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The NHS has taken a significant step towards improving sustainability and nutrition across their trusts with the creation of a comprehensive recipe database. Through the use of Nutritics’ recipe and menu management system and Foodprint, our carbon footprint scoring system, this innovative platform is transforming food service across NHS trusts. By offering a centralised, easy … Continued
EVERYTHING YOU NEED TO KNOW ABOUT FOOD ALLERGEN LABELLING IN THE UK Food allergies impact 2.4 million people in the UK, with up to 6% of adults and 5% of children affected. Over the past two decades, hospital admissions for severe allergic reactions have doubled. For businesses handling non-prepacked foods – such as restaurants, cafes, … Continued
To celebrate International Women’s Day, we sat down with Claire Chalmers, Chief Revenue Officer at Nutritics, to discuss her journey as a female leader in a traditionally male-dominated industry. We sat down with Claire to discuss leadership, confidence, and work-life balance – from overcoming challenges to the power of mentorship. WHAT CHALLENGES HAVE YOU FACED … Continued
Sustainability has become a non-negotiable part of running a business. Today’s leaders see it as much more than an environmental obligation, driving growth, brand trust and employee satisfaction. From shaping operations to inspiring consumer loyalty, sustainability is now influencing decisions at every level. More than four in five (84%) leaders think measurement and company-wide KPIs … Continued
According to our latest Sustainability Matters Report, conducted in partnership with CGA, – sustainability is not just a corporate buzzword. More than two in five (43%) employees would consider resigning if their company had a poor record on sustainability. Additionally, 70% of staff believe that sustainable practices, particularly reducing waste and improving packaging, can also … Continued
HOW TO USE AI IN THE FOOD SERVICE INDUSTRY In a fast-paced industry where margins are tight, waste is high, and customer demands are constantly evolving, the food-service sector is ripe for innovation. Imagine a system that predicts your stock needs, optimises delivery routes, ensures food safety, and even tailors menu suggestions based on customer … Continued
“58% of 18-34 year olds surveyed said they “will pay more for a brand that has strong sustainability credentials” Sustainability has transitioned from a buzzword to a crucial factor in consumers’ decision-making process. This shift has become especially important to the food and hospitality industry, where diners are not just looking for a meal with … Continued
We are delighted to announce that GoodFoodTalks has been recognised at the prestigious 2024 Technology Ireland Awards, winning the Tech4Good Product/Service award. The awards ceremony was held on Friday 24th November, celebrating organisations that have achieved exceptional success through development of innovative technologies and partnerships achieving significant results over the past year. This award adds … Continued
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
“A genuine, important innovation and absolute game-changer, and a no-brainer for all operators.” With a judging panel of: Justin Carter, Group MD, Loungers; Gavin Smith, Managing Director, Pizza Pilgrims; Keith Bird, Former CEO, Marugame Udon (Europe); Peter Woods, Development Chef, Hawksmoor; and Arnaud Kaziewicz, Head of Food, Red Engine, this was the feedback they provided … Continued