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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
In today’s fast moving and challenging landscape, operational efficiency is arguably the foundation for business growth. Nowhere is this more evident than in hospitality where customer expectations are high, margins are tight and every operational detail matters. Without solid systems in place even the most promising business can fall behind. That is where technology can … Continued
It’s been a few weeks since the UK’s April 2025 Budget was announced, and the impact is starting to bite. For many in hospitality, rising costs are forcing tough decisions, from price increases to operational cutbacks. The dust is settling, and the focus is shifting to: how do we respond in a way that protects … 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
The hospitality industry is under increasing pressure to become more sustainable – and not just for the sake of the planet, but to remain relevant, attract talent and meet evolving guest expectations. While the commitment is clear, the path forward isn’t always a straight one. Success lies in aligning sustainability with business goals and making … Continued
Recently, Nutritics, in collaboration with Zero Carbon Forum, hosted an inspiring Sustainable Menu Day event. The day brought together ESG experts, development chefs and operators from across the hospitality industry to spark conversations around one important question: How can we make hospitality menus more sustainable? As the environmental impact of food continues to come into … Continued
The hospitality industry has demonstrated remarkable resilience in recent years, overcoming challenges and adapting to a rapidly evolving landscape. As we look to the rest of the year, we took the opportunity to discuss and gather insights from a group of industry leaders to explore the emerging challenges and opportunities that lie ahead. What was … Continued
The Food Standards Agency (FSA) has been notified by a small number of UK businesses in February 2025 that peanut and/or peanuty protein has been detected in garlic powder imported from China. The FSA is working closely with Food Standards Scotland (FSS) on this issue. The Food Safety Authority of Ireland (FSAI) have also announced … Continued
Planet Peach: The Sustainability Summit brought hospitality leaders together to discuss why sustainability is not just the right thing to do, it also makes business sense. As proud founding partners of the summit, alongside Peach 20/20, Fleet Street and Zero Carbon Forum, we were excited to be part of this important gathering, which took place on … Continued