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As the UK’s largest independent wholesaler to the catering and hospitality trade, we work with some of the biggest name brands in catering to bring you the latest new product launches, news on innovation and the latest trends to touch our industry. Our expert product consultants keep topics simple, allowing you to make your own decisions based on our free and impartial advice. Covering topics across a wide range of heavy catering equipment and light catering supplies, we are confident that you will find an article which inspires your restaurant, bar, hotel, pub or club.
The new Stolzle Power Wine Glass range has been awarded the German Design Award thanks to their ground-breaking strength and innovative design. This new commercial glassware collection features three new Stemmed Wine Glasses and two Wine Tumblers, stunning the judges in both the tabletop group and product design excellence categories.
With continuing media focus on plastic pollution, the UK government has passed critical legislation to ban the use of single use plastic straws. This ban will see significant changes across the catering and hospitality industry with regards to drink service.
Since the changes were announced, the industry has already responded, with a variety of ‘biodegradable straws’ coming to market that claim to solve the plastic pollution problem. However, as businesses have started to adopt these new materials, we’ve seen several issues start to be raised around the use of the term ‘biodegradable’, and what it means for the environment.
R404A has become one of the most widely used refrigerants used in commercial refrigeration machines. It was introduced in the mid-1990s as a replacement for ozone-depleting refrigerants including CFCs (such as R12 and R502). In the catering and supermarket sector, it has become the dominant refrigerant across Europe for both chilled and frozen food refrigeration. It is also used for industrial refrigeration and for cold storage.
The workplace has radically changed in the past decade, yet the official guidance on first aid kits has remained static under the Health & Safety (First Aid) Regulations 1981. A review in 1997 resulted in the updated publication of an Approved Code of Practice. However, after almost 15 years, it was evident that further investigation had become overdue.
Designing a restaurant to try and create an attractive and successful business is no easy task. From the shape and lighting of the room to the type of tableware and glassware you use, all these elements intertwine to create the atmosphere you want to convey. However, from new research, there is one aspect of your food presentation that may affect the way customers perceive your food to taste.
