There are many numerous and well documented benefits to eating your greens and gobbling up your vegetables.
However a new study, conducted by researchers based at the University of Warwick, has revealed that eating your fruit and vegetables can boost mental health.
The people based at the Medical School, located in Coventry, collected data from the national Health Survey of England.
After crunching the numbers it was revealed that there was a correlation between a person’s mental wellbeing and the amount of fruit and vegetables that they consumed.
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When on the receiving end of some poor service when dining out, a number of people would leave feeling somewhat disappointed while some might even take the establishment to task online and leave a negative review of their experience.
But one American couple, who described their meal in an Iowan restaurant as “terrible” bucked the trend.
Instead of moaning, they gave their waiter a £60 tip
“People all around us were making fun of the restaurant and how back the service was. At one point we counted [that the waiter] had twelve tables [to look after],” the duo, Steven and Makenzie Schultz, said.
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The tradition of the full English breakfast goes back centuries and the formation of this culinary staple can be attributed to the Victorians.
Though the meal’s lineage can be traced back much further.
Once upon a time it was the landed gentry who saw an importance in being able showcase the fruits of their lands by commissioning their in-house chefs to create an assortment of dishes to wow guests and fill stomachs.
But, as that aristocracy began to wane the traditional large-scale breakfast became common place on the plates of all – no matter their social class.
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As Noddy Holder once famously bellowed at the start of Slade’s seminal festive hit, “It’s Christmas!”
The snow might not yet be in the air but if you look close enough you can see that Christmas is gradually creeping up on us and it is therefore time to start planning for that December rush when families and parties all get together and dine out.
We know that the weeks, if not months, around Christmas is an exceptionally busy and lucrative time of the year.
So in order to help you out we have put together a number of useful tips on how to create that perfect atmosphere in your establishment.
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Over the years we have heard of numerous innovative people and enterprises that plan to use waste cooking oil as a form of biofuel to power a variety of things. The idea certainly isn’t new but it is always a topic that gets a nod of approval from those stationed here at CS Catering headquarters
And one such endeavour by Finnair, Finland’s largest airline, has been making the news recently.
The Scandinavian carrier used a mix of recycled cooking oil alongside more traditional jet fuel to create a hybrid biofuel and then used that to fly from Helsinki to New York.
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What do you do with your food waste?
We’ve heard of an ingenious solution that has be trialled up in Scotland, but leftovers still remain an issue for many customers and establishments alike. And then there’s always the problem about what to do about your domestic surplus.
It is safe to say that food waste is most certainly on everybody’s agenda at the moment – so it should be, given that in 2011 the United Nation’s food agency claimed that nearly a third of the world’s food gets skipped.
Seattle City Council voted on a new piece of legislation earlier on this week that they hope will reduce the amount of compostable waste thrown away by households in their jurisdiction.
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There are two important days this week that many establishments within the foodservice and catering industries will be celebrating. Tomorrow is Tax equality day – something which we’ve already mentioned on the blog – and then on Thursday those on the front line get their day in the sun as part of National Waiters Day 2014.
The day is designed to celebrate the vital front of house staff positioned across the entire hospitality sector; from waiters to mixologists, right through to baristas.
“The idea behind National Waiters Day is to bring a spotlight to the hospitality industry and showcase what a great range of exciting careers the [sector] has to offer,” Fred Sirieix, the coordinator of the event said.
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There are certain foods that will always be linked to certain events or place. It might remind you of your parents, or indeed your grandparents cooking, a specific restaurant or venue, or even, perhaps, a monumental life-altering moment. Or the connotation may be a little bit more mundane, not that it matters.
When it comes to roulades however I find them extremely difficult to place. On one hand they’ve been on the kitchen table forever thanks to my parents, but I also remember eating one once as a child as part of a Sunday pub lunch somewhere. It is a “chicken or the egg” scenario that I’ve never solved, nor really had the temerity to enquire about.
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We can sympathise with people who get frustrated at work (especially on Friday’s when the weekend is tantalisingly within reach) when things don’t go exactly to plan – and that can be doubled or even tripled if you’re working within the food service sector.
Tasked with making a large quantity of food in a finite time is a stressful task at the best of time, and when things go wrong we can understand why tensions may rise and tempers may flare from time to time.
But Scarborough Magistrates has recently been hearing about an employee who decided to attack a sausage roll machine with his head in a fit of rage.
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Did you know that the majority of negative tweets aimed at restaurants and other catering establishments are sent by users who are still on-site?
That is what Twitter’s own Elimear Lambe said at the Digital Innovation Forum yesterday.
Lambe also added that over half of users get information about restaurants via the social media platform and implored business owners and staff members should regularly check and update their feeds in a bid to nip potential problems in the bud and present themselves well.
“78% of those who leave a negative comment are still in the restaurant while doing so.
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Author
Damien Wilde