Getting to grips with allergens and nutritional data is nothing new for caterers, restaurants and pretty much anyone operating in the food service industry. But with the deadline, along with the expectations around being ready for Natasha’s Law fast approaching, many hospitality firms are feeling well out of their depth.
From 1st October 2021, new legislation dictates that all food business across the country (regardless of size) will be expected to provide full ingredients labelling and allergens information on all pre-packaged foods, such as sandwiches, baguettes and pre-packed salads. Yet according to recent research* eight in ten food business owners say they feel unprepared for the new food regulations coming into effect next month. This comes despite 90% of businesses saying they have received plenty of information about what the new law entails, which has been drawn up in the wake of the tragic death of Natasha Ednan-Laperouse.
With back to school in full swing, the gates are open once again and not just in the metaphorical sense. Schools purchase lots of things (often in a decentralised way), especially at the start of a new academic year, so the spending gateway is also well and truly open.
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Leaders face a great deal of pressure right now, particularly in the case of the hospitality industry; both in terms of turning profit and also in managing teams (amidst a staff shortage crisis). The office landscape as we once knew it has changed beyond all recognition as the past year
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