Many adults don’t drink alcohol at all, and a sizeable majority prefer not to at lunchtime. That can only mean a huge opportunity for any business prepared to invest some time and energy putting together an exciting list of soft drinks. Ian Boughton reports

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Restaurant operators facing space constraints can take advantage of a variety of innovative refrigeration solutions. Diane Lane reports

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The public might have lost some trust in supermarkets and caterers, but smart operators can turn the situation to their advantage if their supply chain is robust. John Porter reports

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