Customer 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.
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Here’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 ]
You may have seen our rather punny joke on social media today, and that contemporary witticism has set our taste buds tingling once again. So to rectify that we sent our resident vampiric entity to go in search of a traditional ghoulash (sorry, goulash) recipe that will keep your warm and full as the nights draw in.
It will also keep you off the brains too!
The first recorded reference of goulash can be dated all the way back to the 9th century and the Hungarian dish takes its name from the farmers that prepared the dish? In the Hungarian language “gulya” refers to a ‘herd of cattle’ and, subsequently, “gulyas” means ‘herdsman’.
Goulash is such a versatile dish, something which we hold in high esteem when it comes to culinary concoctions.
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A new report – conducted by the market research company JRA and the foodservice data specialists Horizons – has stated that over two thirds of operators have seen a year-on-year increase in food sales. Now that’s news to brighten up a Monday morning!
Over three hundred businesses were surveyed, including a large number of restaurants, pubs and hotels, and the results, as noted in the opening paragraph, indicate that the catering and food service industry is in rude health.
With there being a near sixty-six percent rise across the board, a quarter of those respondents described their increases as ‘large’.
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An early morning slice of bread, toasted, and then covered in butter and (lime) marmalade is one of the simpler things in life that I enjoy from time to time. Come to think of it, I really do like a good bread and butter pudding as well.
Basically, I like bread – this recipe is great too by the way.
However there is one freshly cooked loaf that I think would have to be kept away from the toaster or the oven. Instead of finding a home in the breadbin, it is more likely to take up residence in a heavily guarded Swiss bank account.
Robert Didier, who at one point trained with Raymond Blanc, has baked what is set to become the United Kingdom’s most expensive bread.
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Today, Wednesday 12th October, is slap bang in the middle of National Curry Week.
The event, which runs from the 10th to 16th of October, celebrates over two centuries of Indian restaurants and cuisine within the United Kingdom.
Some 23 million people, just under half of the population, eat curry in United Kingdom every year and those behind the Curry Week forecast that the average Brit will spend nearly £34,000 on traditional subcontinent cooking in their lifetime.
With the average wage coming in at £26,500, that means we spend fifteen months’ worth of our salaries on vindaloos, jalfrezis and tikka masalas.
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As parents, we know that it can sometimes be slightly problematic to get children to eat a varied and balanced diet.
Some take to their greens like the proverbial duck to water whilst others view fresh fruit and vegetables with a slightly more sceptic eye.
However researchers from the University of Edinburgh believe that if you play to a youngsters’ competitive streak, children are more likely to eat greens.
According to a recent study, the Scottish-based scientists found that primary school children consumed a third more ‘healthy options’ if mealtimes involved some kind of game.
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When Saturday comes, opposing supporters visiting the Swiss town of Sion could be in for a gastronomic treat.
The city’s Raiffeisen Super League outfit, FC Sion, has adopted a forward-thinking strategy in an attempt to minimise crowd trouble at the Stade Tourbillon.
Instead of implementing a heavy-handed police-based strategy to root out troublemakers or imposing draconian restrictions on their rivals, Sion is attempting to refine their rivals.
Back in July at the start of their latest league campaign the club based with the western Valais canton issued a press release that said:
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We live in an increasingly connected world where customers can voice their opinions within seconds and be heard by thousands in minutes. This social media age has changed the face of how restaurants react and respond to customer service complaints. But, despite the negative aspects, there are a huge number of positives too.
One website at the centre of this debate is the review-centric platform TripAdvisor and they have just announced the launch of their inaugural Exceptional Service Awards.
This new honour is set to honour and recognise those “remarkable hospitality professionals” who work across the entire service industry, including those waiting and bar staff who work in restaurants and other such similar venues.
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Urban and rustic decors have become very popular within the restaurant trade in recent years.
Characterised by exposed brick and woodwork, antiquated character pieces and open hanging light fittings; this scheme has been picked up by a new wave of establishments that have taken gastronomy to new heights of popularity.
On the surface, it may appear that Christmas themes may be out of the question. However there’s always a style to suit any and all venues. But by adopting a neutral base palette with flashes of brighter colours of white, silver and gold, traditional festive colours can be injected without in any way being overbearing.
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Author
Damien Wilde