As the UK’s largest independent wholesaler to the catering and hospitality industry, our expert product consultants have been working with restaurants, hotels and bars of all size for many years. We have compiled this catering knowledgebase to consolidate all the most common issues, trends and advice into one easily-digestible format. This free and impartial advice gives you insight into all the necessary choices when setting up your new catering business or purchasing the latest catering equipment.
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.
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?
Keeping your commercial dishwasher clean is critical for health and safety.
Not maintaining your machine can seriously jeopardise health and safety across your business. A poorly functioning machine can increase the risks of food poisoning for your customers and affect your food hygiene rating.
Just a few years ago blast chilling was a process that was almost entirely limited to large-scale food production plants and larger commercial kitchens found in hotels.
However, with many new ‘entry-level’ commercial blast chillers entering the market over the last five years that are aimed at small scale production, this technology is easily accessible to smaller commercial kitchens and independent establishments.