Buzz Catering Blog

With sustainability becoming ever important to the consumer, it seems invaluable for businesses to use eco-friendly products wherever possible. During our interview with BBC Essex, our Operation Manager, Ashley Garrett explored the immediate benefits and Buzz’s approach to providing an option for these on our store. 

Marketing Assistant, Emmalena Ellis would like to reflect further on how sustainability may inform your decision choosing a product; whether it is an informed choice or passing trend that you should capitalise on for your catering or restaurant business. 

As a catering wholesaler, we offer a wide range of professional chefs knives for sale online. However, as a responsible catering distributor we also want to ensure that we are doing everything possible to ensure that chefs knives, steak knives and other potentially dangerous items only end up in the hands of professional caterers and are used for their intended purpose.

Ashley Garrett Operations Manager at Buzz Catering Supplies is invited to discuss paper straws and the use of single use plastics with Sadie Nine on BBC Radio Essex.

Finding the correct till roll for your cash register or PDQ machine can be a difficult task with a wealth of possibilities available. This guide has been written to help with finding your specific till roll sizes and types to make ordering rolls as quick and easy as possible.

Over the years beer has flown into our beer glasses in an abundance. Beer has evolved but so has our beer glasses offering a wide range of styles and types with differing purposes. The material, size and even shape of our beer glasses is often used to affect taste, temperature, & usability amongst many other factors. We have put together this info-graphic (resembling an incredibly tall Strange glass) on the styles of beer glasses that are commonly used including Beer Steins, Nonic Pints, Conical Pints, Goblets, Mugs, Pilsner Glasses and more.

This project was commissioned by a large independent brewery and set out clear requirements for the design and installation of a large commercial dishwashing area to serve a newly built restaurant in Hertfordshire. This was supported by the installation of a re-designed glass washing area that was suitable for meeting the requirements of a busy, growing pub.

A recent news story caught our attention which highlights the need to ensure proper kitchen waste is disposed of correctly.

In the coastal town of Devon, a 64-metre mass of hardened fat, oil and wet wipes has been found in the sewers. Known as a fatberg (similar to the one found under London in 2018) this mass of waste is longer than six double-decker buses and is expected to take 8 weeks to clear.

To clean crockery effectively your commercial dishwasher will use set washing cycles in parallel with measured dosing of specially designed dishwasher detergents and rinse aids. Most commonly these products are sold in 5 litre bottles.

Like most catering establishments you probably serve ice with your drinks. Unless you purchase fresh bagged ice on the regular, you’ll use an ice machine to produce and store ice. However, are you aware of the potentially harmful bacteria and Coliform that you may be adding to your ice?

A recent watchdog investigation has found traces of Bacteria and faeces in the ice of the top UK high street pubs. The top 5 pub chains – Harvester, Hungry Horse, JD Wetherspoon, Slug & Lettuce and Marston’s Two for One had high levels of bacteria found in the serving ice.

The bacteria and faecal matter found in high levels pose a potential health risk, a similar investigation revealed the same type of bacteria and faecal matter in the ice of high street coffee chains like Starbucks and Costa coffee.