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May 11th, 2021 The wait is finally over for foodservice operators in England, as next week they will at last be allowed to offer indoor dining after what’s been 14 months of incredibly challenging trading conditions. Looking to build on welcoming guests indoors, we’ve identified 3 key strategies to help foodservice businesses begin their fightback to recovery: 1. Tap into the premiumisation trend premiumisation with over a fifth of consumers more likely to prioritise food outlets that serve dishes that are difficult to make at home. This is especially the case for 18-44 year-olds. London’s White City’s Prairie Fire is a great example of food that cannot be easily replicated at home. It specialises in Kansas City (US) style of barbecue which involves cooking all types of meat in a pit barrel or charcoal grill at low temperatures over several hours that is then topped off with a house-made sticky BBQ sauce. ....
Andrew Clarke to oversee food at Hertford House Hotel plus trio of new ventures Andrew Clarke is to oversee the food at Hertford House Hotel as well as a new tapas bar, takeaway and deli in the Hertfordshire town. The former St Leonards and Brunswick House chef will head up the new food offer at the hotel as well tapas bar Anexo, provisions deli The Storehouse, and Hole in the Wall takeaway. Clarke is partnering with managing director Daniel Shipton who has spent lockdown acquiring new sites in the town centre in a bid to rejuvenate the high street Anexo, located a short walk from the hotel, is a small two-floor tapas and pintxo bar housed in a Grade II listed building with Egyptian style façade – one of only three examples of such architecture in the UK. ....