Dealing with plastic packaging responsibly
Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘What are some of the proactive steps that food operators can take to deal with plastic packaging responsibly?’ And here’s what she told us…
Friday December 16, 2016
Everyday hand washing is one of the most effective measures to prevent the spread of infection
The winter months traditionally see an increase in viral illnesses – from the common cold and influenza, to norovirus, more commonly known as the winter vomiting bug, these highly contagious viruses are unpleasant to say the least and in worse case scenarios can be quite debilitating.
Friday December 9, 2016
Hygiene is most important when choosing where to eat
Forget quality food, good service and a great atmosphere, when it comes to choosing where to eat, consumers think that hygiene is the most important factor. New research* has revealed that more than two-thirds of people put hygiene first when it comes to choosing where they dine, and a further 84% wouldn’t eat somewhere if […]
Thursday December 1, 2016
How to deliver meals that will impress
Research conducted by CGA Peach has found that nearly 27 million people have had restaurant or takeaway food delivered in the UK over the last 6 months, with a third of consumers increasing the frequency with which they do so. Weekly delivery numbers have been found to be almost identical to the number of weekly […]
Monday November 21, 2016
Rainbow food – fad or fabulous?
One of the hottest trends in the food world right now is rainbow versions of everyday foods. Formerly ‘normal’ dishes are being transformed into multi-coloured wonders, with the addition of food colourings. Foods that are being given the rainbow make-over include all-day staples such as croissants, bagels, cheese toasties, pizzas, muffins and waffles.
Thursday October 20, 2016
Waste less and live more
Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘How do you go about wasting less?’ And here’s what she told us…
Tuesday October 18, 2016
Eliminate washroom odours with Airsteril
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 […]
Thursday September 29, 2016
‘Eatwell’ this winter with Huhtamaki
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
The stylish sidekick to super burgers
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
The fastest way to break your fast: Breakfast to go
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
Going Veggie for Meat Free Week
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
Making the most of outdoor dining
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
From Peri Peri to Sriracha, how can you use hot sauce to bring in more customers?
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
Rocketing salad sales and a surge in superfoods
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
Takeaways to ‘enjoy’ from Huhtamaki
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
Why do dirty tables cause your diners to leave?
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
Latest Huhtamaki research offers insight into ‘Food To Go’
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
Serve English Wine: raise a glass to English vineyards
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
National Vegetarian Week: are your customers satisfied with your offering?
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
GOJO Industries-Europe Ltd have extended their skincare programme for the hotel sector
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
The Big Cheese: Why operators and customers love macaroni cheese
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
Food Allergies: Allergy Awareness Week
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
Foodservice Packaging Association response to disposable coffee cup issue
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
A major innovation in sustainable packaging as Single Source announces exclusive agreement with Earthinks as part of on-going sustainability drive
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
How to implement good hygiene practice in the workplace
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
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