Search

The scheme aims to help young people gain the confidence, skills and experience they need to start building their career in the hospitality industry. Prior to the onset of the Covid-19 pandemic, there were already 760,000 young people (18-24) not in...

Williams first achieved ISO 9001 certification in 1991, a few years after the standard was created. Internationally recognised ISO 9001 is focused on providing enhanced customer satisfaction by the implementation of an effective quality management...

Stephen Norris, sales director at Nestlé Professional UK & Ireland said: “After months of uncertainty, initial data is showing promising signs as the industry re-opens with 46% more bookings made for the week commencing 17 May compared to the first...

Uddin said: "ARON is all about the modern dining experience. It's about new ideas and new concepts, about helping our members reach new levels." As well as being passionate about Indian cuisine, Uddin is also an advocate of Rational cooking systems...

The LiberoPro has been designed to improve cooking efficiency and usability for operators. It is a plug and play appliance which ensures it can be used across a variety of locations. The cooking station itself, the LiberoPro Point, runs from an...

The ten-step strategy includes the introduction of electric vehicles, on-site renewable energy generation and utilising fully recyclable packaging. By 2030 the business is hoping to produce 3.75MWh of electricity per year with solar panels to...

The BFFF awards has highlighted that companies are increasingly developing high quality frozen free-from products. For the second consecutive year the BFF ‘Retail Product of the Year’ went to a free-from product. In 2019, Yorica’s ‘Double Chocolate...

March figures from the Index show a firming of prices year-on-year as lockdown eases and deflationary pressures related to Brexit receded. As the hospitality industry gradually restores to full service it is expected that prices will continue to...

The analysis, based on a survey of hundreds of hospitality operators, found 80% reported needing front-of-house staff and 85% of those surveyed needed more chefs. The survey suggests a current vacancy rate across the sector of 9% - which implies a...

The book, Cooking With Heroes, represents 100 regions around the world in which the RBL has had a presence. With recipes from Australia to the Gambia, each regional recipe is accompanied by the story of a local hero- a service man or woman or...