Timeline: Food and Beverage
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7 May 2013
F&B Sector to Recover
F&B in the UK is finally stabilising, with long-term growth predicted. Whilst sales of evening meals are in decline, growth will be spurred in areas like snacking, which is expected to rise.
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15 February 2013
The Next Big Thing
“What’s the next big thing in food Martin? I thought – should I buy a restaurant & be ready for it!”
I’m probably like the local business advisor whom posed this question & then suggested he’d be ready for it. The hospitality business is made up of business owners who devote time to pondering, researching or trying to be at the fore front of the next big thing. Hospitality, catering, tourism, food it’s their business to know this.
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29 January 2013
Christmas: F&B Downturn
Eating out over Christmas sees downturn as consumers cut back on expenditure.
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14 December 2012
Back To Basics
I have been carrying out some research for a client based in the hospitality & tourism business. The body of research is based around new dinning trends & customer/consumer habits. Here’s a quote that I came across “I am looking for products and brands that are real, authentic and honest, because I know I can trust what’s in them and where they come from”. Catering for taste, or giving the customer what they want. I don’t believe this statement is a trend, if you run a pub hotel, restaurant, café then surely this should form the core of the kitchen or menu.
Back to Basics still resonates among people in NI. Its Often is associated with, mums home cooking – balanced meals made from scratch or value ingredients. -
30 October 2012
F&B Trends: The Future for Food Service
Longer opening hours and maximising space are the key areas for F&B operators to concentrate on in order to maximise profits.
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24 October 2012
Food For All Seasons
Martin Lynch on the seasonality of food.
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24 September 2012
What to do with rising food costs
Menu planning and the importance of the menu is an essential tool in creating the power to bring customers in though your front door. The menu is a highly important factor not only because of its content but also in the way it is set out. The way dishes are displayed and its use to maximize profit. When creating the menu – it is vital you understand the basic principles
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24 September 2012
F&B Trends: Lunch Sales Grow
The UKs lunch market looks set to grow over the next 12 months as consumers increasingly eat out wherever they are, expect a wide choice of eating out options but often want something quick, cheap and easy-to-eat.
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10 September 2012
F&B Trends for 2013
Quality food-on-the-go has become the key growth area in the UKs eating out market with concepts consistently emerging in transport hubs and shopping centres as well as high streets locations, as consumers increasingly eat when they want, where they want.
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21 August 2012
An Issue With Food Costs
In a recent blog posting on my web site I wrote about what makes a great marriage – a great food marriage that is. As a young chef working in London I learnt about the true values of food marriages. This revelation on flavours & ingredient parings how the marriage of two food ingredients work together i.e. scallops & garlic. Simple flavours with no messing around.
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22 July 2012
Super Mice controlled with super new poison
Super mice poison – They can neither taste nor sense the active ingredient meaning that they quickly consume a lethal dose.
It can be so quick, they can be found dead right next to the bait station.
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14 May 2012
Food Safety Management: What can go wrong?
Food safety management is paramount to a businesses reputation and success but what happens when an aspect of the production, presentation or delivery of food does not meet industry standards?
