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We partnered with Arena, the hospitality networking association, to host their Ask Arena webinar. ‘The Power of Plant Based – Opportunities within Hospitality’, sponsored by Garden Gourmet, brought together an expert panel of operators and suppliers to explore how the opportunities plant based brings are being harnessed.

At Nestlé, procurement decisions are made every day. We understand the impact of our choices and that’s why we want to make sure our purchasing power is used to benefit customers, communities and the planet for a better, more sustainable future. And we’re not alone in our mission. We got together with industry leaders to discuss sustainable procurement and what the future looks like for both businesses and consumers. Keep reading to discover more.

We reveal our top tips to support operators as hospitality moves back indoors.

Keeping up with the constantly-shifting customer needs can be overwhelming. But identifying those important food service industry trends ahead of time is key in making sure your business is ready for new opportunities, whatever the future brings. This is why we’ve created the Nestlé Professional 2021 Sustainability Trends Report, an essential document for anyone interested in the current trends in food service sustainability.

NEW NESCAFÉ RESEARCH REVEALS ALMOST TWO-THIRDS OF CONSUMERS WOULD BUY A COFFEE-TO-GO IF IT WAS A WELL-KNOWN BRAND, UNDER £2 A CUP¹

NESCAFÉ, the coffee experts, have launched a new online coffee-to-go hub as a one stop shop destination to help coffee-to-go customers and convenience stores grow their hot drinks trade and maximise their sales from coffee.

Every year, hundreds of thousands of consumers sign up for Veganuary – a pledge to follow a vegan lifestyle for a month. Since it started in 2014, over 600 businesses and 100,000 people have taken part, with sign ups in 2020 peaking at 400,000 & over 500 businesses joining in¹.

As the industry takes steps to get ready for the new post COVID-19 reality, our in-house team of chefs have been busy developing inspiring recipes for food businesses just like yours. These plant-based menu inspirations are for everyone who is trying to reduce their meat consumption.

The announcement is the latest in a line of initiatives aimed at supporting the foodservice industry.

BACK TO WORK - BACK TO BUSINESS: What it means for catering and restaurants health and safety guidelines.

As we all navigate our way through the challenges posed by COVID-19 and the new reality of social distancing in pubs and restaurants as businesses start to reopen, at Nestlé Professional we’re always open for you; here every step of the way to support the industry.

As businesses reopen and consumers get back to enjoying their favourite dishes, organisations will be looking at their menu choices. Understanding how to create a restaurant menu that caters to the demand while adhering to social distancing restrictions has become increasingly important. This is why the second article in our series looks at dish engineering opportunities to maximise menu potential, while offering customers plenty of delicious reasons to come back.

After weeks of navigating through the challenges posed by lockdown, the hospitality industry has begun to open its doors again and welcome back consumers with a sense of optimism and excitement.

The second article in our series covering localism and community details why waste and sustainability in restaurants and other industries are even more important now than ever to both businesses and consumers.

52% of business leaders expect an increased desire to support local from consumers¹

This is why the first article in our “Localism and Community” series focuses on how businesses can understand what their customers are looking for during and post-lockdown to lead to long term advocacy. 

COVID-19 has impacted our everyday lives to an unprecedented measure. It has taken a significant toll on people from all backgrounds. Many households had to compromise access to nourishing food during the lockdown as a result of poor access to supermarkets, avoiding public transport, or even due to financial difficulties resulting from job losses.

Around the country, millions of people and businesses are showing their appreciation for NHS staff working on the front line during the coronavirus pandemic.

Attracting customers and generating new business in the middle of a pandemic can be challenging. But we’ve looked at some of the most effective ways you can do this, while taking into consideration the changes in habits and behaviour as a result of COVID-19.

The COVID-19 pandemic has created new consumer habits resulting in businesses trying to understand what these are and adapt to the new reality. Here are a few predictions regarding the consumer behaviour changes to be expected and what to look out for as normality returns.

As the impact of COVID-19 pandemic on buying habits is coming into clearer focus, we looked at how the changing consumer needs might affect businesses like yours. Here are the most important findings in recent studies and what they can mean for you.

With many chefs in the UK unable to work due to lockdown restrictions imposed by Covid-19, we have partnered with William Reed to provide ‘Downtime Development’ training that gives furloughed chefs and those at home the tools to adapt, strive and thrive in the new culinary landscape.

Brands are being bombarded with information on how to behave during the current COVID19 crisis. Trying to develop a strategy that does not ignore the seriousness of the situation but also helps brands thrive is something we can help advise our customers on.