Category: Hospitality
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Asian Catering Federation (ACF) predicts ‘50% of curry houses to close within 10 years
The chairman of the Asian Catering Federation (ACF) Yawar Khan predicts that half of the nation’s curry houses will disappear from the High Street inside a decade. Issues facing curry restaurant owners – such as chef shortages and rising costs – have been widely reported, but it is the failure of some restaurateurs to respond to changing…
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Advice from the Experts – Negotiating Brexit from a foodservice perspective
By James Bielby, chief executive of the Federation of Wholesale Distributors (FWD) www.fwd.co.uk As we sail through the choppy waters of the UK’s detachment from the European Union we are likely to see some profound changes in our working practices, from how we recruit staff to how we source our products. As the trade association for…
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Advice from the Experts – Beef up your offering with mini joints
How to maximise your profits during Great British Beef Week By Hugh Judd, senior foodservice manager, AHDB Beef & Lamb The profit potential of beef is greater than ever. It’s the only protein group growing across all foodservice sectors, and AHDB’s category report shows that beef accounts for 41% of meat on menus. Our research…
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“Streets Ahead” Melting Pot
Word on the street is that street food rules, so how can these trends be adapted to suit mainstream menus? According to Horizons’ Menu Trends Report, Mexican street food is now an established trend with ‘New Wave Americana’ and Korean cuisine following hotly on its heels. Eastern Mediterranean and Middle Eastern cooking are also gaining…
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Food for Thought – April 2017
Vegan bacon For a healthy meat-free alternative to bacon, try this seaweed alternative from Seamore. I Sea Bacon has a crunchy, salty and smoky flavour that rivals bacon. Make a bomb This Burger Cheesebomb from Maxwell’s Bar and Grill in Covent Garden is a “grate” idea. The 6oz prime beef patty is served covered in…
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Category Focus: Reacting to and catering for food allergies
Food allergies and intolerances affect around 8% of children and 2% of adults in the UK – and the numbers are on the rise. Under EU law, food businesses are required to provide allergy information on all of the food they sell but for many caterers, it’s still a bit of a minefield. To coincide…
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Restaurants and cafés replace pubs as go-to place for socialising
New research from The Restaurant Club has revealed the great British pub is making way for 6,000 new eateries across England, Scotland and Wales. The largest growth areas included lounge bars (116%), cake makers (51%), juice bars (46%) and speciality restaurants. There was also a 31% increase in the number of coffee shops. Indian, Italian and Chinese…
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Caterers are “missing out” by not offering vegan dishes
The number of vegans in the UK has risen by 360% in the UK over the last 10 years – but caterers are “lagging behind” in providing vegan options on their menus. According to a recent poll carried out by Ipsos MORI for the Vegan Society and Vegan Life magazine, 542,000 people aged 15 or…
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The Culture Club – Is your hot beverages offering at boiling point?!
Demand for hot beverages spans all areas of foodservice, and catering for the specific needs of your customers is crucial. Whilst hotels, restaurants, pubs and coffee shops need to look at ways to entice and upsell, education caterers may concentrate more on health, cost and sustainability issues. For care caterers, the focus is often on…
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Melting Pot – Pimp it up!
Sizzling suggestions for gourmet burgers and dogs…According to the Horizons Menu Trends report, burgers remain the nation’s top dish but the traditional beef burger is in decline as tastes evolve and consumers seek more adventurous eating out experiences. Mexican and Korean influences are creeping onto the burger and hotdog scene with some fabulously creative results.…