Plant-based dishes could encourage chefs to be more adaptable with their food but would incur higher labour costs and, while there is a clear desire for vegan options, an all-vegan menu would not suit all customers, according to publicans.
By Julie Cleijne, founder of Sustainable Kitchen Consultants
Sustainable menu expert Julie Cleijne, founder of Sustainable Kitchen Consultants and creator of a new plant-based toolkit for operators, Flex Up Your Menu, in partnership with Garden Gourmet, offers tips for pub caterers for World Vegan Month, which...
Festive menus built around fresh and local food will inspire post-lockdown customers to eat out in the run-up to the peak Christmas and New Year trading period, fresh produce specialist Bidfresh has predicted.
As the country begins the crawl out of the pandemic, pubs need a point of difference to attract customers, and elevating your food offer is one way to differentiate your business from rivals.
With the end of the Government's Covid-19 roadmap on the horizon and pub operators casting a cautious eye towards post-pandemic trade, The Morning Advertiser sinks its teeth into the future of pub grub and how operators can take their food offer...
When it comes to your business, it can be make or break depending on great-quality suppliers – and few are better than those in the hospitality trade to help you decide who you can trust.
Now the mince pies and pigs in blankets have been put to bed for another year, operators are drawing their eyes to new menus to uphold a brand-new batch of customer dietary trends.
Brewhouse & Kitchen (B&K) is endorsing a more communal style of eating this winter by offering guests a range of dished intended to be matched with complementary beers.
