With the gradual return of staff to the workplace, in-house catering facilities which have been on hiatus during the lockdown can begin to ramp back up. But with the situation still being far from normal, how can caterers and their ...

Three Square Market (32M) is a global provider for self-pay solutions, specialising in micro-markets. A micro-market is a fully unattended self-pay store that operates 24-hours a day, 365 days a year, a convenience-style marketplace offering individuals endless options when it ...

As the UK emerges from lockdown, operators are getting their kitchens ready and open for service once again. The industry has responded to the current crisis with its usual flair and innovation, with restaurants such as TGIs and Wagamama offering ...

Chris Lyons MD at Systopia, provider of next generation Point of Sale and payment solutions argues that investing in innovative tech solutions can transform an on-site catering operation, resulting in an enhanced customer experience, a more streamlined staffing and operational ...

Lavazza Professional has introduced the new KLIX Eco Cup, a truly sustainable solution for hot drinks and the first of its kind in the vending industry. The cup is biodegradable and recyclable with normal paper waste, because it is constructed ...

The hospitality and food service sector wastes billions of pounds worth of food every year. What more can caterers, FM providers and clients do to help reduce food waste? Nearly £3 billion worth of food is wasted every year across ...

Blog from Dan Kelly, Deputy MD, Food & Operations, Vacherin It’s unacceptable that in 2019 we are still wasting a third of the world’s food. Growing up, I was taught to make the most of every ingredient. We found ways ...

Q: How did you progress through the profession to your current role? I started my career in a front of house role for a well known café in Canberra. I moved there at 17 and needed to pay for my volleyball ...

Jacqui Mee, Director of food at Olive Catering Services discusses the trend in sustainable menus, vegetarian and vegan diets, and how workplaces can ensure employees have exciting dishes with high nutrition Consumers are becoming much more eco-conscious, and are now ...

Healthy, appetising menus may not be enough to attract staff to the workplace restaurant, claims Nick Hucker, MD of Preoday. He argues that other incentives may be necessary Most employees spend much of their lives working. Assuming a full-time worker ...