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Latest News: Cheese & Deli Counter

“Time, gentlemen (and ladies), please”

I’ve read opinions in this magazine that shops should always be open if there’s a chance of customers being around. That’s fine if one has an adequate supply of trained staff that can be put onto adjusted rotas and thus spread more thinly – the marginal cost of opening for the extra time would then run to little more than electricity for lights, tills and scales. Small shops seldom have that luxury; our world has the constant challenge of scheduling staff to cover core hours around sickness, holidays and other unplanned events. Naturally, should the additional business add proportionately to turnover, then it’s worth looking at increasing headcount, or at least boosting the overtime budget

“Pump up the volume”

In the dark months of winter, as the cold chill winds numb the body and brain and simply doing the routine tasks is a chore, it’s hard to engage the spirit in creating and delivering the new, facing the challenges of looking forward and, most importantly, being even more relevant

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Charles Campion


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This year the Chinese New Year was early and the…

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Expert Eye


“The results are in”

I am pleased to report that Christmas 2016 proved…

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On The Farm


“Bring on 2017!”

2017 has got off to a flying start at Jimmy’s…

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Dairy Dispatches


“Pump up the volume”

In the dark months of winter, as the cold chill…

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The Town Crier


“Time, gentlemen (and ladies), please”

I’ve read opinions in this magazine that shops…

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Welcome to the website of Speciality Food Magazine – a trade title written exclusively for fine food retailers. Speciality Food offers its readers the latest news, views and issues directly from the food and drink industry.

 
Hida Beef: Where Skill Meets Tradition

Hida Beef: Where Skill Meets Tradition

If you're looking for fine Wagyu beef with a story, look no further than the beef produced in the…

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