News

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
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, schools or hospitals – soap dispensers holding their product in a refillable reservoir were the only alternative to a bar of soap or a lotion from a bottle. For good reasons: bulk dispensers left far less mess than bar soaps […]
Friday March 17, 2017
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 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 7, 2017
The coffee cup supply chain tackles recycling
Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘What new initiatives are coming in 2017 to tackle the challenge of coffee cup recycling?’ And here’s what she told us…
Friday March 3, 2017
Bunzl employees fundraise for Springboard Nepal challenge
On the 9th March 26 volunteers from the hospitality industry will begin 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 will experience an off the beaten track adventure which includes five days trekking in the […]
Wednesday March 1, 2017
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 indoors due to Avian Flu. The governments in England, Scotland and Wales issued this advice to protect the disease from spreading between birds. Although Avian Flu is not harmful to humans, bird flu is highly contagious amongst poultry and can […]
Tuesday February 28, 2017
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 hot foods has become an all year round trend. To keep food hot and customers happy, Smith Anderson offer the ultimate solution for keeping food items insulated, whilst retaining the crispy texture. Hot’n’Crispy is a simple, yet effective piece of […]
Thursday February 23, 2017
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 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 […]
Wednesday February 22, 2017
Brunch, glorious brunch
The traditional pattern of three meals a day is becoming less common, particularly with millennials, and the culture of grazing and eating meals at any time during the day is on the rise. With breakfast on-the go becoming increasingly popular with office workers and those of us that require a quick nutritional fix before our […]
Thursday February 16, 2017
EU Food Information Regulations (FIR)
In December 2014 the EU Food Information for Consumers Regulation (FIR) came into force, requiring foodservice operators to provide allergen information for all food on the premises. In back-of-house areas, or anywhere that food is prepared, it͛s important to ensure that all allergens are labelled correctly (throughout each stage of preparation) for the safety of […]
Thursday February 16, 2017
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 removable and dissolvable. Bespoke food safety labels are sometimes used to provide colour-coding or terminology that͛s consistent within an operation, contact us for more information
Thursday February 16, 2017

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