Category: Hospitality
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Melting Pot: Melt-in-the-mouth cheesy ideas
Cheese is a staple of our diet and a key ingredient in the nation’s favourite comfort foods, but with so many varieties now available, its versatility demands so much more than cheese sandwiches or cheese on toast. Here, five cheese-loving experts share their “grate” ideas… Lisa Osman, professional chef, All Hallows Cookery School, Dorset Lisa…
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Larry and Danny scoop top Craft Guild of Chefs accolades
Two talented chefs are celebrating after winning prestigious national titles. Larry Jayasekara, sous chef at Gordon Ramsay Holdings, has been named the Craft Guild of Chefs’ National Chef of the Year 2016, while Danny Hoang collected the Young National Chef of the Year prize. The competition is the largest chef event in the UK and…
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Hospitality Action celebrates first ever Lunch Box Day
Industry charity Hospitality Action is calling on all hospitality employers to take part in their first ever Lunch Box Day. This brand new fundraising initiative – taking place on October 23 – asks all companies that provide lunch for its employees to encourage their staff to bring a packed lunch to work on this dedicated…
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Mintel says the glass is half full for the pub market
Pub Visiting Report makes optimistic reading… Despite a further shrinkage in pub numbers, the pub market’s recovery continued in 2014, according to Mintel. Its recent “Pub Visiting” report revealed total turnover was up by 2.7% to £22.6 billion and growth is expected to continue to £24 billion by 2019. Food-led pubs are expected to continue…
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Two thirds of consumers judge a restaurant on the quality of its coffee
New research has revealed that two thirds of consumers judge the quality of a restaurant, pub or hotel based on the quality of its coffee. The survey of over 1,000 consumers by UCC Coffee UK & Ireland, also found that 77% of diners say a good coffee makes the difference between a mediocre and an…
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Callebaut Tell Caterers To Go Beyond Dessert to Drive Sales
Almost two-thirds of people are now eating outside of traditional meal times, claims new research commissioned by chocolate makers Callebaut. With consumer eating habits changing, caterers are being urged to reposition their sweet offering to go beyond traditional dessert and tap into the booming all day dining market. The new poll shows that the traditional…
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British parents urge restaurant industry to revamp children’s menus
>> New research reveals Brits are fed up with traditional children’s menus and are demanding more food options for their kids. A poll by restaurant booking platform, Bookatable.co.uk, found that 78% of British parents believe there are a lack of food options offered to their children at restaurants, with the same unhealthy options like chicken nuggets…
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Tetley is calling on 500 British businesses to help ‘Bring Back The Tea Break’
>> British workers are risking their wellbeing by failing to take proper tea breaks, according to new research. Two thirds of the UK workforce are potentially damaging their productivity levels as only a third of people manage to take a proper tea break. A study of 2,000 British workers, commissioned by Tetley, examined the nation’s…
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Boost your business by buttering up award-winning chef Phil Howard
Chefs across the UK are being given a unique opportunity to have Phil Howard work in their kitchen for a day, thanks to a new competition by Unilever Food Solutions. The new ‘Butter me up’ campaign is designed to get chefs to try and experiment with the company’s new product Meadowland Professional 250g. The interactive online competition…
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Pub and restaurant caterers can profit from knowledge and creativity
According to MC Allegra Foodservice, the forecast turnover for restaurants is £20.6billion by 2017, and £12billion for pubs and bars. To ensure your slice of this lucrative market it’s essential to get your offering right and keep up-to-date with trends and technologies. Here, Stir it up gives the lowdown on the latest research and products…