Reducing kitchen waste helps UK hospitality sector to save millions

By committing to reduce the amount of food wasted, restaurants, hotels, and pubs across Britain have saved £10m.

The independent, not-for-profit organisation Waste & Resources Action Programme (WRAP) has been (more…)

Snoozebox officially launches its mobile hotel

In London, an accommodation company recently unveiled its new style of portable rooms.

Over the next year, Snoozebox’s new micro-hotel format will (more…)

How your hotel can deal with the holiday rush

For hoteliers, the festive season is crazy busy, with thousands of people travelling to visit friends or book a couple of nights in a hotel, so they can go shopping or attend special events like Christmas fairs or markets.

Being ready for the rush takes (more…)

Faulkner opens his first restaurant

A renowned chef has launched his first establishment in Heaton Moor, which is a suburb of Stockport, Greater Manchester.

Paul Faulkner started his career at the (more…)

Harnessing technology to provide a more personal hotel service

The accommodation industry is one that is in a constant state of flux, with hoteliers having to keep pace with the changing needs of their customers and work hard to stay ahead of their competitors. One of the best ways to do this is to take advantage of new technology.

Here we look at ways that you can use advancements in (more…)

Choosing the right trolley for the job

The hospitality industry relies heavily on a wide range of specialist equipment, with hotels, bars, restaurants, and catering firms all using a variety of trolleys.

Hotels will use luggage, linen, and room service trolleys, while (more…)

The food allergen law explained

In the UK, new food allergen labelling standards will be enforced from today.

Many firms have already changed the way that they label their food to take account of the new regulations, but some are still struggling to work out a practical way to put the regulations into force.

This article is primarily for companies in this situation. However, it is also useful for those that have already introduced the labels. For them, the article can be used to double check what has been done and potentially find more efficient ways of following the new regulations.

Who is affected by the new regulations?

First, it is important to understand which firms will need to follow the new rules. Food manufacturers that sell pre-packed products must already adhere to allergen labelling standards. As such, provided that they are already following the existing regulations, they will not have to make any changes.

The new regulations are for any sole trader or enterprise that sells or serves prepared food that members of the public consume. For example, cooked meals sold by restaurants, street vendors, and takeaways, including items like cakes, pastries, and sweets. In fact, the law applies to any prepared food item sold to the public by a third party. In addition, all canteens, old peoples’ homes, hostels, and hospitals also have to follow the guidelines.

What has to be listed?

The new regulations apply to the following allergens: Lupin, molluscs, crustaceans, milk products (dairy), celery, fish, nuts that grow on trees, sulphites, sesame, soya, peanuts, mustard, eggs, and gluten.

How and where do the ingredients need to be listed?

Your menu must list the allergens that are included in each dish or food item. If you maintain a chalkboard as well as written menus, the information needs to be listed in both places. Any drink you serve that may contain one of the allergens also has to be labelled as well.

You need to include this information in all your menus, regardless of what language they are written in. Any oral statements that you or your staff make regarding allergens must be backed up with a written statement.

How will the rules be enforced?

Enforcement will be the responsibility of the establishment’s owner. It is up to them to make sure that the regulations are followed and that this is the case every time something changes on the menu. They also need to ensure that all staff members are aware of the regulations.

From a practical point of view, cooks need to be informed especially, so that they don’t add one of the allergens to a dish to enhance it or as an alternative ingredient.

Buffet station staff also need to know what is in each dish, as well as making sure that they use different serving utensils for each item to avoid cross contamination.

Food safety officers will check compliance, with failure to comply resulting in fines.

Where to get additional advice

If you work for a franchise, it is important to check with the franchisee how they want the new regulations enforced. All business should also take the precaution of consulting with their local food standard enforcement officer.

Christmas tips for restaurateurs

The festive period is a great time of year for restaurants and bars, as it is usually busy with plenty of potential to make a profit.

This brief guide contains some tips to (more…)

Winner of first FreeFrom award announced

The Alford Arms in Frithsden, Hertfordshire, is the winner of an award for restaurants and cafes that cater for people who suffer from food allergies.

It beat off stiff competition from major chain restaurants, including (more…)

Tips for recruiting Christmas staff for the hospitality sector

Christmas is a busy time of the year for those in the hospitality industry, with thousands travelling to be close to their family.

Bars, catering firms, and restaurants are kept busy (more…)

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