Over the last few years, operators have seen a shift in customer menu choices. With the surge in superfoods, many customers are buying healthy and filling items that are not

As part of our commitment to providing added value to our customers, we have just uploaded 3 new videos to our collection of Cleanline ‘How To’ videos on YouTube. Cleanline

For operators looking to provide a stylish and coordinated takeaway food and drink offering, the eye-catching ‘enjoy’ range of quality disposable packaging from Huhtamaki is ideal. The ‘enjoy’ range of

Providing a balanced and practical lunch on-the-go that appeals to children, and has the approval of the parent, is no easy task. So leading supplier Colpac has launched a fantastic

Joining our current collection of core-range catalogues, we have just launched a 24-page janitorial e-brochure. Accessed via FlippingBook, this e-brochure is available both online and offline, on desktop or through

A recent study completed by guest experience management company HospitalityGEM revealed the top 10 guest grievances from diners*. Up at number 4 was unclean tables from a previous occupant. Unless

Meal deals at quick service restaurants in the UK have grown by 22% in the last five years. With more consumers looking for the best deal for lunch, foodservice operators

Huhtamaki, has continued its ‘Consumer Insights’ series with the commissioning of independent consumer research into food to go consumption within the UK. The new ‘Food To Go’ Market Factsheets further

The PURELL ES® Everywhere System is the latest innovation from GOJO. Designed to bridge the gap between dispensers and bottles, the PURELL ES Everywhere System is the smallest, most versatile

In response to recent consumer concern on the issue of paper cup recycling the Foodservice Packaging Association (FPA) and Paper Cup Recovery and Recycling Group (PCRRG) have developed a Paper

Balancing tabletop functionality and design is a key consideration for any catering establishment looking to entertain with style. Customers expect an uncluttered dining area but once the essential tableware has

Spring is the true start of the BBQ season, giving foodservice operators the chance to offer a new selection of menu items and officially open outside dining areas. Barbecues, at-home