- New Sustain and Revive point-of-sale information demonstrates sustainability is top-of-mind for catering operators
To support catering operators using Sustain and Revive we’ve produced a point-of-sale poster for each brand that tells consumers what type of food packaging is being used on site and how, disposed of correctly, it can be composted or recycled at its end of life.
Monday January 27, 2020
- Cuisines from around the world – Say ‘namaste’ to Indian street food
According to Waitrose Indian street food is expected to be one of the most popular food trends in the UK in 2019.
Tuesday December 18, 2018
- Cuisines from around the world – Portuguese peri peri chicken
Reported recently by the Telegraph, Portuguese delicacies are popping up in restaurants, supper clubs and bakeries all over the UK.
Tuesday September 4, 2018
- Street food – an affordable way to try different cuisines
According to the Santa Maria Foodservice ‘What’s next in street food?’ report, the street food trend has seen a growth of 86 per cent since 2014, and shows no signs of slowing. The street food phenomena can be traced all the way back to ancient Greece – where small fried fish were sold in the […]
Tuesday November 28, 2017
- Food On-The-Go Trend 2017 – The crispy, crunchy appeal of the fried chicken sandwich
Fried chicken sandwiches have become a must-have dish for foodservice operators, bringing consumer’s love of burgers and fried chicken together in a single delicious package. Restaurant chains that aren’t even known for chicken are looking at adding it to their menus to appeal to more consumers and boost sales. In 2016, of the 100 biggest […]
Monday November 6, 2017
- Small plates with a big punch
A report completed by Datassential, concluded that small plates had reached “the proliferation phase” of the menu adoption cycle, meaning that the small plate trend has hit the mainstream. A recent Technomic study of 2,000 people discovered that these downsized portions are eaten in a variety of ways—as starters (39 percent), snacks (14 percent) and […]
Friday August 4, 2017
- Food On-The-Go Trend 2017 – Sushi Burritos are on a roll
Millennials, generally thought of as adults from ages 19 to 35, are hooked on good, healthy, eco-friendly food. The rise of meal preparation companies that send customers nutritious, fresh ingredients that they can quickly make into a cooked meal – has been attributed to the influence of millennials.
Monday June 19, 2017
- It’s National BBQ Week – what packaging should you use?
Fire up the grill, gather some coal, it’s National BBQ Week. Now in its 20th year, National BBQ Week falls over the May half term, giving operators the chance to entice customers into the garden for a treat.
Friday June 3, 2016
- Puff pastry or shortcrust, sweet or savoury: It’s British Pie Week
From 7th until 14th March many restaurants and foodservice operators are celebrating British Pie Week by serving award winning, limited addition and customer favourite pie dishes.
Wednesday March 9, 2016
- New e-brochure for disposables
As the leading supplier of catering disposables in the UK we have an unparalleled range of disposable products designed with caterers in mind. These products are essential in the day-to-day running of a catering business and include disposable cups and tumblers, plates and bowls, platters, cutlery and drinking straws. These products, and more, are now […]
Monday August 10, 2015
- The meaning of closed loop
Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘What does the term ‘closed loop’ mean’? And here’s what she told us…
Sunday July 12, 2015
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