Our People: Will Ethelston – Going for Gold!
On the 23 April, Will Ethelston, Finance Director from Bunzl Catering Supplies took on the mammoth challenge of the London Marathon to raise money for a charity called the Queen Elizabeth Foundation. Will joined more than 40 thousand runners hoping to cross the finish line after a 26.2-mile journey, all raising money for charitable causes.
Tuesday July 4, 2017
Food On-The-Go Trend 2017 – Sweet potato wedges replacing the humble spud…
In the UK we’ve been late-comers to the global sweet potato party, but now we can’t get enough of them. According to a Sainsbury’s survey, 40 per cent of us bought them to try for the first-time last year. Sweet potato consumption has increased, and the trend shows no sign of slowing down.
Monday July 3, 2017
The secrets to achieving a spotless toilet!
Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘What cleaning routine should we use to remove stubborn stains from the toilet bowl?’ And here’s what he told us…
Friday June 23, 2017
Food On-The-Go Trend 2017 – Sushi Burritos are on a roll
Millennials, generally thought of as adults from ages 19 to 35, are hooked on good, healthy, eco-friendly food. The rise of meal preparation companies that send customers nutritious, fresh ingredients that they can quickly make into a cooked meal – has been attributed to the influence of millennials.
Monday June 19, 2017
The Anson Plaza Square range – bringing a sleek, premium and contemporary feel to salad containers
The food to go market is predicted to be worth over £21 billion by 2020, according to the IDG forecast. Food packaging for take-out menus has never been so important. With so many food to go options available – today’s customers are discerning and demand easy to use products that are appealing, functional and environmentally […]
Thursday June 15, 2017
Wow your customers with your fresh, seasonal Summer menus…
Summer is here, and with it, the demand for a fresh, seasonal menu – suitable for eating alfresco. A recent study of 250 casual dining restaurants around the UK found that 72 percent were questioned by customers about seasonal menus on a weekly basis, more so during the summer.
Wednesday June 14, 2017
Food On-The-Go Trend 2017 – Hoppers, the lighter way to eat a curry
Curry is one of the nation’s favourite dishes; a rich, fragrant serving of meat or vegetables, traditionally served on rice and soaked up with naan. It certainly makes for a good, hearty meal, but for customers looking for the flavour of a curry but in a lighter meal – what are their options?
Friday June 2, 2017
New Cleanline e-brochure provides professional cleaning solutions for the kitchen, washroom and front of house and bar.
Joining the Bunzl Catering Supplies’ collection of core-range e-brochures, we’ve launched a 28-page e-brochure dedicated to our exclusive brand of cleaning products and systems called Cleanline.
Thursday June 1, 2017
Four common things that businesses often get wrong when it comes to choosing, and using professional cleaning products
Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘What are the four things that businesses often get wrong when it comes to choosing, and using professional cleaning products?’ And here’s what he told us…
Wednesday May 31, 2017
Food On-The-Go Trend 2017 – Have we gone crazy for an im-pasta?
In Hollywood, plant-based eating has been considered the ‘fountain of youth’ by celebrities for a long time – and over the last couple of years it has become extremely popular with the public as it allows them to eat their food favourites without the health costs of high fat and sugar content. Vegetables are taking […]
Friday May 19, 2017
Bunzl Catering Supplies joins with industry partners to pioneer the Square Mile Challenge in London
In April 2017 Bunzl Catering Supplies joined with key supply chain partners and leading retailers to launch the Square Mile Challenge at London’s Liverpool Street Station and The Royal Exchange, with the full support of the City of London Corporation.
Tuesday May 16, 2017
Kraft napkins and Towel napkins – what’s new in tableware?
Did you know – JK Rowling used a napkin to sketch down her first ideas for Harry Potter, and Lionel Messi signed his first professional football contract on a napkin? Disposable napkins and tableware are essential for restaurant and catering operators – they are a must have item, whether on the table or the counter-top. […]
Friday May 12, 2017
Our people: Kevin Ephgrave – managing the donation of surplus stock to help those in need
In 2016 Kevin Ephgrave, Stock Control Manager from Bunzl Catering Supplies decided he’d like to find a way to create social value from surplus stock, which was otherwise being treated as waste or being sold to ‘jobbers’. He has overseen the donation of goods with a retail value of £45,000 to charity In Kind, benefiting […]
Thursday May 11, 2017
Food On-The-Go Trend 2017 – The monstrous freakshake.
A high-calorie, mega milkshake – a mash-up of drink and dessert – the freakshake has arrived, and customers are literally queuing round the corner to get one. Originally crafted in 2015 in an Australian café called Patissez, the new-age milkshakes became an instant hit on social media – with their undeniable extravagance and visual appeal. […]
Friday May 5, 2017
How to get the most from your commercial dishwasher
Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘How can we improve the efficiency of dishwashing in our operation?’ And here’s what he told us…
Wednesday May 3, 2017
Food delivery – The new weekend MUST HAVE
Food delivery is booming. More and more restaurants are jumping on the bandwagon (or moped!) and the choice of meal delivery websites and apps is growing, with new entrants on the market including; Supper, UberEats and Feast. Supper are a brand new entrant who are looking to offer consumers more variety. They noticed that the […]
Wednesday April 26, 2017
Food On-The-Go Trend 2017 – Colourful smoothie bowls
Brimming with colourful ingredients, bowls full of deliciously creamy thick smoothie, pilled with an assortment of fruits, nuts and seeds have taken breakfast to a whole new level. The popularity of the smoothie bowl trend was first born when health food bloggers on Instagram flooded their feeds with bowl after bowl of vibrant, photogenic smoothies.
Friday April 21, 2017
Our People: Tina Pankova – ‘Namaste’ to Nepal
On the 9 March, 26 volunteers from the hospitality industry began a once in a lifetime challenge and community trek to Nepal. An annual event, run by The Springboard Charity, and now in its 6th year – the participants experienced an off the beaten track adventure which included five days trekking in the spectacular Mahalangur […]
Thursday April 20, 2017
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 as Poutine has been steadily growing in popularity. The dish in its purest form features a foundation of crispy French fries smothered in thick brown gravy and firm, springy cheese curds. First hitting the headlines back in 2016, chefs are […]
Wednesday April 12, 2017
Delicious, raw and bottled up
The juice and smoothie bars industry has grown rapidly over the past five years – its revenue is estimated at over £85 million, according to IBISWorld’s Juice & Smoothie Bars’ market research report 2016. Revenue growth has been driven by increases in health awareness and consumer demand for healthy, convenient, on-the-go beverages.
Tuesday April 4, 2017
Safety in your kitchen
An essential piece of kitchen equipment, but hopefully one that isn’t required too often – first aid kits provide catering staff with the means to treat minor injuries in the workplace. Chefs and servers have a challenging job that often requires juggling multiple tasks at once and can involve potentially hazardous conditions. Boiling hot liquids, […]
Thursday March 30, 2017
Keeping food safe and cooked to perfection
When cooking dishes for your customers 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. Food safety is essential in all foodservice environments; measures must be in place to prevent cross-contamination, monitor the freshness of food and […]
Wednesday March 29, 2017
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 for the on-the-go food market. From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes […]
Tuesday March 28, 2017
Jar cuisine on-the-go
Humble jam jars – with their delightfully old-school-chic, bohemian appeal, are increasingly being used in hotels, restaurants and bars to serve food and drink. From breakfast oats to layered salads, cocktails and milkshakes – jar cuisine is massively on-trend. In the past, the image of preserving food in jars had a utilitarian, make-do-and-mend vibe, food […]
Monday March 27, 2017
Our People: Shezmin Madhani – and life’s purpose
Inspired by a trip to Kenya when she was only 21 years old, Bunzl Catering Supplies National Account Manager, Shezmin Madhani, founded a charity called Nia Children’s Foundation. Nia operates in Kenya to keep children in school by providing them with a proper breakfast and lunch.
Tuesday March 21, 2017
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