The partnerships are announced as National Apprentice Week draws to a close (March 9-13th), which HIT Training has been actively supporting.
While pork is popular with consumers over 60 years of age, younger people are eating very little fresh pork in the home.
Businesses in the catering sector are in the dark on energy purchasing as new research shows that over half (52%) have never switched suppliers or tariffs, with one in five (22%) not knowing that s
The Continuing Professional Development (CPD) accredited SRA Training programme is suitable for all staff, front and back of house, and aims to help restaurants, cafés and universities source more
Peros supply Fairtrade sugar to both Manchester universities and arranged a presentation from a sugar cane farmer to highlight the importance of the sugar industry to Jamaican people.
To launch the campaign, students in over 30 MSC certified universities will be championing their best trout pout on social media using #fishface.
Along with the prime cuts needed for steaks and Sunday roasts, the impact of higher beef prices is also affecting the offcuts and trim used in menu mainstays such as pies and burgers.
The conference, hosted by Peter Martin of Peach Reports, will ask ‘What’s making the difference in foodservice and hospitality?’
Recent research by the company has revealed that not all British consumers fully understand the choice offered within the Coca-Cola trademark and the distinct benefits of each brand.
The UK workforce as a whole puffs through over 74 million cigarettes on average a day - that’s 12 per smoker.