Hello and welcome...

… to the latest edition of Eat, packed with advice and ideas to help your business thrive as two key occasions on the foodservice calendar approach.

As summer takes its final bow and autumn makes an entrance, it’s a glorious time of year for British produce. We celebrate that, with a look at the benefits of buying British too, and encourage operators to get involved with British Food Fortnight on pages 12-14.

With Halloween ‘creeping’ up, you’ll find some frightfully good ideas to help you prepare for the scarily popular and lucrative occasion in the bumper feature from pages 20 to 23.

And with the cooler days coming and comfort food beckoning as the nights draw in, pages 16-17 look at the appeal of a good curry and how making an event of this favourite dish will draw the crowds and spice up your sales.

There’s lots more to enjoy, including a double dose of the latest product releases to keep you on top of current trends. I hope you enjoy the issue!

JESS DOUGLAS, DIRECTOR, CONFEX LTD

Jess’s must-reads this issue

Expert insight, page 9: Why catering to the alcohol-free drinking occasion is key

Festive prep, page 18: Christmas planning hats on!

5 ways with, page 24: An economic but super-versatile ingredient