Time to fire up the barbecue
Outside dining can keep menus fresh and set outlets apart
IT’S no secret that food has become a much more important aspect of the on-trade...
Trade must broaden snacks horizons
Extending range beyond pub favourites key to boosting sales, producers say
OPERATORS must look beyond traditional pub favourites if they are to maximise sales of...
Entries sought for green foodservice awards
AN awards scheme that celebrates green initiatives in the foodservice industry is now open for entries.
The Footprint Awards acknowledges the efforts of foodservice...
Chef’s special: David Errington
The Four Seasons Hotel in St Fillans serves contemporary Scottish cuisine with a twist. It has a two AA rosette fine dining restaurant, Meall...
Is your business fully covered?
Operators must guard against the unexpected, say commercial insurance firms
Love returns to city’s south side
New decor, menu and entertainment focus has consumers flocking to 1901
A LICENSED trade love affair is being rekindled on Glasgow’s south side
Pub-goers from Shawlands,...
Plan your way to a successful 2012
STAFF rotas, holidays, deliveries, local events, board meetings – there’s no shortage of important dates operators need to keep track of.
That’s why SLTN has...
How to keep your kitchen well-oiled
Choosing the right cooking oil is not as easy as it sounds, says Domenico Crolla of Glasgow’s award-winning Bella Napoli
NOT every chef knows the...
Don’t extinguish outdoor trade
Keeping smoking areas comfortable and clean is key
WINTER is upon us – but that shouldn’t mean discomfort for smokers visiting the on-trade.
David Dean, marketing...
A uniform approach can pay dividends
ENSURING your staff are wearing appropriate workwear is crucial for any professional operation, whether employees are customer-facing or not.
That’s the view of Ric Shonfeld,...
Columns
Luke Richardson
William Woodburn
