Research/Insight

So far it's takeaways and fast food concepts that are emerging strongest as consumers who would once have gone out to a mid-spend high street restaurant, instead pick up the phone and dial for a takeo

Figures released by BDO Stoy Hayward at the beginning of the financial downturn suggested that employee fraud was on the increase and that it was expected to rise further and cost the hospitality indu

In a recent article for The Grocer, Andy Bond, Chief Executive of Asda, labelled the approach taken by celebrity chefs including Jamie Oliver, Heston Blumenthal and Hugh Fearnley-Whittingstall as "pas

When blind and visually impaired people prepare for a night out, it usually takes a little more thought and preparation.

British Food Fortnight commented: "Every month we feature a school that is leading the way in incorporating food and cookery within their curriculum activities and exciting the next generation about w

A 2008 Mintel report, called 'Marketing to Children Aged 11-16 – UK: Healthy Eating' shows positive changes in the attitudes children have towards food; 71% of children that were surveyed in 2003 beli

Outside of healthcare, work environments are also places of high risk as many of the everyday pieces of equipment users come in to contact with including desk telephones and computer keyboards are oft

Nick McDonald, Marketing Director of Lincat explains why this may be down to a number of different factors: "To start with the weak pound is making imported equipment much more expensive to buy.

The value of caterers taking positive steps to ensure their operations are fully energy efficient has been stressed by Dave Clarke of design consultant CDIS-KARM and joint chairman of the Catering for