May Stir It Up Magazine 2021

May 21 large-min

Summer is just around the corner, and with the lighter evenings and more blue skies comes an air of positivity and confidence with both consumers and our industry as it looks set to open up once again.
Hotel and accommodation bookings across the UK and Ireland are through the roof and with recent news stories of consumers making multiple bookings in restaurants and pubs in the days and weeks following the predicted reopening, customers are proving just how much they have missed visiting out-of-home establishments.

Now is the time to refresh your menu and consider how you can make the most of every dining opportunity across the different day parts. Our Category Focus this issue focuses on the breakfast and brunch categories within this, providing the latest market data, product news and inspiration on how to really maximise your morning offering, whether your customer is a consumer, student or resident.

There are many things to consider when refreshing your menu, to help we have a range of advice features this issue from the Vegetarian Society Cookery School masterclass in creating the perfect plant-based offering on page 23 through to KAM Media sharing their secrets to delivering a winning experience on page 41.

As the education sector prepares to close for the summer term we’re putting a spotlight on the fantastic ‘Chefs in Schools’ initiatives over on page 17.

We’re also delighted to introduce a brand new editorial partner, the Soil Association, who will be providing advice in our Green Gauge feature every issue focusing on a different catering sector or sustainability issue each month.

Click here to read this month's stir it up magazine.

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Written by Thomas Ridley FoodService
Thomas Ridley FoodService
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