ISSUE 136 IS NOW LIVE!
Welcome to issue 136 of Boughton's Coffee House.
With the prospect of another summer of staycations being the norm in the UK – for any number of reasons – one benefit is the welcome boost to hospitality and the surge of custom this can bring around the country. So it’s time once again to break out the seating for alfresco service and hope for the good weather to remain!
With the prospect of another summer of staycations being the norm in the UK – for any number of reasons – one benefit is the welcome boost to hospitality and the surge of custom this can bring around the country. So it’s time once again to break out the seating for alfresco service and hope for the good weather to remain!
One thing that cannot be ignored in hospitality currently is the ever-increasing cost of living crisis, which has a huge impact on people’s ability to spend, not to mention business owners’ bottom lines. With that in mind, Andrew and Claire Bowen look at getting creative to keep in profit in their feature Preparing for hard times. We also look at one booming trade that emerged from lockdown – subscription boxes – in Amy Pay’s Are subscriptions the way to go? Could this be added to your business offering in order to diversify and build your brand?
Looking to more positive areas, we are very excited about the return of Caffè Culture in September. We’ve got a preview of some of the features and people involved on page 42 and can’t wait to catch up with faces old and new. Be sure to register to attend.
Elsewhere in this issue, Sue Quinn has been delving into ingredients. Firstly, in Drink to your health, she investigates adaptogens – with the demand for healthy additives in coffee on the rise, is it worth adding to the menu and what is the science behind the trends? Secondly, in Food for thought, she takes on coffee as the ingredient to discover how you can incorporate this into your menu and enhance your food with this complex addition.
Lastly, Tristan Parker has been investigating the issue of remote working from coffee shops in All in a day’s work – should owners welcome this and how can the trend be monetised? We hope you enjoy the issue!
Elsewhere in this issue, Sue Quinn has been delving into ingredients. Firstly, in Drink to your health, she investigates adaptogens – with the demand for healthy additives in coffee on the rise, is it worth adding to the menu and what is the science behind the trends? Secondly, in Food for thought, she takes on coffee as the ingredient to discover how you can incorporate this into your menu and enhance your food with this complex addition.
Lastly, Tristan Parker has been investigating the issue of remote working from coffee shops in All in a day’s work – should owners welcome this and how can the trend be monetised? We hope you enjoy the issue!
