their tech systems?
How are booking systems evolving as more people book online, and are they detrimental to the relationship F&B operators have with their customers (ie, they own the customer)?
After the 2020 party season proved a washout, should hospitality operators be putting the Champagne on ice for 2021? The on-trade will need to plan drinks ranges for those consumers still in cautious mode, as well as those who are ready to push the boat out. With some restrictions still likely to be in place on larger gatherings, what are the celebratory drinks and cocktail serves that appeal to smaller groups and laidback celebrations? What support, products and advice are drinks suppliers offering to help make the 2021 Christmas and New Year celebrations a success?
In an update on our January hygiene feature, we will be taking another look at how hospitality firms are handling the sensitive issue of hygiene in the (hopefully) post-lockdown world.
What cleaning equipment, chemicals, technologies, processes and protocols are proving most valuable in convincing customers that they are in a safe environment?
Are there products and procedures that can provide this sense of safety while reducing the extra time that has been required to provide enhanced levels of sanitation? Have some earlier solutions outlived their usefulness? And what products and procedures can help mitigate the negative health impact on staff of constant mask-wearing and hand-disinfecting?
Operator case studies are welcome.
Whether you are jazzing it up with jalapeño ketchup or sprinkling it with Szechuan pepper, condiments, herbs and spices are a cost-effective way for chefs to create different tastes, promote menu rotations and keep things fresh. But what are the latest trends in flavourings and formats? What are the biggest crowd-pleasers? And what are suppliers' top tips for spice success?
Technology has played a key part in streamlining the time-consuming processes of complying with HACCP and food temperature monitoring regulations and maintaining detailed records as proof of compliance, helping to protect hospitality customers and staff from food-borne illnesses and injury and businesses from prosecution. We will be looking at the new technologies, processes and practices that are helping businesses comply with or even exceed HACCP requirements, how they can save operators time, money and waste, and keep premises Covid-secure. Operator case studies welcome.
As the world opens back up, what will be the trends in world foods to prepare your kitchen for in 2022? What are the latest concepts and cuisines from around the globe with which chefs are experimenting? What is 2022’s answer to the bao bun? How will street food fare post-pandemic? And how do old favourites such as Mexican fit in?