In this issue we bring you The Sammies shortlist and everything you needed to know about Sandwich Designer of the Year. Plus, food to go manufacturer Raynor Foods has launched a vertical hydroponic growing system which will allow them to grow micro-ingredients in house.
The 2018 edition of our ever popular Sandwich Recipe Book is now online.
In this we provide a comprehensive lunch! show new product preview, and the Sammies Awards 2019 launches.
The latest industry news, profiles of inspiring businesses and the Sammies Awards 2019 get underway.
The latest news; The Sammies 2019 shortlists plus features and profiles from around the sandwich and food to go industry.
News stories including Greggs, Abokado and Pret a Manger as well as features such as the Sandwich Files which focuses on careers in the industry.
Alongside coverage of the recent Sammies Awards and Sandwich Designer Competition, this issue follows up on the recent food labelling decision by the Food Standards Agency as well as all the latest developments in the industry.
Pret A Manger has appointed Kate Stein as Global Technical Director. In the newly created role, Kate will drive the implementation of key elements of Pret’s Allergy Action Plan globally, while also overseeing policies across the business on food standards, safety and consumer protection. She brings with her over 20 years of experience at Marks & Spencer.
The 2019 edition of our ever popular Sandwich Recipe Book is now online.
Welcome to the first edition of our ‘How To Start and Run a Sandwich Bar’ series.
This issue of Sandwich & Food to News Magazine is packed from cover to cover with latest news from the industry as well as features on topics such as casual labour; shopfitting makeovers and emerging trends for 2020.
This issue of Sandwich & Food to News Magazine is packed from cover to cover with news and features - including profiles of leading figures from the industry as well as a look at the new technology coming to the market in 2020.
Plus included in this bumper edition Café Life Magazine
This month sees the Ice Cream and Artisan Food Show taking place in Harrogate, with the London Coffee Festival – celebrating 10 years - soon to follow in early April.
We take a look at some new designs and eviromentally-friendly materials, as well as Costa's International Barista of the Year competition.
We take a look at soups and healthy drinks, as well as a UK couple's dream café in France.
We take a look at the importance of creating and promoting drinking chocolate, as well as looking at some versatile coffee machines.
We take a look at some 'green' and portable packaging for cafés, also why franshising is delivering strong growth to the sector.
We take a look at how cafés have become an integral part of places to visit. Also preview the Speciality & Fine Food Show.
We take a look at some of ISA(UK)'s design concepts and see what new products can help differentiate your outlet.
We take a look at some of ISA(UK)'s design concepts and see what new products can help differentiate your outlet.
We look at why milk behaves like it does, and how some cafés are making a success of local sourcing.
We look at soft drinks that are brimming with health, as well as how to make the most of your public relations.
We look at Costa's third UK training academy, as well as functional but environmentally-friendly packaging.
We look at how the recession helps bakery café chain to expand, as well as the sweet treats that consumers refuse to cut back on.
We take a look at some of the latest bean to cup coffee machines, as well an interview with Startbucks Colman Cuff.
We take a look at Creed's first year as the South West's coffe chain's nominated supplier. As well as catering equipment that's both compact and energy-saving.
We take a look at how to make the most of your tea menu, as well as artisan style syrubs made in Malmesbury.
We take a look at how to enhance your vegetarian food offering, as well as could a franchised coffee concept be right for you?
We take a look at new approaches from Starbucks, Conduit Street, London. As well as a continental style drinking chocolate.
We take a look at the importance of barista training, as well as the new beverages with healthy credentials.
