Buying specialist Lynx Purchasing has urged hospitality businesses to form closer relationships with suppliers in a bid to reaffirm supply chain integrity to customers.
With the World Cup kicking off on Saturday (14 June) PubFood takes a final look at how pub and restaurant operators are hoping to take a slice of the action.
With roast dinners topping the list of things we love most about Britain, it is an institution on a Sunday. What are venues doing right now to try and better Mum’s version, asks Jo Godden
Davy’s, the historic London wine bar operator, expects to add about 10 sites over the next five years, possibly including new outlets for its fledgling diner, steakhouse or restaurant/bar concepts.
Whitbread has said that a wholesale change is required to the way the supply chain is regulated and a tougher regime needs to be put in place on the back of the horsemeat scandal.
Traces of horsemeat have been found in some beef burger products from mid-Wales catering supplier Burger Manufacturing Company (BMC), which supplies the pub and restaurant sector.
Brakes, the major pub food supplier, is recalling a Brakes brand lasagne following news that traces of horsemeat DNA were found in products it supplied to Whitbread.
Makro, the wholesaler that supplies the pub and restaurant industry, says it has taken a number of frozen beefburger products off its shelves in response to current concerns about horse meat in burgers.
The Glorious 12th is a fantastically exciting day for cooks, marking the beginning of a whole new season of game. All game is very healthy to eat, and can be cheap.
Lesley Foottit investigates how a pub can be more man-friendly. Beer, burgers and steak, it seems, will go a long way for the cause, but above all it must appeal to the ladies too.
Using cheaper cuts of meat is, I believe, an essential part of making a modern-day kitchen perform efficiently in regards to GP costs and making your menu more interesting to your customers.
Unless you are a student and beans-on-toast represents the sum total of your culinary abilities, nobody would choose to have the same meal every night. But that does not stop pub chefs putting the same dishes on their menus up and down the country
The traditional Sunday roast is firmly entrenched into family life, which means the on-trade needs to deliver. People expect a lot from it — succulent meat, crisp roast potatoes, golden Yorkshire puddings, perfect vegetables — and to top it all off, a...
The countdown to British Sausage Week 2011 has begun and as one of the nation’s favourite dishes, pub caterers would be mad not to use the occasion to drive sales. From 31 October to 6 November bangers will be big news. As the week falls over Halloween...
Mitchells & Butlers brand Harvester has seen calorie consumption drop by an average 25 calories per customer since introducing menu calorie labelling six months ago.
Food-led pubs are having to explore different menu options and cooking techniques in a bid to keep costs down as food inflation reaches 20% on some items.
Major managed pub operators have vowed to reduce salt content in dishes after a survey found up to 15 crisp packets worth of salt in some pie meals....
