Innovate Blog

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

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

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

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

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

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

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

Pro2Pac is the UK’s only food & drink packaging event. Together with Waste-Works and IFE, it covers the full circle from Farm to Fork to Fertiliser and Fuel – three must-attend events all under one roof. Taking place at ExCel London between 20-22 March, the event features a fantastic line-up of exhibitors and speakers. The […]

Monday February 27, 2017

Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘Which professional cleaning products provide the best cost in use?’ And here’s what he told us… 

Friday February 24, 2017

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

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

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

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

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

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