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Category: Catering News

Restaurant and pubs see 2% like-for-like rise

Author Damien Wilde
Posted On 19th November 2014

rising-graph1Some rather encouraging figures have been released that provide welcome reading to those involved with the restaurant trade.

According to a leading market analysis firm the nation’s restaurant and pub groups have, collectively, have seen like-for-like sales grow by over 2% during the month of October when compared to the same month last year.

“Overall, the [businesses] are seeing steady, consistent growth in eating and drinking out,” said Peter Martin, the vice-president of an insight company.

However, despite the heartening figures, it was London that led the growth: Those encircled by the M25 saw sales jump by 4%.

[ Read More ]

Tougher sentences proposed for breaches of food hygiene laws

Author Damien Wilde
Posted On 13th November 2014

healthnsafety-flagSome tough sentences have been proposed for those who breach health and safety guidelines when it comes to food preparation.

These new guidelines – which are yet to be ratified – could see people face a potential fine of 700% of their weekly income or 18 months in prison, though this is only for the most severe of offences.

There are also suggestions that businesses determined to be “micro” (companies who turn over less than £2 million per annum) may be forced to pay around £120,000 for serious breaches whilst “small” businesses (those who have a turnover between £2-10 million) could be handed a £450,000 bill.

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Belgian university sells insect-based food. A glimpse into the future?

Author Damien Wilde
Posted On 7th November 2014

mealworm-dishGenerally speaking the idea that students will eat just about anything that’s edible is true. I remember my student days and when times were tough – or when the shop was just out of reach – we would all make do with whatever stale bits of bread, leftovers and other bargain basement items left in the fridge or freezer that we could find. Some almost saw it as a rite of passage, akin to earning the degree after a couple of years of study.

Well some students in Belgium have taken things to the next level. One academic institution in Brussels has started serving an insect-based menu in its canteen. The decision has seen it become the first commercial kitchen in Belgium to offer such products.

[ Read More ]

Spend and industry innovation on the increase

Author Damien Wilde
Posted On 5th November 2014

Tables and chairsCustomer spending in the foodservice and catering industries may be on the rise, but according to a further report, conducted by EBLEX, there is no room for complacency in the weeks and months ahead.

After tracking customer behaviour, the latest trends and the potential for opportunities, the study has revealed that the cash splashed by consumers has grown by 2%. Yet despite these extremely positive signs some parts of the sector are flagging whilst others represent an untapped resource of revenue, according to analysts.

One example given is that in quick-service environments, the typical customer appears to be male as females have begun to desert such establishments.

[ Read More ]

Hungry? Your decision making could be enhanced

Author Damien Wilde
Posted On 3rd November 2014

Empty-plateHere’s a question for you: What do you do when preparing to make a big decision?

Are you a meticulous planner or a spontaneous doer? But importantly, what we really want to know is if you’re one who snacks whilst mulling things over. If you are, new research suggests you’re best doing your thinking, evaluating and concluding on an empty stomach.

A study, which has just gone online in the journal PLOS ONE indicates that people predominantly make better decisions if there has been an absence of food.

Sub-titled Hunger is Associated with Advantageous Decision Making, the Dutch-led investigation instructed participants to start a fast at 11pm. [ Read More ]