Menu Fatigue – A Potential Consequence of Legislative Pressures?

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.

Natasha’s Law: Frustrations Grow While the Clock is Ticking…

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.

Take a Break? Not an Option for Over-Stretched Hospitality Staff

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.

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