When cooking dishes for your customers to eat 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.
Offering consumers’ plenty of choice on the menu, and serving food in quality packaging with consistency, is a key aspect to success in today’s competitve foodservice market.
According to online publication HSE (Health and Safety Executive), slips and trips comprise 35 per cent of ‘major’ injuries in the food and drink industries (e.g. causing a broken arm or requiring hospitalisation).
This winter season, the drink of choice on coffee shop menus is the gingerbread latte. The drink has become so popular with consumers that a recent Starbucks Twitter poll revealed that the gingerbread latte was the consumers favourite winter hot drink in 2016 (up 34 per cent on the second favourite, toffee nut latte).
Sweet yoghurt (often filled with sugar) is being pushed aside in favour of yoghurt with savoury ingredients and toppings, like spices, olive oil, cucumbers, pulses, beans, seeds, and garlic.
As if the chilly weather, dark mornings and runny nose weren’t enough to deal with this winter, the season has another down side – the winter vomiting bug.
On Wednesday 6 December, Bunzl Catering Supplies headline sponsored the inaugural waste2zero Awards, held at the Ham Yard Hotel in London.
Consumers continue to be concerned about potential side-effects of artificial substances sometimes used in skincare products, such as parabens, petrochemicals and toxins. Euromonitor predicts that consumers are increasingly seek out a ‘greener approach’ looking for products that do not harm their skin, and are kinder to the environment.
Ask the Expert: Jo Gilroy (Head of Sustainability).
We asked our Sustainability expert ‘Why is it important for the catering and hospitality industry to develop and improve recycling habits?’
And here’s what she told us…