It’s an exciting time here at OOH – as I hinted last month, we have now refocused and rejuvenated the magazine! The main reason for this is that we have launched a great new title – Bakery Business – which will look exclusively at that sector. So if you need to keep abreast of baking, I suggest you head to www.bakerybusiness.com and sign up for a subscription.
While we still cover high street bakeries – as if to prove the point, we have a huge Big interview with Roger Whiteside, CEO of Greggs, on page 10 – we will be focusing less on the scratch and artisan outlets. This hole, however, will be filled primarily by a focus on the fast casual sector. In order to fulfil this remit, I ventured out recently to dine at Dishoom and Mercato Metropolitano, for our Street food focus (on page 21) and Operator profile (page 44).
So, as you can see, we have also taken the opportunity to seasonally spring clean the magazine and add some new regulars – including, I am delighted to say, a trio of contributors who will be offering up expert advice every month (pages 55, 56 and 58).
I sincerely hope you like the new direction; we believe it gives us a great opportunity to bring you articles focusing on outlets in the cutting edge casual dining and street food sectors (and for me to eat well in the process). We genuinely like to think that this is your magazine, so if you have any feedback please send it over to me at firstname.lastname@example.org, it would be great to hear what you think.