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FEATURE BRIEFS
Eat Out Feature Briefs March 2012
Cost Sector Catering Feature Briefs

Eat Out magazine
SERVING THE RESTAURANT BUSINESS

Tea
Tea suppliers continue to respond to consumer demand for interesting brews ranging from ethically sourced tea to speciality and infusions. In this regular update on the sector, we look at the latest trends in the category and give an insight as to what people are buying, as well as any forthcoming promotional activity that will help caterers maximise sales. Contact Sheila Eggleston on 0208 269 7939

Copy Deadline: 6th February 2012
Editorial contact: Sheila Eggleston Email Sheila Tel: 0208 269 7939
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913

Refrigeration
Using kitchen space to its full capacity is crucial in a catering environment. And your refrigerator is key. What new products and innovations are available to help caterers to make a smarter choice when purchasing a refrigeration unit? What unique features should operators be looking for? Contact Clare Riley on 0207 269 7912

Copy Deadline:
6th February 2012
Editorial contact: Clare Riley Email Clare Tel: 0208 269 7912
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913

Sauces and stocks
Using good bought in sauces and stocks makes sense in the current climate, ticking boxes for both quality and cost effectiveness. We look at the latest products that can take the pressure off busy pub and restaurant chefs and provide a solution to the demand by consumers for variety on menus. The feature will cover cooking sauces and stock in all its forms - granules, powders, cubes, pastes, liquids and jellies. Contact Sheila Eggleston on 0208 269 7939

Copy Deadline: 6th February 2012
Editorial contact: Sheila Eggleston Email Sheila Tel: 0208 269 7939
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913

Taste of Italy
Italian food's universal popularity among consumers means it's a must on pub and restaurant menus, with pizza and pasta high on the wanted list. Find out how caterers can keep their dishes fresh and appealing with the help of new products, ideas and cooking technology, and which ingredients can enhance and extend the repertoire without impacting on the rest of the menu. Contact Sheila Eggleston on 0208 269 7939

Copy Deadline:
6th February 2012
Editorial contact: Sheila Eggleston Email Sheila Tel: 0208 269 7939
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913



Cost Sector Catering magazine
THE MAGAZINE FOR THE FOODSERVICE INDUSTRY

Baking and bake off
Using bake off products can help ease the pressure on caterers who have little time to bake from scratch. This feature will take a look at the latest trends and developments in products such as bread, pastries and pies for bake off that can generate interest and profit, as well as healthier product opportunities that operators can use to satisfy the calorie counters. Contact Sheila Eggleston on 0208 269 7939

Copy Deadline:
6th February 2012
Editorial contact: Sheila Eggleston Email Sheila Tel: 0208 269 7939
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913

Hot beverages
The myriad of choice in the hot beverage sector has today to take into account good quality and good value for money. We talk to the experts to find out how operators can achieve this objective, and how best to market and present the right drinks. The feature also will include accompaniments that can be used to make a great impression on consumers. Contact Sheila Eggleston on 0208 269 7939

Copy Deadline:
6th February 2012
Editorial contact: Sheila Eggleston Email Sheila Tel: 0208 269 7939
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913

Refrigeration
Any decision to buy catering equipment should really look not at the ticket price, but the 'whole life cost'. But what is this, how do you work it out and how can knowing it help you achieve the best purchasing outcome? Contact Ian Martin on 0131 6520765

Copy Deadline:
6th February 2012
Editorial contact: Ian Martin Email Ian Tel: 0131 6520765
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913

Condiments
Salt, pepper and other seasonings, plus ketchup, chutney, mustard, pickles and mayonnaise all have a role to play in enhancing dishes and making them more cost effective. This feature will cover the latest trends in usage, innovation in packaging and delivery, and tips for spicing up menus in the cost sector. Contact Sheila Eggleston on 0208 269 7939

Copy Deadline:
6th February 2012
Editorial contact: Sheila Eggleston Email Sheila Tel: 0208 269 7939
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913

2012 Olympics
Update on plans for the summer's big event and how caterers are gearing up to make the most of the opportunity it presents. Contact David Foad on 020 8269 7914

Copy Deadline:
6th February 2012
Editorial contact: David Foad Email David Tel: 0208 269 7914
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913

Hotelympia Show Issue
Published early to coincide with the year's major trade show (Feb 27-Mar 1), Cost Sector Catering offers visitors the definitive guide to the best new product launches, the seminar programme, and all the events around hotelympia 2012. Contact David Foad on 020 8269 7914

Copy Deadline:
6th February 2012
Editorial contact: David Foad Email David Tel: 0208 269 7914
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913
 
Food & Drink Expo
An important date in the diary of any food and drink professional, we preview the 2012 event which takes place the NEC, Birmingham from March 25-27. Contact David Foad on 020 8269 7914

Copy Deadline:
6th February 2012
Editorial contact: David Foad Email David Tel: 0208 269 7914
Sales contact: Stuart Barnett Email Stuart Tel: 0208 269 7913
 



Dewberry Redpoint Ltd. Progressive House, 2 Maidstone Road, Sidcup DA14 5HZ
 T 0845 000 2500    F 0845 000 2501
www.dewberryredpoint.co.uk
Registered in England 3129594

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