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.
What Slows Down Food-to-Go Counters (And How to Fix It)
Practical, operator-first guide to faster food-to-go: fix displays, heating, hot-hold and packaging, cut queues, boost sales - plus a free Fast Counter Audit download.
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.
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.
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.
The Return of the Pub Pie: How Traditional Dishes Are Back on Menus
The humble pub pie is back! The Original Baker’s handmade pies, from Steak & Ale to Chicken & Mushroom, use premium ingredients and flaky pastry for a comforting, high-quality dining...
Is Your Café Missing Out on the Pastry Brunch Boom?
Cafés across the UK are embracing the pastry brunch trend — buttery pies, golden sausage rolls, and premium bakes are redefining the morning menu.