QSR Sector Outpaces Restaurants in 2024 as UK Hospitality Navigates Economic Recovery #

The UK economy is projected to stabilise in 2024 as inflation eases, wage gains remain steady, and gradual interest rate cuts begin to alleviate financial pressures on consumers and businesses alike, according to the latest insights from Lumina Intelligence’s Operator Data Index. 

Particularly, the quick-service restaurant (QSR) market is poised to outpace its full-service counterparts, with value growth forecasted at +3.3% for 2024F, reaching £17bn. This growth is being driven by the strong performance of branded contemporary fast-food operators, with continued physical and digital expansion from key players including Five Guys, Itsu, and Popeyes underpinning this segment’s success. 

Set to grow turnover by +2.9% in 2024F, these leading QSR brands’ innovation focuses on digital engagement and loyalty driven by physical and digital expansion. Strategies like leveraging enhanced loyalty programs and mobile apps to engage consumers and cater to their demand for instant value reflects a broader trend of utilising digital tools to deepen connections with audiences.

“While challenges remain for the hospitality sector, particularly in the restaurant market, the easing of economic pressures and the continued dynamism of the QSR market highlight opportunities for growth and innovation in 2025,” said Maggie Davis, Insight Manager at Lumina Intelligence.

Savoy Educational Trust funds Toque d’Or® as Nestlé Professional makes final call for registrations #

Nestlé Professional has secured significant funding from the Savoy Educational Trust to support its prestigious Toque d’Or competition, providing an enhanced experience for participants as the final registration deadline of 17 January approaches. 

This year, participating colleges will benefit from £21,200 in prizes, funded by the Savoy Educational Trust and delivered by Nestlé Professional as part of their shared commitment to supporting education, training, and skills development in the hospitality sector.

Through this partnership, Nestlé Professional will reward colleges at each stage of the 2025 Toque d’Or® competition, driving positive change across the industry. 

These rewards include: 

National Heats: 48 front and back of house competitors, £150 per student, totalling £7,200 across participating colleges 
Grand Finals: 12 front and back of house competitors, £1,000 per student, totalling £12,000 awarded to all participating colleges 
Winning Colleges: An additional £1,000 for the winning colleges 
The prize money, awarded directly to participating colleges, must be redeemed through Russums for hospitality equipment, ensuring it directly benefits training and skills development. For more details, please refer to our terms and conditions.  

Katya Simmons, managing director of Nestlé Professional UK&I, says: 

“Our Toque d’Or competition is made possible this year through the generous support of the Savoy Educational Trust, a key partner who shares our commitment to driving positive change across the hospitality industry. Together, we are dedicated to supporting the learning and development of young talent, ensuring students are equipped with the skills and confidence they need to succeed in their careers. 

"This funding enhances the competition, making it an unmissable opportunity for colleges to provide their students with hands-on experience, exposure to leading industry professionals, and the chance to showcase their talents on a national stage.” 

By enabling vital training programmes, the Savoy Educational Trust empowers students with the skills and confidence needed for successful hospitality careers, reinforcing its commitment to nurturing the future of the industry. 

Angela Maher, Chief Executive of The Savoy Educational Trust says: 

“We are delighted to continue our support of the Nestlé Toque d’Or competition in 2025. By awarding prizes to all students reaching the National Heats, Grand Finals and for the Winning Colleges, we aim to recognise excellence, encourage participation, and help equip future hospitality professionals for success. We look forward to seeing the positive impact of this funding on the next generation of industry talent.” 

With the deadline fast approaching on 17 January, college lecturers are urged to act now to secure their place in the Nestlé Professional Toque d’Or 2025 competition. Open to all back and front of house Level 2, 3, and 4 students, this is a unique opportunity not to be missed. For more information and to register, visit: Nestlé Professional Toque d'Or 2025

Restaurant Associates achieves 3 stars and 90% score in the Sustainable Restaurant Association’s Food Made Good standard #

Restaurant Associates is thrilled to announce the renewal of their prestigious three-star rating in The Sustainable Restaurant Association’s Food Made Good Standard, the world’s leading sustainability certification for the hospitality sector. This certification, valid for another two years, saw Restaurant Associates awarded an extraordinary 90% score  - one of the highest ever achieved in the foodservice sector. This milestone reflects the company’s unwavering commitment to excellence in food, service and sustainability.

This remarkable accomplishment underscores Restaurant Associates' dedication to environmental stewardship and social responsibility, which are deeply embedded in their operations. The Food Made Good Standard evaluates businesses across three critical pillars: Sourcing, Society and Environment.

Key advancements that contributed to the impressive rise in its previous score from 78% to 90% include:

Partnerships with impactful suppliers: A strong commitment to working with suppliers who champion environmentally and socially sustainable practices.
Driving customer engagement: Implementing innovative initiatives to encourage sustainable choices among customers, fostering positive change at scale.
Enhanced governance: Developing a robust framework of policies and risk assessments, ensuring operational excellence across all areas.

Industry Recognition

Juliane Caillouette Noble, Managing Director of The Sustainable Restaurant Association, praised this exceptional achievement: "This is something to be incredibly proud of. Their commitment to sustainability was evident throughout the assessment process - demonstrated by their comprehensive policies, ambitious public commitments and the resources they’ve developed to educate, inform and inspire others. We hope this recognition helps the team at Restaurant Associates and the wider Compass Group celebrate their industry-leading approach to sustainable operations."

Leadership Reflections

Luxey Dayanandan, Head of ESG at Restaurant Associates, shared her thoughts on this success: "We are incredibly proud to have retained our three-star Food Made Good rating with The Sustainable Restaurant Association. Being recognised for our sustainable practices across sourcing, society and the environment is a true accomplishment. This milestone inspires us to continue building on our progress as we move forward on our net zero journey."
 
Looking Ahead

As Restaurant Associates enters 2025, their mission remains clear: to deliver extraordinary dining experiences that respect the planet and uplift the communities they serve. With sustainability at the core of their strategy, they are well-positioned to lead the industry toward a greener, more equitable future.

Bestway Retail adds more value with a fast start in 2025 #

Bestway Retail has announced the removal of the fuel levy charge (previously at £3.66 per delivery) for all mainland Costcutter stores for deliveries made on, or after, Wednesday 1st January 2025.
 
In addition to lifting the fuel levy charge, Bestway has also led the market in announcing an impressive investment of more than £2.5 million to reduce the cost price of more than 11,000 best-selling branded products across all categories.
 
The company says this move has two core objectives - firstly to enable its retailers to make more margin and secondly, critically, to help them maintain their competitiveness in the market.
 
The move is designed to help the retailers drive footfall and customer loyalty by focusing on best-selling products, ensuring that the prices are competitive against the large Multiple Convenience operators, and will continue to encourage shoppers to buy locally in a very competitive market.
 
Managing Director for Bestway Wholesale, Dawood Pervez, has reinforced that the above investment is all about supporting retailers as the nation approaches changes to the Minimum Wage threshold alongside upcoming National Insurance increases set for April 2025:
 
“After Brexit, came Covid… and now we have increases to National Insurance and National Living Wage thresholds coming into play. There’s no question this will impact on retailers at a point when it’s clear that consumers will have less money in their pockets due to continuing inflation and slower than anticipated reductions in interest rates.
 
“We’ve listened to our retailers as to what is most important to them and are looking to the months’ ahead and the challenges that they face - and we’re acting now to invest in their future. In 2024 we paid out over £10M in rebates to Costcutter retailers, therefore we want to ensure that everyone is maximising the full benefit of this profit driving scheme.  
 
“It doesn’t stop there. Our vision for 2025 is to continue to co-invest in retailers’ businesses via refits and store modernisation plans.
 
“We’re also embracing the New Year with fresh investment in a wider sense to support growth both for our retailers and our own business. This includes a focus on our leadership team through investing in people, investment in leading edge technology and services, and through working closely with our supply partners to maintain the competitive edge that we are proud to offer our customers”.
 
Costcutter’s retailers have welcomed the move, saying that it will help their businesses at a time when help is needed.
 
Pervez concludes:
 
“We’re 100% committed to our loyal retailers’ success and believe that ‘together we are stronger’ if we face the challenges the industry is experiencing with a shared approach. “

A New Year promotion for Vacherin’s Alex Rowe #

Vacherin’s Alex Rowe has had a fantastic start to 2025 with a promotion to Director of Food for the specialist London caterer.

Alex’s promotion is in recognition of his leadership and achievements as Head of Food and his dedication to culinary excellence, fostering inclusivity and ensuring every detail of Vacherin’s food culture is exceptional.

Highlights include bringing grass roots talent into the industry with PLATE (Vacherin’s next generation chef talent programme in partnership with Westminster Kingsway College), working with renowned chefs such as Doug McMaster and Sabrina Gidda to elevate Vacherin’s sustainability commitment and investment in culinary and talent development, as well as giving back to the community through Vacherin’s support of charities including Luminary Bakery, Brigade and Surrey Docks Farm.

Alex said about his promotion: “I’m truly honoured to have received this promotion in recognition of all the amazing things the team and I have accomplished over the past 18 months. Vacherin is a very special place to work, and I wouldn’t be in this position today if it wasn’t for all the phenomenal chefs and colleagues that support each other. I couldn’t be more inspired to drive a talented chef culture into the future, and with our combined knowledge, time and passion, there really are exciting times ahead.”

Phil Roker, Managing Director for Vacherin, adds: “Alex’s promotion is in recognition of the way he’s evolved the food culture within Vacherin, elevated our culinary reputation even further, and worked with our consultant chef Sabrina Gidda to make her an integral part of our food story. He’s also built and developed a fabulous culinary team, which is evidenced by the number of competitions our chefs have entered and the record number of medals and wins they have achieved under his leadership.”

Lexington Independents celebrates 300% growth #

Contract caterer for independent schools Lexington Independents is proud to announce remarkable growth over 300% in the last year driven by new business wins valued at £7 million.

 Lexington Independents delivers exceptional dining experiences across independent schools in the UK with a strong commitment to quality, partnership, and cost-assured innovation. It has continued to grow in the competitive independents school catering sector by offering a truly bespoke approach that champions local engagement and collaboration and meets the needs and challenges of the independent education sector.

Lexington Independents has invested in expanding its team to further enhance operational excellence and innovation. The addition of a new business director, Charlie Hayward, and operations director, Bonnie Dankbars, will support the drive for continued growth and excellence. To address the increasing importance of dietary health and well-being, Lexington Independents has appointed nutrition manager Roshni Kondakis and nutritionist Leah Corper, alongside a corporate social responsibility executive. Two dedicated development chefs, Ben Martin and John Mateides, specialising in skills-led teaching and innovative menu management, have also joined, responding to labour market challenges and supporting the anticipated impact of the VAT increase on school fees in January 2025.

Over the year, Lexington Independents has run various campaigns and interactive pop-up events to elevate the student dining experience, fostering a positive and engaging relationship with food and nutrition. Workshops led by Leah Corper, including “Exploring Food with the Hungry Caterpillar,” “The Journey of a Cheese Sandwich,” and “Luka the Lion and Allergies,” have engaged students with topics such as healthy hydration, food groups, and digestive health. These sessions offer an immersive approach, designed to educate students on nutrition and sustainable food practices in a way that’s fun and meaningful.

Regular newsletters and ‘Meet the Caterer’ events have created additional opportunities to connect with students and their communities. Each initiative is designed with a singular goal: to support student development and foster a positive, sustainable food culture.

Sean Ritson, Divisional Director of Lexington Independents, said: “We are delighted with the growth and development of the business over the year. Looking ahead, we will continue to champion agile, client-focused catering solutions that support student well-being and educational needs and to set a new standard for partnership-driven, innovative catering in the UK.”

Recent Lexington Independents contract wins and extensions include United Church Schools Trust, Putney High School (part of the Girls’ Day School Trust) and Hurlingham Independent School in South West London.

Food, Drink & Hospitality Week 2025: Registration opens for the UK’s biggest celebration of industry innovation #

Visitor registration has opened for Food, Drink & Hospitality Week 2025, an event which brings together professionals from across the food, drink, and hospitality sectors.  
 
Taking place on 17–19 March 2025 at Excel London, Food, Drink & Hospitality Week offers an unparalleled opportunity to network, discover innovation, and gain invaluable industry insights. 
 
Food, Drink & Hospitality Week comprises five events:  
 
IFE 
 
With over four decades of excellence, IFE serves as a cornerstone event for food and drink professionals, connecting buyers from retail, hospitality, and wholesale with innovative suppliers. From the Startup Market—a showcase of entrepreneurial brands—to the lively New Products Tasting Theatre, the show highlights the future of food through interactive content and live pitches. 
 
IFE Ambassador Kerri Fidler, Head of Portfolio – Food for Later at Greencore, emphasises the show’s significance: "IFE is one of the key events in the food industry calendar—not only to bring together conversations but share learning and new innovation. It’s great to be part of this and make a difference across the food industry." 
 
With exhibitors representing over 50 countries, IFE provides unparalleled opportunities to discover the best UK brands and global suppliers, alongside expert insights on the Future Food Stage. 
 
IFE 2025 will also see the return of the World Food Innovation Awards, in partnership with FoodBev Media, where brands are recognised in diverse range of categories including Artisan Product, Drink Innovation, and New/Start-up Business. 
 
IFE Manufacturing 
 
IFE Manufacturing is a hub for innovation, catering to the specific needs of manufacturers, co-packers, and food and drink developers. Attendees can engage with the latest sustainable packaging solutions, ethical ingredient brands, and state-of-the-art processing technologies. 
 
This year, the show will once again host the IFE Manufacturing Ingredients Awards, in partnership with the Institute of Food Science & Technology (IFST), to celebrate ground-breaking ingredient innovations that are shaping the future of the sector. 

Craig Leadley, CEO of IFST, adds: “IFST is delighted to partner again in 2025 with IFE Manufacturing to showcase and celebrate the pioneering ingredient innovators driving improvements in food manufacturing. 
 
“In 2024 we saw a highly successful launch of the awards with a great number of high-quality entries across the five initial judging categories. We can’t wait to see what ingredients producers have been working on to produce exciting innovative and sustainable products to enhance nutrition and food quality.” 
 
HRC 
 
HRC, the UK’s leading event for hospitality and foodservice, returns in 2025 with an expanded offering, including a new Pizza & Pasta section, and a focus on the latest in design, hospitality technology, and professional kitchens. Plus, the Vision Stage and TechX stage will host dynamic discussions on trends, best practices, and technological innovations and sessions conceived by industry partners such as Tech on Toast and Peach.  
 
Robert Richardson, CEO of the Institute of Hospitality, highlights the value of the event, commenting: "HRC's importance cannot be overstated. It is a gathering of the best and brightest in the hospitality industry, a chance to celebrate our shared successes, address our common challenges, and shape the future of our field." 
 
This year’s event will see the return of popular feature area Chef HQ, in partnership with Chef Publishing, which plays host to a wide range of chef demos, interviews and networking opportunities.  
 
With countless networking opportunities and inspiring presentations, HRC remains the go-to destination for hospitality professionals to discover industry-leading products and services.  
 
The 2025 edition will see the return of the World Catering Technology Awards, in partnership with FoodBev Media, which recognise technology innovators in the food and beverage industry and celebrate the cutting-edge technologies and revolutionary solutions that are transforming the catering sector. 
 
The Pub Show 
 
The Pub Show is the UK’s only trade show dedicated exclusively to pubs and bars, offering visitors a dynamic programme of events and discussions. Highlights include the lively Beer Garden and The Pub Stage, which will be packed with insightful seminars and actionable case studies from leading pub operators.  
 
This year The Pub Show has confirmed two key association partnerships in the form of the British Institute of Innkeeping and the British Beer & Pub Association.  
 
Steve Alton, CEO of the BII, says: "For anyone in the industry, taking time out of your business to network, attend panel discussions, and source new suppliers is a must. The Pub Show provides the perfect opportunity to access all of this and more in one place." 
 
From new product tastings to insights on industry challenges, The Pub Show ensures attendees will leave with actionable ideas to transform their businesses. 
 
International Salon Culinaire 
 
International Salon Culinaire will host over 100 live competitions showcasing exceptional talent from chefs across the UK. Highlights include live theatre challenges and displays of creativity that make this competition a must-see for culinary enthusiasts. 
 
Nick Vadis, Culinary Director at Headline Sponsor Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain, says: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers.  
 
“The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.” 
 
Don’t miss out on your chance to be a part of the UK’s biggest celebration of innovation in food, drink and hospitality on 17-19 March 2025 at Excel London. To find out more about everything happening as part of Food, Drink & Hospitality Week, and to register for your complimentary trade ticket, visit fooddrinkandhospitalityweek.co.uk. 

Foodservice Football in aid of Macmillan Cancer Support #

After great success raising money for Bowel Cancer UK in 2023 in memory of our beloved colleague Morag Wilson, Foodservice Football is returning for 2025. Taking place at the oldest club in London, Cray Wanderers FC, Chislehurst, on the 8th May, the event will be in aid of raising money for Macmillan Cancer Support, a charity very close to our hearts with cancer affecting colleagues of ours including Morag and recently Louise, our finance manager. A charity and cause we're sure is close to many hearts, we hope you'll join us in supporting the great work they do. Morag's son, Jamie, will once again be attending as our wonderful team mascot.

How can you get involved?

We are looking for 32 players of mixed abilities across two teams. As long as you work in the catering industry, we would love for you to either come and play or support the event. We suggest a player donation of £50 per person and a spectator donation of £10 each. After the match we will be having a charity raffle, which we will be taking prize donations for.

For more information, please visit - https://foodservicefootball.co.uk/ or contact Dan Hillman - dan@h2opublishing.co.uk

Costcutter retailer turned Bestway Business Manager honoured with British Empire Medal #

Jagrupe Singh Binnig, a former Costcutter retailer and now a New Business Manager for Bestway Wholesale, has been awarded a British Empire Medal (BEM) in the King’s New Year’s Honours list for his outstanding services to the community in Tuxford, Nottinghamshire.
 
Jagrupe Singh Binnig and his family have been integral to the Tuxford community since 1989, when they began operating the village store. In 2002, he took over the business from his parents, guiding it through several transitions, including operating as a Premier, Select & Save, and finally at Costcutter for 10 years.
 
Two years ago, Binnig leased out the property and began a full-time role with Bestway Wholesale, where he now oversees brands such as Costcutter, Best-one, Bargain Booze, Wine Rack, and Simply Fresh across Nottinghamshire, Lincolnshire, Birmingham, Leicestershire, Northamptonshire, and Derbyshire.
 
The honour recognises Binnig’s and his family’s unwavering dedication to supporting the local community, particularly during the Covid-19 pandemic. During this challenging period, the family worked tirelessly to ensure locals had access to essential supplies and even stepped in to provide school meals in the form of sandwiches for children in need. Binnig has also served as a school governor and contributed to local sports by running football teams, further cementing his commitment to Tuxford’s wellbeing.
 
Jagrupe Singh Binnig commented:
 
“I am deeply humbled to receive this honour. My family and I have always believed in supporting our community in any way we can. It’s a privilege to be recognised for something that has been such a rewarding part of our lives.”
 
Jamie Davison, Retail Director at Bestway, commented:
 
“This incredible recognition highlights Jagrupe’s outstanding contributions to the community, reflecting his dedication to making a positive impact in local areas. His story is a true testament to the power of community spirit and the great difference one person can make.
 
“We are very proud to have Jagrupe as part of the Bestway Retail team.”

Foodbuy Group (UK & I) Expands to Create the UK’s Largest Group Purchasing Organisation (GPO) #

Foodbuy, the procurement business of Compass Group UK & Ireland has expanded to form the industry’s largest GPO – Foodbuy Group (UK & I). It will power the supply chain and add value to its partners beyond procurement, backed by decades of hospitality experience, with ambitious plans for further growth.

With a combined purchasing power of over £2bn across 70+ categories, Foodbuy Group create tailored solutions for client partners, helping them get the best possible value out of the supply chain.

One of the new divisions of Foodbuy Group, is a collection of independently run, sub-sector specialist businesses – Regency Purchasing Group, Equinoxe, EF-Group, Zero Procure and TheProcurementCo – now operating under the banner of “Foodbuy UK & Ireland”. These businesses offer agility and a deep-rooted understanding of each sector, covering Pubs and Restaurants; QSR and Casual Dining; Education, Health and Care; and Hotels, Travel, and Leisure.

The other divisions include the NHS Supply Chain team and the business will continue to be the sole supplier for its parent company, Compass Group UK & Ireland.

Beyond the day-to-day support from knowledgeable and proactive account managers, Foodbuy Group’s Category, Sourcing and Supply Chain teams balance cost and quality without compromise to supply chain integrity and safety – providing competitive pricing, savings, transparency, and reassurance.

Client partners can also tap into Foodbuy Group’s team of over 400 subject matter specialists who drive extra value by providing practical guidance and support in areas where client partners may not ordinarily have the capacity or capability within their own organisation. This includes unrivalled data analytics to inform business decisions, extended culinary services, and access to initiatives that help support sustainability goals. Through this combination of services, client partners can discover the benefits of unrivalled scale.

With an established network of 700+ supply partners, current and future suppliers will also have the chance to significantly increase volume, tap into growth opportunities across different sub-sectors, form direct relationships with operators, and trial new innovations.

Karl Atkins, CEO of Foodbuy Group (UK & I), said: “We’re thrilled to offer our partners the best of both worlds – the benefits of scale from Foodbuy Group, and the operational sub-sector knowledge from Foodbuy UK & I’s independently run businesses who truly understand them. With Regency Purchasing Group’s founder, Alex Demetriou, at the helm of Foodbuy UK & I, I’m confident the company will drive further growth across multiple market sectors, while maximising savings and identifying new ways of bringing innovation to our long-standing and new client partners.”

Alex Demetriou, CEO of Foodbuy UK & I, said: “The creation of Foodbuy Group is hugely exciting and exceptionally well timed. While the industry is facing ongoing operational challenges and costs, by bringing together our purchasing power, we can deliver even greater value to our client partners and help them thrive.

“This latest move has also opened up new jobs – with 16 roles already filled and more across the UK currently advertised. It has also created huge opportunities for the suppliers and brand owners we partner with, as we can now further support them with the delivery of their innovation and development plans. I’m excited to see what we can achieve as a collective.”

Get the inside scoop ahead of the Nestlé Professional 2025 Toque d’Or entry challenge #

Nestlé Professional is inviting all registered students and lecturers to an exclusive online Hangout session to help them successfully navigate this year’s Toque d’Or entry challenge.   

The informal session, led by Camila Cabral, strategic partnerships and events planning lead at Nestle Professional, will feature a special talk from last year’s back-of-house winner and 2025 judge, Geraldine. She will share invaluable insights including her experience during the competition, how it has benefitted her career so far, and her top tips for success.  

Attendees will also hear from Nestlé Professional’s development chef Paul Hawkins, and coffee specialists Aaron Dunn and Jo Walsh. The trio, who are judging this year’s entries, will share practical advice on how students can successfully complete their entry challenges.  

Camila Cabral said: “This informal Hangout session is a fantastic opportunity for students and lecturers to ask questions, gather insights, and build confidence as they prepare for the competition. It’s about more than just winning—it’s about learning from the best and understanding what it takes to succeed in the hospitality industry.”  

The Hangout session will take place on Wednesday 22 January at 5pm. Attendees will have the unique opportunity to meet and speak to key organisers, judges, and past competitors, making it an unmissable event. All registered students and lecturers can register to the session via this link

Bidfresh reinforces ESG commitment with the launch of new sustainability report #

Specialist fresh produce supplier, Bidfresh has published its brand new sustainability report, highlighting the significant steps the wholesaler has achieved in 2024 and its goals towards a more sustainable future.

With 70% of consumers saying that sustainability is an important factor when deciding which out-of-home venue to visit, selecting suppliers and ingredients that prioritise sustainable practices will be key for operators, especially for local and fresh food.

Titled, ‘Growing Greener’, Bidfresh’s new sustainability report delves into what Campbell Brothers, Direct Seafoods and R. Noone & Son, their meat, fish and produce divisions, have achieved as a responsible fresh ingredient supplier.

Externally verified and assured by independent development and testing company, Lucideon, the report also maps out each of the businesses’ accreditations, credentials and the support available for customers.

The new report also showcases the positive impact Bidfresh and its brands have had on its employees, local communities and customers, from training and charity work, to improving and maintaining health and wellbeing.

Valeria Potsinok, Sustainability Manager for Bidfresh said: “This report marks an important milestone for Bidfresh and I am delighted that we have taken the first step in our journey towards a more sustainable future.

“We recognise that achieving meaningful impact takes time, effort and collaboration and we are fully committed to growing and evolving in this space.

“While ‘Growing Greener’ reflects our early efforts, it also reveals our dedication to transparency, accountability and progress to produce high-quality food, work together with our suppliers and keep responsible sourcing in mind. We will continue to build on this foundation and are extremely excited for what the future holds for us as a business.”

To read the full ‘Growing Greener’ report, visit: https://viewer.ipaper.io/bidcorp/bidfresh/growing-greener-bidfresh-sustainability-report-2024/?page=1

Restaurant Associates partners with Cook for Good #

Soup for a cause this winter

Restaurant Associates is proud to partner with Cook for Good to bring a range of delicious, seasonal soups to menus across their sites. For every portion sold, 50p will be donated to Cook for Good – a not-for-profit organisation with a mission to make a difference.
The goal is to raise funds for this social enterprise while offering great-tasting, nutritious soups. It is a simple way for guests to enjoy their meal while contributing to a good cause.

Cook for Good does incredible work in the community. Based in King’s Cross, London, it runs programmes to connect local residents and businesses. These include a soup café, food pantry, cookery classes, and community meals—all funded by team-building events and corporate partners.

Restaurant Associates is proud to have supported Cook for Good since 2022 with chef Dan Batten teaching many of their residents essential cooking skills as well as supporting their new Soup for Good recipe book. The book features 50 soups, many of which, are Pantry favourites, with others donated by well-known cooks like Nigella Lawson, and sponsors, including our own Restaurant Associates chef.

Adam Thomason, Culinary Director at Restaurant Associates, says:
"The Soup for Good book has been an inspiring project. It shines a light on seasonal vegetables and reducing food waste, which are key to today’s culinary world. Our chefs have contributed a recipe full of flavour, nutrition, and creativity. It’s wonderful to now bring these soups to our guests. Every portion sold supports a fantastic cause while delivering a great dining experience. It’s food with purpose."

“We are thrilled to be partnering with Restaurant Associates to bring our gorgeous Soup for Good soups to their restaurants. We know that sitting together to share a warm, nourishing bowl of food really brings people together; it’s at the heart of what we do at Cook for Good, through our food pantry and community kitchen. And as Restaurant Associates are giving us a donation for every soup sold, we’ll be able to work even harder to tackle food insecurity and social isolation.” Karen Mattison, CEO, Cook for Good.

New Sodexo research reveals UK consumers value sustainable food, but barriers still remain #

Sodexo UK & Ireland has released the results of its second annual Sustainable Food Barometer1, showing that UK consumers want nutritious, sustainable meals that protect the planet without compromising on taste or affordability.  
 
This presents a significant opportunity for foodservice providers, manufacturers, and retailers to take the lead in making sustainable eating both accessible and appealing. 
 
The three key takeaways from the research: 
 
First takeaway: consumers still value sustainable food, despite challenges  
 
68% of consumers still view sustainable food positively, which is similar to last year’s 69%.

Price remains a concern but has slightly decreased since last year, with 31% prioritising affordability when buying food compared to 36% the previous year.

Only 4% cited environmental concerns as their primary consideration, consistent with last year’s findings.

Sustainable food is seen as healthier and better for the planet, with 35% associating it with better nutrition and 55% linking it to protecting the environment. 

What does this mean? In a time when food prices are high and social responsibility matters, UK consumers feel a mix of emotions about sustainable food. They’re mostly positive but still have some doubts. It’s crucial that foodservice providers, manufacturers, and retailers show them that sustainable food is healthy, good for the planet. Without greater uptake from consumers, meeting net-zero targets will be a challenge.   
 
Second takeaway: price, taste, and health are deal-breakers for most consumers  
 
This year’s Barometer identifies three main consumer profiles when it comes to sustainable food:  

·        - the ‘Committed’ (34%), those who choose sustainable food when available.   
·         - the ‘Undecided’ (45%), those who hesitate to choose sustainable food products. 
·         - the ‘Distant’ (21%), those who have no intention of eating more sustainable products.

Across all three profiles, the same three priorities stand out: price, taste, and nutrition. 

After price, the top considerations for UK consumers when purchasing food are taste (69%); health factors such as nutritional value (50%) and ingredients (44%).

The risk of losing taste and flavour is the main barrier for consumers. This is true of 49% of respondents who are ‘Committed’ to sustainable food and 74% of the ‘Undecideds’. Three-quarters of those identified as ‘Distant’ are not willing to consume a sustainable product if it is less tasty than a regular product.

The price barrier is also significant. While 63% of those in the ‘Committed’ group are willing to choose a sustainable product even if it is more expensive, this drops significantly to just 36% of the ‘Undecided’ and 33% of ‘Distant’ consumers.

What does this mean? UK consumers care about sustainability, but only if it aligns with their expectations for price, taste, and nutrition. Offering nutritious, sustainable food not only meets these demands but also supports healthier lifestyles and a greener planet. Foodservice providers, manufacturers and retailers must offer sustainable meals that are delicious, nutritious, and comparably priced to traditional options to drive meaningful change.  
 
Third key takeaway: food service providers play a big role in driving change

Consumers see foodservice providers as important players in encouraging sustainable eating (26%), third only to farmers (39%) and agri-food stakeholders (30%).

Consumers expect foodservice providers to prioritise the following: 
- Reduce food waste (48%) 
- Prioritise local sourcing (39%) 
- Use environmentally friendly ingredients (37%) 
- Transparency in labelling and certification (34% 
- Offer creative, delicious recipes (32%) 
- Educate them about sustainable eating (31%) 

On the matter of low carbon meals, there is a gap between consumer expectations and their current experience:·
        
- 41% expect restaurants and food-to-go outlets to offer clear carbon labelling, yet 53% of respondents said they did not recall seeing such labels. 
- While 36% are willing to pay a premium for low-carbon meals, better communication and clearer labelling are essential to encourage adoption.
 
What does this mean? Foodservice providers must lead by example—not only by offering affordable, delicious, and sustainable meals but also by effectively communicating their value to consumers through clear labelling and taking action on issues such as reducing food waste and prioritising sustainable, locally sourced ingredients.  
 
Charles Abraham, food director at Sodexo UK & Ireland said: “This research gives us valuable insight into what consumers really want when it comes to sustainable food. They care about the planet but don’t want to compromise on price, taste, or nutrition—and nor should they have to. At Sodexo, we are committed to making sustainable eating the easy choice. We’re committed to serving 70% low-carbon meals by 2030 and cutting our food waste in half by August 2025. To make a difference, we ensure our sustainable meals are affordable, tasty, and accessible for everyone.” 
 
As a global leader in sustainable food, Sodexo recognises its responsibility to influence dietary choices that drive a more sustainable future.  
 
In 2024, the company pledged that by 2030, 70% of its main dishes across UK and Ireland sites will be classified as low-carbon, with a target carbon footprint of just 0.9 kg CO2e - well below today’s average of 2–2.5 kg CO2e. Additionally, Sodexo has committed to cutting food waste by 50% by 2025.  
 
In November 2024, Sodexo UK & Ireland chef Adam Collison showcased Sodexo’s commitment to sustainability by winning the 2024 Sodexo Cook for Change! global competition. His plant-based dish impressed fellow chefs, including Michelin-starred chefs, demonstrating how sustainable food can balance taste, creativity, and environmental responsibility. 

Health and Wellness, Experience and Sustainability: 2024 Megatrends Highlighted by Lumina Intelligence #

Key findings from the recently launched Lumina Intelligence Menu & Food Trends report 2024 reveal that cost pressures have driven a 5.1% increase in menu prices for chain restaurants and 4.5% for pubs and bars. Operators are responding by introducing premium and sharing dishes, aligning with trends toward elevated classics, aspirational offerings, and globally inspired flavours.

The report highlights several key mega trends:

Health and Wellness: Minimal processing, nutrient-dense options, and plant-forward dishes dominate menus as consumers increasingly prioritise quality and health.

Experience-Driven Dining: The rise of "eatertainment" reflects growing consumer demand for immersive culinary experiences, such as interactive marketing campaigns and pop culture-inspired menus.

Sustainability: With 56% of businesses prioritising sustainable practices, operators are focusing on food waste reduction, local sourcing, and transparency in environmental initiatives.

Pub and restaurant operators are narrowing menu offerings while enhancing the quality of core dishes. From globally inspired burger toppings to vegetable-first plant-based dishes, menus reflect consumer desires for both indulgence and health-conscious options. Trending ingredients like whipped feta, kimchi, and hot honey are now mainstream staples, underscoring a broader shift towards innovative flavours and premium perceptions.

“The UK eating-out market is projected to grow at a compound annual rate of 2.4% through 2027, reaching an estimated £105.8 billion,” commented Insight Lead Katie Gallagher. “We anticipate continued focus on digitalisation, streamlined menus, and sustainable practices as key drivers of success in a competitive landscape.”

Bestway kicks off its 50th birthday anniversary celebrations with market leading deals and BOGOF offers in ‘Thank You’ event #

Bestway Wholesale kicks off 2025 with its flagship ‘Thank You’ event where exceptional deals are offered to its retailer customers, taking the lead with BOGOFs, Buy One Get One Free Offers and big savings with 50%+ PORs on leading brands and products.
 
The ‘Thank You’ promotional campaign has been a tradition for the Bestway business for over 10 years. It rewards customers for their continued loyalty and is high profile across the 60+ depots nationwide, as well as online activation for all retail and catering customers. Starting on 10 January – the campaign is running for a three-week period in order for retailers to benefit from the amazing deals, for longer and has been designed to bring Bestway customers and supplier brands closer than ever before.
 
2025 is a huge milestone for Bestway as it marks the 50th anniversary of the business, which was founded by Sir Anwar Pervez who established his first wholesale depot in 1975.

Now the UK’s largest independent food and drink wholesaler, Bestway is leading the way with incredible price drops and unmissable deals for its customers to thank them for their ongoing support and trust, as well as celebrate the last 50 years. The move is designed to help the company’s customers grow their business and make more profit.
 
At the centre of this year's captivating in-depot display is a striking golden celebratory LED lit arch crowned with a bold Thank You banner. Customers are welcomed through the glittering archway into a captivating and memorable shopping experience starting with phenomenal value on amazing Buy One Get One Free Offers (BOGOF) offers and Buy Two Get One Free offers across many top brands across leading categories and key footfall drivers.

Not only do customers get to enjoy special theatre in depot, but they also experience fantastic further savings and the opportunity to purchase top-selling brands at extraordinary prices.

Bestway has also taken this flagship celebration campaign online with a full home page take over designed to focus on the key brands featured within the campaign and driving customers to browse and purchase great online deals. The homepage directs customers through to a landing page where all the amazing deals are featured.

Bestway also has a robust and well-rounded communication plan across all of its retailer communication channels to ensure they hear the news about these fantastic deals and encourage them to shop online or visit their local depot.
 
Bestway Wholesale Group Trading Director, Kenton Burchell, said:
“We’re excited to come back with our ‘Thank you’ event where we have the opportunity to bring exceptional deals for our customers. We are excited to launch our first major promotional campaign of 2025, which is the first of many celebratory events for our 50th anniversary.

“This campaign is not only a chance to thank all of our customers for their incredible support over the last 50 years but it’s powerful opportunity for us to set the tone for the year ahead.

“We know that retailers have been affected by economic volatility and Bestway is here to support them. Our aim is to provide our retailers outstanding value offers that deliver relevant support to drive the best possible start to 2025, whilst also thanking them for their loyalty during 2024.

“We’re leading the way in offering our customers these remarkable prices in order to help them make better margins and ultimately, enable them to grow their business. Last year’s campaign saw an unprecedented 40% sales uplift which we are hoping to beat this year.”

New Délifrance podcast series to deliver fresh out-of-the-oven insights into the world of bakery #

Leading baked goods manufacturer, Délifrance, has announced the launch of its new podcast series, Bitesize Bakery. Created for bakery professionals, industry influencers and food enthusiasts, the series will feature a range of expert speakers and explore the hottest topics and innovations shaping the future of bakery, from sustainability to the rise of global bakery trends.
 
Hosted by leading food and drink trends consultants, Harris & Hayes, the series’ debut episode ‘The Value Equation: Balancing Price, Loyalty, and Luxury in Baking’ has been released today and is now available on the Délifrance website, as well as major streaming platforms Apple, Spotify, Amazon and YouTube.
 
Featuring Délifrance marketing director Stéphanie Brillouet, the first episode explores the balancing act between pricing and customer loyalty; the growing demand for affordable luxuries and premiumisation; and the power of promotions and deals in influencing consumer behaviour. A timely discussion as consumers feel the pinch post-Christmas.
 
“Bitesize Bakery is an opportunity to address the most pressing issues in our industry while providing listeners with actionable insights to help them stay ahead in a fast-evolving market,” said Stéphanie Brillouet, marketing director at Délifrance. “We’re thrilled to kick off the series with a discussion on value, a topic that’s more relevant than ever not only as businesses navigate their own challenges around cost but also as consumers look to draw back on spending post-Christmas.”
 
Future episodes of the Bitesize Bakery podcast will highlight the latest trends in plant-based bakery, snacking and coffee shop culture, and how bakery shows up best in colleges and universities. To stay tuned for more episode releases and to catch up on the insights from episode 1, please visit the Délifrance Bitesize Bakery podcast page.

The Clink Charity Ball - 7th February 2025 #

The Clink Ball will be held once again at the Royal Lancaster Hotel on the 7th of February and we are delighted that Cherish Finden will be there to propose Sante du Chef. 

The event is targeted to raise £50,000 through a raffle, an auction and sabraging Champagne.  Tickets are still available and can be obtained at Ticket Tailor – https://www.tickettailor.com/events/theclinkcharity/1411112  and are £160 each or £1,500 per table of ten. This includes a Champagne reception with canapes cooked by Clink graduates a 5 course meal with accompanying wines and dancing until 1am. 

Support for the charity has recently been withdrawn due to the cut backs in the prison service, which has badly affected the Clink so we do hope you will be able to support.