Innovative approach to food management at IFE 2019

Reducing waste is key say food & drink industry experts

More work must be done to avoid food waste in the UK, industry leaders at The International Food & Drink Event (IFE) 2019 discussed Wednesday.

One third of all food in the world is either wasted or lost each year, with the UK also wasting a significant proportion. Through better food management, pooling of resources and educating consumers from a young age on how to reduce food waste this could be avoided, agreed speakers including Ben Elliot, Food Surplus and Waste Champion at Defra, and Laura Winningham, CEO & Co-Founder of charity City Harvest.

Trump Turnberry named best in Scotland at national hotel awards

Trump Turnberry has been named Best Hotel in the ‘over 200 rooms’ category at the Prestige Hotel Awards, which recognises the leading venues throughout Scotland.

The luxury Ayrshire resort was crowned winner at an awards ceremony attended by more than 400 people at Glasgow’s Marriott hotel on Sunday 17th March.

AN INDUSTRY FIRST FOR EAUVATION – SAVE TIME, MONEY – AND WORRY! EAUVATION’S HYDREAUBAR STERILISES AS WELL AS FILLS

Leading manufacturer and supplier of sustainable filtered water systems, EauVation, has pioneered a ground-breaking new water system that automatically – and simultaneously – sterilises, fills and delivers multiple bottles of freshly purified, chilled, still or sparkling water….

Marketing Manager, Adam Lenton, explains: “The HydeauBar is so simple to use, the all-in-one unit has the bottle wash element and bottle filling element alongside each other working simultaneously, and so there is no need to wash the bottles independently.  EauVation’s HydreauBar takes away all the hassle, and saves both time and resource.

THE CHEQUERS INN, ETTINGTON, REVEALS NEW INTERIOR VISUALS FURTHER TO EXTENSIVE RENOVATION

Good Pub Guide restaurant to re-open for Easter

Ahead of its reopening to the public, The Chequers Inn at Ettington, in Stratford-Upon-Avon, has released visuals of its newly designed bar and restaurant. The 18th century pub has undergone an extensive renovation and will re-open in time for Easter.

The 38 cover restaurant has been completely refreshed, creating an inviting and unique dining experience. The space will provide visitors with intimate snug areas along with spaces suitable for larger parties.

Brexit – A storm in a teacup

With all of the continued uncertainty over Brexit the price of a cup of tea could be about to change

With businesses and the public still facing uncertainty around what Brexit will mean for them there is one potential immediate upside, a cup of tea could get cheaper.

Marco Geraghty, Director of Insights at National Tea Day says that, ‘It is no secret that tea leaves are mostly sourced from countries outside the E.U. such as India, China and Kenya. With imports to the E.U. currently subject to a tariff amounting to between 5.6%-11.5% Brexit could mean less cost for importers and therefore a reduced cost for tea drinkers.’

HOW TO COPE WITH DINING OUT IF YOU HAVE A HEARING IMPAIRMENT

The Venue – Choose a restaurant or pub that you are familiar with or visit the venue before making a reservation. This will help you assess the dining options available and select a good table, away from obvious loud sounds. Recent interior design trends such as open plan design and minimal soft furnishings means background sounds are not soaked up making it a difficult atmosphere for everyone – whatever your hearing ability.

Help drive change before it’s too late … ‘Inn-Eau-Vation’ supports World Water Day

With a global spotlight firmly on the importance of freshwater with World Water Day upon us (22 March 2019), new data from leading water brand EauVation shows that nearly seven out of ten consumers are concerned, or very concerned, with the use of single-use plastic water bottles involved in the serving of table water in the eating out sector.

This growing concern follows in the footsteps of campaigns such as Sky’s Ocean Rescue which has been pivotal in driving awareness of the unsavory facts that more than eight million tonnes of plastic is thrown away each year and washed out to sea[1].  By 2050, it is estimated that the amount of plastic in the world’s sea could weigh more than all the fish[2].

HMA Hotel Marketing Awards Winners Announced

The winners of the 24th annual HMA Hotel Marketing Awards were announced last night in a glittering ceremony at the St Pancras Renaissance Hotel celebrating the excellence in the UK Hotel Marketing Industry.

In a dramatic and exhilarating event, seven categories were awarded, with an additional six shortlisted entries being honoured with a Highly Commended status.

The winners and highly commended awardees are as follows:

What are the most common accidents in hospitality?

With its fast-paced nature and hands-on approach, workers in the hospitality sector are no strangers to the occasional bump or bruise. These aren’t usually anything to worry about, unless the cause was an entirely preventable risk. That certainly isn’t something employees should ignore.

Such injuries totalled 434,000 cases between 2016/17 that needed up to seven days’ recovery time as absence. Beyond this, 175,000 cases required more than seven days. It is true that the hospitality sector has a lower than average amount of work-related illness cases, but it does have a higher than average work accident level.

In this article, we are investigating the most common injury causes in the hospitality sector as outlined by Boutique Hotelier’s study, and offering up methods of prevention and response.

Food waste from UK restaurants and cafés

From both a financial standing and an environmental one, it is in every company’s best interests to reduce their waste. With disposable catering supplies retailer Inn Supplies, we explore the level of food waste produces by the food and drink sector, as well as methods of reduction.