Insights

A collaborative webinar discussing the flexitarian approach to diets was recently held by GARDEN GOURMET in partnership with Manchester City.

Spotlight on: Policy and supply chainThe 2021 Footprint Sustainability Index in association with Nestlé Professional identifies six top trends and opportunities to help foodservice leaders develop strategy, benchmark good practice and identify issues. This article focuses on policy and supply chain

Spotlight on: Clients and consumersThe 2021 Footprint Sustainability Index in association with Nestlé Professional identifies six top trends and opportunities to help foodservice leaders develop strategy, benchmark good practice and identify issues. This week, we focus on clients and consumers 

Spotlight on: Employees, health and wellbeingThe 2021 Footprint Sustainability Index in association with Nestlé Professional identifies six top trends and opportunities to help foodservice leaders develop strategy, benchmark good practice and identify issues. This week, the focus is on employees’, health and wellbeing

Spotlight on Energy, emissions and natural resourcesThe 2021 Footprint Sustainability Index in association with Nestlé Professional identifies six top trends and opportunities to help foodservice leaders develop strategy, benchmark good practice and identify issues. This article focuses on energy, emissions and natural resources

Spotlight on WasteThe 2021 Footprint Sustainability Index in association with Nestlé Professional identifies six top trends and opportunities to help foodservice leaders develop strategy, benchmark good practice and identify issues. This article focuses on waste

Spotlight on Sustainable DietsThe 2021 Footprint Sustainability Index in association with Nestlé Professional identifies six top trends and opportunities to help foodservice leaders develop strategy, benchmark good practice and identify issues. For this article, we delve into the future of Sustainable Diets.

Flexitarians are a large and growing population, which means there are more and more potential customers out there, keen to try plant-based meat alternatives that don’t compromise on flavour and satisfaction. But before you can win them over with your offering, here is what you need to know about how many of us are turning into flexitarians and find out what are some of the most common reasons why people eat plant-based meat, directly from consumers.

Typically made from soy, peas, wheat, or mushrooms, plant-based meat products look and taste similar to real meat, making them easy to substitute and integrate into favourite recipes. Using only plant-based ingredients, it’s possible to create the look, taste, texture, cooking properties, and even some of the key nutrients found in real meat.

What’s cooking? Surprise, it’s not meat!It’s not often that the Food Service Industry gets to welcome a whole new category to the menu. But that’s exactly what’s happening with the latest plant-based alternatives to meat. 

What’s better than a happy customer? A happy customer that becomes a regular of course! It’s very important to develop and maintain a loyal customer base. After all, it's your customers that grow your business. Just think about - if you could turn every customer that walks into your store into a regular, you could really boost your business!

Customer loyalty is key to any retail business. Read our top tips to improve your customer relationships and make the most out of your Nescafé &GO machine.