Market-leading conversation in disposables,
packaging and hygiene solutions

Safety in your kitchen

An essential piece of kitchen equipment, but hopefully one that isn’t required too often – first aid kits provide catering staff with the means to treat minor injuries in the workplace.

Chefs and servers have a challenging job that often requires juggling multiple tasks at once and can involve potentially hazardous conditions. Boiling hot liquids, sharp knives, grease and fire – kitchen employees need to be aware of everything going on around them and know what to do if an incident occurs.

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Keeping food safe and cooked to perfection

When cooking dishes for your customers there are two main priorities – the first is that the food is safe for consumption and the second is that the food is cooked to specification.

Food safety is essential in all foodservice environments; measures must be in place to prevent cross-contamination, monitor the freshness of food and ensure that it is cooked to a safe temperature.

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Food On-The-Go Trend 2017 – Slurp up a bowl of Global Ramen

In a new series of blogs for 2017 we’re bringing food operators the latest trends for the on-the-go food market.  From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes have risen to popularity so quickly.

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Jar cuisine on-the-go

Humble jam jars – with their delightfully old-school-chic, bohemian appeal, are increasingly being used in hotels, restaurants and bars to serve food and drink. From breakfast oats to layered salads, cocktails and milkshakes – jar cuisine is massively on-trend.

In the past, the image of preserving food in jars had a utilitarian, make-do-and-mend vibe, food eaten from jars is comforting because it evokes a feeling of the home-made – of traditional comfort food. The new approach with jars is to hone in on this eco-chic feel – whilst offering fantastic flavours and great style.

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Our People: Shezmin Madhani – and life’s purpose

Inspired by a trip to Kenya when she was only 21 years old, Bunzl Catering Supplies National Account Manager, Shezmin Madhani, founded a charity called Nia Children’s Foundation. Nia operates in Kenya to keep children in school by providing them with a proper breakfast and lunch.

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It’s time to Bin the Bulk; It’s Safer Sealed

There used to be nothing but bulk. Whether it was public toilets or office washrooms, schools or hospitals – soap dispensers holding their product in a refillable reservoir were the only alternative to a bar of soap or a lotion from a bottle.

For good reasons: bulk dispensers left far less mess than bar soaps and were inexpensive. But budget-driven decisions in favour of bulk systems did not always take into a consideration an issue that we now recognise as extremely problematic: bacterial contamination.

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Food On-The-Go Trend 2017 – First it was juicing, now it’s souping

In a new series of blogs for 2017 we’re bringing food operators the latest trends for the on-the-go food market.  From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes have risen to popularity so quickly.

The New York Times referred to souping as the ‘new juicing’. Instead of drinking fruit and vegetable juices to cleanse, detox or lose weight — people are now consuming blended soups for a set number of days instead. Hoping that it will help them lose weight as effectively as juicing did, but with the added perks of the soup being more filling and nutritious.

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Bunzl employees fundraise for Springboard Nepal challenge

On the 9th March 26 volunteers from the hospitality industry will begin a once in a lifetime challenge and community trek to Nepal. An annual event, run by The Springboard Charity, and now in its 6th year – the participants will experience an off the beaten track adventure which includes five days trekking in the spectacular Mahalangur mountains and three days working with a local community school, to help rectify some of the damage caused by the destructive earthquake the region experienced in 2015.

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