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We have contacts across the UK and US with caterers who write for us from time to time about trends and useful tips. Please feel free to browse.
The Cost benefits of buying quality pre prepared frozen dishes This reseach was carried out by the Manchester Food Research Centre and gives clear cut evidence of the financial benefits...
Top tips on staff training in your establishment
This time we'd like to pass on tips that caterers have made to us about aspects of staff training to boost restaurant...
Top tips on using your "specials" board The Specials Board or Chef's Specials can be a good source of revenue. Your customers perceive that...
Top tips on minimising waste in the kitchen This time we'd like to pass on comments caterers have made to us about how they do their best to reduce waste back of house. This is so important because otherwise...
Top tips maximise your food profits We spend a lot of time talking to caterers, listening to their needs and issues. And during these conversations we've...
More tips on making good margins on your food sales We've asked caterers about their techniques to boost their menu profits. Some of the points that kept being repeated by caterers are as follows...
Top tips on making your printed menu effective This time we want to give you some ideas on maximising your restaurant's food sales by making sure your menu is well laid out...
Top tips on maximizing the profits from your menu
Before you delve into this article there is one major over-riding human factor that you need to realise...
You are using our products - tips on great presentation When a restaurant chooses to use prepared foods and ready meals for their menu, they've taken care of an important sales aspect, quality assured taste...
Top tips on marketing your restaurant on the webThe online marketing needs of a restaurant are different from those of other businesses. While exposing your brand to a world wide audience is certainly a good thing, it is not the main focus of your online presence...
The economics of using prepared high quality foodsAny foodservice establishment is a financially risky endeavor and mere words cannot express how important it is to value every single penny invested and ...
Scampi Menu DescriptionsTrading Standards are pretty hot on this one so you need to check what you are buying and make sure you describe it appropriately...
Salmon - Comparing Apples & Pears Salmon fillet prices vary a great deal, you get what you pay for...
Cod - Considering the environment A background briefing on cod supply...
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Label info for Caterers - Allergies
Details of what we put on the labels to help you with your menus...