Hospitality Action's annual Summer Challenge #
Taking place between June 9th – 19th Hospitality Action’s annual Summer Challenge is the hottest mass participation event in the hospitality calendar, attracting thousands of participants and raising hundreds of thousands of pounds along the way. The challenge is huge, but the concept is simple. Hospitality Action need as many businesses, teams and individuals as possible to cover 75,000 miles in just 11 days and raise £150,000.
Teams from hospitality businesses of all shapes and sizes are joining in the fun as part of their CSR, communication and philanthropic goals. They’re taking part to increase employee engagement, loyalty and wellbeing.
Setting up a team is easy and taking part is an uplifting opportunity to motivate, bond and engage in healthy, inclusive competition while pulling together for a common cause. Whether it’s organising a company-wide sports day or team 5km walk, or asking colleagues to get sponsored as they complete their local park run or smash their personal best on the bike, every penny raised, and every mile travelled will help support an industry in crisis. Sign up your team here.
Younger workers driving positive changes for all in the workplace #
Younger generations of workers across the UK are calling for enhanced wellbeing, sustainable and digital workplace practices more than any other working-age demographic and are willing to look at alternative employers if their needs aren’t met, new research reveals.
Published today by Compass Group, the world's leading food services company, and global market intelligence agency Mintel, the Global Eating at Work Survey 2023 is one of the largest inter-generational surveys of its kind, analysing insights from 35,000 global workers across 26 countries on their workplace preferences, including employee views on eating at work, sustainability, digital adoption, health, and mental wellbeing.
The research reveals that the COVID-19 pandemic and ongoing global cost of living crisis have made UK employees more mindful of what they want and deserve from an employer.
Across all age groups, 46% of UK workers say they are scrutinising employee benefits more closely than they used to, peaking at 59% among Gen Z.
36% of UK workers say they feel less loyal towards their employer since COVID-19, jumping to one in two (50%) among Gen Z employees and 47% for Millennials.
68% of UK workers say employers should be doing more to support employees with the cost-of-living crisis, peaking at 76% for Gen Z and Millennials.
71% of UK Gen Z say having a staff restaurant on-site shows an employer cares about its employees.
The list of UK worker demands from current and prospective employers is evolving, with food provision at work viewed as a major asset in the war for talent, especially among younger workers.
Across all age groups, flexible working is considered the most appealing non-monetary benefit that employers can provide, followed by health insurance, discount schemes and having a staff restaurant at work.
65% of UK Gen Z say an on-site cafeteria would positively influence their decision to join a prospective employer, compared to 46% average across all age demographics, and 29% for Baby Boomers.
63% of UK workers (and 70% of Millennials) that have a staff restaurant in their workplace say they speak more highly of their employer to others outside of their organisation, compared to 54% for employees without any food provision at work.
Providing a sustainable and healthy food offer at work is paramount, especially for Millennials.
66% of UK workers say that employers have a responsibility to pro-actively promote sustainability in the workplace, peaking at 73% for Millennials.
All age groups expect food outlets should help them make healthier food and drink choices through the food they serve, peaking at 68% among Millennials.
Younger generations are driving a meat-free revolution in the workplace, with more than half of Gen Z and Millennials happy to eat vegan or vegetarian meals compared to around a third of Baby Boomers.
Of any generation, Gen Z and Millennials are also most open to digital foodservice innovations that can improve their productivity and health at work.
77% of UK Gen Z and Millennials say that taking a proper lunch break makes them more productive when they return to work, compared to 67% among Baby Boomers.
69% of Gen Z and Millennial workers in the UK are happy to order food and drinks via apps, compared to less than half of Gen X (48%) and only a quarter (26%) of Baby Boomers.
48% of Gen Z workers say they like to stay on top of their calorie intake by tracking their diet via an app, versus 30% among the wider working-age population in the UK.
Morag Freathy, Managing Director, Eurest said:
“With Gen Z and Millennials soon to make up the largest proportion of the UK workforce, their influence in the workplace is on the rise. For employers battling higher wage demands, productivity pressures, and retention and recruitment challenges as the war for talent continues, matching workplace initiatives with the preferences and values of these younger demographics is more important than ever.
“Since the pandemic, the lines between workers’ personal and professional values have become increasingly blurred. Empowered Gen Z and Millennial workers have made it clear that they want to associate themselves with companies who share their values, provide a safe, comfortable working environment, and support their health and wellbeing. And they are willing to look elsewhere if they feel their needs aren’t being met.
“Employers today need to use every tool at their disposal to attract, retain and motivate the best talent. As our research has shown, a staff restaurant is one of the most effective ways for employers to show that they care for their staff, while positively influencing employee loyalty and their willingness to speak positively about their employer. Meanwhile, enabling workers to have proper breaks with quality food and drink is shown to give workers a chance to properly reset and recharge, decreasing work-related stress while increasing productivity.”
Matt Thomas, Managing Director, Restaurant Associates, added:
“Gen Z are digital natives, born in the era of on-demand culture, and as a result they have a greater interest in and expectations of technology for foodservice in the workplace. This presents exciting new opportunities for workplace dining facilities to meet Gen Z’s growing demand for ‘right here, right now’ with dedicated apps for anything from ordering, payment, and delivery, to tracking nutrition and the carbon footprint of the meals they choose.
“The whole eating at work "journey" needs to be as smooth, quick, and efficient as possible to harness employees’ productivity. Tech-enabled options make it easy for employees to order exactly what they need, when and where they need it, seamlessly integrating refuelling into their personal work schedule. Just as importantly, employers need to emphasise these benefits across their entire workforce to ensure a similar proportion of older employees enjoy the improved workplace experience that digital can bring.”
Eurest and Restaurant Associates are two of Compass Group UK & Ireland’s leading brands, providing catering to thousands of employees in the workplace, across the UK.
Aramark Launches First AI Powered Quick Eats Store in Scotland #
Aramark has launched the first Artificial Intelligence (AI) powered Quick Eats store in Scotland. The landmark AI powered store has been launched at Aegon’s offices in Edinburgh to serve its 1,300 staff members.
Quick Eats is an ambient Intelligence driven, no-wait, checkout-free retail store offering easy access to a variety of foods, beverages, and essentials at all hours of the working day. Customers are enabled to shop at their own pace without disruption. By using Aramark’s WorkXgo App, customers simply walk in and walk out without having to wait in lines or go through a cashier and go on with their day.
The store features overhead cameras and intelligent shelf sensors, which combine detection, visual cognition, and secure payment integration, always safeguarding privacy. This innovative technology and retail offering eliminates waiting times at checkouts and offers a quick, seamless and convenient alternative to the traditional shopping experience.
The flagship Quick Eats store forms part of ‘Aramark Connected’ which applies technology enabled innovation that provides frictionless experiences for consumers, whenever and wherever they are. Aramark is continuously investing in new technologies and offering seamless interactions to eliminate friction wherever possible. This investment puts service at the core of everything Aramark does, securing an exceptional experience for clients and customers.
Globally, this is the third Aramark Quick Eats store deploying the technology, with the first two having opened in Germany and Chile.
“The launch of Quick Eats in Scotland marks an important milestone on our journey to become the most innovative leader in the hospitality industry. By deploying the most cutting-edge and sophisticated technology in the market, we aim to make the customer journey as seamless and efficient as possible,” said Helen Milligan-Smith, Managing Director at Aramark UK.
Dust up your meatless menu with the best stripper in town from Quorn #
Meat free guru, Quorn, is expanding featherless feasting offering with the addition of Vegan Strips to its popular ChiQin range.
Flying onto menus now, the succulent Vegan Strips have already plucked up a Craft Guild of Chefs approval certification, alongside Quorn’s Buttermilk ChiQin Burger.
“Crispy chicken continues to be a staple on menus with diners looking for indulgent, comforting and creative dishes. Our ChiQin range provides chefs with endless opportunities to get creative with their meat free menus, whether it’s naked strips or sticky salads,” says Phil Thornborrow, Foodservice Director at Quorn Foods UK.
“The Craft Guild of Chefs certification gives our products a seal of approval that’s recognised across the industry, which we don’t take for granted. We’re incredibly passionate about creating the best meat free options on the market. It’s why we invest heavily in sensory technology and consumer research, so we’re delighted to achieve this stamp of excellence on our crispy coated ChiQin products.”
The crispy, golden and tender Vegan Strips are made using Quorn mycoprotein, the super protein at the heart of all Quorn products. Ready to cook from frozen, they are perfect in wraps, salads or sandwiches or dressed up to be served as sides and sharers, delivering solutions across menus.
“Bold and exciting flavours are key to creating a meat free menu that means diners don’t feel like they are compromising. All of our Quorn ChiQin products are packed with succulent flavours and spices and are versatile enough to be used across different dishes, for different occasions and times of day. This range makes it really simple for operators to maximise mouth-watering meat free on their menus,” adds Phil.
The vegan ChiQin range already includes Crispy Wings, Vegan Fillet and the crowd favourite Buttermilk Style Burger, giving chefs all they need to elevate meat free menus.
Don’t pass up on a good strip. Invite the king of the roost into your kitchen by emailing firstname.lastname@example.org to get some free ChiQin samples.
The Springboard Charity is ready to take on the world and is inviting the hospitality industry to join its virtual challenge #
The Springboard Charity is calling for walkers, runners, cyclists and swimmers to join its biggest challenge yet – a race around the globe, virtually visiting the seven wonders of the world.
Supported by headline sponsors CH&Co and Nestlé, the charity’s 3rd virtual race will take place throughout July 2023 raising vital funds to futureproof the talent pipeline for hospitality.
To complete the full challenge and visit all seven wonders, racers will have to achieve approximately 31,000 miles. For a team of 20 it’s a stretching challenge but each year’s racers have pushed themselves to the limit so Springboard has increased the challenge to see just how far tenacious teams can get, and how much can be raised for charity along the way.
The virtual races have raised more than £150,000 over the past two years. This makes a huge difference to Springboard’s trainees, allowing the charity to reach more young, unemployed, and underprivileged people, giving them the skills and confidence to secure great jobs in hospitality.
Previous virtual racer, Bidfood’s Catherine Hinchcliff, said: “I was a bit hesitant to participate, but was so pleased to have joined up. It was such fun and really motivated me to get back on my exercise bike and really go for it!
“The team spirit and competitiveness between our teams pushed me to do way more exercise than I’d done in years, and I really surprised myself. Lovely to be raising money for such a great cause too.”
The race will use My Virtual Mission to track the miles and move each team along in the race.
Teams are a maximum of 20 people and each team member must pledge to each raise £150 for The Springboard Charity, making it a rewarding and achievable challenge. Everyone who takes part in the virtual race receives a goodie back and branded vest. There are also spot prizes to win along the way.
Registration is £15 per person and team leaders and participants can register at: https://springboard.uk.net/events/virtual-race-around-the-world/
There are also still exciting opportunities for companies to sponsor the event.
Caterplus introduces room service app at Hughenden Gardens Retirement Village #
Caterplus, one of the UK’s leading caterers specialising in the care and retirement living sector, has provided all residents at Hughenden Gardens Retirement Village with access to its digital Breaz app, via in-apartment tablets, so that they can pre-order food to their apartments at mealtimes.
The Breaz app has been installed on residents’ in-apartment tablets to enable an easy-to-use pre-ordering system for meal delivery service to apartments and the residents have been given a training session to show them how to use the app. The process is very simple and enables residents to click on the Breaz app on their tablets and to browse the menu and then pre-order food for delivery to their apartment or for collection in the restaurant.
Laura Tighe, Managing Director for Caterplus, said: “The feedback has been so positive and residents have been surprised at how easy the process is. The service provides flexibility for residents who enjoy the option of a food delivery service if they choose not to eat out or cook for themselves or if they want to entertain visitors. Due to the initial success of the app for lunchtime requests, we are extending this service to other times in the day.”
Colin Cole, Location Manager for Hughenden Gardens Village, said: “We are delighted with this new system which enhances the choice of services that we provide for our residents. It is simple to use and residents have been excited to have this additional option to pre-order meals for themselves and their visiting family and friends.”
Caterplus is part of Elior UK who developed its Breaz digital app to enable customers, across all sectors where it provides catering services, to pre-order food for delivery or collection resulting in a more efficient and flexible service and reducing time spent in queues.
Hughenden Gardens is a retirement village for over 55s situated in High Wycombe in Buckinghamshire.
Medirest continues contract to support cleaning services at Blackpool Victoria Hospital #
Medirest, part of the healthcare sector of Compass Group UK & Ireland, is to continue its partnership with Blackpool Victoria Hospital and Atlas BFW Management Ltd, for a further five years. The new contract is based on an established successful partnership between the organisations and the implementation of the National Standards of Healthcare Cleanliness.
Blackpool Victoria Hospital is part of Blackpool Teaching Hospitals NHS Foundation Trust. The Trust provides a range of acute services to the 352,000-strong population of the Fylde Coast health economy and the estimated 18million visitors to the seaside town of Blackpool. It provides a wide range of community health services to the residents of Blackpool, Fylde, Wyre and North Lancashire as well as hosting the National Artificial Eye Service.
The Medirest team has operated cleaning services at the hospital for seven years and this new contract will see the partnership continue for another five years. Investment has been committed to continue to introduce enhanced innovations, such as a cleaning robot, which takes on repetitive cleaning procedures in open spaces - the introduction of ‘cobotics’ on site supports over 200 people working in the cleaning team. In addition, new ultraviolet cleaning solutions will be introduced, which means a faster turnaround time to further enhance patient flow.
The team will continue to provide more general cleaning services, utilising their A+ cleaning solution, decontamination services and a rapid response team supporting in delivering the highest possible infection control and prevention practices.
Russell Blake, MD - Healthcare, Compass Group UK & Ireland, commented:
“We have an established partnership and work collaboratively with Atlas and the Trust’s clinical teams at Blackpool Victoria Hospital and we are delighted that we will continue to build this ongoing relationship. Our teams have worked with the hospital to implement the National Standards of Healthcare Cleanliness 2021 and we look forward to continuing our high-quality cleaning services at one of the countries busiest hospitals.”
Yvonne Widdows, Deputy Director of Facilities at Blackpool Teaching Hospitals, said:
“The Trust is pleased to continue our partnership working with Medirest, supporting us to provide a clean, safe environment to patients, colleagues and visitors. We look forward to maintaining a strong focus on service delivery and innovation for our hospital site, supporting patient care and the wider community.”
Sarah Senior, Acting Managing Director at Atlas also commented:
“Atlas is happy to be continuing the successful partnership with Medirest, as they continue supporting us in maintaining a clean, safe environment across the Blackpool Victoria Hospital Estate.
We are pleased with their investment and innovative approach to cleaning services, such as the introduction of new cleaning technology, which will bring improvements, faster turnaround times and help the flow of patients through the hospital.”
Medirest received the “Innovation” and “Sustainability” Awards at this year’s Association of Healthcare Cleaning Professional Awards. The team also won the “Staff Engagement & Improving Staff Experience & Medical Education for Healthcare Professionals” title at the recent Patient Experience Network National Awards (PENNA), for its Positive Impressions programme.
Company of Cooks launches 'In Good Company' this summer featuring top chefs cooking feasts in jaw-dropping locations #
Company of Cooks has announced the launch of ‘In Good Company’, an event series that sees guest chefs, restaurateurs and producers preparing and cooking one-off menus in some truly incredible venues, harnessing the ingredients and capturing the spirit of the summer season.
Starting in May and culminating in late September, the series of supper clubs will take place at venues in and near London including Royal Botanic Gardens, Kew, RHS Garden Wisley, Chelsea Physic Garden, Kensington Palace and Chiswick House and Gardens, with events weekly across the whole of the summer season. Venues to be added to the line-up include the Southbank Centre, The Old Royal Naval College, The Royal Opera House, Kensington Palace and Royal Society of Arts.
Chefs joining the initiative include José Pizarro, the godfather of Spanish cooking in the UK; Douglas McMaster of Silo; Professional Masterchef winner 2022 Nikita Pathakji; and Karan Gokani of Hoppers. For the ‘kitchen garden’ dinners, Company of Cooks will partner with gardeners and local producers to celebrate great produce at the height of the season.
The programme of In Good Company events will also comprise ‘London Larder’ dinners, in which some of London’s best-loved producers will partner up with Company of Cooks' own talented chefs to create one-off menus showcasing their produce, including H. Forman & Sons London Cure smoked salmon and Brindisa’s range of Spanish cured meats, tapas and dried goods. The calendar of London Larder evenings will also see Paxton and Whitfield cheeses paired with Ellis wines, and Cobble Lane’s British charcuterie matched with a line-up of London craft beers.
While the cooking talent and producers are a draw in themselves, the locations are as exciting, with the action taking place in the grounds of some of London’s most stunning and historical gardens, palaces, and performance centres during the height of summer, offering diners the chance to enjoy an evening out at a venue they may well never normally be able to eat at. Tickets will be available via DesignMyNight, starting at just £60 including a seasonal set menu and a welcome drink.
With some of the best and most recognisable top chefs, some incredible local produce and a backdrop like no other, In Good Company’s events are some of the most anticipated in the London food calendar in 2023.
The Delivery Prophets podcast with Tim Vasilakis #
The Athenian is a Greek food brand that has evolved from a street food offer in north London to become an international licensing business with four locations currently in Spain. Tim Vasilakis, Founder and CEO of The Athenian, is passionate about Greek food and has gained substantial insights into the delivery space throughout his journey.
In a recent episode of The Delivery Prophets podcast, Tim shared his trenchant opinions on the importance of effectively executing ordering, delivery, and collection, and how delivery has become a basic commodity that needs to be even more integrated into our lives today. He also discussed the role of packaging and the need to find ways to connect with the delivery customer, such as sticking personalized notes onto the packaging or slipping in freebies.
The Delivery Prophets is a podcast that explores the forces shaping the food delivery sector, from the impact of technology on delivery logistics to changing consumer demands and preferences, and from the rise of dark kitchens to the opportunities from virtual brands.
TheDelivery.World is a new platform and podcast that provides answers to the most frequently asked questions about the global restaurant delivery business, including concerns about profitability, employment rights, and rider safety. You can find The Delivery Prophets on Spotify, Apple, Google or the other places where you get your podcasts or go here
Foodservice Football is Back! #
After 6 years Foodservice Football is back on Thursday 22nd June at Bromley FC. It would have been sooner, but for the pandemic and this year we play in memory of our colleague and friend Morag Wilson who we tragically lost in 2019 to Bowel Cancer.
If any catering operators or suppliers are interested in playing, supporting or offering a raffle prize please go to www.foodservicefootball.co.uk for further details. This year the charity will be Bowel Cancer UK and please help us reach our target. We will have a DJ after the football and there will be some great raffle prizes to be won.
Please contact Dan Hillman on email@example.com or 07833 248788 for any specific questions.
Nominations open for the Independent Hotel Show Awards 2023 #
The Independent Hotel Show Awards, which celebrate innovation and excellence in the UK’s boutique and independent hotel sector, have opened for entries.
Since launching in 2012 the Independent Hotel Awards have become coveted accolades, shining a light on some of the industry’s best hotels and most respected hospitality professionals.
There are two categories:
The Independent Hotel of the Year award recognises a hotel that embodies independent spirit, excellence, and innovation in creating exceptional guest experiences while pushing the boundaries of what it means to be an independent hotel.
The GM of the Future award, in partnership with The Master Innholders, recognises a rising star in the hotel industry, someone who consistently goes the extra mile and has a commitment to inspiring others.
A shortlist for the Independent Hotel of the Year award will be decided by a panel of industry experts before being opened up to a public vote which, combined with the judges votes, will
determine the winner.
Glenn Wallace, Independent Hotel Show Event Manager, commented: “We can’t wait to welcome our independent hotelier community back to Olympia London and to shine a light on industry professionals who are passionate about innovation, guest experience and driving meaningful change
in the sector.”
Kalindi Juneja, CEO of PoB Hotels and judge for the 2023 Independent Hotel of the Year award, added: “A daunting task! The UK now has some of the finest independent hotels in the world so it shall certainly not be easy to pick just one.”
If there’s an individual or hotel that you believe deserves to be celebrated as a trailblazer or future industry leader in the please look at the nominating procedure and nominate by the deadline of 14 June for Independent Hotel of the Year and 23 June for GM of the Future. Self-nominations are accepted.
The winners will be announced in the awards ceremony on the first day of the Independent Hotel Show on Monday 16 October.
The Independent Hotel Show takes place on 16-17 October 2023 at Olympia London. For more information about the show or awards, please visit independenthotelshow.co.uk.
Seven gold medals for Sodexo at 2023 RoSPA Safety awards #
Sodexo UK & Ireland has been recognised for its commitment to the health and safety of its employees and those it serves with seven gold medals, two President’s awards and a Safe@work-Safe@home commendation at the 2023 RoSPA Health and Safety Awards.
The RoSPA Health and Safety Awards is the largest occupational health and safety awards programme in the UK. Now into its 67th year, the Awards have almost 2,000 entries every year, covering nearly 50 countries and a reach of over seven million employees.
Sodexo’s Corporate Services business has successfully received a gold medal award for 12 consecutive years and in recognition receives the President’s Award for the third year.
Also receiving the President’s award was Sodexo Health & Care at Wythenshawe Hospital part of the Manchester University Foundation Trust (MFT). The team at MFT’s Oxford Road Campus received their ninth gold, the campus comprises five hospitals (Manchester Royal Infirmary, Manchester Royal Eye Hospital, Royal Manchester Children’s Hospital and Saint Mary’s Hospital)
Other Sodexo gold medals include:
Sodexo Health & Care at Royal Stoke University Hospital received its ninth gold medal
Sodexo Government at Colchester Garrison received its fourth gold
Sodexo Property Professional Services received its third gold and was also commended in the Safe@workSafe@home category for demonstrating innovation in promoting safety and protecting employees in their lives outside of the workplace, in the home and in local communities
Sodexo Government at Allenby Connaught PFI received its second gold
Sean Haley, CEO Sodexo UK & Ireland said: “Every year I am proud to see our teams recognised at these important awards. The health and safety of our colleagues, customers and our partners is our priority, and these awards reflect the hard work and commitment of our teams in ensuring the high standards required through our systems and processes are met every day. It is our purpose to create a better everyday for everyone to build a better life for all.”
The RoSPA Health and Safety Awards programme recognises organisations’ commitment to continuous improvement in the prevention of accidents and ill health at work, looking at entrants’ overarching health and safety management systems, including practices such as leadership and workforce involvement.
Julia Small, RoSPA’s Achievements Director, said: “Accidents at work and work-related ill health don’t just have huge financial implications or cause major disruption – they significantly impact an individual’s quality of life. That’s why good safety performance deserves to be recognised and rewarded.
“We would like to congratulate Sodexo on showing an unwavering commitment to keeping its employees, clients and customers safe from accidental harm and injury.”
Sponsored by Croner-i, the RoSPA Awards scheme is the longest-running of its kind in the UK, and receives entries from organisations across the globe, making it one of the most sought-after achievement awards for the health and safety industry.
Insights Lab by Egg Soldiers: The inside scoop on UK ice cream trends in 2024 and the question of insects on foodservice menus #
Insights Lab by Egg Soldiers, the pioneering food trends service from one of the UK’s top foodservice development agencies, has been hot for ice cream this month, identifying three innovation opportunity areas for UK food operators in 2024 (and beyond).
In a dedicated article, which can be accessed here for free; Egg Soldiers’ team of expert chefs, product/recipe developers and leading F&B trend experts spotlight the emergence of gut-friendly A2 dairy ice cream; the rise of nostalgia-driven ice cream riffs in restaurants; and the benefits of bite-sized amid the ongoing cost-of-living crisis.
Kateline Porritt, Head of Trends at Egg Soldiers, said: “When it comes to ice cream trends in the UK, classic flavours such as vanilla, mint choc chip and chocolate lead the mainstream pack year after year, with decadent flavour combos also regularly finding favour.
“Innovation is often found within format & delivery, textural attributes, health-forward formulations (sugar/fat replacements), and plant-based builds, with consumers increasingly gravitating towards elevated, convenient and/or healthier ice cream iterations.
“In terms of the latter, we have our eye on A2 milk which, according to studies, is easier to digest and causes fewer symptoms of lactose intolerance compared to A1 milk, which is effectively universal across the UK market.
“Meanwhile, foodservice innovators are finding new ice cream
dessert opportunities within the concept of nostalgic experience, developing around the flavours and textures of branded classics, from Solero to Viennetta, to deliver complex showstoppers dripping with nostalgia and embodying the concept of Fun Dining.
“Finally, bite-sized releases are increasingly enjoying time in the sun, with innovative formats now key considerations for NPD teams as cost-cutting consumers seek out small, affordable luxuries.”
The viability of insects on UK menus was another recent talking point for Egg Soldiers’ Porritt, with consumer trend curves pointing to a slow uptake among UK diners.
“High-end restaurants will likely adopt insects quicker than the rest of the market, as they have the skill to add to/enhance the flavour and texture of insects,” Porritt told William Reed’s MCA Insight.
“In addition, their patrons are looking for novelty and
experimentation – something they won’t get elsewhere. These restaurants also take a strong lead in sustainable ethos and messaging.
“It’s also worth noting that often in times of economic insecurity, consumers tend to fall back on the ‘comfort of nostalgia’ over untested novelty.
“Overall consumer pick-up will likely require a bigger shift through, for example, higher availability in the market with more of the food industry offering a wider breadth of options; economic and environmental pressures impacting our current protein sources; growth of awareness and acceptance through social media and influencer endorsement.”
Launching with a free downloadable whitepaper, ‘UK Hospitality Food & Drink Trends To Watch 2023/24’; Insights Lab by Egg Soldiers produces a bi-monthly food trends newsletter, often posts free deep dives on its website, and provides detailed reports and immersive workshops to inspire NPD teams and drive innovation for UK foodservice businesses, with the team ready to assist on
both short- and long-term innovation strategies.
CJ Lang customises Spar Scotland SalesTrack platform to create unique reporting features #
Having already seen great traction with Spar Scotland SalesTrack with its suppliers and retailers, C J Lang & Son Ltd / SPAR Scotland is now customising the platform to create unique report functionality and new features.
C J Lang & Son, the wholesaler for SPAR in Scotland, were the pioneers of TWC’s SmartView Retail solution, which is a highly visual tool that allows the business to report both its wholesale shipments and EPOS sales data in one platform. By toggling between wholesale and retail metrics, suppliers can seamlessly track product performance through depots, into retail and out to the consumer. As a consequence, the data can be used to educate retailers on what is driving performance in their own stores.
The Spar Scotland SalesTrack platform has just undergone an upgrade, which went live to users on 2 May 2023. The developments were designed in close collaboration with the C J Lang trading team and have unlocked a series of new features to take performance and reporting to the next level by adding customised functionality that is unique to Spar Scotland SalesTrack.
This includes customised segmentations for their customers; time reporting for C J Lang’s financial year; and internal reports to monitor profitability and drive category development. This is in addition to TWC planned upgrades as part of the company’s commitment to continuous development. The latter includes new charting options for space and ranging analysis, a pivot function for large data extracts and new reports in retail and wholesale.
Richard Collins, Trading Director, C J Lang & Son, said:
“We are delighted with the new features on Spar Scotland SalesTrack from TWC. It gives our suppliers and retailers more ways to accurately understand what’s working and what isn’t in our stores. We demonstrated the developments to over 300 suppliers at our recent Supplier Briefing sessions a couple of weeks ago and the feedback was extremely positive.”
Tanya Pepin, Managing Director, TWC said:
“We have worked closely with the team at C J Lang to ensure that the upgraded system meets their needs. As a business we are committed to a development roadmap for our technology to ensure that it continues to evolve with our clients’ requirements, in line with our values of customer-centricity and ambition.”
As superusers of Spar Scotland SalesTrack, Red Bull were given early access to the new tools.
Josh Hunt, Senior National Account Executive at Red Bull said:
“We are extremely pleased with the how the platform has evolved with the new update, with new fresh features which really step change the reporting process. The new platform also allows you to set up recurring reports tailored to supplier preferences, which can then be emailed to you as a PDF document. This will help bring together key data insights which will help aid collaborative discussions with CJ Lang. Overall the platform is seamless and easy to use, and we look forward to exploring it further!”
For further information on TWC’s platform please visit https://twcgroup.net/smartview/