It’s a bumper first issue of 2024, as we launch into the new year with a series of exclusive interviews and features.

It's our final issue of 2023, after what's been a challenging but memorable year for hospitality.

Welcome to a ground-breaking latest edition.

It's our biggest issue in years - and I'm looking forward to showcasing it at lunch! Part two of our preview is on page 28. The packaging special is a 14-page tour de force, with insightful contributions from across the sector. Breads and hot food assess trends and product innovation in a tough market, while there's a comprehensive news section, as usual.

In this issue, there’s a bumper news section and exclusive interviews with the team at Raynor Foods, who have helped develop the Digital Sandwich. Mark my words, it’s the future. Labelling nearly two years on from Natasha’s Law goes back under the microscope, while we look at a disruptive, low-carb producer of condiments and sauces, along with an early preview of lunch!

A jam-packed issue includes an in-depth look at the salad bar market, courtesy of Tossed and Urban Greens, as the consumer demand for healthy food options grows. Also, breakfast trends – and how variety is key to future success. And it’s nearly Sammies time…

Snacking trends, making more of meat in terms of its provenance and health benefits, as well as the implications and requirements of packaging legislation are on the menu in this issue. We also look ahead to the much anticipated Sammies.

At the start of a new year, we take a look at vegetarian, seafood trends and ‘green’ packaging, as well as some success stories in machinery and IT innovation that are helping to make a difference. We also, as ever, encourage you to get involved in the Sammies – a great way to put your business in the spotlight by recognising achievements.

In this final issue of 2022, we canvas the opinions of some of the sector’s commentators and market researchers when it comes to food to go’s future. We also look ahead to Veganuary and report on the major challenges of continually rising costs that are responsible for extra pressures now being placed upon operators and their suppliers.

A feature packed, bumper edition of the magazine covering the upcoming Lunch Show, all the latest market news, hot food solutions and a whole lot more.

A feature packed, bumper edition of the magazine covering the Sammies, British Sandwich Week, labelling, sustainability, the market future and a whole lot more.

In this issue, we look ahead to the imminent Sammies 2022, as well as British Sandwich Week, and encourage you to get involved. We also report on the issues surrounding packaging waste in the food to go sector, and the need to be able to dispose of it in an environmentally-friendly manner.

As spring rolls in and winter fades, we look ahead at the plans for British Sandwich Week while also exploring the challenges that legislation and sustainability in packaging pose. This issue also has a meaty flavour to it as we investigate the enduring popularity of meat in sandwiches and food to go.

At the start of a new year, we look at the increasing interest in vegetarian and plant-based food, as well as the importance of steps being taken to reduce waste when it comes to food packaging. Recruitment is also in the spotlight with many operators in the sector finding this a particular challenge right now.

We round off this year with a look at the BSA industry Dinner and the lunch! show panel discussion. We look forward to the Sammies 2022 and to this year's Festive season.

In this issue, we focus on the positives. Greencore reporting strong improvements, delivery and takeaway sales begin to stabilise and Lunch 2021! Also the launch of the Sammies Awards 2022

In this issue we focus on the upcoming Natasha’s Law, which comes into effect on 1 October 2021 and will require outlets to ensure that allergens are clearly labelled on prepackaged goods for direct sale. We also celebrate this year’s winners of the Sammies.

In this issue, we look at contactless payment and online ordering; breakfast offerings and the increasing prevalence healthy eating options. We also preview Foodex 2021 and ask (and answer) some questions about variations in microbiology lab test results.

In this issue, our features cover meats, packaging and snacks, and we also learn more about the ‘digital sandwich’. As usual, there’s an opportunity to come up to speed with all the Sammies Awards latest, and as the sector makes plans to re-open, we also share some operator insight on ‘lessons learned’ during the past eventful year.

Our first issue of 2021, featuring articles on Listeria, Brexit, predicted food trends for 2021, as well as all you need to know about the Sammies Awards 2021, all alongside the usual industry news round-up and the latest from the British Sandwich & Food to Go Association.

Our final issue of a year to be remembered for all the wrong reasons looks ahead to 2021, including the possible effects of WTO trading terms and Natasha's Law. There are features on bread as well as store layout, all alongside the usual industry news round-up and the latest from the British Sandwich & Food to Go Association.

This issue is jam-packed with advice and features such as the government new obesity strategy, FSA's Here to Help campaign, packaging and much, much more.

This issue is jam-packed with advice and features to help businesses re-opening with features on PPE, delivery solutions and much, much more.

This issue of Sandwich & Food to News Magazine is packed from cover to cover with news and features - including profiles of leading figures from the industry as well as a look at the new technology coming to the market in 2020. 

Also included in this bumper edition is Café Life magazine

This issue of Sandwich & Food to News Magazine is packed from cover to cover with news and features - including profiles of leading figures from the industry as well as a look at the new technology coming to the market in 2020. 

This issue of Sandwich & Food to News Magazine is packed from cover to cover with news and features - including profiles of leading figures from the industry as well as a look at the new technology coming to the market in 2020. There's also in-depth coverage of the Sammies Awards 2020.

This issue of Sandwich & Food to News Magazine is packed from cover to cover with latest news from the industry as well as features on topics such as casual labour; shopfitting makeovers and emerging trends for 2020.

Pret A Manger has appointed Kate Stein as Global Technical Director. In the newly created role, Kate will drive the implementation of key elements of Pret’s Allergy Action Plan globally, while also overseeing policies across the business on food standards, safety and consumer protection. She brings with her over 20 years of experience at Marks & Spencer.

Alongside coverage of the recent Sammies Awards and Sandwich Designer Competition, this issue follows up on the recent food labelling decision by the Food Standards Agency as well as all the latest developments in the industry.

News stories including Greggs, Abokado and Pret a Manger as well as features such as the Sandwich Files which focuses on careers in the industry.

The latest news; The Sammies 2019 shortlists plus features and profiles from around the sandwich and food to go industry.

The latest industry news, profiles of inspiring businesses and the Sammies Awards 2019 get underway.

We take a look at this year's festive sandwiches; consider the changing perceptions of Greggs and whole lot more.

In this we provide a comprehensive lunch! show new product preview, and the Sammies Awards 2019 launches.

In this issue Kim Hartley, now Business Development Chef at Mission Foods, won the Sandwich Designer of the Year Award two years ago with 2 Sisters. Now the talented sandwich star has done it again, with her vegan-friendly Gozleme Turkish Toasted Sandwich. She talks here to Simon Ambrose.

In this issue we bring you The Sammies shortlist and everything you needed to know about Sandwich Designer of the Year. Plus, food to go manufacturer Raynor Foods has launched a vertical hydroponic growing system which will allow them to grow micro-ingredients in house.