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
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.
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.
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.
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.
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?
Hotels, restaurants and other food outlets will be under increased scrutiny in 2012 as the Foods Standards Agency launches ‘The Food Safety Squad’.
Phil Benson asks why F&B is driving revenue on the worldwide hotel scene.
The hotel industry should embrace new research which suggests that a food’s origin is an important aspect of a sophisticated diner’s experience.
