Do you know your crustacean from your mollusc…

The following scene is probably repeated in catering establishments across the country on a daily basis. A busy kitchen has an urgent order to be filled. Vegetables are being chopped and prepped; a food mixer is whirring while the radio blares; and somewhere in the distance a telephone can be heard faintly ringing…

With the announcement that sandwich chain Pret A Manger is to open a pop-up vegetarian only restaurant in Soho next month, it has to be asked what will wash in next on the tide of vegetarian restaurants…

We’ve had the privilege of seeing a lot of good catering menus so we thought it would be good to share a few insights garnered.People are becoming increasingly particular about the food they eat and…

The avoidance of ‘down-time’ is a perennial concern for caterers. Periods of little or no business and the impact these have on cash flow has long been part and parcel of the industry…

Customers often want more for less! When a Customer asks for a discount, always be prepared. Have a script! If you don't know what to say, you'll end up conceding something you shouldn't…

The role of cooking in the modern world has shifted; originally seen as a necessity to provide fuel for the family, it has become an activity where amateur chefs can display their creativity…

Sometimes I think there should be a reality show that looks behind the scenes at what goes on in a in a busy catering operation. Cameras capturing what’s happening in the kitchen, in the office as the phones ring, in the van with the drivers…

1. You spend the majority of your day doing repetitive tasks 2. You find yourself rewriting notes over and over and over again 3. Off the top of your head you couldn’t name your top 10 customers…

The catering industry is high-pressure at the best of times, but when a clients’ image is resting on the performance of your catering team, there is little room for error. As the caterer, you bear responsibility for getting orders right…