• Food On-The-Go Trend 2017 – Colourful smoothie bowls

    Brimming with colourful ingredients, bowls full of deliciously creamy thick smoothie, pilled with an assortment

  • Our People: Tina Pankova – ‘Namaste’ to Nepal

    On the 9 March, 26 volunteers from the hospitality industry began a once in a

  • Food On-The-Go Trend 2017 – Infinitely adaptable Poutine

    A 1950s working-class dish, originally served in Canadian province Quebec, the classic Canadian staple known

  • Get set to Impresso customers

    There’s absolutely no doubt that the rise of the coffee bar culture has changed customers’

  • Complete Kitchen Cleaning is as easy as 1, 2, 3

    It’s a fact that commercial kitchens can get very dirty. Surfaces need to be regularly

  • Delicious, raw and bottled up

    The juice and smoothie bars industry has grown rapidly over the past five years –

  • Safety in your kitchen

    An essential piece of kitchen equipment, but hopefully one that isn’t required too often –

  • Keeping food safe and cooked to perfection

    When cooking dishes for your customers there are two main priorities – the first is

  • 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

  • Jar cuisine on-the-go

    Humble jam jars – with their delightfully old-school-chic, bohemian appeal, are increasingly being used in

  • Our People: Shezmin Madhani – and life’s purpose

    Inspired by a trip to Kenya when she was only 21 years old, Bunzl Catering

  • 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,

  • 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

  • The coffee cup supply chain tackles recycling

    Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘What new

  • Bunzl employees fundraise for Springboard Nepal challenge

    On the 9th March 26 volunteers from the hospitality industry will begin a once in

  • How is Avian Flu affecting the status of free range eggs in the foodservice environment?

    Since December 2016 poultry owners in the UK have been advised to keep their birds

  • Pro2Pac Exhibition 2017

    Pro2Pac is the UK’s only food & drink packaging event. Together with Waste-Works and IFE,

  • Finding the right type of cleaning products for your business

    Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our

  • Smith Anderson’s Hot’n’Crispy gets even hotter

    The options of hot food-to-go dishes that foodservice operators now offer has exploded, and enjoying

  • Food On-The-Go Trend 2017 – Ready, Set, Action, For Gourmet Popcorn

    In a new series of blogs for 2017 we’re bringing food operators the latest trends

  • Brunch, glorious brunch

    The traditional pattern of three meals a day is becoming less common, particularly with millennials,

  • EU Food Information Regulations (FIR)

    In December 2014 the EU Food Information for Consumers Regulation (FIR) came into force, requiring

  • How to choose the correct back-of-house food safety labels

    Food safety labels come in many different formats - from permanent and temperature withstanding to

  • Matching a napkin to its task

    When choosing the right napkins for your catering operation it͛s important to think about what

  • Bowl food: all the comforts of home, while on the go

    You may be wondering how ‘bowl food’ can be a trend. It’s not a recipe