As colder months arrive, the way many food-service businesses operate begins to change. Ingredients change, customer preferences evolve and the workload of the kitchen may shift. Soups, cream soups, braised meats, roasts, filled pasta, risottos, hot chocolate and slow-cooked dishes become increasingly important.

Opening a new restaurant, renovating a professional kitchen or expanding a food production laboratory with new equipment means making decisions that can affect daily operations for years.

Grilling is one of the most recognisable cooking methods in professional food service. Meat, fish and vegetables can develop distinctive browning, aromas and textures through controlled high-temperature cooking.

Autumn changes the style of appetisers and aperitif menus. Cured meats, cheeses, bread, preserves and seasonal ingredients become central to charcuterie boards, sharing platters and appetisers in restaurants, wine bars, hotels, delicatessens and hospitality businesses.

Autumn brings a change in ingredients and textures used in professional kitchens. Pumpkin, mushrooms, chestnuts, vegetables, cheeses and meats become important components of stuffings, creams, sauces, fillings and other food preparations.

A good wine list is not determined solely by the labels selected. A carefully purchased bottle that is poorly stored or served under unsuitable conditions can undermine the work invested in the wine programme.