On its 24th consecutive year, National Vegetarian Week takes place between 16th and 22th May. The week aims to promote the benefits of a vegetarian lifestyle through events, sharing healthy recipes and encouraging foodservice operators to add new dishes to their menus.
We often advise our customers to carry out what is called the Two Stage Clean. But what is it? Why do you have to do it? And how can our Cleanline brand of cleaning products help you?
Although there are certain key features that determine a hotel’s overall star-rating, the term ‘luxury’ can often be used to describe both 4-star and 5-star hotels with no official guidelines. The characteristics of what makes a hotel feel luxury is generally decided by its guests. As the true judges of quality, guests have specific wants and needs that are required to be fulfilled before they will class the hotel as luxury.
Whether it’s a macchiato or a mocha, a cappuccino or a café au lait; the skills of expertly trained barista have certainly encouraged us to become a nation of coffee lovers. The trend for speciality coffees is growing* and almost 80% of the UK population purchase a hot drink to go**. So be sure that your beverage service is able to provide a premium quality takeaway drinks experience and use the new ‘Sorello’ smooth double wall paper cups from Huhtamaki – the latest addition to Huhtamaki’s insulated paper cups range, made here in the UK.
This week is National Doughnut Week, a time when many people sell doughnuts in aid of children’s charities. Founded 25 years ago in 1991, National Doughnut Week has raised £850,074 for charities, selling more than 14 million doughnuts.
Coeliac disease affects approximately 1 in 100 people in the UK and only 24% of people who have the condition are medically diagnosed. That’s almost half a million people in the UK who suffer from this disease who are undiagnosed.
For Coeliac Awareness Week, which ends 15th May 2016, Coeliac UK are campaigning to help the public identify the symptoms and improve diagnosis.
Macaroni cheese has been dominating the US market for years, to the extent that standalone mac and cheese restaurants have opened in New York, San Francisco and across the States! But in recent years this American favourite has become more and more popular for foodservice operators here in the UK. According to research by Horizons, since 2010 the inclusion of mac and cheese on menus in the UK has increased by 550%.
Biotech: The first ‘Biologically Active Toilet Tissue’ which actively cleans, sanitises and unblocks pipes, septic tanks and sewerage systems.
Food presentation is extremely important, especially for catering businesses. Customers expect food to not only look appetising, but to also be presented in a way that absolute freshness is retained. To do this, foodservice operators need to ensure that all ingredients and food items are prepared and presented correctly at every stage of the process; from baking to final presentation.
Premiumised informal dining is a key driver in the growth of the foodservice market. Consumers are looking for good quality food in a more informal, casual setting. This has seen traditional fast food restaurants and more upmarket branded restaurants changing their offering to meet this demand.