Research/Insight

With all the changes and challenges facing local authority caterers, it’s useful to take stock of where the service is at and where it’s going. And our market survey sets out to do just that. Our on-line poll received responses from 156 catering managers in councils across the UK, who were asked about issues facing them and expectations for the future.

Gael Daval, executive head chef, Avenance, has worked at the school for eight and a half years.

Although average profitability of less than 4% of turnover reflects an industry still under pressure, the research, based on more than 60% of industry sales, suggests that the FM market has now turned a corner in terms of performance in 2011. It says ‘total facilities management’ services are set to underpin market growth followed by an upsurge in demand for single service and ‘niche’ FM providers. By 2015, the report forecasts market growth of 12% led by a number of key sectors in the private commercial market.

Here is a list of the full winners: • Regional Award – Scotland The judges pronounced Scotland the winner of the award for the successful operation of a region throughout the year, for its ability to

An environment of education Delegates at the NACC National Training & Development Forum benefitted from a programme of learning and development.

Commenting on the Which? findings, Sandra Russell, National Chairman of LACA says: "While it appears that a small number of Local Authorities who responded to the Which?

Willow Catering is reaping the benefits of using the cappuccino milk, especially at the recent Liverpool International Tennis tournament which attracted more than 15,000 fans to the city's Calderstone

Refrigeration can consume significant amounts of energy - typically accounting for up to 50% of energy costs for businesses.

PG tips launched a website last year as a tool to arm operators with advice and tips to make the most out of their tea offering.

In a recent survey conducted for Unilever Food Solutions nearly 60% of the UK population expressed a desire to be able to make healthier choices when eating out while a US study showed that 20-30% of