Time for a clean break
Food is big business in the on-trade, giving operators the opportunity to make some margins without the same tax burden that comes with drinks...
Halloween could spell trade boost
Themed cocktails, pitchers and food key to special occasion success
HALLOWEEN is almost here and while younger witches and werewolves will hit the streets looking...
Technology ‘essential’ for trade businesses
A QUALITY pint of draught beer, a skilfully-made cocktail, a perfectly-cooked dish featuring locally-sourced ingredients, live music, sport on the big screen – operators...
College takes top spot
WEST Lothian College’s The Terrace Restaurant has been crowned Restaurant of the Year at the Food Awards Scotland 2015.
The restaurant, which functions as a...
Traditional flavours return
Customers will pay more for snacks with provenance
Traditional styles and flavours are returning to pub snacks, say producers.
An increasing number of customers, it’s claimed,...
Keep it cool and clean, say experts
The key to a good pint involves three things which can all be achieved by good cellar management, according to specialists.
And in the majority...
Flexible kitchen kit offers more options
WITH a steady stream of new technology and innovation from manufacturers, commercial kitchens now have more versatile equipment to choose from than ever before.
Equipment...
Menus reflect taste for foreign flavours
While burgers and steak are still favourites, diners are increasingly buying into food from far-off lands
BRITS are looking abroad for meal choices when eating...
Szabo takes charge at the Blythswood
There’s a new man at the helm of the kitchen in Glasgow’s Blythswood Square hotel after Zoltan Szabo was appointed executive head chef.
The Hungarian-born...
Pubs are the family favourite
PUBS are a “clear favourite” for families, with nearly a third choosing to visit them when eating out, according to a new report.
The research,...
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Luke Richardson
William Woodburn
