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.
Following a turbulent year of lost revenue, COVID-19 has pushed ‘reducing costs’ to the top of the agenda for contract … Read more “Let’s Get Digital: On the Road to Recovery”
This last year has been nothing short of a rollercoaster for the hospitality industry. Now, as we mark the reopening … Read more “Welcome back! Trust in partnerships couldn’t be more important right now…”
Our biannual dive into product forecasting returns, this time reflecting the flavours the UK wants to order, collect, or have … Read more “Summer menu trends 2020”
Our biannual blog into the world of forecasting data returns, with food and beverage trends to weave into your daily … Read more “Menu trends for 2020”
The increased use of central production kitchens – also known as central production units (CPUs) has become increasingly evident to … Read more “What is a Central Production Kitchen?”