High Contrast
Nutritics
Kitchens generate a massive amount of data, but too often, that data lives in silos. Today, we are changing that. Leanpath, the leader in enterprise food waste management, has announced a new backend integration with Nutritics to bridge the gap between menu planning and waste tracking. This partnership establishes a powerful, two-way data flow that gives … Continued
Kester Capital has invested in Nutritics as part of its Kester Capital IV fund, marking an important milestone in the company’s long-term growth. The partnership supports our continued focus on providing reliable food data management solutions to the foodservice and hospitality sectors. Our platform continues to serve the same purpose it always has: helping businesses … Continued
In an era where rising costs, sustainability concerns and shifting consumer expectations collide, the hospitality industry faces the growing issue, how to balance portion sizes with perceived value. We’re now seeing people scrutinising not just how much food is on their plate but its nutritional contents. These evolving consumer demands are putting pressure on operators … Continued
When was the last time you gave your menu real strategic attention? For many operators, the menu is merely the final hurdle, a list of dishes rushed to the printers days before a seasonal launch. It tells the guest what the kitchen can cook and, hopefully, lists the right prices. But if you view your … Continued
In the world of hospitality, the menu is far more than a list of dishes. It’s a living, breathing brand asset, one that shapes guest perception, operational efficiency, and compliance credibility. For marketing and operations leaders, it’s a critical touchpoint that impacts everything from brand reputation to customer safety. Yet, teams often struggle with fragmented … Continued
Too often, menu ownership gets lost in the shuffle. Initial development sits with the food team, and it’s then rushed over to marketing for a quick tidy-up before print. This common workflow means you’re missing out on the profit engine it was born to be. Meet the ‘Menu Geek’ That’s where Annica Wainwright, co-founder of … Continued
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.
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
Define Menu Engineering 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 … 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