Preparation and organisation are the keys to success for caterers in all sectors of foodservice, and this is never more true than in the run-up to the busy festive period. Get your Christmas 2019 offering in the bag now and you’ll hopefully have your tills jingling all the way into 2020!
It’s easy to fall into the trap of offering the same old three choices on your Christmas dinner menu, but going off-centre and giving yourself a point of difference could really set you apart from the competition. Global cuisines and street food trends continue to influence – and are infiltrating Christmas menus like never before. Our Category Focus (page 18-19) looks at the products and trends you need to consider to get your Yuletide all wrapped up.
As school cooks head back into the kitchen for the start of the new academic year, our Melting Pot (page 30-31) is packed full of A* ideas to make your school lunches a class act. Our Leading Light is Nicole Pisani, of Chefs in Schools, who explains why she’s happier than ever after giving up a high profile career in the hospitality sector to work in a school kitchen, and we look at the amazing work taking place at the nation’s only training hotel for people with learning disabilities on page 7.
September also marks the official launch of the Country Range Student Chef Challenge for 2019/20. The Country Range Group and its members are huge supporters of the ‘chefs of tomorrow’ and we champion them whenever we can. You can find out more about the most prestigious competition on the student catering calendar on page 33.
Autumn offers an abundance of produce and we’ve got lots of inspiring ideas to help you make the most of nature’s larder – from squash and damsons, to pigeon and partridge.
Keep creating a stir!