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…
Easter is often discussed in terms of menu opportunity. Seasonal desserts. Limited-time specials. Increased covers across a long weekend. But for operators, Easter does something else. It exposes the strengths and weaknesses of a supply chain. Seasonal peaks compress margin…
For years, “safe” in foodservice procurement often meant one thing: lowest price. In 2026, that definition has changed. Operators are not just looking for the cheapest line on a spreadsheet. They are looking for fewer surprises, fewer problems, and fewer…
