Managing expectations
Online booking systems can help licensees tap into trends as well as bigger sales.
Reel in customers with sustainability
A modern seafood offer should consider the environment, say firms.
Chef’s Special: Claire Allan, head chef of The Mercat Grill, East Lothian
Utilising the best of Scotland’s natural larder, as well as ingredients from further afield, the Mercat Grill offers simple, gastropub fayre.
Biting into bigger profits
Operators can capitalise on the burger success story
Recipe: Haggis burger by Gary Maclean, National Chef of Scotland
Gary Maclean, of City of Glasgow College and Scotland’s National Chef, joined forces with butcher Simon Howie to create this recipe
Microwaves: An easier way to add food to bars
Wet-led pubs could benefit from addition of a commercial microwave
Have you got it covered?
Comprehensive insurance is crucial for trade businesses
Chef’s Special: Carina Contini Director of Contini restaurants
Majoring in fresh Italian and Scottish ingredients, the company’s food philosophy is ‘happy food’
Provenance is still a top priority
More customers seeking out locally-sourced produce, food firms say
Recipe: Mussel Brose by Shirley Spear, The Three Chimneys, Colbost, Isle of Skye
Shirley Spear shares the recipe for her Mussel Brose, which is based on a traditional Scottish dish, but with a modern twist
Columns
Luke Richardson
William Woodburn
