In 2017, we explored the latest trends in the take-out food market via a series of bi-monthly blogs. From Tempura and Bento boxes to fried chicken sandwiches and spiralised vegetables

The Cleanline e-learning website has been re-branded and re-launched, providing up-to-date COSHH awareness training in line with the current classification, labelling, and packaging regulation (CLP) and an expanded product resource

The nation’s love affair with food and drink on-the-go continues. A recent piece of research from global market research firm Mintel indicates that the on-the-go food and drink market could

Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘How have cleaning products evolved over time?’ And here’s what he told us…

The Bunzl Catering & Hospitality divisional conference was held on Friday 19 January at the Beaumont Estate; a spa and leisure hotel and resort in Windsor, Berkshire. The resort is

Throughout 2017 Bunzl Catering Supplies pioneered a broad range of sustainability initiatives including our first ever Sustainable Future e-brochure, the Square Mile Challenge with Simply Cups, and sponsorship of the

According to the Takeaway Economy Report, which uses data compiled by The Centre for Economics and Business Research, spending on takeaway food grew by 34 per cent between 2009 and 2016 - to £9.9 billion - and now equates to 12.1 per cent of total spending on food.

In 2016, a group of 6 employees based at our National Distribution Centre in Tamworth, formed a charity team, to brainstorm and implement fundraising activities to support a variety of local charities. In 2017, the group...

Many people spend a lot of their time at work, school, hospital, shopping, and other commercial and leisure facilities. These areas with high traffic of people have higher chances of

When cooking dishes for your customers to eat there are two main priorities – the first is that the food is safe for consumption and the second is that the

Offering consumers’ plenty of choice on the menu, and serving food in quality packaging with consistency, is a key aspect to success in today’s competitive foodservice market. An article on

According to online publication HSE (Health and Safety Executive), slips and trips comprise 35 per cent of ‘major’ injuries in the food and drink industries (e.g. causing a broken arm