According to the latest sales trends, in the UK, we are drinking less wine. However, while volume sales may be down, wine is still consumed by over 60% of the adult population. And we are choosing higher quality brands. This is a trend that has been seen over the past few years as consumers become more discerning about their choice of grape. Sure, we still love French wine, despite the surge
Speed and convenience are probably the two key factors for catering success and no-where is this seen more than in the revolutionary heated and chilled display plate from Catertherm. The hot and cold plate offers ultimate flexibility for all food service providers. One single plate that has the capability of offering any temperature between -5°C and +140°C and all at the push of a button. It’s also fast. Just 20 minutes to transfer
Versatility combined with reliability are the two words that spring to mind when you mention Bohner commercial kitchen technology. Established over 30 years ago in the German city of Bad Waldsee (also home of Hymer motorhomes) we are proud to announce our appointment as their primary UK distributor. The family run business, with founder Hubert Bohner still firmly in the driving seat supported by his wife Brigitte and three daughters has carved a
With an English summer that has seen temperatures exceeding 30°c, sales of ice cream, unsurprisingly, have gone into meltdown with supermarkets reported to be quickly running out of the most popular flavours. However, it is the impulse purchase that dominates the market, constantly outgrowing the ‘take home’ sector for the past two years. Experts says that ice cream will continue to be a ‘now’ purchase rather than part of the regular grocery shop.
Walk into any retail store today and you are faced with a myriad of advertising messages, all coming at you from different directions. There’s ceiling danglers, shelf wobblers, dump bins, window clings and of course the ubiquitous in-store live promotion. All giving you the feeling of ‘being under fire’ as soon as you walk in. The hospitality trade on the other hand has preferred a much less ‘in your face’ approach. Sure,