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.
In 2016, a group of 6 employees based at our National Distribution Centre in Tamworth, formed a charity team, to brainstorm and implement fundraising activities to support a variety of local charities. In 2017, the group continued to be very active providing local charities with a mix of ex-stock donations and financial contributions.
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).
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.