Custom counters: Truly bespoke serving solutions

Author Damien Wilde
Posted On 6th September 2018

No two businesses are created equal, which is why we have done our utmost to help you separate yourself from the pack with a true plethora of catering kit, accessories and now: Custom Counter solutions.

Whilst not exactly a brand new addition to our online catalogue, we wanted to shout about the benefit of a bespoke system in your business.

Now is the perfect time to be thinking about how you’re serving your customers or the processes you follow when getting food and drinks — and we think that you should be considering a custom counter system.

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Food is now being served on iPads — yes, really

Author Damien Wilde
Posted On 31st August 2018

Food should be served on a plate, in a bowl or in a takeaway wrapper. Anything else is simply a gimmick.

One restaurant has taken stupid serving practices to new heights, with food being served on iPads. Yes, iPads.

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Just one junk food ad per week can lead to consumption of 18,000 extra calories per year

Author Damien Wilde
Posted On 12th July 2018

Simply watching one extra junk food ad on TV is enough to increase children’s calorie consumption by an additional 18,000 calories per year.

The team at Cancer Research published the findings after a UK-wide survey of over 3,000 people aged 11 to 19.

These findings pose not only questions as to whether there should be a change in the broadcast regulations regarding junk food or high calorie-containing foods that utilise these marketing channels, but if we, as the foodservice industry can do more to give our customers healthier options.

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GM food is not the devil and it never was

Author Damien Wilde
Posted On 27th June 2018

Within the entire food industry, GM food has been tarred with a brush that just can’t be washed off.

There is a misconception about what GM means, but with education, the public perception and opinion is slowly changing.

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Why sustainability is so key to our future food industry

Author Damien Wilde
Posted On 22nd June 2018

Sustainability is a key term being projected on to the entire catering and food industry and will continue to be as we, as a species, tackle the global climate issues.

If you were to ask experts, we have already gone past the point of no return and that we are simply delaying the inevitable demise of our planet.

But, even if that is the case, until we can blast off into the cosmos we need to figure out how to feed our increasing global population: That is where sustainable farming methods come in.

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How ‘food Jenga’ has started an Instagram trend

Author Damien Wilde
Posted On 25th May 2018

We’ve spoken about how powerful a tool social media is in the fortunes of the modern caterer, be that mobile, cafe, restaurant or even coffee shop.

The power of the platform that is Instagram can literally be life-changing for many businesses, all it takes is one viral image, video or trend to take off and you’ll see customers queuing right around the block to get a taste of your best dishes.

At the minute an emerging trend seems to be food Jenga. [ Read More ]

How does a rice cooker work and why do I need one?

Author Damien Wilde
Posted On 20th April 2018

The rice cooker is an unknown entity for many caterers, they tend to overlook the convenience of perfect fluffy rice because ‘real’ pros cook rice ‘properly’ – and to perfection – every time.

But why go to all that effort, if you can make rice quickly, easily and without needing constant attention? It all seems baffling!

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The French restaurant that only serves British food

Author Damien Wilde
Posted On 9th April 2018

Haute cuisine is more often than not a one way export from mainland France to our direction here in Britain.

We’ve got a bad reputation worldwide for the quality of our food, wrongly we should add, but our reputation definitely proceeds us.

But in a minor victory against our centuries-old continental neighbour, Paris has it’s very own bastion of British grub. [ Read More ]

Is our food future heavily Vegan influenced?

Author Damien Wilde
Posted On 4th April 2018

Could future food businesses manage serving solely Vegan (or at least Vegetarian) dishes? Well, if one prominent American plant-based chef is to be believed, we could all be facing a plant-based future from our favourite eateries.

Whilst many are fans of meat if you have ever had the inclination to try and decrease your meat consumption and try a more plant-based diet, the health, cost and environmental benefits are abundantly clear.

But inflammatory article titles aside, the fruits of many chefs labours are actually starting to come to fruition.

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