Calorie labelling had “horrific timing” and added pressure to the sector at a time it was already facing multiple burden’s, according to industry leaders.
Once again the fun police have been let loose on the hospitality sector, and while the sector is used to handling and weathering well-intentioned, but ill-thought out legislation, the timing of the introduction of calorie labelling on menus couldn’t be...
With abstinence to alcohol becoming more ‘mainstream’ among young adults and fuelling the growth of low-and-no alcohol products, some operators may be missing out on an opportunity in the low-calorie sector.
Pubs should increase their range of milk alternatives so they can cater to people looking for indulgent options as well as functional, a new report recommends.
Health and traditional are two big trends in food that aren’t showing any signs of going away. Operators need to find a way to pair the two factors together perfectly to keep diners returning.
Upselling techniques used in pubs are helping to fuel the obesity epidemic by leading customers to consume thousands of additional and unnecessary calories, a new report is claiming.
More than two-thirds (67%) of consumers want to know the nutritional information of every dish on a menu when they eat out, according to Fourth, software partner to the hospitality industry.
Pub chips and roast potatoes are under the spotlight after the Food Standards Agency (FSA) issued a warning about the possibility of cancer-causing acrylamides.
Pubs and restaurants are missing out on millions of potential customers by not providing or flagging low-sugar options suitable for diabetics, a leading campaigner has warned.
Creating a children’s menu that satisfies young appetites, while keeping mum and dad happy that their cherubs are eating a balanced diet, can be tough. But the experts have a few ideas. Andrew Don reports
Pubs are popular go-to venues for families to socialise and spend quality time with one another as well as meet up with other families. Yet there are many that are not making the most of their facilities to create a child-friendly atmosphere, which could...
Gluten-free food is one of the most enduring food trends to hit the UK's eating-out sector this century, but what do you need to know to implement it in your pub? Here are the Publican's Morning Advertiser's top 10 things you need to know.
The trade has taken a bit of a battering recently. The Chief Medical Officer recently cut recommended drinking limits and declared there is “no such thing as a safe level of drinking”, talk continues of a lower drink-drive limit and this year’s Dry January...
Calorie labelling on pub food menus could be irrelevant, as new research from Mintel shows the information far from tops consumers' priorities when looking for nutritional guidance.
Your customers want to know more about their food than ever before, leading consumer research released by the Food Standards Agency (FSA) has revealed.
Pub chains must “spell out” calorific content clearly to consumers, policy makers have been urged ahead of the Government’s upcoming childhood obesity strategy.
Research from the University of Oxford has revealed people who have a local or regularly visit small community pubs are happier, have more close friends, and are more satisfied with their lives than those who don’t.
The Royal Society for Public Health (RSPH) has called for 'activity-equivalent' calorie labelling, which would show how much exercise would be required to burn off calories contained in food and drink.
Heavily-promoting healthy food options in January can tempt fat-fighting consumers through pub doors during the period of self-restraint, a vegetarian and vegan food distributor has claimed.
Pubs are still failing to provide a wider enough choice of dishes for customers with specialist diets since the introduction of EU legislation on allergens one year ago, new research claims.
The introduction of a heavy tax on sugar would make things harder for pubs and brewers which already face considerable levels of tax including beer duty and business rates, the British Beer and Pub Association (BBPA) has warned.
Prime Minister David Cameron is facing increased pressure from the sugar lobby group Action on Sugar (AoS) to implement a heavy tax on sugary food and drink and to enforce nutritional labelling on menus to help tackle the UK’s growing obesity epidemic.
Pub food operators’ businesses could be damaged by “scaremongering” campaigns such as Jamie Oliver’s recent sugar tax campaign, a Yorkshire chef has claimed.
Wetherspoons’ food developer Sophie Jennings has revealed how the high street pub chain was one of the top pubs for healthy children’s meals on the Soil Association’s Eating Out report yesterday (21 October).
Government should make nutritional information on pub menus mandatory to help combat the UK’s growing obesity crisis, a senior Soil Association policy advisor has urged.
Senior head office staff from Wetherspoons, Harvester and the Soil Association (SA) have revealed their top tips for creating a nutritious and cost-effective pub food menu for children.
Christmas represents a prime opportunity to capitalise on the exploding market for gluten-free food. Daniel Woolfson looks at the benefits of catering to specialist diets during the festive season
A meal-replacement firm has challenged consumers to replace their traditional diets for a year with its powdered food range for £35,000 to discover its impact lifestyles.
Vegetarian and vegan food will become more mainstream, a new report has claimed, following statistics showing meat-free food accounted for 31% of new dishes on UK menus.
Vegetarian dishes now account for 31% of new menu items across the eating-out sector, up from 18% last year, according to M&C Allegra Foodservice’s New Menu Item Analysis report.
Analysis of menus across leading pub and restaurant operators by M&C Allegra Foodservice has shown that healthier eating has yet to become mainstream with only 36% of brands providing full calorie information on menus.
National Coeliac Awareness Week is in full swing. And, whilst gluten free dishes are often a contentious topic for many chefs, one in every 100 people is reported to suffer from the coeliac disease and a growing number of consumers are adopting the gluten-free...
