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Every 40 minutes, there is a UK hospitalisation due a food allergy. Behind that statistic are real people – customers who place their trust in hospitality venues to not just serve great food, but to keep them safe. That responsibility has never been more pressing. Food allergies are on the rise, expectations are shifting, and … Continued
Allergen management is a critical trust issue across the hospitality industry. Our Head of Regulatory Affairs, Frankie Douglas, shared with The Staff Canteen why transparency, technology, and team training are key to keeping guests safe. The food and the service always take centre stage in hospitality, but it’s trust that forms the foundation of everything, … 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
The UK Food Standards Agency (FSA) and Food Safety Authority of Ireland are advising people who have a peanut allergy to avoid consuming foods that contain or may contain mustard, mustard powder or mustard flour due to potential peanut contamination.[1,2] Mustard ingredients – including mustard powder or flour – can be found in many foods … Continued
We’ve given our website a fresh lick of paint, updating our design, style and navigation to give you a better experience when you learn about our products and get support with using Nutritics as a customer. Here’s a breakdown of each section of the website, so you know where you need to go to get … Continued
We’ve developed new features in-line with customer feedback and market direction, which will transform how Nutritics benefits food businesses. Nutritics 6 addresses the increasing pressure on chefs and technical teams during menu cycles, the need for speed, accuracy and cost control, plus the need to lower the impact of carbon across food service. Key features … Continued
While our role is to provide customers with manageable data to help them on their path towards responsible sourcing, we’re often asked, when discussing sustainability with foodservice and hospitality businesses, whether carbon offsetting is worthwhile. There has always been debate around their effectiveness, but it was shocking to read that a Guardian investigation showed more … Continued
With six months to go between now and the implementation of Natasha’s Law, Nutritics, founders of the UK Food Labelling Resource and the only provider of a one-stop solution for Natasha’s Law share their top tips for food operators who need to meet the obligations. From 1st October 2021, Natasha’s Law (the UK Food Information … Continued
Nutritics are delighted to announce our latest partnership with Cygnet Health Care — the UK’s leading provider of services for individuals with mental health needs, autism and learning disabilities — and Brakes. Through this partnership, Nutritics software will empower Cygnet chefs to create nutritionally balanced meals for service users and residents. Cygnet’s Procurement team worked … Continued
Nutritics have announced a new partnership with Brakes, the UK’s leading foodservice provider. Nutritics and Brakes have joined forces to launch a one-stop solution called “Virtual Chef Online”, an advanced, groundbreaking suite of online recipe and menu management tools for foodservice operators including: The partnership will provide an exciting opportunity for food businesses to ensure … Continued