As workplaces open up this Autumn, Paul Hearne, Managing Director, Selecta UK & Ireland offers an up-to-date guide on the technology transforming workplace catering In a world dominated by smart technology, the Internet of Things and automation, it’s not surprising ...

As offices prepare to open back up, a group of caterers explain how foodservice at work has been adapted for the post-COVID world What have been the biggest issues for caterers in preparing client’s workplace food services for reoccupation? ANTONY ...

Paul Smith, Director at Montfort Consultants says both caterers’ and clients’ mindsets will need to change to meet long-term workplace catering needs While at the time of writing there are a plethora of news articles indicating that staff will not ...

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 ...