[WATCH] 3 innovative ways UK foodservice operators are coping with COVID-19 restrictions In this new video, we examine three key changes UK foodservice operators are making to reinvent themselves to stay afloat and keep their staff on board - following ... Read More
COVID-19’s impact on the UK foodservice industry Not so happy Mother’s Day In the run-up to this year’s Mother’s Day in the UK (Sunday 22nd March) - a time when pubs and restaurants would normally be ... Read More
3 hot restaurant trends set to mainstream in the UK in 2020 How can foodservice operators adapt to dealing with high operating costs, such as rents and business rates, and changing consumer demands? As operators face into challenges and make ... Read More
Interior design: the next sustainability challenge for foodservice Sourcing interiors is no different to sourcing food; it is a matter of general ethical procurement. When it comes to sustainable interiors within the foodservice industry, there are ... Read More
Can food halls save the casual dining sector? While casual dining has been struggling in the UK, with several high profile names disappearing from our high streets, food halls are starting to spring up across the ... Read More
[WATCH] What are the hot trends in the UK pizza market? The combination of consumers wanting to cook pizza at home and the rise of more ‘adventurous cuisines’ are forcing food companies to innovate in order to maintain demand. ... Read More
London street food: Mintel predicts 4 global cuisines to watch Anyone who has ever visited London knows that it’s a true street food paradise, with an impressive selection of markets and food halls that allow locals and tourists ... Read More
[WATCH] Mintel analysts discuss the Giraffe and Ed's Easy Diner closures With the news that the Boparan Restaurant Group is planning to close nearly 30 of its Giraffe and Ed's Easy Diner restaurants, our Senior Food Service Analyst Trish ... Read More
Why being vegan has never been so easy With Veganuary in full swing, it looks like this year it’s easier than ever to try out a plant-based regime. Gone are the days of vegetables being associated ... Read More
Interview with an innovator - Chef Simon Rogan: Embracing zero waste Simon Rogan is a British chef who has gained two Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all kinds of unusual ingredients. ... Read More
3 interactive food dispensers dedicated to healthy convenience Eating out is becoming increasingly convenient with the help of vending machines and food dispensers that are blurring the boundaries between supermarkets and eating out establishments. Here are ... Read More
Interview with an innovator: Chef Niklas Ekstedt The gut microbiome is a hot topic in the media and in science. The discussion up till now has focused strongly on home cooks’ rising interest in recipes ... Read More
