Archive of all Foodservice articles – Page 13
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Comment & OpinionThe Menu: horrific, hilarious service industry satire is a must-watch
As anyone who’s ever worked in the service industry will attest, there are some customers you could just murder
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NewsSysco extends partnership with food charity City Harvest
City Harvest will collect surplus food from Fresh Direct, Wild Harvest, and Brakes’ London depots several times a week
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NewsBidcorp UK acquires Suffolk-based wholesaler Thomas Ridley Foodservice
Formerly a member of the Country Range group, Thomas Ridley has over 2,000 catering and hospitality customers throughout London and East Anglia
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NewsSysco GB appoints Andy Pembroke as new MD of Fresh Direct
He replaces Andy Farnworth, who spent over seven years heading up the fresh food supplier
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NewsBidcorp acquires foodservice supplier Harvest Fine Foods
Harvest supplies over 1,000 catering establishments across the Dorset, Hampshire and Sussex areas and stocks a range of 4,500 chilled, frozen and ambient products
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NewsBrakes to launch new personalised customer rewards scheme
As part of the scheme, Brakes is also partnering with the Eden Reforestation Project, a charity that supports global communities affected by deforestation
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NewsCrussh food-to-go operator rescued in pre-pack adminstration deal
Food-to-go and juice bar group Crussh has been rescued after collapsing into administration, saving more than 160 jobs
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NewsBidfood lining up Glasgow and Bedfordshire depot openings for 2023
Bidfood said both depots would include state-of-the-art technology to help it reduce its carbon footprint
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NewsJJ Foodservice partners with Quorn to expand vegan range
The new products in the range, targeted at the hospitality sector, include Quorn ChiQin Buttermilk Style Burger, ChiQin Crispy Wings and ChiQin Fillets
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NewsTony Blake becomes third senior hire for Q Catering from KFF
He previously held senior positions at Brakes and most recently at KFF, where spent 18 years and led a number of business initiatives
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NewsJJ Foodservice customers flock to pay by bank, with 45% uptake just four weeks after launch
The wholesaler said uptake of the open banking system had exceeded expectations since its November launch
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NewsOlive Dining partners with Olio to share surplus meals with local communities
The partnership will see leftovers from schools in south east London distributed to communities via the Olio app
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NewsRail strikes: ‘heavily disrupted’ Christmas to hit foodservice sales
One major foodservice wholesaler told The Grocer it expected to see a 10% decline in sales on strike days
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ProfilesMy food & drink job: Holly Brown, sous chef, Dovebrook Kitchen
Sous chef Holly swapped making sandwiches for high-end frozen plant-based meals
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NewsFWD calls UK planning system unfit for purpose as wholesalers face delays to renewable energy applications
It comes amid growing frustration from Northern Ireland based wholesaler Lynas Foodservice at the slow progress of its renewables project
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NewsThis partners with Greggs to launch ‘turkey-free’ Christmas baguette
The sandwich comprises ‘hyper-realistic’ turkey-free goujons with a sage and onion crust, cranberry sauce and vegan gravy
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Comment & OpinionWhy Wahaca may have jumped the gun on menu carbon emissions labelling
A growing number of restaurants are introducing eco-labels, but the source information is far from perfect
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NewsJJ Foodservice launches Pay by Bank feature to reduce exposure to high transaction fees
JJ said it was working with payment provider, Ecospend, to provide the solution and would pass savings on to customers through promotions
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NewsCity snapshot: Compass Group accelerates ahead of pre-pandemic trading
Profits have soared at catering giant Compass as annual revenues surpassed pre-Covid levels and the business completed its recovery from the pandemic. Plus, Real Good Food secures new funding to supoort turnaround; and
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Comment & OpinionThe word of the year is ‘permacrisis’. Food & drink must adapt to instability – and it can
We need to shift modes from firefighter to architect if we are to build better food systems, says Dan Crossley, executive director at the Food Ethics Council