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Knowledgebase

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.

  1. Rational Care Tablet Guide

    Rational Care Tablet Guide

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  2. Colour Coded Cleaning Guide

    Colour Coded Cleaning Guide

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  3. The Tightrope of Sustainability – Balancing Durability with Reusable Products

    The Tightrope of Sustainability – Balancing Durability with Reusable Products

    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. 

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  4. Fatbergs: Proper disposal of fat, oil & grease

    Fatbergs: Proper disposal of fat, oil & grease

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

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  5. How clean is your ice ?

    How clean is your ice ?

    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?

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  6. Pink Slime Build Up On Dishwasher

    Pink Slime Build Up On Dishwasher

    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.

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  7. Gastronorm Sizing Guide

    Gastronorm Sizing Guide

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  8. Reach In Blast Chillers & Blast Chilling

    Reach In Blast Chillers & Blast Chilling

    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.

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  9. A Guide To Chefs Knives

    A Guide To Chefs Knives

    Having the right chefs knife for the task at hand can make food preparation easier. But with so many different types of chefs knife available on the UK market, choosing the right kind of knife can be a challenge. To help you with your buyers’ journey, we’ve put a simple guide together to help you find the right type of knife.

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  10. Coffee Machine Leasing: Return on Investment

    Coffee Machine Leasing: Return on Investment

    With average expenditure ranging from £600 to over £4000, buying a new commercial coffee machine is typically the most expensive piece individual item of catering equipment an independent coffee shop or café may purchase.

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