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
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
Three cheese experts explain which soft and semi-soft cheeses are the most popular in their respective retailers, and the ones to look out for
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.
Launched in 2002 Speciality Food is the UK’s largest circulated trade magazine for the fine food industry, with an ABC certified circulation of 8,507. Speciality Food is the only fine food trade magazine with an ABC certificate, proving its circulation more information about advertising can be found here.
With features and reports that are tailored especially for independent retailers – no proprietor should be without their regular copy which can be delivered directly to their door. The magazine is a essential guide to selling fine food – from showcasing speciality chocolate to updating your cheese counter – Speciality Food will give you all the tips you need for complete sales success.
The fine food industry is going through exciting times at the moment, and this savvy resource allows you to uncover the latest speciality trends whenever you please. On a regular basis, we speak to some of the most influential figureheads in the fine food world, thus giving a complete insight into the speciality foods sector. With retail advice at its core, you will find top tips from artisan producers, fine food distributors and personal comments from deli owners and farm shop managers.
Published nine times a year, this fine food business magazine is published to coincide with essential trade shows and buying seasons. The team exhibits at all major trade shows and send reporters to cover key events including The Speciality and Fine Food Fair, IFE, Food & Drink Expo, Nantwich International Cheese Show and The British Cheese Awards. Speciality Food is not affiliated with The Great Taste Awards, Guild of Fine Food nor any other association or awards scheme.