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The event brought together colleagues and sustainability champions from across the industry to explore fresh thinking, share best practices and ‘inspire’ collaborative progress. The aim of the event was to ‘accelerate the pace of positive, measurable...

Whether you're a manager, barista, or business owner, this session will give you the tools to reduce risk and increase trust with Food Hypersensitive (FHS) customers. This session, which is taking place on Thursday 30th May, will bring together...

Food is at the heart of our business. When people ask where my focus lies, the answer is simple: it’s always about our food! It’s our number one priority. We talk about it every day—how do we deliver the best culinary experiences possible. We pride...

The podcast highlights the importance of introducing sustainable, seasonal British produce onto menus throughout the hospitality sector, to deliver greater commercial and environmental resilience. Hosted by Ian Nottage, head of food development at...

This year, Michelin-starred titan Tom Aikens headlines the Staff Canteen Live, joined by a Michelin-starred line-up of top culinary talent for what promises to be one of the festival’s most ‘electrifying’ editions yet. Created by chefs, for chefs...

Managed by chef Jimmy Worrall of Blue Apple Catering Company, the Telford site serves over 600 employees daily with a diverse and high-quality food offering. Worrall, who oversees breakfast, lunch, and corporate buffets, credits the iVario Pro with...