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Welcome to the third edition of our Staff Spotlight blog series, in which we introduce one member of the lovely Nutritics team in each article. This time, we’re chatting to Mike Walsh, Head of Talent & HR, about everything from his day job to David Beckham… Tell us about yourself — what has your career … Continued
This time, we’re sitting down with Head of Regulatory Affairs Frankie Douglas to talk about everything from her food-focused career to her turn in an all-girl rock band. Tell us about yourself — what has your career path been to date, and how did it lead you to where you are today? I’ve spent my … Continued
At Nutritics, we’re on a mission to help everyone better understand and reduce the impact of our food supply. With this in mind, we’ve created Foodprint: our latest innovation that enables the calculation and labelling of the carbon footprint of foods and recipes. For many food businesses, implementing more sustainable business practices is fast becoming … Continued
Tell us about yourself — what has your career path been to date, and how did it lead you to where you are today? I studied Nutritional Sciences at the University of Porto, here in Portugal. After that, I moved to the UK and worked there in the NHS as a Registered Dietitian for five … Continued
Staff training is a vital component of ensuring quality service in your restaurant, and this should include an education around the dishes on your menu. In this article, we outline five key benefits to making sure your front-of-house team knows your menu inside and out, and outline how you can introduce this type of training. … Continued
Upselling on your food menu is a practice worth nurturing in your restaurant. Not only will your business enjoy additional revenue, but your customers will feel well looked after, with a meal customised to their taste. To make upselling a successful part of your operation, it needs to become a key component of your overall … Continued
If your menu doesn’t include a considered and creative plant-based offering, it’s time to make a change. In this article, we outline four key reasons why vegan and vegetarian dishes are no longer an afterthought, but a central component of modern menu design. 1. Work towards sustainability By far the most pressing reason to offer … Continued
Beer is one of the UK’s favourite drinks and is a staple in pubs and bars across the land. A recent survey found that in their lifetime, UK pub-goers were likely to drink around 7,786 pints of lager, that’s 4,424 litres of beer (1). And lager is very much the leading light of the beer … Continued
With food waste a huge issue across the hospitality and foodservice sector, we’ve rounded up just a few of the most innovative waste prevention techniques used by real food businesses across the globe. Prepare to be inspired… 1. Prevent food waste in the first place The most efficient way to tackle the world’s food waste problem is … Continued
Today we reformulate another popular dish found in Italian restaurants across the UK – Spaghetti Bolognese… Could a few tweaks improve the nutrient profile, cost and environmental impact of the dish, whilst still delivering on taste? A classic Spaghetti Bolognese was used as a starting point. The recipe was changed to improve nutrient profile, cost … Continued