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.
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.
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.
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...