Masterclasses
What to do, and how to do it
-
The future of the plant-based trend
11 February 2021 Food & DrinkVeganuary may be over for this year, but the vegan craze isn’t going anywhere. Get ahead of the plant-based bonanza by discovering ways to cater to the growing taste for meat-free food -
How to master your cheese display
28 January 2021 Cheese & DairyEnsure your cheeses look as good as they taste by upgrading your presentation with expert tips and tricks -
How Covid is changing the in-store experience
28 January 2021 CoronavirusFine food shops are adapting to Covid-19 by making physical changes to their stores. With the effects of Covid-19 far from over, we look into how can retailers balance safety with discovery -
How to: host your first virtual cheese tasting
26 January 2021 Cheese & DairyWith in-person events off the menu, digital tastings offer cheesemongers a fresh opportunity -
What can retailers learn from 2020’s fastest-growing brands?
21 January 2021 CoronavirusKantar has unveiled the brands that grew the quickest last year despite Covid-19, and they reveal an important trend for the food and drink sector -
A cheesemonger’s guide to social media
12 November 2020 Cheese & DairyBuild up a loyal following on social media by tapping into a new pool of fine cheese-loving customers -
How clear communication boosts sales
13 February 2020 NewsSignage and education can make the difference between a sale and a walk-out. Here’s how to get it right -
How to excel at customer service
11 February 2020 NewsThe key to getting repeat business is to consistently provide a special experience for shoppers -
“How to source and promote unusual cheeses”
24 October 2018 Cheese & DairyRuth Holbrook of Paxton & Whitfield talks us through her process -
How to: increase chutney and pickle sales
05 September 2018 AmbientChutneys, pickles and relishes boast major Christmas clout. Keep the demand for the category growing with the help of these key points -
The importance of building a story around cheese
30 August 2018 NewsBehind every artisan cheese there is always a story waiting to be told, explains Julia Harbutt, cheese expert