Caterer and Hotelkeeper run a range of features throughout the year across a range of topics within the hospitality industry.
Each month there are at least two Inside series features, supported by other regular features on areas such as desserts, children’s food, wine and technology. BUY IT!, our round-up of the latest products, also runs on a monthly basis circulated to an additional circulation of 5,000 decision-makers.
The Caterer and Hotelkeeper features programme is structured to give advertisers a range of opportunities in any given month to reach a variety of audiences across a number of platforms, maximising the reach of marketing messages. Feature based advertising alongside our editorial content also provides advertisers with a great opportunity to position their products and solutions front of mind.
2008 Forward Features List PDF
See below for the briefs for the remaining product/equipment features in 2008:
2 October - Fish and seafood
As diners opt for a healthier lifestyle, fish and seafood has to be a winner across the board. It is light, protein rich and extremely versatile, whether it’s fresh or frozen. We examine the benefits of fresh and frozen product as we find out how each works for different operators and look at the role of added value ready meals and breaded and battered offerings. Comments and case studies to catererproducts@rbi.co.uk by 29th August.
9 October - Fresh produce
Locally sourced food is a priority for environmentally-aware caterers but for some ingredients the only option often appears to be sourcing from abroad. This feature examines the increased availability of fresh foods in the UK that were previously only available from further afield, and at how caterers can reduce their food miles by replacing certain items with similar products grown in the UK. Comments and case studies to catererproducts@rbi.co.uk by 5 September.
16 October – Energy efficiency
A guide through the process of buying energy efficient equipment for operators who want to save money and the planet. We examine which features to look out for when selecting kit and how much energy they save. Plus, we look at the financial assistance available such as grants and interest-free loans from through the Carbon Trust. Comments and case studies to catererproducts@rbi.co.uk by 5th September.
6 November – Desserts
Is making desserts from scratch feasible nowadays or are the staffing costs too high for many operators? We will be looking at what is available in value-added ready-made options such as chilled and frozen desserts and weighing up the cost differences between made in house and bought in. Plus, how easy is it to control portions? Comments and case studies to catererproducts@rbi.co.uk by 26th September.
20 November - Food holding and transport
Food transport, holding and regeneration systems offer major benefits to all sectors from cost through to profit outlets. We take a look at what is available be it for transporting individual plated meals, bulk meals and even pizzas to anywhere that hot or cold food needs to be served. We also take a look at the food safety implications of regenerating pre-cooked food and how operators can ensure they are buying the right kit for the job. Comments and case studies to catererproducts@rbi.co.uk by 3 October.
4 December - Ranges and ovens
Often referred to as the heart of the kitchen the typical range comprises burners or radiants on top and an oven beneath. However, that is a very simplistic description and the choice is huge depending on the type of operation concerned from top of the trees suites for Michelin-starred establishments to the faithful four- to six-burner unit in the pub kitchen. Induction hobs are now appearing on top of ovens – is this the way the range is going? What do operators actually want and are suppliers filling the need? Comments and case studies to catererproducts@rbi.co.uk by 24th October.
11 December - Snacks
As the trend for ‘grab’n’go’ eating continues to grow, we look at what is driving this growth. Cheese, cereals and fruit are being packaged for this market and there is also demand for organic products and clearer labelling as to health benefits and origins of ingredients. Sandwiches have blossomed into healthful works of art contained in seeded bread, baguettes, wraps and even wheat-free carriers. What are the pros and cons of making them in house or buying in? Soups, too, have had a renaissance and we investigate their increase in popularity as a snacking option. How much are health concerns steering the demands of customers and can crisps, chocolate, pies and pasties survive in this market? Comments and case studies to catererproducts@rbi.co.uk by 31st October.