Category: Hospitality
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Reopen right
The Sustainable Restaurant Association (SRA) are a not-for-profit organisation with the vision to make sustainability part of the DNA of every foodservice business. During the COVID-19 pandemic they have been committed to providing effective support to foodservice businesses in a number of different ways from providing the latest update and information, advice for food businesses…
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Bitter Sweet Success
A forward-thinking Yorkshire brewery has successfully switched to online ordering and food delivery during the COVID-19 pandemic. Whilst many businesses held back and waited with bated breath for Government advice, the Black Sheep Brewery in Masham took heed of what was happening in other European countries and gained a four-week advantage on setting up its…
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Looking after your mental health
By Mark Lewis, CEO of Hospitality Action Since the COVID-19 emergency started, life as we know it has changed beyond all recognition. For many people who have invested years in their careers to suddenly lose the job which defined them and the livelihood they relied on can feel like grief. That combined with the guilt…
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The Art of Plating – Purple Sprouting Broccoli, Tunworth Cheese & Duck Offal
This is a very hands-on dish packed with lots of strong flavours. The duck offal confit is made from duck heart and gizzards glazed with a rich duck sauce. They have a very meaty and intense flavour. This is accompanied by a broccoli custard (a purée with a custard consistency) which has lots of viscosity.…
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A positive change in perceptions
New research from HIT Training reveals that three quarters of parentsand over half (55%) of teachers believe jobs in hospitality offer a long-term career route that will help young people develop lifelong skills. The study represents a positive change in perceptions of the industry that can be leveraged by employers to attract and retain talent.…
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Creating a brand within hospitality
By Nisha Katona, restaurateur and founder of Mowgli Street Food restaurant chain.I was a child protection barrister for 20 years with absolutely no background in business whatsoever. What I did have a passion for was the way Indians ate at home. The idea – that perhaps if I was addicted to these dishes, there was…
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Green Gauge – Sustainability is served
The recent Future Shock Report published by UKHospitality/CGA confirms that while the hospitality sector is working hard to promote sustainability, there’s room for improvement. UKHospitality chief executive Kate Nicholls explains: “Sustainability is arguably the key issue of our time. It will become more important and hospitality needs to lead efforts to promote sustainability yet further.”…
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Food Fuels Pub Growth
The number of pubs is slowly on the rise, and it’s their food rather than drink that’s leading the way. We’re on a new round in the pub and bar sector. Over the past decade the number of pubs had been dropping, however figures recently released by the Office for National Statistics (ONS) show a…
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85% of diners will shun operators with less than three stars
The Happiness Index reveals direct correlation between chip satisfaction and five-star reviews Innovative foodservice expert, McCain Foodservice Solutions has teamed up with The Happiness Index to unveil what makes diners happy when eating out and how these factors can lead to positive online reviews. The survey, carried out over six months and canvassing 1,000 UK…
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Serious about sustainability
By Chris Farrell, managing director of Impact Reporting Social value is an umbrella term used to describe any initiative that makes a positive contribution to society and the environment such as smart resource usage, providing good working conditions and environmental sustainability. Demonstrating a commitment to social value, welfare and sustainability is now an integral part…