Download the 2013 features list here >>
2013 FEATURE BRIEFS
JUNE
7 June - Frozen Food
Are caterers making the most of the cost, time, nutritional and all-season benefits that frozen foods can offer? What are the most popular frozen ingredients and pre-prepared meals they are using and what new options have improved freezing techniques brought to the table to help operators add value and interest to their menus at the right price?
Send your thoughts, cases studies and pictures to angela@acfrewin.demon.co.uk by 10 May.
Contact: Angela Frewin on email angela@acfrewin.demon.co.uk
DEADLINE for copy and pictures: 17 May 2013
14 June – Disposables
The coffee boom and the growing importance of food-to-go as an additional revenue stream for many operators had led to a greatly increased demand for catering disposals.
Looking at the latest product development in disposables catering for the takeaway food and hot drinks markets, including insulated cup technology, food packaging and disposable glassware
Additionally, with increasing environmental expectations from both consumers and legislators, the latest developments in products with green credentials such as biodegradable and recyclable items made from sustainable sources.
Contact John Porter on 07734 054389 or email johnpporter@hotmail.com
DEADLINE for copy and pictures: 24 May 2013
JULY
5 July - Breakfast
Any medical person will tell you that the most important meal of the day is breakfast – and badly presented, it is the one which can ruin your guest’s entire day!
What exactly is the ideal balance between the breakfast food and the breakfast beverage? If the current breakfast menu can consist of any variation from fruit, cereal, full English, croissants, kippers, salmon, scrambled eggs, or an American-style stack of pancakes with syrup… then why should the waiter’s standard question be ‘tea or coffee’?
If the guest selects the Full English, does it necessarily follow that English Breakfast is the correct tea? If the guest orders croissants, is an espresso the best matching choice? Does a pain au chocolat warrant the suggestion of a matching mocha?
There is a balance to be struck, in that neither the accountants nor the food and beverage managers will wish their breakfast staff to be spending too much time on carefully-crafted signature drinks to go with the porridge… but nonetheless, a little imagination may lift your breakfast menu out of the ordinary and make your guest’s day.
We ask the breakfast and beverage trades for their imaginative suggestions.
Contact: Ian Boughton on email ianb@skywriter.demon.co.uk
DEADLINE for copy and pictures: 17 June 2013
12 July – Refrigeration: Take 5
Contact: Diane Lane on email diane@scribecom.co.uk for further information.
DEADLINE for copy and pictures: 21 June 2013
AUGUST
30 August – Desserts
Dessert sales are in the doldrums. What new flavour combinations, presentation tips and formats – such as mini desserts, sharing platters and two-in-one combinations - can tempt consumers to stay the course after their main meal?
Contact: Angela Frewin on email angela@acfrewin.demon.co.uk
DEADLINE for copy and pictures: 19 July 2013
SEPTEMBER
6 September – Tableware
This one is design oriented and practical too - eye-catching crocks and eating irons to match eye-catching food. We will take a look at the trends and the possibility to order bespoke at all ends of the market thereby adding value for diners.
Different serving suggestions – quirky is good but classic presentation will always be with us.
Contact Kathy Bowry on email kathy@kathybowry.co.uk
DEADLINE for copy and pictures: 25 January 2013
13 September – Soup
Soup is a catering staple – simple to make, popular and, traditionally, a way for caterers to make the most of leftover ingredients. With an increasing number of ready-made soup products in the market, what are pro and cons of both making your own soup vs buying in ready-made soups? Also looking at seasonality and healthier options, with advice, recipes and case studies from chefs who know their gazpacho from their winter vegetable.
Contact John Porter on 07734 054389 or email johnpporter@hotmail.com
DEADLINE for copy and pictures: 3 August 2013
Contacts
For display advertising:
Robert Adam,
Group Sales Manager
rob.adam@catererandhotelkeeper.co.uk
+44 (0) 20 7881 4817
For classified and recruitment advertising:
Reaz Rahman,
Sales Executive
reaz.rahman@catererandhotelkeeper.co.uk
+44 (0) 207 881 4822
For editorial enquiries:
Amanda Afiya, Web Editor
amanda.afiya@catererandhotelkeeper.co.uk
+44 (0) 20 7881 4803
