Supply Chain

People Powered: six things I learnt from a sustainable sourcing model

Fairtrade Fortnight (25 February to 10 March) is an annual opportunity to celebrate all that the organisation has achieved over…

Read More »

Greggs reports a ‘strong finish’ to 2018

High street bakery Greggs said it had a “strong finish” to 2018 as it reported its total sales for the…

Read More »

Five eating out trends to watch in 2019

Global information company The NPD Group has identified five new trends that will shape Britain’s £56bn out-of-home (OOH) foodservice industry in 2019.…

Read More »

What challenges will the hospitality industry face post-Brexit?

It is alarming as we inch closer to Brexit that it is still unclear what the impact of leaving the…

Read More »

Restaurants ‘getting away with fish fraud’ experts claim

Restaurants have been “getting away” with passing off catfish as cod due to the seafood testing being intelligence-led, experts have…

Read More »

Apprenticeships reform: Good news for SMEs

“For the past 18 months the Apprenticeship Levy has been firmly in the spotlight. While larger business with a pay…

Read More »

How to prepare for seasonal demand

In the food service industry, proper planning is imperative, and the old adage ‘fail to prepare, prepare to fail’ really…

Read More »

Greene King launches ‘industry first’ compostable straws

Pub group Greene King has announced it will introduce compostable PLA straws across its entire UK estate of 1,750 pubs,…

Read More »

Third of fruit and veg is wasted before it reaches shops and restaurants

New research has found that a third of European farmed fruit and veg is wasted before it reaches shops and…

Read More »

The Apprenticeship Levy – one year on

Following a year of the Apprenticeship Levy, the government initiative to fund three million places for apprentices by 2020, Jill…

Read More »