Case study: The Classic Fry Up Recipe Reformulation
We took the classic fry up and reformulated the recipe to improve its nutritional profile, impact on the environment and cost per portion.
Hospitality Operations
7 Key Food Industry Trends You Need to Know About in 2023
We’ve rounded up seven of the biggest food and drink trends on the horizon for the New Year.
7 Ways to Cut Costs in Your Restaurant Without Sacrificing Quality
Already operating on slim margins, many restaurants are looking for ways to further save money.
How Hotels Can Reduce Food Waste at the Breakfast Buffet
The breakfast buffet is a prime target when it comes to reducing food waste in hotels.
What is nose to tail eating? Why is it relevant now?
Nose-to-tail cooking offers a waste-free and cost-effective way to keep affordable meat on your menu. Read on for five good reasons why it’s worth considering this approach in your kitchen.
7 Ways to Deal with Staff Shortages in the Hospitality Industry
In the face of numerous issues — many of which existed long before the impact of the pandemic — how can businesses attract and retain staff?