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At Nutritics, we’re on a mission to help everyone better understand and reduce the impact of our food supply. With this in mind, we’ve created Foodprint: our latest innovation that enables the calculation and labelling of the carbon footprint of foods and recipes. For many food businesses, implementing more sustainable business practices is fast becoming … Continued
Staff training is a vital component of ensuring quality service in your restaurant, and this should include an education around the dishes on your menu. In this article, we outline five key benefits to making sure your front-of-house team knows your menu inside and out, and outline how you can introduce this type of training. … Continued
Upselling on your food menu is a practice worth nurturing in your restaurant. Not only will your business enjoy additional revenue — even a small increase on every table adds up — but, since tips are usually calculated as a percentage of the final bill, your staff will reap the benefits, too. In addition, your … Continued
If your menu doesn’t include a considered and creative plant-based offering, it’s time to make a change. In this article, we outline four key reasons why vegan and vegetarian dishes are no longer an afterthought, but a central component of modern menu design. 1. Work towards sustainability By far the most pressing reason to offer … Continued
With food waste a huge issue across the hospitality and foodservice sector, we’ve rounded up just a few of the most innovative waste prevention techniques used by real food businesses across the globe. Prepare to be inspired… 1. Prevent food waste in the first place The most efficient way to tackle the world’s food waste problem is … Continued
Today we reformulate another popular dish found in Italian restaurants across the UK – Spaghetti Bolognese… Could a few tweaks improve the nutrient profile, cost and environmental impact of the dish, whilst still delivering on taste? A classic Spaghetti Bolognese was used as a starting point. The recipe was changed to improve nutrient profile, cost … Continued
The best way to tackle the food waste problem is to prevent food being wasted in the first place. However, in many businesses, this isn’t always possible. If you still find yourself with food waste in your kitchen, here are the next best alternatives… 1. Redirecting waste to feed those who need it Where it’s not possible … Continued
Food crime is not a new concept. As long as food has been sold, there have been people participating in its adulteration, mislabelling and cheating. The name ‘Champagne’ is legally protected and is reserved for sparkling wines produced in the Champagne region of France. According to research, however, the amount of Champagne sold annually is triple … Continued
The UK Food Information Amendment, also known as ‘Natasha’s Law’, was introduced in October 2021 to protect allergy sufferers and give them confidence in the food they buy, bringing allergen management to the forefront of food service business priorities. Natasha’s Law states that for all pre-packed for direct sale (PPDS), the name of the food … Continued
Food waste has become a topic for increasingly urgent discussion within the hospitality and foodservice sector (HaFS). Foodservice businesses are responsible for a significant 26% of the 931 million tonnes of global food waste every year estimated by the UNEP 2021 Food Waste Index. This burdens waste management systems and is a major contributor to the … Continued