For a long time, foodservice and manufacturing have operated in very different ways. Manufacturing has traditionally prioritised consistency, efficiency and scale. Products are designed to perform the same way, every time, across large volumes with minimal variation. Foodservice, by contrast,…
In foodservice, good ideas are rarely the problem. Most operators, groups and manufacturers are not short of strategy. There is no shortage of insight, trend awareness or ambition behind menu development, product launches or brand positioning. The challenge is what…
More choice has long been seen as a strength in foodservice. A wider range suggests flexibility. It allows operators to cater to different preferences, respond to trends, and offer variety across menus. For many, it feels like a safer position.…
Every year, the food industry produces a new set of trends. They are shared, analysed, forecasted and debated. Some feel directional. Others feel fleeting. But a small number do something more significant. They stop being trends altogether. They become the…
For years, “premium” in foodservice has been defined by difference. More complex menus. More unusual ingredients. More frequent change. Operators were encouraged to stand out through creativity, innovation and constant evolution. But the reality of running a kitchen in 2026…
Spring often brings a welcome lift in hospitality. Lighter evenings, seasonal menus and the first wave of outdoor dining can create a noticeable uplift in footfall. But while customer demand begins to increase, the pressures behind the scenes do not…
