Category: News
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Sensational plans for a platinum summer
An extended bank holiday in June to celebrate the Queen’s Platinum Jubilee offers the perfect opportunity to capitalise on increased footfall and later opening times. The weekend, from Thursday June 2 to Sunday June 5 will feature an extensive programme of events that mix the “best of British ceremonial splendour and pageantry with cutting edge…
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New Nestlé Professional report celebrates and inspires sustainability heroes
As food operators face an uncertain start to the year, Nestlé Professional celebrates and inspires sustainability superstars from across the industry in its new report: Empowering Sustainability Heroes. Proving that everyone in the business can make a difference, there’s expert advice for every business role and function as well as frameworks, tools and easy-to-action tips. All are…
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The Age of the Plant-Based Revolution
The vegan food category, previously infamous for bland, lacklustre meals with no variety has been transformed over the years and we have witnessed more vegan food coming to market in the last 12 months than ever before. The Hospitality sector is now a frenzied hive of vegan and plant-based activity, forming one of the most…
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Advice From the Experts – Doctor of Happiness
Regularly featured on television and radio, Dr Andy Cope (also known as the Doctor of Happiness), is a happiness expert, best-selling author, keynote speaker, trainer and authority on employee engagement, wellbeing and human flourishing. What are happy people?It’s important to understand that happiness isn’t a ‘thing’. It’s an emotion. Although it seems as though the…
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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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Plant Based in Schools
According to a recent government report, schools are leading the shift to more sustainable eating by serving less meat and more plant-based food. Four out of five caterers have reported that they are now serving less meat and a similar number said they have increased plant proteins on menus. Jimmy Pierson, director of ProVeg UK,…
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Making kitchens greener
In some kitchens only 40% of energy consumed is used for the preparation and storage of food.1 Much of the wasted energy is dispersed into the kitchen as heat . From reducing energy waste to food miles, caterers can play a huge role in leading environmental change by considering kitchen practice and implementing thoughtful procurement…
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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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ADVICE FROM THE EXPERTS – Are you maximising your marketing potential?
Susan Bolam, Managing Director of jellybean, an Award-winning food and drink specialist marketing agency Keeping in contact with existing customers and reaching new ones is vitally important. You don’t want to bombard them with marketing materials, but at the same time you need to keep them updated. In this digital age, traditional marketing methods may…
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The Evolution of Event Catering
During the pandemic, many event caterers have diversified into delivery and takeaway operations to keep their business afloat as events were cancelled or dramatically downsized. Now that restrictions are easing and events are back on the calendar, how will the event catering sector evolve? Matt Doe from SO41 Catering, operates a mobile food truck and…