Category: Cost management
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Maintaining A Good Service Across Easter: Making the Most of the Long Weekend
Easter is not just a single service. It is a full weekend of opportunity. From Good Friday through to Easter Monday, pubs and restaurants see a natural lift in trade. Families are out, travel increases, and guests are more relaxed, with time to spend. It is one of the first points in the year where…
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Build Your Easter Menu Around Quality Lamb
Easter and lamb go hand in hand in UK hospitality. Guests expect to see it on the menu across the bank holiday weekend, whether that is a traditional Sunday roast, a slow-cooked shoulder for sharing, or a premium rack plated with spring vegetables. If lamb is the centrepiece, quality must lead the decision. For pubs and restaurants preparing for…
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Welcoming the New Year: How Jolly Foods Helps Hospitality Thrive During the Busiest Celebrations
New Year’s Eve is one of the most exciting moments in the hospitality calendar. It is also one of the most demanding. As venues prepare for countdown celebrations, family gatherings and the first brunch services of the year, pressure on kitchens and front of house teams rises quickly. Jolly Foods understands these seasonal challenges and…
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Boosting Pub Profits with Jolly Foods: A Chef’s Guide to Low-Cost, High-Margin Menu Ideas
Hi there, fellow chefs! Managing a successful pub kitchen means focusing on profit margins. One smart way to improve profits is by partnering with local wholesalers like Jolly Foods. We work with you to help cut costs, serve delicious food, and make your pub or restaurant more successful. Here’s how: 1. Bulk-Buying with Jolly Foods…