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

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

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

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

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

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

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

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

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,

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

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

You may be wondering how ‘bowl food’ can be a trend. It’s not a recipe or an ingredient, in fact this trend is based more around the serving vessel than