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.
Hospitality businesses, restaurants and food service businesses are being urged to join the battle to help prevent food waste after … Read more “The Food Waste Rebound…”
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
With independent schools out for summer, catering teams now have a small window of opportunity during the summer months to … Read more “School Catering Menus: Creating Tangible Change while Keeping on top of Spending”
Staff shortages in the catering and hospitality sectors are at an all-time high and the sector is potentially facing one of the biggest challenges to date, in terms of business survival. From front of house staff to chefs, kitchen staff, supply chain and even delivery drivers, the knock-on effect of Brexit combined with the challenges of the pandemic have made business survival all the more critical and all the more difficult.