Insights

It’s your dilemma as a chef: how to balance what your guests want with responsible choices in terms of nutrition, costs, and waste.

The chef is in charge of the kitchen–the heart of the restaurant. By taking the time to evaluate the menu, update serving standards, and educate staff, it is possible to set all kinds of positive changes in motion.

Serving appropriate portion sizes begins with knowing what they look like. While guidelines may vary from country to country, some helpful tips are literally right in your hands.

One of the challenges of right-sizing portions is meeting the expectations of guests and not compromising on their perceived value equation. Try these clever techniques from chefs and researchers to help support a mission of moderation.

We live in a coffee culture, with the UK coffee shop market now worth £8.9billion and growth in the sector of 12% since 2016*. So with coffee a key part of consumer buying, how do you continue to add new value and experiences for your customers?

Highly engaged staff are a huge advantage for your business, bringing the benefits of efficiency, creativity and drive to the kitchen and beyond. 

Social media use is big in the food industry.

Any business that requires customers to come through its doors must prioritise footfall.

If you’re organising an event, or planning an offer for your restaurant, then advertising that can really help make it a success. 

The costs of obesity in terms of both human health and money spent on medical care are too big to ignore.

Sugar is a carbohydrate, a natural source of energy found in many types of food.

From browning to baking to preservation, sugars contribute some important functional qualities, as well.