Caterer and Hotelkeeper Forward Features List

Get the latest feature briefs emailed to you via our monthly Media Connections email.  Specifically for marketers, PR agencies and operators in the hospitality industry, Media Connections contains the most recent features list and briefs, useful marketing information and best practice, special reports and information on the latest news and offers from The Caterer Group.
   
Product Junkie
If you like products, you'll love Product Junkie, Caterer's dedicated products blog. It covers everything related to food, drink and equipment and is a handy portal to all the gadgets and gizmos designed for use in kitchens, bars, restaurants and hotels. It also follows product-related events across the country. Take Stiffys' latest flavoured vodka drink, for example, said to "capture the brilliantly fragrant and distinctive flavour of Jaffa Cakes". Other postings so far have explored a new superfruit, an Indian take on steak and kidney pudding, a personalised knife design and manufacture service, and refrigerated drawers that open on both sides of the unit for easy access. 

Postings are written from press releases sent to catererproducts@rbi.co.uk, the quirkier the better!

Check out the blog at www.caterersearch.com/productjunkie


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Upcoming Features

Laundry – 20 January 2012
In-house vs outsourcing your laundry: the pros and cons of each approach, new laundry technology and cost-saving initiatives

3 February 2012 – Hotelympia preview (general)
Seminar snippets, what new products to look out for, competitions, La Parade des Chefs and Salon Culinaire details

Hotelympia Preview - Food and Drink – 10 February 2012
What’s hot? Innovation Awards, food trends plus a ‘pick of the best’ products

National Chip Week – 17 February 2012
What is the perfect chip? Tips and tricks on how to achieve this. What is the best type/variety of potato to use and how best to store them for best results.

We have seen the emergence of the sweet potato chip in recent times – any signs that, as with crisps, other root vegetables are gaining popularity in chip form? What are the best (and healthiest) oils to use for frying/tips on best frying techniques and practices? What to look for in a fryer, and the importance of oil monitoring / filtration and replacement.

What sort of profit margins can caterers make on self-made and bought-in chips? And market facts, figures and trends. For a full brief or questions or to send us your information contact Angela Frewin at angela@acfrewin.demon.co.uk by 20 January 2012, along with high-resolution (300dpi) images.

Hot Beverages and Beverage Equipment – 24 February 2012

  1. Coffee Machines – easy-to-use coffee machines in foodservice. Customers and guests like to see their coffee made especially for them. However, the use of the full traditional espresso machine remains a skill which must be learned. The development of the capsule coffee machine, and the arrival of such recent ideas as the ‘brew in the bag’ filter coffee, means that the delivery of exceptional coffee is now within the reach of more untrained staff than ever before. We shall look at coffee equipment which is both high-quality – and easy.
  2. Coffee  - The standard of coffee in our restaurants and hotels is a subject which constantly annoys the beverage trade – we are still not at the stage where the British hospitality trade is renowned for the high quality of its hot beverages. But it should be, and with the arrival of so many visitors this year for the Olympics, the standard of our tea and coffee will come under increased international scrutiny. This is a remarkable opportunity. We look at how the hospitality trade in general can rise to the occasion.
  3. Saucer-side items - Presentation is a key part of realising the profit potential of any dish, and hot beverages are no exception. There has for many years been a standard complimentary biscuit product which is commonly placed on the saucer beside a coffee – but in venues which aspire to very high quality, this is widely seen as no longer enough. The world’s most specialist coffee houses have developed the matter of the saucer-side snack to complement their beverages and to support their high selling prices – we look at how this strategy can be of use in the wider catering trade.

Rice and Pasta – 9 March 2012

Looking at rice and pasta and alternatives. What starches and carbohydrates are used globally that chefs could use in place of rice and pasta, such as yam, tapioca, couscous, quinoa, polenta?

Induction – 23 March 2012
Case studies featuring chef experiences and learning tips using induction cooking techniques.

Contacts

Special Reports (excluding CESA Equipment Buying Guide and Beverage Features): 
Contact James Stagg
CESA Equipment Buying Guide & Beverage Features:
Contact Lisa Jenkins  
Key Features (excluding Technology Features):
Contact Lisa Jenkins  
Technology Features:
Contact James Stagg
Product Round-Up:
Contact Lisa Jenkins  

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