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.

Pumpkin, cabbage, carrots, potatoes, fennel and many other vegetables become increasingly important on autumn menus. For restaurants, hotels, delicatessens, canteens and high-volume kitchens, however, working with large quantities of vegetables means dedicating considerable time to preparation and cutting.

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.