This one day course run by SOFHT (Society of Food Hygiene and Technology) is an invaluable guide to protecting yourself and your organisation when dealing with action by enforcement officers. With recent prosecutions against chefs and food business managers for safety breaches, the course covers both personal and company liability issues. How Greenwoods' Food Specialists … [Read more...]
David Fogelman to Head Chef at Bistrot Bruno Loubet
David Fogelman has been appointed Head Chef at Bistrot Bruno Loubet, and will work with Bruno to further develop the restaurant’s distinctive modern bistrot menus, as well as lead the kitchens for The Zetter Hotel and The Zetter Townhouse, Clerkenwell. Bruno Loubet will continue as Chef Patron at both Zetter Group restaurants Grain Store and Bistrot Bruno Loubet. American … [Read more...]
Hummus Bros pops-up with record results
Jon Hassall, Managing Director of Hummus Bros has issued an update on the impressive results and developments over recent months, saying, “When I joined Hummus Bros in March I said ‘I’m thrilled to be joining at such a pivotal time in the company's development, the plans for the next few months are fast paced, exciting, challenging and across multiple channels’ - and I am now … [Read more...]
Eating out: diet out, healthiness out
Over the recent bank holiday, many Brits took the opportunity to toast the end of the summer by enjoying a meal out, or ordering a meal in. However, it seems that what was once a special treat has become a weekly event for many, as research from Mintel reveals that a third (33%) of Brits ordered a takeaway once a week or more in the past three months and 31% ate in a restaurant … [Read more...]
94% of consumers join but only half use loyalty schemes
A new benchmarking survey by customer insight specialist GI Insight shows that, while 94% of consumers belong to at least one loyalty programme, just under half of scheme members on average are actually active users and just a quarter see companies effectively analysing their needs and sending them relevant offers. Only 21% join catering schemes The research, based on a … [Read more...]