Media Centre

26 July 2019: Seafood

This expansive seafood feature will look at the benefits of using frozen fish versus fresh fish, and if this impacts on the flavour profile? Is it a myth that fresh is best? We will aim to offer advice on the most sustainable species to be using on your autumn and winter menus with examples of dishes incorporating these products, exploring cooking styles and trends. We will examine the best ways for operators to increase sales of seafood on their menus and overcome some of the consumer challenges such as bones and limited species knowledge.

Contact: Lisa Jenkins lisa.jenkins@thecaterer.com
DEADLINE FOR COPY AND PICTURES: 14 June 2019

16 August 2019: Temperature Monitoring

Testing the temperature of food to ensure it is correctly stored and cooked is an essential, if unloved, procedure to keep customers safe, comply with HACCP regulations, avoid prosecution or close down, and reduce waste.

We will be looking at the latest digital temperature monitoring equipment – both built-in and retrofittable standalone devices – that can help caterers keep on top of food temperature testing – and prove they have done so to the authorities. Tips on best practice, advice on how to overcome the biggest obstacles to temperature testing, and operator case studies are all welcome.

Contact: Angela Frewin, on angela@acfrewin.demon.co.uk
DEADLINE FOR COPY AND PICTURES: 14 June 2019

 

23 August 2019: Bakery Trends

Bread has been transformed in the last few years, with sourdough now a high-street staple. But that doesn’t mean the revolution is over: ideas from across the UK, the Continent and around the world will continue to influence British baking trends this year. We’ll find out what should be in your oven by speaking to the most interesting bakers and dividing what’s here to stay from what will soon be on its way.

Contact: Will Hawkes, willhawkes1@gmail.com 07786 160248
DEADLINE FOR COPY AND PICTURES: 12 July 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

13 September 2019: World Food Flavours

From Polish stews to Gujarati street snacks, Britons have the best of many, many worlds when it comes to what they choose to eat. That’s why it’s harder than ever to discover what’s going to follow Japanese-style noodles and Portuguese hot chicken into the mainstream; we’ll take a look at the runners and riders as we speak to some of urban Britain’s most interesting new operators and discover how restaurants of all sizes and budgets can add a little extra flavour to their offer.
Contact: Will Hawkes, willhawkes1@gmail.com 07786 160248
DEADLINE FOR COPY AND PICTURES: 2 August 2019

4 October 2019: Stocks and Sauce

As the base of so many great dishes – and a great shortcut to a wide variety of flavours – stocks and sauces are crucial to any serious food operation. We’ll take a look at what’s new, what’s trusted and what’s downright delicious, and talk to the most interesting names in the game, as we aim to get to the essence of this most essential food-service element.

Contact: Will Hawkes, willhawkes1@gmail.com 07786 160248
DEADLINE FOR COPY AND PICTURES: 23 August 2019

11 October 2019: In-room hotel products and services

In-room snacks, drinks and guest “freebies” used to be limited to a few miniatures in the minibar, a Kit Kat and a paper-thin bar of soap.

But what products and services are luring guests in 2019 as hotels seek to distinguish their identity and their offer? What do guests expect – and how do businesses fulfil such expectations without it hitting their bottom line?

The Caterer will be looking at in-room products at all ends of the sector to include hot and cold beverages, snacks, confectionary, toiletries, flowers and just about everything. Suppliers and hotels are invited to contribute new ideas and highlight product ranges.
Contact: Richard McComb on richard@richardmccomb.com
DEADLINE FOR COPY AND PICTURES: 1 September 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

25 October 2019: Care catering trends and products

Care homes present one of the most challenging environments for caterers. There is huge pressure to provide nutritionally balanced diets that are visually appealing and flavoursome and are also suitable for a diverse range of people with a variety of health needs.

In this feature, The Caterer will be looking at new trends in the market as well as new preparations, presentations and dishes.

Contact: Richard McComb on richard@richardmccomb.com
DEADLINE FOR COPY AND PICTURES: 13 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

15 November 2019: Desserts

Every menu needs some sweetness, particularly as operators look to maximise revenue in these difficult financial times. Luckily, there’s plenty of great ideas out there to inspire, from Filipino ice cream to delicate Japanese cakes. We’ll speak to today’s most important innovators to discover which ideas have the legs to add value to any menu.
Contact: Will Hawkes, willhawkes1@gmail.com 07786 160248
DEADLINE FOR COPY AND PICTURES: 4 October 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

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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