It also explains how to get Coeliac UK’s gluten-free accreditation, with some operators reporting a 10% increase in sales since becoming accredited.
Hannah Flood, sales & marketing director at Food by Dish, said: “Each of the new venues add a great diversity to our client portfolio, we’ve already seen a positive return in the first quarter
Record commercial success last year has seen turnover exceed £15 million for the first time, noting sustainability landmarks such as 21,000g of sugar removed from its meals.
The independent workplace caterer won the opportunity to design and build a brand new restaurant at Vitality’s London offices after providing a service for over two years at the insurer’s Stockport
Under an initial 18-month contract, the independent caterer is due to open the new service on 11th April when a team of eight catering staff will provide breakfast, lunch, evening and hospitality s
The survey found that 87% of the food allergic community do not feel confident eating out at a restaurant they haven’t eaten at before and 96% do not feel confident ordering a takeaway they haven’t
Myles Bremner, director of the School Food Plan, picked up a Special Contribution award at the Cost Sector Catering Awards 2016 on Thursday evening; his last day as head of the organisation.
Ruth Westcott, coordinator of the Sustainable Fish Cities campaign, said: “It is welcome news that the government's new healthy eating guidelines have - for the very first time - acknowledged that
Alistair Turner, chief executive of Igloo, said: “Magic Breakfast began its partnership with Igloo in 2010 and since then we have delivered nutritional breakfasts for thousands of school children.<