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FEATURE BRIEFS March 2012 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 Tel: 0208 269 7939 Sales contact: Stuart Barnett 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 Tel: 0208 269 7912 Sales contact: Stuart Barnett 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 Tel: 0208 269 7939 Sales contact: Stuart Barnett 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 Tel: 0208 269 7939 Sales contact: Stuart Barnett Tel: 0208 269 7913 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 Tel: 0208 269 7939 Sales contact: Stuart Barnett 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 Tel: 0208 269 7939 Sales contact: Stuart Barnett 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 Tel: 0131 6520765 Sales contact: Stuart Barnett 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 Tel: 0208 269 7939 Sales contact: Stuart Barnett 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 Tel: 0208 269 7914 Sales contact: Stuart Barnett 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 Tel: 0208 269 7914 Sales contact: Stuart Barnett 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 Tel: 0208 269 7914 Sales contact: Stuart Barnett Tel: 0208 269 7913   Dewberry Redpoint Ltd. 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