Category: Hospitality
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Be Our Guest
From dining out to going to the theatre, luxury breaks or milestone celebrations, the way we are made to feel adds to the unique memories made and enhances our enjoyment of the moment. In this month’s edition of Stir it Up magazine, we hear from operators and chefs whose expertise when it comes to creating…
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A Whole Latte Love for Hot Beverages
Our love of freshly brewed tea or a carefully crafted cup of coffee accompanied by a slice of cake has not diminished since lockdown, in fact, the ritual tea break has become a fundamental part of daily life. Whether it is a regular “cup of joe” to get going in the morning, or the meditative…
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Waste Not, Want Not
Turning take-home leftovers into the new dining trend National restaurant chains such as PizzaExpress are supporting the Mail on Sunday’s campaign to make taking home leftovers a normal part of eating out. According to charity Waste & Resources Action Programme (WRAP) hospitality firms throw away the equivalent of 1.3 billion meals a year, a third…
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Getting Creative: How to design a welcoming environment
Katie Thomas is the founder of KTM Design, the South West Regional Director of the Society of British and International Design (SBID) and is also a visiting lecturer of the Arts University Bournemouth, where she runs her own Interior Design evening courses. Interior design plays a huge part of the atmosphere and enjoyment of a…
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Advice from the Experts – The Art of Reservation Automation
With the staffing crisis peaking in the hospitality sector, an increasing number of businesses are turning to automated online booking systems. Online booking software delivers 24/7 customer service, ensuring each site maximises their sales opportunities every day, covering when staff are too busy to answer the phones or out of hours calls. The benefits however…
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My Signature Dish – Poppy O’Toole
Following a childhood of cooking with her mum and gran, Tik Tok superstar Poppy O’Toole (@poppycooks) begged her way into the kitchen of the local pub as a teenager before starting her real culinary education at Purnell’s Michelin Star Restaurant in Birmingham. “As I child, I really couldn’t stop eating so baking or cooking with…
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Mindful Dining: The rise in provenance and seasonal menus
The food we consume has a back story, it was grown, reared, caught and transported before making its way onto our plates. The journey our food undertakes has increasingly been in the spotlight as consumers become more aware of what they are eating, how it impacts the environment and how both workers and animals are…
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The Christmas Countdown Is On
Within a few short months, Christmas will be upon us and now is the time to get planning! With the festive period more critical to the hospitality sector than ever before, many operators will be introducing inspirational festive menus and concepts that will encourage customers to step out of their homes and celebrate with friends…
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GARDEN GOURMET® LAUNCH
GARDEN GOURMET, Nestlé Professional’s® plant-based food brand has announced a series of activations with the Premier League Champions, Manchester City. Flexitarians are a large and growing part of the population with over 30% of British consumers adopting this approach to eating[1]. What’s more, 44% of consumers would like restaurants to offer more plant-based alternatives on their…
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Summer days are here again
Providing nutritional meals three times a day, seven days a week in the care sector while delivering choice and catering for specific dietary requirements is exceptionally challenging. As COVID restrictions on visitors to care homes and children’s homes start to relax, Stir it Up takes a closer look at how care sector caterers can adapt or introduce…