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Catering & Hospitality Innovation Blog News Content Image

We have put together a summary of the key aspects that AGGORA Lockhart Projects deliver when designing projects

17 February 2021
2019 opening times

Here you will find details of our 2019 Christmas & New Year Holiday Opening and Delivery times...

30 October 2019
foods should never store feature
Correctly storing your fresh produce until it is ready to use entails more than just knowing the correct storage temperature. Almost every chef has fallen foul of odour-generating produce at some point in their career, when one fragrant fruit or vegetable can spoil another that it has been stored with, leading to wasted food that can soon eat into your restaurant profits.
23 November 2016
from deliveroo to ubereats feature
For many years in the UK, we’ve tolerated a meagre choice in food delivery options, whether to the comfort of our homes or to fuel a late night in the office. Unless you live in the heart of a city, there’s seldom been much choice beyond pizza, Indian or Chinese, and with the nation’s hunger for choice and convenience stronger than ever, the new emerging breed of premium food delivery services were always set to be a success.
18 April 2016
blog feature 5
There are many meals in a day, so why should your restaurant miss out on serving any of them? From dusk until dawn and breakfast through to post-midnight feasts, every meal and every hour could theoretically be an opportunity to make another sale and to satisfy another hungry customer.
20 May 2015
blog feature 19
For waiting and kitchen staff, a customer who states exactly how they want their food can sometimes be a little intimidating. Perhaps they want to swap some sides, change a topping or put their salad dressing on the side - all small switches - but if your team isn’t prepped to handle this kind of customisation, diners can be left disappointed.
5 March 2015
blog feature 17
Any restaurant or café owner worth their pink Himalayan salt knows that to make your menu stand out from the crowd, you have to pay attention to the details. ‘Standard’ offerings don’t hit the mark anymore if you want to be noticed by taste-savvy consumers, and one of the most traditional menu mainstays that is beginning to fall by the wayside is tea in its ubiquitous teabag.
23 February 2015
blog feature 16
Grabbing lunch between meetings, dining while away on business or simply popping out on a Sunday when cooking a roast for one seems like too much hassle; there are plenty of reasons why your customers may choose to eat alone. Are you doing enough to cater for solo diners?
16 February 2015
blog feature 13
In a time when eateries and bars are striving to be genuinely different, a handful of entrepreneurial restaurateurs are going one step further and opening establishments that are like nothing seen in the UK before. Novelty restaurants and cafés are emerging all over the UK, offering everything from cat attention to crisp sandwiches, and judging by the booked-up time slots and queues outside their doors, they’re here to stay.
2 February 2015
blog feature 21
Without a doubt, review websites like TripAdvisor, Yelp and the world of food blogs have enormous influence in customers’ decision-making about where to spend their money. This is great news when the positive online reviews are rolling in, but should you receive a review that’s less than favourable, it can feel like a real kick in the teeth.
14 January 2015
blog feature 19
Alongside street food events, gourmet American ‘fast food’ and a crazy amount of kale, 2014 saw the rise of a food concept that’s a little out of the ordinary in the hospitality world – the donation-only eatery. At venues such as the Real Junk Food Project in Leeds, customers are invited to Pay As You Feel, opening up access to food to those who may otherwise go without.
6 January 2015
blog feature 18
Once Christmas and New Year are done and dusted, there’s traditionally a little quiet period in the hospitality sector as customers rein in spending and attempt to reduce their waistbands. A loyal customer base combined with some well thought out incentives should ensure your staff members don’t spend the month of January twiddling their thumbs, but just in case you’re stuck for things to do we’ve gathered together these ideas for freshening up your restaurant from every angle…
2 January 2015