Angela Frewin
Reporter
Veganuary has been the catalyst for fresh new products
Veganuary has been the catalyst for a range of fresh new products and ideas to grace forward-thinking menus in the plant-based space
Keep on top of food safety with temperature technology
Ensure food safety with mistake-proof technology for recording temperatures and alerting staff
Don’t let fat and oil build up and cause costly clogs
Track your food waste to prevent profits being thrown away
Understand the upcoming takeaway packaging laws
No-meat magic – the latest vegan and vegetarian products
Rapid-cook kit can drastically reduce cooking times
Rapid-cook kit can cut down cooking times so you can serve in a hurry. We look[...]
Meat alternatives have seen huge advancements
With texture-identical cuts and 3D-printed joints, meat substitutes are advancing fast. Here are the next level[...]
All in a day's work for the right warewasher
Choosing your new glass, pot or dishwasher is a serious affair, as Steve Bowler, regional category[...]
Is it time to upgrade your refrigerator?
As a back of house workhorse or for front of house display, refrigeration might be the[...]
Sauce material: how to use stocks and sauces to build a menu
The huge range of sauces and stocks on offer are your building blocks to quickly cooking up a tailored creation that will add some spice to your menu. Angela Frewin looks at what’s new to the market"
Guard against downtime with maintenance plans and leasing contracts
As coronavirus has proven, anything can happen, so operators would be wise to future-proof their businesses by servicing and maintaining equipment
How to ensure your food is safe to eat
With food poisoning outbreaks an escalating problem that can ruin your reputation, operators need to ensure their food is always safe to eat. Angela Frewin checks out the options
Sheet dreams: laundries offering hotel bed linen that is both sustainable and sanitised
If you want linen that ticks the clean and green boxes, laundries are guaranteeing germ-free, beautifully[...]
Give peas a chance: the latest plant-based products for your menu
It’s time to modernise that menu with the latest vegan and vegetarian products, from juicy barbecued[...]
Rise of the machines: how to choose the right warewasher
Sustainability, cost and ease of use are all vital things to consider when it comes to[...]
How to reduce your menu and cater to special diets
While operators may be looking to reduce menus as we embark on the roadmap to reopening,[...]
Clean and confident: how to communicate you are Covid-safe
The importance of hygiene in a post-Covid-19 world cannot be understated, and relaying your cleaning protocols to customers will be vital to gain their confidence."
The latest sustainable takeaway packaging and ways of dealing with waste food
Food and plastic waste mean money waste, and as the industry recovers from the impact of Covid-19, operators simply can’t afford these losses. Angela Frewin finds out what can be done.
Fake it till you make it: how to swap meat on your menu for vegan and vegetarian
How to answer the dilemma of customers who want to eat less meat and dairy, who want to make the ethical choice, but still crave the taste and texture? Bring in the substitutes, says Angela Frewin
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