Whenever healthcare caterers gather to compare notes, there is a recurring theme – products of the best quality, well cooked and beautifully presented can nevertheless be a let down if they are col
According to recent statistics from WRAP (Waste & Resources Action Programme), schools in England generate 80,382t of food waste each year, equating to nearly 15% of the country’s entire commer
New research for the Malnutrition Task Force reveals that only half (51 per cent) of health professionals think malnutrition is a priority in their organisations.
The system, which builds upon the Food Standards Agency’s Safer Food Better Business, enables all food businesses, whether a single restaurant or a UK-wide chain, hospital or school, to replace the
The glamour of award season and black-tie conference events can sometimes overtake their purpose, how can we keep focus and ensure these events are a mixture of fun and commercial success?
Opened by Owner Mel Shute in 2015, not far from Malmesbury Abbey and the town’s ancient Market, Capers is the fruition of a life-long dream of Mel’s:
According to the 2016 Business Census of 1000 business leaders, 45% of food sector
Whatever your position on the rights and wrongs of the current assault on sugar, salt and fat, you are going to have to talk about it. It’s clear this is an issue that is not going away.
Latest reports from two of the leading foodservice analysts have put speciality and artisan coffee right at the top of the must-stock list for operators.