Comfort Food vs Trend Food: What Actually Sells in 2026
In 2026, the comfort vs trend debate is everywhere in food-to-go. Operators need menus that feel current, but still bake reliably, hold well, and sell fast.
How to Bake Frozen Pies With Crisp Pastry
A practical guide to baking pies, sausage rolls and turnovers from frozen - plus hot-holding and packaging tips.
Build a Ploughman’s Corner: Pork Pies That Drive Margin
A Ploughman’s Corner helps customers turn a pork pie into a proper lunch - pie, cheese, pickle and crunch — without menus, chefs or complexity.
How Much Should a Café Charge for a Sausage Roll in 2026?
How much should a café charge for a sausage roll in 2026? Read our practical guide to premium pricing, portion size, and lunch-led value.
First 30 Days Selling Frozen: The Setup Checklist
Get frozen sales right in your first 30 days with a practical checklist covering freezer routines, labelling, and merchandising that sells.
The Rise of Premium Sausage Rolls in British Food Culture
The sausage roll has evolved from grab-and-go to a premium café favourite, with better pastry & bolder flavours reinventing it for modern tastes.
Why Foodservice Needs Authentic Storytelling
In a crowded food market, real stories win. Discover how heritage, honesty and craft-led pies help cafés and retailers build lasting customer trust.