September SIU Magazine 2020


Just as we went to print on this month’s issue of Stir it up we received the positive news that in hospitality, like-for-like sales rose for the first time year on year since lock-down. Whilst this has been boosted by the first week of the Government’s “eat out to help out” scheme the industry is having to transform to survive. On page 15 we talk to the creators of the UK’s first purpose-designed
and built ‘socially distanced’ hotel restaurant and on page 25 we share the eight shifts that are expected to impact the industry ongoing.

Schools are busy planning to open at various points over the coming weeks across the UK and Ireland and there are even more challenges to face than a usual start to a new term. To support our education sector readers we have created a brand new Back to School Education Brochure to provide guidance. Read more about this on page 11.

Looking to the health and welfare sector, we sat down with Sue Cawthray chair of the National Association of Care Catering to further understand how the care sector has responded during the pandemic, what issues they face as we look ahead and also how the NACC are shining a light on the heroes that have emerged over the period. Read the full interview on pages 27-28.

Our Category Focus on page 21 explains the opportunity of providing a takeaway and delivery service and how you can achieve this. Whilst on page 40 in Melting Pot we provide delicious recipe inspiration to keep children and young adult diners happy.

As we all try to navigate our quickly changing marketplace, understanding the shifts in trends and changes in consumer behaviour is even more important than ever. As a result, we have a bumper issue of advice, insight and menu inspiration for you…

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Written by Thomas Ridley FoodService
Thomas Ridley FoodService
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