It all began in February 1993, when the first issue of Cost Sector Catering landed on the desks of the leaders, directors and managers working in ‘staff, welfare and institutional catering’.
Bridging the age gap
In its ninth year now, Cost Sector Catering’s annual Public Sector ‘Most Influential’ (PSMI) list of the top 20 movers and shakers again reflects the major concerns that
If I had to pick one thing that is set to impact the future of higher education (HE) catering then it would have to be the intensifying influence of food trends, in particular global flavours and t
With an estimated 2.8 million people in the UK suffering type 2 diabetes plus around 200,000 new diagnoses each year, the NHS, working with Public Health England and Diabetes UK, launched the Diabe
Alice Bexon, Purchasing Manager at Beacon, commented: “Although the number of people eating breakfast out of the home has decreased by 11% since 2015, the increase in consumer spend (+31%) shows th
Last month saw the long-awaited CQUIN 1B (commissioning for quality and innovation) guidelines come into force, impacting everyone from suppliers, to NHS trusts and catering managers to the patient
Sustainability is one of the major challenges facing the foodservice industry today. How can companies become more sustainable while also controlling costs?
The 15th British Food Fortnight, which took place from 17 Sep-2 Oct last year, recorded another great year of celebrations with schools, shops, pubs, restaurants, hospitals and communities across t
The advice to eat five or even seven portions a day of fresh produce still holds well, even if it’s not getting the exposure it was.