Comment/Opinion

Buying responsibly: Green10 simplifies a complex challenge

8th Mar 2013 - 14:32

Many foodservice providers have struggled with the responsible buying/green agenda for a while now, but clients and customers are getting tired of hollow words and unsubstantiated promises: they wa

From Coal to Kyoto: How sushi became big in Barnsley

7th Mar 2013 - 16:00

Over 30 years ago miners queued every week for their pay packets, in a warehouse in Barnsley.

Why sandwiches are firm favourites on school menus

6th Mar 2013 - 10:05

With the right combination of good quality bread and lean fillings, often with a salad accompaniment, the humble sandwich is a ready-made all round winner for taste, convenience and nutrition. A healthy serving offers a good balance of nutrients including carbohydrates and proteins, a choice of bread or rolls of brown or wholemeal adds to the variety.

From farm to cup

28th Feb 2013 - 08:03

With the Earth’s resources rapidly depleting, combined with an ever-increasing consumer demand to know where and how our food is sourced, dialogue between consumers, businesses and farms has never been more important. By offering a sustainable option on the beverage menu – be it coffee, tea or hot chocolate – baristas can not only address their own social responsibilities, learning about how, where and why sustainable farming is important, but also take this to their customers.

Protecting quality equipment

11th Feb 2013 - 11:59

Protection of equipment is paramount to ensure that the machine is protected from the daily elements and to ensure that the vending drink exceeds the customer’s perception of what they expect to receive, achieved through improvements of the mains feed water by removing contaminants, poor taste and smell.

Lunchtime trends

19th Nov 2012 - 16:04

From the growth of independent coffee shops and rise of affordable gourmet foods, the street food revolution and on-going popularity of TV chefs and The Great British Bake Off, ‘Foodie’ culture is truly booming. Ten years ago you certainly wouldn’t have seen artisanal products used in supermarket in-store bakeries but now they are commonplace as rustic homemade loaves of all shapes, flavours and toppings line the shelves.

A match made in heaven

6th Nov 2012 - 11:34

“We need to display a wide range of foods and produce including meats, fruit, vegetables and cakes. Different units from different manufacturers would make the store look untidy so we looked everywhere for someone who could supply exactly what we wanted. Then I discovered TFSE Products and they did a beautiful job,” Salman said.

How to maintain good hygiene levels in the foodservice sector

9th Oct 2012 - 09:04

Emma Nourry, trade marketing manager at SCA for the Lotus Professional brand, discusses how food service staff can maintain good hand hygiene levels when handling money around food, and how catering outlets can help to ensure the best levels of hygiene for their customers. Limiting contact between money and food

The right connection

20th Jul 2012 - 16:55

I start by declaring an interest: I am proud to be chairman and executive director of the Beverage Standards Association (BSA) and from July of this year, I move into my second year of running and

Eat healthier, work better

1st Jun 2012 - 00:00

Diana Spellman, managing director of Partners In Purchasing, argues that businesses need to take a more proactive approach to managing their employees’ welfare and providing them with a healthier d