The concepts have been developed to turn workplace restaurants into all day dining destinations and reflect high street trends such as American-style ‘Club Breakfast’ and ‘City Bakes Co.’
This newly created position is funded by the venue’s hospitality and catering partner, Sodexo Prestige Venues & Events.
Zoe Stennett-Cox, Vacherin’s lead for sustainability and CSR, said: “We invest in three areas: food; environment; and community.
According to the survey, 42% purchase food from on-campus food outlets, and while nearly two thirds of students (60%) purchase food to go once a week or more, the vast majority of students (82%)
The reports estimates the value of frozen food sales will grow at over 2% on the back of an increasingly buoyant eating out sector.
Matt Davies, Tesco CEO for UK and ROI said: “We’re Britain’s biggest greengrocer, so we want to make it easier for parents to get their children eating more healthily.
Gail Bridgeman, Bidvest Foodservice campaign and activation manager, said: “Although Christmas is often a time of traditions, the marketplace is fast-moving with a plethora of trends and eating h
He said: “The Sustainable Restaurant Association has already in its short history played a hugely significant role in guiding the UK hospitality industry along a progressive path to the point whe
Competitors Adam Collison, Andy Clarkson, Daniel Trace, David Fountain, Hrvoje Loncarevic, Lloyd Walker and sous chef Ron Nulud toured the kitchens and gardens before enjoying a five course lunch
The company provided a range of hospitality packages, as well as public bars and food outlets for thousands of visitors.