Research/Insight

There is nothing like a waft of freshly baked bread to draw customers through the doors. Even though there’s a limit on what many consumers can spend nowadays, a bite to eat in or to grab-and-go, made with bread that’s a bit mo. Pret A Manger, Tossed and other specialists have responded to the call for a choice of flavours, textures and dietary needs, and suppliers are keen to provide what they want – from ready-to-use to bake off artisanal style products.

Plans have been launched to link public sector catering buyers with private suppliers to use Government spending to drive moves to create a low-carbon economy in the UK. It is one of three such public/private compacts – the others being transport and renewable energy – that it is hoped will pave the way for low-carbon procurement worth more than £1bn.

Hold the cakes and disconnect the fizzy drinks machine. Replace the meeting biscuits with fruit, nuts and smoothies. What we eat has a big impact on our performance at work – from mental clarity, to energy, stamina and productivity, food governs how well our bodies and brains function. Sportsman and broadcaster Matt Dawson, best known for his role in the winning England 2003 rugby squad, argued that a 2% reduction in hydration reduces concentration levels by between 10–25%.

While summer 2012 looks set to be a bumper time for catering and hospitality businesses involved with the Queen’s Diamond Jubilee, the Olympics and associated events, operators with longer-term capital projects or refurbishment might find catering equipment in short supply. Detailed research, compiled by independent data house Caterlyst on behalf of catering and kitchen equipment supplier PKL, has prompted concerns that there will not be enough catering hire equipment to meet the UK’s needs.

All businesses need to elect a responsible person to ensure fire safety measures are implemented and regular risk assessments are carried out so that all areas of health and safety that may present a

Chris Large joined the company three years ago after completing his A Levels and is working to a five year training programme with them.

Below are some interesting facts and figures: Some 24% of research respondents said steak & kidney is their favourite filling followed by chicken & mushroom (19%).

London has grabbed the opportunity offered by this summer’s Olympic and Paralympic Games to adopt a raft of initiatives it hopes will establish a ‘food legacy’ and act as a blueprint for similar schemes in other cities. The inspiration has been the London 2012 Food Vision document, which was published in 2009 and pledges the capital to serve the best of British food at the Games, launching in July.

"National newspapers were quick to run the headline that some care homes are spending as little as £2.27 per resident, per day, on food.

The chairs of ‘Fair Society, Healthy Lives’ and ‘The Early Years: Foundations for life, health and learning’ respectively will top the bill of speakers at the UK’s first children’s food conference, launched by the Children’s Food Trust with the School Food Trust.