Our partner supplier Plastico has just launched a unique, new Flexy-Glass Hi-Ball disposable tumbler – the latest addition to its range of market leading polypropylene tumblers. Its slim, refined shape lends itself perfectly to long drinks – so we thought we’d look at some of the exciting long-drinks fashionable in 2017:
Bunzl Catering Supplies is excited to be the Headline Sponsor for Footprint News’ pioneering waste2zero Awards, to be held on 6 December 2017 at the Ham Yard Hotel in London. The awards will showcase the excellent work achieved by the foodservice packaging industry to reduce waste, promote recycling and encourage environmentally responsible end-of-life solutions for disposable packaging products.
Veganism is on the rise. In 2006, 150 thousand people in the UK opted for a plant-based diet, in 2017, over 542 thousand people did the same – that’s a 350 per cent increase.
Why has taking on a vegan diet become so popular? Well, there are many scientifically proven health benefits, such as a higher vitamin c, protein, iron, calcium and fibre intake, as well as the vegan diet being extremely low in saturated fats.
Ask the Expert: Jo Gilroy (Head of Sustainability).
We asked our expert what are ‘drop-in’ bio-plastics?
And here’s what she told us…
On the 30th of July 2017 two members of the Bunzl Catering Supplies team, Jody Crawforth (Category Manager) and Martin Allen (Network Development Manager) took part in the Prudential Ride London-Surrey 100 to raise money for charity In Kind Direct. Over 30,000 riders participated in the Prudential Ride, bravely taking on the100-mile route through the Capital and into Surrey’s stunning countryside.
Bunzl Catering Supplies, the leading supplier of disposables, packaging and hygiene solutions to UK foodservice operators, has released its exclusive 2017 Christmas & New Year catalogue. The comprehensive, 33-page brochure features a huge range of crackers and matching napkins, including a luxury Champagne design and brand-new Christmas lines created specifically for kids.
The Muffle is a hybrid food – two foods grafted-together to make a new one, for example a croissant and a doughnut – to make a Cronut, or a pizza and a waffle – to make a Piffle, or in this instance a muffin and a waffle – to make a Muffle.
Until Fresh Produce Wash entered the market, washing salads, fruit and vegetables in a chlorine solution was a common way to kill bacteria and remove pesticides. The usual way of making up a chlorine solution was by dropping soluble chlorine sanitiser tablets into a sink of fresh water, waiting for them to dissolve, then throwing in the salads, fruit and vegetables you want to wash. After a soak time specified by the tablet manufacturer, the produce was drained and then rinsed.
Ask the Expert: Jo Gilroy (Head of Sustainability).
We asked our Sustainability expert ‘Is it important for a business to have a sustainability plan?’
And here’s what she told us…
A report completed by Datassential, concluded that small plates had reached “the proliferation phase” of the menu adoption cycle, meaning that the small plate trend has hit the mainstream.
A recent Technomic study of 2,000 people discovered that these downsized portions are eaten in a variety of ways—as starters (39 percent), snacks (14 percent) and as sides (19 percent)—proving their flexibility, but a third of the time they are eaten instead of more expensive main entrees.
Bunzl Catering Supplies is delighted to launch its Sustainable Future 2017 e-brochure – a new 52-page document that presents the business’s evolving sustainability framework under its three key pillars: people, customers and suppliers.
There are many great ways to serve ice cream – curled on top of a wafer cone with a chocolate flake on top, scooped into an ice-cream sundae dish with fruit and cream, or even blended into a milkshake to be slurped through a straw. In 2017 these traditional ice-cream servings have been joined by a new creamy delight – rolled ice cream.
Clean and simple: a series of blogs from Cleanline expert Rod Hale.
We asked our Cleanline expert ‘In simple terms, how does my dishwasher work?’
And here’s what he told us…
A study of over 200 chefs, completed by Enigma Project, revealed a third of chefs had worked in kitchens which served meat which is no longer fresh, or is spoiled.
One of the main ways to prevent meat from being spoiled is by making sure that your refrigerator and freezer has the correct temperature, particularly when it’s situated in hot working kitchens.
Since joining Simply Cups in 2015, Bunzl Catering Supplies has played an active role introducing the Simply Cups collection and recycling scheme to its customers. The success of the scheme has been driven by collaboration and the desire to drive-forward positive change.
Simply Cups is the UKs only collection and recycling service dedicated to turning paper and plastic cups into second-life materials. Cups collected by Simply Cups are used to create new products, such as: pens, pencils, coffee cup bins and even park benches.
On 28 June, Joanna Gilroy, Head of Sustainability at Bunzl Catering Supplies, won the Sustainability Executive of the Year award at the BusinessGreen Leaders Awards.
Held at The Brewery in London, this award recognises the individual who has delivered the greatest improvements in environmental performance and helped to make sustainability central to their company’s overall strategy.
In the first such alliance since the Cateys began in 1984, Bunzl Catering & Hospitality Division partnered with The Caterer to become headline sponsor of the Cateys, an event that is considered the Oscars of the hospitality industry.
The prestigious awards took place at Grosvenor House, a JW Marriott Hotel, on the 4 July, and showcased the highest achievers and most inspirational performers in the industry.
A 1950s working-class dish, originally served in Canadian province Quebec, the classic Canadian staple known as Poutine has been steadily growing in popularity. The dish in its purest form features a foundation of crispy French fries smothered in thick brown gravy and firm, springy cheese curds.
First hitting the headlines back in 2016, chefs are continuing to elevate this dish by adding new ingredients, including everything from bone marrow to foie gras – and we’re certain that it will continue to pop-up on menus in the region’s most trendy restaurants and street food vendors this year.
There’s absolutely no doubt that the rise of the coffee bar culture has changed customers’ expectations when it comes to the style of cup they want their hot beverage to be served in.
Those looking for a contemporary, sleek style solution with superb insulation to cater for the latest coffee culture trend need look no further than the Black Impresso Double Wall cups from Huhtamaki; Ideal for serving frothy cappuccinos, tempting lattes and luxurious hot chocolates.
It’s a fact that commercial kitchens can get very dirty. Surfaces need to be regularly cleaned and sanitised, equipment needs to be washed so it’s free from contamination and floors need to be clean and dry to prevent slippages. With a multitude of activities taking place in a kitchen at once, it’s easy to see why cleaning can be missed if there’s no proper cleaning system in place.
Now that spring has sprung, ‘spring cleaning’ might be on your mind, and although a deep clean is essential in catering establishments, why not also use spring as a time to review and refresh your cleaning system?
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.
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.
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.
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.
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.