Peter Turner, Phil Turner and Philip Turner Snr
  (Photo: Turner's Pies )

'It was in our DNA to look at how we could help'

Peter Turner, a director at Turner’s Pies, on how the business has further engaged with its local community in the face of the coronavirus crisis.

Legal: Don’t get burnt if you go al fresco

Tom Walker, senior associate barrister at law firm Blake Morgan, explores what you need to know about creating an ‘al fresco’ drinking and dining space to boost summertime trade.

‘The main pitfall for the bakery sector is delivery charges and minimum order quantities’

Lucy Ingram, market analysis manager at MCA Insight,on the opportunities and challenges for bakers targeting the delivered foodservice market

‘Artisan can be a strong proposition, helping to create experiences'

Karl McKeever, founder and managing director, Visual Thinking, on growing consumer demand for an ‘experience’ from retailers

‘Higher ratings helps bring people through the door’

Nina Purcell, director of regulatory delivery at the Food Standards Agency, on the value of the Food Hygiene Rating System to bakery businesses

‘Apprentices will complete modules including customer service and selling’

Greggs people and retail director Roisin Currie on the business’s new national apprenticeship programme

‘Whole Foods injects a sense of mission into the Amazon narrative’

Hamish Renton, managing director of food and drink industry consultancy HRA, looks at Amazon’s move to acquire Whole Foods Market

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