Most of you will be well into the festive swing of things by now – though for many readers it won’t be a time to relax. Sports and leisure venues in particular will be preparing and serving up dish after dish of fabulous food for Christmas and continuing to do so until the New Year. I hope this extremely busy time of year for the industry is both successful and profitable. Two themes dominate in this issue: sustainability and food allergens. These are the hot-button topics of the moment: important to you and therefore essential coverage for us. That’s why there’s a dedicated sustainability and environmental impact feature and there’s also a close-up on British catering company – Searcys – and how it fulfils its sustainability pledges. If you’re not clear on what the new and upcoming food-labelling rules require, our Special Diets and The Insider pieces will help to explain. Elsewhere, we hear from Elior at BT Murrayfield and also bring to you the winners of the National Racecourse Catering Awards. Have a lovely Christmas!
Issue: NOV/DEC 2019
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