From juicy smash burgers to crispy chicken tenders, the ability to prepare, cook and serve products perfectly is critical to your success. In today’s fast-paced world, where time is of the essence, consumers are increasingly seeking quick service without compromising on quality. As a result, the fast-food sector has undergone a significant transformation, redefining what it means to deliver fast food. This is where smart kitchen design, streamlined workflows, and high-perform

Paulig PRO’s first-ever Flavour Trend Report maps demand for discovery amid a changing taste landscape Almost three-quarters (74%) of UK consumers are seeking new flavours when they eat out, according to Paulig PRO’s inaugural Taste the Future Flavour Trend Report. Created by Paulig PRO, Paulig’s foodservice business, the study is the first in a bi-annual series exploring how food culture continues to evolve and has been released as part of Paulig’s 150th anniversary. The res

The simple design of Pantheon’s easy-drain fryers makes it easy for users to significantly reduce their energy usage. Controls are manual and straightforward, meaning that any member of staff can switch the fryer on only as and when it is needed. In addition, as the heating elements are immersed in the oil itself, contact is direct and temperature is achieved rapidly using minimal energy. During the cooking process, temperature is regained quickly as well – even after frying

Chicken remains one of the most dependable proteins across the fast-food sector, combining broad consumer appeal with menu versatility, operational ease and strong margin potential. According to Lumina Intelligence1, chicken continues to outperform many other proteins in quick service environments, driven by its versatility across multiple dayparts and menu formats. This is reinforced by CGA by NIQ data2, which highlights the continued strength of chicken-based dishes in both

A global range of authentic, barbecue sauces for foodservice. BBQ remains one of the most powerful flavour drivers on foodservice menus, combining comfort, familiarity and bold taste that diners actively seek out. With demand for smoky, barbecue-led dishes continuing to rise, operators are looking for ways to deliver authentic flavour at speed, without adding complexity, prep time or operational pressure in the kitchen. Responding to this opportunity, Paulig PRO, the foodserv

With continued growth in the demand for vegetarian and vegan food alongside an increased focus on healthy eating, many operations are experimenting with more vegetable-based dishes and sides. Undoubtedly, using fresh produce is the preferred option for many operators so investing in a good vegetable preparation machine can reap numerous benefits in terms of cost effectiveness time saving and, ultimately, customer satisfaction. Pantheon’s VPM veg prep machine is designed to de

As the UK enters an action-packed season of sport, from rugby to tennis, and football to Formula 1, the latest Americana research shows that venues with appealing menus are primed to attract crowds and maximise their profits Major UK sporting events pumped almost £9.75bn into the UK economy in 20241, and with an unforgettable summer of sport ahead, wholesalers and operators are being urged to seize the opportunity. New consumer research commissioned by Americana reveals that

As the nation gears up for a huge summer of international football, fish & chip shops have a major opportunity to drives sales on match days. From pre-match orders to half-time hunger and post-match dinners, fans will be looking for the kind of full-on flavour that’s perfect for the game. With its new limited-edition Chicken Vindaloo Pie, Pukka is giving operators a fiery new menu addition designed to tap into that demand. Athol Dipple, Fast Food Professional’s Director, find

Without doubt, the number one concern for both consumers and those working in foodservice (wholesalers and operators) is cost, but when out of home, consumers are still investing in shared experiences. The number one driver for eating out is to socialise, while functional meals and solo eating are in decline - in the 12 months leading up to June 2025, 31% of all out of home occasions were socially driven1. The cost of food and drink has risen in the last 12 months for 81% of

Marrfish’s expanded premium seafood portfolio includes a high-quality range of King Prawn Burgers, giving chefs and catering operators an easy way to serve standout seafood in a bun Made using a mix of whole and chopped ASC certified king prawns, these burgers contain no fillers or minced seafood, delivering superior texture, consistency and an ‘ocean fresh’ taste. Lightly seasoned with a subtle blend of spices and free from artificial ingredients, the range includes naked, r