The industry still has a way to go when cafes are serving (sorry, deep frying) 42% and 50% pork content sausages. No names.
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The Cafe business for the professional operator - keeping up to date with what's new and interesting - written by Paul Cottrell, Turpin Smale Catering Consultants
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2014
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January
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- Health & Happiness
- Name Recognition
- Souli's Spelt
- Fresh Four Days
- Real Tea to Go
- Och Aye The New
- Black Gold
- Fat and Rind
- Wash Up Romance
- Drink Your Greens
- Kale Crisps
- Hot Bunnies
- Meet the Red Guerilla
- Mc Mocha
- The Cafe Conference Centre
- First Class
- Workplace Catering of the Future?
- Lovin' it
- £1 Warm Up
- Heston's Secret Vice
- Seat Beautiful
- Chilly but Cheerful
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January
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Popular Posts
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Milburns, part of global foodservice company Compass, is able to endorse the quirky at their MOSI (Museum of Science and Industry) cafe in... -
Two recent bits of research say cafes are a great sector. Allegra Strategies Eating Out in the UK 2011 and Mintel, as reported in the Cater...
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No measly, hard-to-open, wasteful, plastic butter pats. No pretentious curls or fancy French portions here. Conran just gets it righ... -
"Lactose intolerance is the inability to digest milk. Symptoms include abdominal pain, bloating, flatulence and nausea. It is est...
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