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How to increase the profitability of your menu

August 21, 2023

Updated May 2025 Let’s be honest: running a profitable kitchen in today’s climate can feel a bit like spinning plates...

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Providing humanitarian support to Ukraine (and how you can too)

May 18, 2023

A big part of our company vision is to be a positive force for change. And although it’s going to...

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3 tips for mastering the calorie labelling regulations

May 4, 2023

As we surpass one year since the calorie labelling legislation came into effect (April 2022), it feels a good time...

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5 ways to reduce food waste

April 18, 2023

Running a busy kitchen means walking on a constant tightrope. Juggling menus, managing limited resources to maintain consistency during service,...

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5 ways to reduce cooking time in your kitchen

March 23, 2023

One of the biggest challenges for Chefs and Business owners in Foodservice is a lack of time and skill for...

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4 ways to save energy and costs in the kitchen

March 21, 2023

The UK Hospitality industry is facing enduring challenges, from staffing shortages and rising customer expectations to economic uncertainties. UK Hospitality...

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Plastic cutlery – what are the alternatives?

January 31, 2023

You may have heard the news that single use plastic cutlery will be banned in England! This is to protect...

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4 challenges with carbon labelling on menus

January 19, 2023

Every year a list of new words or terms enters the lexicon; I read that ‘permacrisis’ was the Collins 2022...

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How can we support hospitality workers this Christmas?

December 9, 2022

Christmas. Considered by many to be the best time of the year, spent with loved ones, overindulging in festive foods...

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How to serve up a drinks experience in a challenging market

November 14, 2022

Quality is key. With people drinking out less, having something special when they do is essential. Drinks help deliver a...

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