According to the Takeaway Economy Report, which uses data compiled by The Centre for Economics and Business Research, spending on takeaway food grew by 34 per cent between 2009 and 2016 – to £9.9 billion – and now equates to 12.1 per cent of total spending on food.
Many people spend a lot of their time at work, school, hospital, shopping, and other commercial and leisure facilities. These areas with high traffic of people have higher chances of playing host to a variety of germs. There is also a threat of sickness and infections in places where people are in contact with each other every day, if proper hygiene and sanitation measures are not followed.
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).
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.
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.
From the 1st of September 2017 vacuum cleaners sold in Europe are required to be more cost- and energy-efficient. The European Commission is making use of the latest state-of-the-art technologies to ensure that European consumers have the most energy efficient products available. The updated eco-design requirements will lower appliances’ maximum power, annual energy consumption and noise levels.
According to the Automatic Vending Association (AVA) the UK vending industry turnover has increased by 2 per cent to £1.53 billion, with more operators expecting growth this year than delivered growth in 2016.
The average hot beverage vending machine dispenses 282 units per week and consumers are expecting a larger variety of high quality premium coffee options.
Street food is enjoying its time in the limelight thanks to growing demand from the consumer for innovative, globally-influenced lunch and snack options.
According to global food trend website ‘The Food People’ street food has become so popular that it is now consumed by an estimated 3.5bn people worldwide, everyday!
The trend for turmeric infused hot drinks has been brewing for a while. The market research firm Mintel named turmeric as one of its ‘foods to watch’ in 2016. Google singled-out turmeric’s ascent to stardom after searches for the spice increased by 56 per cent from November 2016 to January 2017.
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:
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.
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?
Take a look on the grab n’ go shelves of coffee shops and supermarkets and what were once unimaginative combinations of sandwiches, bags of high saturated crisps and pots of pre-chopped fruit are now an ever-evolving selection of seasonal recipes, Asian-influenced dishes and mix and match snacks and nibbles.
With its handsome classic looks copper pans are the king of professional kitchens. As an excellent conductor of heat, copper responds very quickly to changes in temperature, giving chefs greater control.
Cookware made from copper is much less prone to hot spots in the metal, which means dishes are more likely to be cooked evenly – essential for professional chefs.
Back-of-house food safety labels are essential in all professional kitchens. They are an excellent way to monitor proper food rotation and ensure First In First Out (FIFO) protocol.
Ensuring food freshness is an integral part to any food safety plan, and the most inexpensive and efficient way to ensure the freshness and safety of food is a simple food safety labelling system.
Cleaning chemicals are essential for any area where food is prepared or consumed. They are needed to remove soiling from surfaces and stop harmful bacteria from spreading. When you’re short on space, it can be difficult to find the room to safely store all of your crucial kitchen items, including those all-important chemicals.
PVA Hygiene markets an innovative means of dosing and controlling cleaning products by providing chemicals in powder form encapsulated in a water soluble sachet. The revolutionary capsules are measured out in the correct dosage for different application areas to offer convenience with effective, reliable performance.
There are three main factors that your guests are looking for when they visit the washroom. These are for it to look and feel clean, smell fresh and to be hygienic.
When dining at a restaurant, your guests want to enjoy the whole experience, from food to atmosphere and quality, including the standards of the restrooms. If washrooms are lacking in the three main factors ‘clean, fresh and hygienic’ customers are likely to wonder if the kitchen and food preparation areas are lacking in these factors too.
With autumn taking hold and cooler weather on the way, it’s time for operators to begin the launch of their winter menus and be ready for the big freeze. An important part of any cosy winter menu is the hot drink options, especially coffee, tea and hot chocolate. But with consumers becoming more adventurous with their food and drink choices, traditional drinks are often cast aside in favour of modern twists.
Wrap Film Systems – makers of the award winning Wrapmaster range – has introduced a new ‘Easy Start’ feature to its cling film to give professionals a seamless start and a perfect tangle-free cut every time.
When the pressure is on in the kitchen, the innovative ‘Easy Start’ roll back removes the hassle associated with using a new roll of cling film making the Wrapmaster range even easier to use and allowing professionals to go about their service without the headache of a tangled start to a roll of cling film.
The Juice category has been going through something of a hard time of late, as consumers become more cautious of added sugar in their beverages; however there is one brand that has been thriving throughout. JUICEBURST has been established for fifteen years now, and a change of ownership five years ago has seen strong growth ever since. According to CGA, JUICEBURST is growing at 165% versus last year in the Foodservice Market (1/8/16 MAT).
Over the last few years, operators have seen a shift in customer menu choices. With the surge in superfoods, many customers are buying healthy and filling items that are not only fresh and crunchy, but can also fit around their increasingly busy lifestyles. With a shift from sandwiches to salads, supermarket giant Tesco reported that sales of their leafy salads rocketed by nearly 300% in the last year.
Providing a balanced and practical lunch on-the-go that appeals to children, and has the approval of the parent, is no easy task. So leading supplier Colpac has launched a fantastic new range of children’s lunch packaging that helps catering operators to do just that, whilst being environmentally responsible.