A survey last autumn found evidence of poor FOG management and maintenance in many commercial kitchens - 49% of those polled needed their drains unblocked at least once a month before lockdown and 39% failed to service their grease separation systems at least once a month. In this article, we will be looking at the many types of equipment and services availalbe to help operators comply with strict regulations to keep FOG (and costly fatbergs) out of the public drain and sewer system, to avoid the downtime and bad smells from blocked sinks and pipes, and to even turn the process into profit by converting waste fats into biogas or biofuel.
The shortage of people in the hospitality sector is leading to greater demands for flexibility in working practices from candidates. How are WFM solutions empowering employees? Are the traditional WFM providers under threat from employee communications-type tools like Workplace from Meta, Microsoft Teams as well as Whatsapp that enable scheduling and workforce management type functionality? What new developments are we seeing in WFM?
One benefit which came out of Covid and lockdown was that a great many foodservice operators reviewed and improved their hygiene practices. But the problem of ‘everyday’ cleaning remains tricky. Is the usual quick squirt and a wipe of the table top really sufficient? And what of the important ancillary businesses of meeting rooms and function rooms – how far can you realistically go to ‘sanitise’ between clients?
And, crucially – what are the suppliers doing to make things more practical for the operators?
Few foodstuffs are as firmly associated with the earth, and by extension the farm, than dairy. Milk, cheese, butter: all these traditional products evoke thoughts of bucolic countryside populated by ruminant herds and small-scale producers making the best of the fat of the land.
Of course, for the most part dairy isn’t really like this – but some of the most innovative, influential producers are based in the countryside, and they’re producing not only superb milk but also world-beating butter and cheese, like Fen Farm Dairy in Suffolk. We’ll investigate the key producers and take a look at what else is new and interesting in the world of dairy.
Grab and go is a win-win for operators and customers alike, offering a quick turnaround of customers. What are the latest product and packaging ideas to keep things fresh and environmentally friendly in this highly competitive space? How do you encourage your customers to make add on purchases, or to visit your sit-down area another time?
On the city streets of Britain, a revolution is underway. Lebanese food has been part of city-dwellers’ diets for years - particularly on London’s Edgware Road - but it has never been more popular. Its popularity is understandable: in terms of flavour, value and healthfulness, few cuisines can hold a candle to Lebanese grub.
There’s much more to Lebanese food than kebabs, of course, but their popularity hints at another trend in British dining - the desire for flavour-focused alternatives to burgers and hot dogs, from roti to tacos. We’ll look at the best options for operators, who’s thriving, and what products are available at every level of the market.
It has never been more important for foodservice and hospitality businesses to gain good scores in their HACCP safety compliance certificates and Food Hygiene Ratings if they want to avoid potential penalties or even shutdown by regulators - or boycotts from consumers who remain nervous about their safety in public places.
We will be looking at the digital technologies, processes, temperature monitoring equipment and appliances that are helping operators provide customers and staff with safe and compliant environments and food without busting the budget or over-stretching the work force.
There’s nothing like a sprinkle of seasoning or the right piquant condiment to elevate a meal from good to great. Even better, added tweaks, whether hot and spicy or herby and fresh, can be reflected in added-value prices on the menu. Even if it is a ketchup or mayo, customers will thank you for giving them their familiar choices. So, what are the trends and must-haves for condiments, herbs and spices? And how should these be presented to the customer?
It remains a puzzle to people in the beverage trade that so little attention is given to such a major ingredient as water. And the answer is not simply to fit a filter – filtration has to be monitored and managed, as well. We look at the latest work and guidance on filtration.
The variables which can occur in the everyday cuppa are immense – not all black teas are anything like the same, not all English Breakfasts are the same. We look at the ways to create an interesting and useful tea menu which will interest and please customers, without incurring great expense or operational brewing problems.
Booking tools have become an integral part of the hospitality industry – how have they been developing? What benefits do they bring to businesses? Are there any downsides to booking tools – the cost to businesses and the level of customer data they share with their clients? What could booking tools look like in the future? Case studies and comment required