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Menu engineering is an approach which hospitality venues such as restaurants and cafes take to optimise their menus for profit, marketability and sustainability. By continually analysing the popularity of dishes, which ingredients are used, and the design of the menu itself, businesses can develop and promote dishes which represent the best possible mark-up and profit … Continued
Nutritics, the market leader in food and health software solutions, has officially partnered with Kelsius, the top provider of wireless temperature monitoring and digital task management systems. Together, they bring an innovative, seamlessly-integrated solution that will transform the food service and hospitality businesses. This partnership combines Nutritics’ advanced recipe management and food information software with … Continued
We’ve developed new features in-line with customer feedback and market direction, which will transform how Nutritics benefits food businesses. Nutritics 6 addresses the increasing pressure on chefs and technical teams during menu cycles, the need for speed, accuracy and cost control, plus the need to lower the impact of carbon across food service. Key features … Continued
While our role is to provide customers with manageable data to help them on their path towards responsible sourcing, we’re often asked, when discussing sustainability with foodservice and hospitality businesses, whether carbon offsetting is worthwhile. There has always been debate around their effectiveness, but it was shocking to read that a Guardian investigation showed more … Continued
Food waste remains a massive issue for the hospitality and foodservice (HaFS) sector. With the UK Government targeting a 50% reduction in food waste by 2030 as part of Scope 3 Food and Drink protocols, it’s only going to become more pressing in the years ahead. Of course, all food and drink production has an environmental impact … Continued
The global food industry is responsible for a substantial proportion of the climate crisis, making it clear that ‘radical, rapid change’ is required to effect a drastic reduction in carbon emissions in this sector. That said, sustainability is an unknown area for the majority of food businesses, and many lack the resources and capacity to measure … Continued
For businesses in the hospitality sector, having a clear sustainability strategy is becoming increasingly important for hospitality recruitment and retention. Today’s customer is more attuned to environmental issues and eager to make more conscious purchasing choices. According to a biannual study carried out by the Food Standards Agency in the UK, over three-quarters (78%) of consumers say … Continued
What are the Seafood CoOL Regulations? Australia will soon introduce a legal requirement for Country of Origin Labelling (CoOL) for seafood in hospitality settings. This means that restaurants, cafés and similar food businesses will need to provide information on the origins of their seafood dishes and products as part of CoOL Regulations. The goal is … Continued
After an understandable sales dip during COVID and numerous national lockdowns, food to go has bounced back with more people travelling for work and leisure. Last year, Lumina Intelligence’s annual 2022 UK Food To Go report’ predicted that the value of the market will rise by 31.8% to £21.3 billion, whilst recent data from the … Continued
European Union rules on nutrition and health claims are established by Regulation (EC) No 1924/2006. This Regulation has been applied since the 1st of July 2007. If you make a nutrition or health claim on your product, you must comply with this regulation. The objective of the rules is to ensure that any claim made on a … Continued