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.
13 things to know before you open a café (and how to build a food offer that actually works)
Opening a café? Here are 13 operator-first lessons (costs, staffing, systems, suppliers, compliance) plus how to build a simple, profitable hot food offer with premium bakes.
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.
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.