For professional fish and chip operators, maintaining high standards is vital and one of the key areas that customers judge first is batter so it’s important to ensure uniformity. Achieving a consistently high standard of batter is as much about process as it is ingredients. Reliable mixing equipment helps remove variables from production, ensuring each batch delivers exactly the same texture, viscosity and performance. A good commercial planetary mixer has therefore become a

The new 1L bottle, purpose-built to help QSR operators deliver greater speed, consistency and control Kraft Heinz Away From Home has unveiled its 1L bottle, purpose-built to help QSR operators deliver greater speed, consistency and control. Developed over several years using chef and operator feedback, the new format has been created in response to the pressures facing modern kitchens, where efficiency and accuracy are essential to maintaining throughput. The taller, slimmer

Norwegian Seafood Council and industry partners highlight how verified origin, traceability and supply chain transparency are giving operators stronger proof points behind the seafood they serve. Provenance is becoming more than a sourcing message, according to the Norwegian Seafood Council (NSC). For fish and chip shops, it is becoming one of the sector’s strongest commercial assets, helping operators build consumer trust, communicate quality, demonstrate consistency and rei

Fish and chip business from the UK and beyond wanting to secure one of the highest honours in the sector by being recognised as one the best by the National Fish & Chip Awards, now have the chance to go for gold as the 39th edition of the official industry competition launches for 2027. L ---> R - Andrew Crook, president of the NFFF, Seafood from Norway’s Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, Aman Dhesi co-owner of The Scrap Box, Andrew Wi

JJ Foodservice, one of the UK’s leading foodservice wholesalers, has launched the UK’s first live delivery tracking app in foodservice wholesale – giving customers real-time visibility of their order from the moment a driver departs, including live lorry location, driver details and an updated arrival window when delivery is just minutes away. Michael Dudley, Chief Technology Officer for JJ Foodservice, said “Our customers are running busy kitchens and operations – they don’t

Hoshizaki UK has expanded its popular ADVANCE series to include a selection of Multideck refrigerators Boasting stacks of benefits, Hoshizaki’s newest additions provide operators with a sleek and sophisticated design that puts food and drink in the spotlight, and convenience at the heart of the design. With capacities ranging from 600L to 1120L, the ADVANCE Multidecks are available in a variety of sizes to suit venues of all types. All units within the range also benefit from

Délifrance has launched a new range of premium hot sandwiches designed for hotels, bakery-to-go, QSRs and coffee shops The six-strong line-up is positioned as a convenient, high-quality option to deliver satisfaction throughout the day. It includes an all-day breakfast wrap - a tortilla filled with sausage, bacon and hash brown in tomato relish - alongside traditional favourites such as a ham and mature Cheddar cheese ciabatta and a ham and cheese toastie. For a more indulgen

Foodservice and hospitality equipment suppliers have added their support to an industry-wide call for VAT in hospitality venues to be cut to 10%. High-speed oven manufacturer Merrychef and water filter specialist BRITA Professional have backed #VATsTheProblem, an initiative spearheaded by chef Tom Kerridge calling on the government to reduce VAT for hospitality venues from 20% to 10%. Merrychef managing director Colin Lacey said: “Operators are facing what can only be describ

The winners of the 2026 Nestlé Professional Toque d’Or have returned from an inspiring prize trip across Denmark, Sweden and Norway, where they explored the people, places and experiences shaping Scandinavian hospitality. From barista training and knife craftsmanship to meeting the Danish Bocuse d’Or team and visiting some of the region’s standout Michelin-star restaurants, the one-week trip offered the Scottish duo a once-in-a-lifetime opportunity to develop their skills, br

Across the UK fast-food sector, operators are increasingly looking for ways to broaden menus while maintaining speed and efficiency in the kitchen. Alongside traditional favourites such as burgers, fried chicken and pizza, shareable snacks and side dishes are playing a growing role in driving customer spend. By - Oli Sampson, Managing Director of Central Foods, which now includes the Le Duc brand Industry analysis suggests that meal deals and bundled offers now accoun