Head of food at IGD, Gavin Rothwell, has identified “health, emotional engagement and innovative locations” among the top themes set to develop over the next 12 months, saying that many growing con
His energy, ideas and enthusiasm were part of what persuaded judges to make Steve Baxendell the Care Catering Award winner at the Cost Sector Catering Awards earlier this year.
Since it was founded in 1972, the company has undergone many a transformation - starting out with “an ambition to offer a really good range of quality machines,” which it succeeded in.
According to the Government, nearly a third of children aged two to 15 are overweight or obese, and the younger generation is becoming obese earlier and for longer.
The past 12 months have marked another positive period for the UK foodservice market, according to Graeme Smith, managing director of AlixPartners, a business management consultancy.
A team of chefs and dietitians created 10 restaurant quality menu concepts that meet school meal nutrition requirements and asked 900 students aged 5-18 about them and compared their reactions with
This past summer, more than 3.8 million children per day were provided with free food in America.
‘Plant Perfection’, ‘Crafted & Curated’ and ‘Experiential’ are three of the top food trends tipped to dominate menus according to the latest ‘Global Food & Beverage Trends Report’ by The Un
When the growing The Beacon in Chesham Bois, Buckinghamshire, an independent preparatory day school for boys aged four to 13 years, needed to expand its catering facilities it had a particular chal