With the cold weather now fully upon us and here to stay for the next few months, it’s going to become increasingly difficult for operators to manage their energy bills, especially if we have a big
It is an honour to be part of such a prestigious competition that promotes both the hospitality industry and chef profession.
The Foodservice Equipment Association (FEA) is the largest organisation representing the equipment sector, and when it asked its members for their best energy-saving tips and tricks, one of the big
Prices generally are not rising at anything like the rates we saw last year.
Poor nutrition in the UK is of growing concern. Recent government statistics estimate that over half adults in the UK are overweight, with a quarter actually obese.
Employers across the public sector have faced numerous issues when recruiting staff for a number of years now.
A spokesperson for BaxterStorey said: “We know learning journeys are individual and certainly not linear.
Post-Covid recovery
Monica Chauhan, commercial manager at Bridge Cheese, said: “Cheese is such a versatile ingredient and the way it’s used in food manufacturing and food service is changing all the time.
According to data from the Waste and Resources Action Programme (WRAP), 16% of all food waste in the UK comes from manufacturers and production plants with processes that haven’t been optimised.