By Andrea Worrall, Business Development Consultant, Purazine Last Summer, during the Eat Out to Help Out month, venues around the country proved that they can …
Download the slides Summary Author: Tom Tanner Host: Louisa Dodd, Project Manager, SRA Guests: Chantelle Nicholson, Chef/Owner Tredwells Edwina Hughes, Head of Engagement, Cool Food
Author: Tom Mockridge, Commercial Director @ Paper Round Foodservice businesses face a new set of challenges as they plan to reopen post-lockdown. Many businesses which
Author: Tom Tanner With 4th July pencilled as the date when restaurants in England may be able to re-open, it’s incredibly helpful to be able
Author: Alana Mellon It is estimated that ⅓ of all food produced globally ends up as waste. This is both an environmental and ethical concern.