Bunzl Catering Supplies’ annual conference sees Managing Directors interviewed by famous presenter Naga Munchetty and prestigious supplier accolade awarded to Anson Food Packaging.

Research by travel company, Travelzoo has found that of over 50% of the 1,200 British people surveyed, were considering the UK or Western Europe for their main holiday in 2017.

Snacking 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

Clean 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

It’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

No 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

It 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

Wrapmaster 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. 

Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘What are some of the proactive steps that food operators can take to deal with plastic packaging responsibly?’

The winter months traditionally see an increase in viral illnesses – from the common cold and influenza, to norovirus, more commonly known as the winter vomiting bug, these highly contagious

If there’s one time of the year when you need to make your dining tables extra special, it’s Christmas. Creating a table with the wow factor sets the tone for

Clean 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