From a morning latte to an after-dinner cheeseboard, via pizza toppings and crème fraiche sauces, dairy in all its forms is much in demand in the foodservice arena. So, what are the latest products and trends in this area? And with demand from vegan and vegetarian customers growing, what dairy-free alternatives are on offer?
The big drawback to catering tea is that consumers are not inclined to pay for something they think they can make perfectly well at home. Some caterers still assume that tea is all the same and comes in a cheap bag - one major brand says it has actually seen a restaurant serve to its customers a bagged tea which their own employees won’t drink it in the staff room. However, another big brand reports that forty per cent of consumers say they will choose tea in a café or restaurant situation, and pay well for it, if that tea is of recognisably high quality.
Food waste management has become a high-profile issue in commercial kitchens as reducing food waste helps reduce costs for operators, makes the best use of natural resources, and reduces the landfill pressures on the environment. Good waste management boosts a business's eco-credentials - and no-one wants to be named and shamed as the creator of a monster fatberg blocking their neighbour's drains!
We will be looking how operators can tackle this issue by:
• Adopting a nose-to-tail or root-to-shoot approach to lower their levels of waste.
• Investing in food-waste systems such as macerators, de-waterers, vacuum- and pumped-waste systems and composters - which can yield potentially profitable by-products such as biofuel and compost.
We are especially interested in case studies of how operators are tackling - and benefiting from - both approaches.