Insight

Almost three quarters of us buy food to go each week*, and as we wave goodbye to summer and say hello to autumn and the approaching winter, consumer demand for more substantial takeaway foods that help take the edge off the seasonal chill will be inevitable. Using ‘Eatwell’ paper food containers from Huhtamaki, caterers can […]

Tuesday September 27, 2016

Unique varieties of burgers and hot dogs have become increasingly popular here in the UK. These traditional dishes have undergone a huge transformation, available in many shapes and sizes, with many food outlets offering some form gourmet food on their menus. Gourmet style burgers or hot dogs covered in delicious toppings and served in exciting […]

Friday September 23, 2016

Quoted as “the most important meal of the day”, surprisingly breakfast is one of the meals that is skipped the most often here in the UK. A survey by Harris Interactive has found that 45 percent of Brits admit to missing breakfast at least once a week. But surely this is not completely by choice? […]

Wednesday September 7, 2016

This week, until 8th August, is National Meat Free Week. The awareness week aims to educate people about the health and environmental benefits of reducing their meat consumption. The most recent National Diet and Nutrition survey (2012) reported that 1.2 million people in the UK are completely vegetarian. This total has been estimated at around […]

Thursday August 4, 2016

During the warmer months, pubs, restaurants and cafes with an outside space can take advantage of the nicer weather and provide al fresco dining for their customers. A great way to increase footfall and sales, al fresco dining and drinking is enjoyed by many people in the UK and can provide the opportunity for extra […]

Tuesday August 2, 2016

The M&C Allegra ‘Eating Out in the UK Report’ shows that there are 168,430 hotel, pub and restaurant outlets in the UK, valued at £62.4 billion. With so many outlets and food options available, foodservice operators will need to cater to the wants of customers who are becoming more adventurous with their meals.

Tuesday July 26, 2016

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 […]

Friday July 22, 2016

For operators looking to provide a stylish and coordinated takeaway food and drink offering, the eye-catching ‘enjoy’ range of quality disposable packaging from Huhtamaki is ideal. The ‘enjoy’ range of products includes paper hot and cold cups, plastic tumblers and paper food containers and can be used to serve a wide range of hot and […]

Tuesday July 19, 2016

A recent study completed by guest experience management company HospitalityGEM revealed the top 10 guest grievances from diners*. Up at number 4 was unclean tables from a previous occupant. Unless there are no other tables available, it’s highly unlikely that customers would choose to sit at a table covered in piles of plates, glasses and […]

Friday July 8, 2016

Huhtamaki, has continued its ‘Consumer Insights’ series with the commissioning of independent consumer research into food to go consumption within the UK. The new ‘Food To Go’ Market Factsheets further enhance the Company’s knowledge of the marketplace, and are a valuable tool that Huhtamaki is keen to share with customers! 2,000 respondents said ‘yes’ to […]

Thursday June 30, 2016

By stocking English wine you can celebrate locally grown grapes and raise a glass to the award winning vineyards of England. As of the end of 2015 there were 502 vineyards across the country, averaging around 4 Hectares each, they produced a total of 5.06 million bottles of English wine in 2015. There are 28 […]

Friday June 17, 2016

On its 24th consecutive year, National Vegetarian Week takes place between 16th and 22th May. The week aims to promote the benefits of a vegetarian lifestyle through events, sharing healthy recipes and encouraging foodservice operators to add new dishes to their menus.

Friday May 20, 2016

Although there are certain key features that determine a hotel’s overall star-rating, the term ‘luxury’ can often be used to describe both 4-star and 5-star hotels with no official guidelines. The characteristics of what makes a hotel feel luxury is generally decided by its guests. As the true judges of quality, guests have specific wants […]

Thursday May 19, 2016

Macaroni cheese has been dominating the US market for years, to the extent that standalone mac and cheese restaurants have opened in New York, San Francisco and across the States! But in recent years this American favourite has become more and more popular for foodservice operators here in the UK. According to research by Horizons, […]

Tuesday May 10, 2016

Today is Food Allergy Day, part of Allergy Awareness Week. A food allergy is currently thought to affect 5–8% of young children and 3–4% of adults.

Thursday April 28, 2016

In response to recent news coverage on the issue of paper cup recycling the Foodservice Packaging Association (FPA) has issued a press release that includes a statement from the Paper Cup Recovery and Recycling Group (PCRRG):

Friday March 18, 2016

Single Source Limited, the leading supplier of single portion products to the foodservice sector, has entered into an exclusive deal to use Earthinks, highly innovative and ground-breaking sustainable printing inks, which are widely being hailed as THE most sustainable inks in the world. All our Single Source branded packaging will use the natural inks and […]

Friday January 15, 2016

Implementing good hygiene practice in the workplace is essential for preventing the spread of harmful bacteria and limiting the chance of food poisoning. There are two main types of bacteria that can be recovered from hands, these are Resident and Transient.

Friday January 8, 2016

The term ‘dairy free’ is generally used to describe a diet that avoids cow’s milk and products that are made from it, including cheeses, yoghurts, cream, crème fraiche and buttermilk. Some people avoid cow’s milk and go dairy free because they are vegan, have other dietary preferences, or may have dietary intolerances and allergies. The […]

Tuesday January 5, 2016

A rather unsettling moment in life and one we have all experienced, probably more frequently than we care to admit, is when we discover that what we thought we knew we actually didn’t know at all.  We encounter an ‘unknown unknown’, or in other words, something we didn’t know we didn’t know.

Tuesday August 11, 2015

Bunzl Catering Supplies has conducted extensive market research with operators across the catering and hospitality sector and it’s now sharing this insight with its customers via an infographic.

Monday August 3, 2015

The most delicious tasting cup of coffee is one produced by a spotless coffee machine. James Taylor of Chicopee outlines a regular cleaning regime for coffee machines.

Friday July 3, 2015

Vegans, bubbles and spicy peppers… Why these things are changing our coffee shops. It is undeniable that coffee shops have taken a firm, and welcomed place within our high streets, train stations and vacant store spaces; and with the amount of UK coffee shops estimated to surpass 20,500 by 2018* it could prove tough to […]

Thursday June 25, 2015

With hygiene an increasing concern across multiple industries, James Taylor, director of product marketing at Chicopee, explains how new developments in Microfibre technology offer a superior, task-focused clean with 99.99% microbe removal.

Wednesday June 17, 2015

Bunzl Catering Supplies has conducted extensive market research with *operators across the hospitality, leisure, travel, healthcare, education and contract catering sectors. The survey aimed to obtain valuable insight from operators into how they currently conduct Control of Substances Hazardous to Health (COSHH) awareness training for employees, whilst also assessing their awareness of the new Classification, […]

Tuesday June 16, 2015