Grab & Go

The Marketing in Foodservice conference on 23 May from 9.00am - 5.00pm, in London, has been developed to specifically meet their need for more education, information and inspiration. The Food Strategy Forum hosts a series of debates as part of its annual program of activities, which normally focus on one relevant industry topic such as healthier eating or sustainability.

Lara Rodwell has joined Peros’s team of experienced baristas who help train customers and their staff to get the best out of their coffee and equipment. Rodwell has recently returned to the UK after 12 years ‘down-under’ learning and refining her barista skills.  Having originally set out to work and travel around the world during a single gap year, Rodwell discovered a passion for coffee and its ‘community’ in Australia that persuaded her to stay.

In 2012, the company opened 40 restaurants, its highest ever single-year figure, and this year expects to break that record again, investing £40m in the process. In addition to expanding its estate, KFC is investing in innovation at existing restaurants, spending an additional £40m to refurbish 160 stores. The renovations will transform the look and feel of the restaurants to create a more modern, welcoming environment for customers.

The website contains information for both individuals seeking a job or already working in hospitality, as well as for employers and training providers.  UKSP, the award-winning careers website from People 1st, forms the backbone of the new Guild site and all 52,000 current UKSP registered users will be offered a year’s free membership to the Hospitality Guild when they transfer over to the Guild portal – www.hospitalityguild.co.uk – which will give them access to a range of additional benefits, discounts and information.

The new site www.pritchitts.com provides product information, the latest news, innovative ideas, techniques and recipes that can help operators to keep menus fresh and make the most of Pritchitts comprehensive range. Other highlights of the site include the Chef’s Corner page which offers caterers a database of recipe ideas and step-by-step video guides, compiled by Pritchitts international panel of chefs, who bring more than 100 years of combined experience to the table.

Served in an espresso sized cup, Ciocchino is ideal to offer customers as an indulgent snack or for use as a basis for longer drinks such as mocha coffees.   “Hot chocolates today are usually made with cocoa powder, sugar and milk – sometimes even water – which creates a very sweet drink that actually bears little relation to chocolate,” said Martin Sheridan, managing director, Ferns Coffee.

Jim Devlin, BSA City & Guilds quality assurance co-ordinator, said: “We are delighted that so many BSA member satellite training centres have been appointed. Every year we re-issue every Centre with an accreditation certificate. It is essential that people are properly trained to become a barista. There is no typical career route.

Whether you are a contract caterer, coffee shop or independent outlet operating in the food to go market, we are encouraging the industry to enter the awards, taking place on 26th September at the London Art House, just five minutes away from where the lunch! show is being held. The next issue of Lunch Business will feature information on all 13 award categories as well as full details on the evening.

Five variants of the Frank Bar collectively sold nearly three times that of the store’s existing brand leader. An initial Frank Bar order, expected to last two months, lasted only seven days. The Frank bar is made from 100% natural ingredients. Its recipe incorporates certified gluten-free oats, velvety dates, opulent plums, rich natural fruit and full-bodied dark organic chocolate. Many of these ingredients are exclusive to this product in the UK.