3 Contemporary Sandwiches For That Wow Factor
Three focaccia sandwiches with enough going on to justify the price, and enough structure to survive a lunch service.
Do You Have a Grip on Your Gross Profit?
Gross profit is the number that decides whether a hospitality business survives. How to calculate it properly, and what to do when it slips.
The Importance of Menu Development in an Ever Changing Market
Menu development is cost control as much as creativity. How to build a menu that survives shifting tastes and rising food prices.
Is Your Menu Actually Making You Money?
Most menus carry at least one dish that loses money on every cover. Here is how to find it, and what the GP benchmarks should look like.
The Benefits Of Using A Catering Consultant
What a catering consultant brings to a hospitality business in South Wales, and the problems that are far cheaper to prevent than to fix.
What Does a Catering Consultant Actually Do?
The seven things a catering consultant actually does for a hospitality business, and what each one costs you to skip.
Pan-Roasted Chicken Supreme with British Asparagus, Jersey Royals
Chicken supreme pan roasted and served with British asparagus and Jersey Royals, a plate that works while both are in season.
Enhancing Efficiency in Catering Services
Clearing the daily hurdles in a catering operation, from prioritising tasks to tightening inventory, so service stops being firefighting.
How to Choose a Catering Consultant in Wales
Eight questions to ask any catering consultant before you hire one in Wales, and why this decision costs far less to get right than to fix.
Miso & Honey Glazed Welsh Lamb Rump
A miso and honey glaze on Welsh lamb rump, plated with pearl barley risotto, roasted heritage carrots and pomegranate gremolata.
