Set yourself up for summer
Posted: June 2022
Summer is a time for fun in the sun, holidays, and of course, delicious food! If you’re looking to add some new dishes to your summer time menu, we have some tips and five recipe ideas to fire you up. Here are a few things to keep in mind when choosing summer menus.
Why are we wasting food?
Posted: June 2022
Head chef and industry professional Mark Lloyd has been a chef for over 20 years. He’s worked in cafés on the seafront on the Costa Del Sol to Michelin kitchens, to huge banqueting venues. Mark gives us a few pointers on how to reduce food waste.
US food trends to try now
Posted: October 2021
Trends in the food industry seem to move fast. One minute it’s all about sourdough pizza; the next it’s plant-based alternatives, poke bowls and bhorta (thanks Nigella). Luckily, the UK tends to be around 6–12 months behind the US.
Finding and retaining chefs
Posted: June 2022
It is no secret that a good chef is hard to find. With the intense competition in the hospitality industry, it is more important than ever to find ways to retain the chefs you have. One of the biggest expenses for any business is high turnover of staff.
Driving positive reviews
Posted: February 2022
When you own a business in the hospitality sector, unfortunately, dealing with negative reviews is part of the process. There will always be that one customer who is able to find fault with something. And maybe they’re right… or maybe they’re just having a bad day.
Natasha’s Law
Posted: October 2021
From 1 October Natasha’s Law requires that all food businesses in Wales, England, and Northern Ireland to label all pre-packed food with a full ingredients list. The law has been introduced to protect allergy sufferers and give them confidence in the food they buy.
