Just when many operators might have thought they were starting to have a proper chance to recover in the wake of the response to Covid, comes the removal, all at once it would appear, and legacy, of many of the measures, rolled out to help support businesses in the first place.
The close of 2021 and the new year saw subdued trading for many in hospitality, although takeaway and delivery operators, as ever, fared much better.
Sprinkle a little piece of Cyprus onto classic Italian pasta dishes with an all-new Halloumi Crumble by Eurilait.
Give your pizza a taste of the Mediterranean with an all-new Halloumi Crumble by Eurilait.
Winner of the Whitworths Bros New York Style Category from Wood Fire Dine and his The New Yorkshire Meatballer Pizza
The return of the European Pizza and Pasta Show in November was much appreciated and enjoyed by the sector, with news that the show will now be joining forces with Bellavita Expo London in 2022.
Pizza Chef of the Year Dan Hall from MozzaFella and his winning Pizza Red Top mk2
This month sees the welcome return of the European Pizza and Pasta Show at London’s Olympia. We look forward to catching up with many of you at this event (the show also hosting the final of the Pizza Pasta & Italian Food Association’s Pizza Chef of the Year Competition).
The wider hospitality sector has been enjoying a much-awaited period of re-opening in recent weeks, even though an uncertain outlook remains until staffing issues can be resolved and any ongoing effects of the response to Covid assessed, although throughout it all, pizza delivery and takeaway has continued to perform.
With 3.6 million tonnes of food being wasted by the food industry each year in the UK, and with more than two million tonnes of that still being edible, now is the time to make a change and positively impact our environment says food safety expert, argues Ben Gardner (pictured), CEO of Navitas Safety (food safety provider to the likes of Deliveroo, Five Guys and Tesco).
The £2.5bn in rent debt hanging around the neck of the hospitality industry is a threat to the future of thousands of businesses and over 330,000 sector jobs, analysis by UKHospitality has revealed.
Greater demand for free-from and vegan dishes is becoming more widespread, with ‘lockdown’ having provided an opportunity for many to focus on their eating habits.
Various upcoming new rules and regulations, as well as consumer perceptions, are changing the role, and nature, of packaging on offer to the sector.
With summer around the corner, the UK population likely to be holidaying closer to home, and operators able to welcome back guests inside their premises, ice cream is set to be in greater demand.
The world’s most popular cuisine is firmly on the menu at Christie & Co (www.christie.com), reports their senior director – corporate pubs & restaurants, Simon Chaplin.
As our news pages suggest, there are more positive signs in the sector of re-openings, the launch of new businesses and new concepts. However, the prospect of a mixed employment and staffing situation remains in the wake of ‘lockdown’ and the lingering furlough scheme; many people from overseas having understandably also decided to return home in the intervening months.
Our features and articles cover the increasing importance of having recyclable packaging and being able to deal with food waste. This issue also marks the official launch of the industry’s prestigious PAPA Awards.
Spicy up your pizza night by using some delicious products from Qulaitops
