News & Blogs
Through integrating Pest Pulse technology – which uses smart device operated, eco-friendly traps – with Food Alert’s cloud-based safety compliance software FACT, restaurants, hotels and pubs will be able to monitor premises around the clock.
As a hospitality operator, it’s highly unlikely that you haven’t felt the ‘Attenborough effect’ on your business in the past couple of years. But if you haven’t yet taken steps, since the award-winning broadcaster’s Blue Planet II highlighted the environmental need to reduce single-use plastic, then the time is very much now.
From bar/restaurant concepts like Dirty Bones to UK burger poster boys such as Honest Burger and MEATliquor to newer operators like Bleeker and fried chicken specialists Butchies, so many of the UK’s fastest growing concepts owe their inspiration to the USA.
But as well as the multitude of UK operators who have tapped into the Americana trend, in the past few years an increasing number of long-established operators from across the pond have launched or are planning to open sites in the UK.
Following on from our blog on female chefs leading the way on a greater equality in kitchens, we look at the women operators who are flying the flag for better equality in hospitality companies’ leadership teams.
On the 1 December (2019) it will be 100 years since Nancy Astor became the first woman MP to sit in the House of Commons - among key achievements that paved the way for greater equality for women. However, despite the huge advancements in gender equality that have been made in the UK in the past century, in 2019 we still live in a society where a law was only passed in March allowing mothers’ details to be included on marriage certificates and where, according to gender pay gap data for 2018, no employment sector paid women better on average than men.
The recent alarming discovery of more than 300 cases of Salmonella Typhimurium linked to lamb products in the UK, could be seen as a further blow to the Food Standards Agency. Find out what our guest blogger, Will Hatchett, Food Journalist, thinks could be the potential ramifications.