In this week's Caterer and Hotelkeeper magazine...

In this week's Caterer and Hotelkeeper magazine...

Slash VAT, Boost Business
Travelodge boss Guy Parsons on why the Government should make hospitality a special case and drop VAT to 5%.

Flavours of October
As we enter October, the game season gets into full swing with partridges, wild ducks and pheasants all making autumn cooking exciting. Madalene Bonvini-Hamel of the British Larder pub and restaurant offers some of her favourite ingredients for the season.

Accessibility: Ramp It Up
We investigate the simple steps operators can follow to produce a comprehensive access statement and capitalise on a growing market.

Minimum wage
What this month's national minimum wage rise means for your business.

Starch choices
As the price of potato products rises, we look at a range of sourcing options - is it better to get fresh or frozen? And should they be served as a size or main?

Menuwatch
The user-friendly menu is key for executive chef Jack Woolner, as he oversees growing trade at the three Oaks in Gerrards Cross. Neil Gerrard takes a look.

Plus - the latest news, skills, inspiration, advice, the latest jobs and much more...

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By Neil Gerrard

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