Speciality Food – October 2018
Speciality Food – October 2018
English | 40 pages | True PDF | 12.5 MB
English | 40 pages | True PDF | 12.5 MB
This issue, we're focusing on how to provide consumers with an experience, particularly with the holidays just around the corner. Our dedicated Café Buyer supplement takes you through everything needed to run a successful café, from stocking new and exciting products, to finding ways to stand out in today's shopping world. Elsewhere the issue, the upcoming holiday season is top of mind, with a look at the recent trends in party foods, what jams, honeys and spreads are making a splash, and a stock-check that goes through the essentials needed to be prepared for Christmas. In cheese news, we cover all the recent developments, from the discovery of the world's oldest cheese to the current British cheese Renaissance. Find out the category winners of our New Producers Awards, and catch up on the most recent Brexit developments, with entrepreneur John Stapleton talking about what SMEs can do to face Brexit. As usual, we have also rounded up industry news, expert insight, and hot topics, as well.
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