The aroma of roast chicken is one of the most recognisable features of rotisserie and takeaway food service. As autumn arrives, roasted meats, potatoes and seasonal hot side dishes also become increasingly attractive to customers.

As autumn arrives, customer habits begin to change. Temperatures fall, indoor consumption increases and hot drinks return to the menus of cafés, coffee shops, hotels, pastry shops and hospitality businesses. Among these products, hot chocolate has a particularly strong association with the colder months.

Fresh pasta is one of the most recognisable products of Italian cuisine, and autumn provides some of the best seasonal ingredients with which to serve it. Porcini mushrooms, truffles, pumpkin, chestnuts, cheese, meat ragù and slow-cooked meats can all be used to create distinctive seasonal first courses.

Braised meats, stews, slow-cooked dishes, sauces and other hot preparations return to restaurant, hotel, catering and institutional menus. In this environment, a professional bratt pan can be a highly versatile piece of cooking equipment, particularly when substantial production volumes need to be managed.

Fresh summer preparations gradually make way for soups, cream soups, vegetable purées, broths and hot dishes. Restaurants, hotels, buffets, catering companies, canteens and delicatessens therefore need not only to prepare these dishes correctly, but also to manage them effectively during service.

Autumn brings some of the year's most interesting ingredients into professional kitchens: mushrooms, apples, pears, aromatic herbs, chillies, vegetables and many other seasonal products. For restaurants, hotels, delicatessens and professional food laboratories, working with these ingredients does not necessarily mean using them exclusively when fresh