- What ‘added value’ services might we expect from a supplier of cleaning products – and why are they important?
Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘What ‘added value’ services might we expect from a supplier of cleaning products – and why are they important?’ And here’s what he told us…
Wednesday September 27, 2017
- Bunzl Catering Supplies sponsors pioneering waste2zero Awards
Bunzl Catering Supplies is excited to be the Headline Sponsor for Footprint News’ pioneering waste2zero Awards, to be held on 6 December 2017 at the Ham Yard Hotel in London. The awards will showcase the excellent work achieved by the foodservice packaging industry to reduce waste, promote recycling and encourage environmentally responsible end-of-life solutions for […]
Tuesday September 19, 2017
- The rise of the vegan diet
Veganism is on the rise. In 2006, 150 thousand people in the UK opted for a plant-based diet, in 2017, over 542 thousand people did the same – that’s a 350 per cent increase. Why has taking on a vegan diet become so popular? Well, there are many scientifically proven health benefits, such as a […]
Monday September 18, 2017
- Shifting conventional plastics into the renewable resource arena
Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘what are ‘drop-in’ bio-plastics?’ And here’s what she told us…
Tuesday September 12, 2017
- Our People: Jody Crawforth and Martin Allen – Tour de Surrey!
On the 30th of July 2017 two members of the Bunzl Catering Supplies team, Jody Crawforth (Category Manager) and Martin Allen (Network Development Manager) took part in the Prudential Ride London-Surrey 100 to raise money for charity In Kind Direct. Over 30,000 riders participated in the Prudential Ride, bravely taking on the100-mile route through the […]
Wednesday September 6, 2017
- Food On-The-Go Trend 2017 – Muffles join hybrid sweet treats
The Muffle is a hybrid food – two foods grafted-together to make a new one, for example a croissant and a doughnut – to make a Cronut, or a pizza and a waffle – to make a Piffle, or in this instance a muffin and a waffle – to make a Muffle.
Thursday August 24, 2017
- The best way to wash fresh produce to remove bacteria and pesticides
Until Fresh Produce Wash entered the market, washing salads, fruit and vegetables in a chlorine solution was a common way to kill bacteria and remove pesticides. The usual way of making up a chlorine solution was by dropping soluble chlorine sanitiser tablets into a sink of fresh water, waiting for them to dissolve, then throwing […]
Friday August 11, 2017
- The importance of a Sustainability plan
Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘Is it important for a business to have a sustainability plan?’ And here’s what she told us…
Friday August 4, 2017
- Small plates with a big punch
A report completed by Datassential, concluded that small plates had reached “the proliferation phase” of the menu adoption cycle, meaning that the small plate trend has hit the mainstream. A recent Technomic study of 2,000 people discovered that these downsized portions are eaten in a variety of ways—as starters (39 percent), snacks (14 percent) and […]
Friday August 4, 2017
- Sustainable Future 2017 e-brochure highlights collaboration and innovation
Bunzl Catering Supplies is delighted to launch its Sustainable Future 2017 e-brochure – a new 52-page document that presents the business’s evolving sustainability framework under its three key pillars: people, customers and suppliers.
Wednesday August 2, 2017
- Food On-The-Go Trend 2017 – Ice cream is on a roll…
There are many great ways to serve ice cream – curled on top of a wafer cone with a chocolate flake on top, scooped into an ice-cream sundae dish with fruit and cream, or even blended into a milkshake to be slurped through a straw. In 2017 these traditional ice-cream servings have been joined by […]
Tuesday August 1, 2017
- Professional dishwashing in busy foodservice environments
Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘In simple terms, how does my dishwasher work?’ And here’s what he told us…
Monday July 31, 2017
- The importance of maintaining a steady fridge temperature
A study of over 200 chefs, completed by Enigma Project, revealed a third of chefs had worked in kitchens which served meat which is no longer fresh, or is spoiled. One of the main ways to prevent meat from being spoiled is by making sure that your refrigerator and freezer has the correct temperature, particularly […]
Wednesday July 26, 2017
- Working with Simply Cups – the power of collaboration…
Since joining Simply Cups in 2015, Bunzl Catering Supplies has played an active role introducing the Simply Cups collection and recycling scheme to its customers. The success of the scheme has been driven by collaboration and the desire to drive-forward positive change. Simply Cups is the UKs only collection and recycling service dedicated to turning […]
Monday July 24, 2017
- Hybrid foods are shaking up the food scene
Playful, photogenic and infinitely adaptable, hybrid food is continually popping up on Facebook and Instagram, as millennials create and bake their creative mash-ups and promote them online. So, what is hybrid food? Simply put, it’s two foods grafted-together to make a new one. For example a croissant and a doughnut – to make a Cronut, […]
Friday July 14, 2017
- Bunzl Catering & Hospitality Division’s Joanna Gilroy wins BusinessGreen Sustainability Executive of the Year Award.
On 28 June, Joanna Gilroy, Head of Sustainability at Bunzl Catering Supplies, won the Sustainability Executive of the Year award at the BusinessGreen Leaders Awards. Held at The Brewery in London, this award recognises the individual who has delivered the greatest improvements in environmental performance and helped to make sustainability central to their company’s overall […]
Monday July 10, 2017
- Bunzl Catering & Hospitality Division headline sponsor of Cateys 2017
In the first such alliance since the Cateys began in 1984, Bunzl Catering & Hospitality Division partnered with The Caterer to become headline sponsor of the Cateys, an event that is considered the Oscars of the hospitality industry. The prestigious awards took place at Grosvenor House, a JW Marriott Hotel, on the 4 July, and showcased the […]
Thursday July 6, 2017
- 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
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