News
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Food On-The-Go Trend 2017 – Slurp up a bowl of Global RamenIn 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
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Jar cuisine on-the-goHumble 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
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Our People: Shezmin Madhani – and life’s purposeInspired 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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It’s time to Bin the Bulk; It’s Safer SealedThere 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
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Food On-The-Go Trend 2017 – First it was juicing, now it’s soupingIn 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
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The coffee cup supply chain tackles recyclingAsk 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
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Bunzl employees fundraise for Springboard Nepal challengeOn 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
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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
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Smith Anderson’s Hot’n’Crispy gets even hotterThe 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
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Food On-The-Go Trend 2017 – Ready, Set, Action, For Gourmet PopcornIn 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
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Brunch, glorious brunchThe 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
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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
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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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Matching a napkin to its task
When choosing the right napkins for your catering operation it͛s important to think about what tasks the napkins will be required to complete. To help you identify some suitable napkin choices by task, we’ve created a simple guide below. Most of these napkins can be custom printed with your own business logo or branding.
Thursday February 16, 2017
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Are Biodegradable Products Good for the Environment?Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘Is biodegradable food packaging is a sustainable solution?’ And here’s what she told us…
Thursday February 9, 2017
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Disposable paper cup recycling challenge launched for London’s Square MileThis April, charity group Hubbub, in partnership with Simply Cups will begin the Square Mile Challenge, a project to collect and recycle disposable paper cups in the City of London. During the event, Hubbub aims to collect over half a million disposable cups in just one month. Once collected the cups will be sent to […]
Friday February 3, 2017
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Stylish packaging for on the go lifestylesSnacking consumption has been on the rise for a few years now, but the most significant growth has come in the past two years. The proportion of consumers snacking everyday grew from 76% in 2014 to 83% in 2016, according to the Technomic “2016 Snacking Occasion Consumer Trend Report”.
Thursday January 19, 2017
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Keep your kitchen clean all year roundClean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘how can caterers get the best performance from their regular cleaning products?’ And here’s what he told us…
Wednesday January 18, 2017
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New year, new menuIt’s that time of the year again, the time when customers take steps towards eating better after the mouth-watering delicacies of the Christmas period. Many predictions have been made about which foods will be trendy and popular in 2017, but one thing’s for sure, a shake-up of your food-to-go options is likely to go down […]
Thursday January 5, 2017
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More pleasant washrooms – a New Year’s Resolution that makes a real differenceNo toilet paper, dirty surfaces, broken toilet seats – when it comes to washrooms, first impressions are everything. If even just one aspect of a facility doesn’t meet the expectations of its users, they are likely to feel negative about the environment they find themselves in. And it can be very hard to rectify this […]
Wednesday January 4, 2017
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You are what you eat, but what are you eating? – The trend for clean labellingIt has long been said that ‘you are what you eat’, and although a little over simplistic, the phrase encompasses the theory that a healthy and happy life can often be attributed to the food that you consume. The question “what’s on your plate today?” sounds simple, but do you actually know what are you […]
Tuesday January 3, 2017
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Wrapmaster celebrates double winWrapmaster celebrated a double win in December after collecting not one but two industry awards – rounding off what has been a very successful year for the company.
Tuesday January 3, 2017
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Guest first impressions and safety at Christmas with Cleanline cleaning chemicalsClean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘how can caterers keep their operation safe, efficient and appealing to customers during the busy Christmas period?’ And here’s what he told us…
Friday December 2, 2016
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Keeping food consumers informed with nutritional informationAccording to NHS data, over 58% of women and 65% of men in England are classified as being overweight or obese, with a main contributor being the healthiness of their diets. A lack of knowledge about nutritional information was the key barrier for people to make informed dietary choices and 40% of consumers stated that […]
Friday November 25, 2016
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Benders Milano Cup – ideal for drinking on the goHere in the UK we love our hot beverages, especially in the colder months. According to The British Coffee Association, around 55 million cups of coffee are consumed every day and the UK Tea and Infusions Association’s website has revealed that 165 million cups of tea are consumed each day. The Milano Barrier Insulated paper […]
Tuesday November 22, 2016