Time limit proposal: consumers show mixed opinions on how long dining should take

How much time should you give diners to eat a meal?

By Nicholas Robinson

Getting the balance right between allowing diners enough time to eat and ensuring tables are turned over efficiently is tricky. Recent research from YouGov, however, shines a light on the correct direction.

On the rise: onion prices are reportedly up 41%, carrots by 80%, and wheat for bread by a fifth

Extreme weather to cause 5% rise in food prices

By James Beeson

Prices of meat, vegetable and dairy products are set to rise by “at least” 5% in the coming months due to extreme weather in the UK this year, according to new research.

Vegan friendly: one new addition to the menu is the chickpea and sweet potato curry

Hungry Horse unveils vegan dishes

By Nikkie Sutton

Greene King brand Hungry Horse has launched a vegan range on its new menu at more than 280 of its pubs across the country.

Take note: The Insolvency Service said this case should serve as a warning to other operators

Why you shouldn’t lie about your food-hygiene rating

By Nikkie Sutton

A restaurant owner has been banned from running companies for five years after he falsely advertised a five-star food-hygiene rating in a local publication, highlighting why operators should be truthful about their score.

Measuring happiness: a review of the mood in the catering sector has been released

Food jobs will be cut to ‘absorb costs’

By Nicholas Robinson

Catering firms are preparing to cut jobs to absorb increasing costs, while a significant proportion of operators claim they do not plan to hire new staff this year.

Weather warning: the UK's harvest has been hit by the heatwave and a reliance on fewer migrant workers

Heatwave could mean vegetable shortage

By Emily Hawkins

A difficult harvest caused by recent hot weather means buyers may struggle to buy certain produce, a leading procurement experts has warned.

Cheaper: Brits want dishes at lower prices

Cheap and classic – what consumers want from pub food

By Nicholas Robinson

Brits place the price of a dish above all else when eating in the casual-dining sector, while the size of a portion and whether it is cheaper than dining at home also rank highly, new research claims.