Previous Articles

If you’re new to Scotland's premier catering and hospitality magazine, here's a sample of the type of article we feature. From Edinburgh and Glasgow to the Borders and Highlands we report on the latest issues affecting Scottish catering, hospitality and tourism businesses.

Time to change
Scottish pubs, clubs and restaurants are risking legal action because they are ignoring legislation designed to increase access for disabled people. Alex Taggart highlights the implications of failing to fall into line…

Building repeat business online
Ewen Angus highlights ways of building repeat business online…

Approaching the bar from a different angle
The so-called ‘style bars’ of Edinburgh and Glasgow can sometimes be a more difficult sell for cask-beer products. In today’s competitive drinks market, getting your beer to the bar even before you reach the consumer is becoming a whole new challenge in itself, as Natalie Taylor explains…

Getting ready for summer
Roy Hudghton provides an overview of the current hospitality market and gives an insight into what 2004 holds for Scottish tourism…

Getting it right first time
Alan Gordon of DM Hall highlights a few of the risks involved in buying a hospitality-related business for the first time…

Challenging, but not necessarily taxing
Barry Laurie of McCabes highlights the financial benefits and tax implications of training your staff…

Searching for Sales
How can people find your website in the mass of the World Wide Web? Ewen Angus of Net Resources explains…

Saved by the staff
Alex Buchanan delves into the world of staff recruitment and discovers there’s a lot more to it than simple Silver Service…

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Event Horizons
Event management can be lucrative sideline for any business but it’s important to recognize the pitfalls that face potential hosts. Jo Skailes talks to some experienced event managers about what it takes to make the best out of your banquet…

Net Success
Are Scottish companies staking a claim to an ever-increasing Internet spend? Ewen Angus surfs around for the facts.

Easy does it...
Allan Murray, Catering in Scotland's chef-at-large has been travelling the world searching for evidence in his ceaseless quest for nutrirional justice. Here, he explains the benefits of slow food.

Make mine a Manzanilla
Christopher Eliott Lockhart takes a look at the renaissance of a forgotten treasure..