All Foodservice articles
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NewsDomino’s Cheeky Little Pizza ad banned under new HFSS advertising restrictions
Complaints to the Advertising Standards Authority led to the pizza company conceding that its Sausage & Bacon Cheeky Little Pizza was ’less healthy’ and withdrawing its adverts
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InterviewRise and shine: how Cornish Bakery is reshaping the bakery landscape
As the independent chain launches its new Rise concept, the leadership team explain their thinking behind the blurring of lines between bakery, coffee shop, and casual dining
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NewsCustomer surge drives record sales for Danish bakery Ole & Steen
Rising customer numbers, product innovation, and growth across digital channels helped drive sales despite ongoing cost pressures
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NewsHarlech Foodservice targets £120m turnover via site expansion in Wales
Gwynedd-based, family-run wholesaler plans to spend £2m on new warehousing and freezer facilities at its Llanystumdwy headquarters and a further £1.5m on delivery vehicles
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NewsTech support for bakers: new ovens, chillers, scales, software and more launched
New tools unveiled by bakery equipment suppliers look to improve productivity, efficiency, accuracy, safety, and compliance
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NewsCornish Bakery reveals four new 'bespoke-for-the-community' locations
The business is aiming to create a collection of ‘high-end, individually curated, bespoke-for-the-community bakeries that are united by a shared philosophy instead of a shared template’.
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NewsWarburtons supports opening of Community Shop in Bolton
Community Shop supermarkets redistribute surplus products that are in-date and safe to consume
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FeatureMeal deal maths: premiumisation, health, and all-day grazing change the equation
Meal deals remains a cornerstone of food to go, but operators are reshaping the format with premium tiers, all-day options, and new occasion-led bundles to drive value and spend
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Product NewsWhat’s new in sweet treats: cakes, cookies, muffins, doughnuts, buns, and more
Summer themed launches include tennis ball shortbread and strawberries & cream muffins, whilst World Chocolate Day has inspired new partnerships on doughnuts and sweet pizza
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InterviewMy Bakery Job: Sam Leatherby, executive pastry chef, London Hilton on Park Lane
Executive pastry chef at the age of 29, Leatherby worked his way up the ranks at the London Hilton on Park Lane having joined as an apprentice in Heathrow
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NewsCoughlans closure sparks fresh warnings over pressures facing craft bakers
Trade bodies and advocacy groups have reacted to the demise of the Croydon-based chain, calling it a stark reminder of the unprecedented pressures facing independent retail businesses
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Promotional featureHow retailers can differentiate with a top-quality coffee experience
Today’s consumers are increasingly seeking memorable experiences from their bakery, and offering high-quality coffee to complement their offer can create greater business value and repeat footfall.
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NewsReport calls on food industry and government to help close the UK fibre gap
A new report from the British Nutrition Foundation highlights that taste preferences, cost concerns, and lack of knowledge are the biggest consumer barriers to increasing fibre intakes
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FeatureFrom Biscoff to Nutella: how big brands are powering bakery growth
Biscoff, Nutella, Marmite, and even Guinness are all lending their star power to bakery products as consumers seek comforting, familiar flavours and quality reassurance at every turn
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NewsBakeries and cafés shutter shops due to extreme temperatures
A raft of independent high street business has taken decisive action in response to a record-breaking heatwave scorching the nation this week
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NewsBlake’s Kitchen shifts bakery production into former Hobgoblin brewing site
Oxfordshire-based family-run bakery business is taking a ”truly ambitious and exciting step” with the opening of a new 9,000 sq ft centralised bakery and café in Witney
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NewsSilver Apples Bakery lands supply deal with coffee chain 92 Degrees
Stockport-based sweet treat specialist will supply the likes of Jammie Dodger Blondies, White Chocolate Biscoff Cookies, and Pistachio Cronuts to 92 Degrees’ estate of 22 outlets nationwide
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NewsOpening Doors #24: craft bakers launch new sites across the country
Basque cheesecakes, Japanese shokupan, and Parisienne baguettes are among the global offerings available at recently opened craft bakery shops
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Product NewsScone wild: National Trust cakes and bakes to be made with 100% Wildfarmed flour
From July, all handmade cakes and bakes, including the National Trust’s iconic scones, will be baked using Wildfarmed regenerative flour and oats
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Product NewsDelice de France unveils trio of Wildfarmed traycakes
Bakery supplier doubles its range of frozen traycakes made with Wildfarmed flour, embracing on-trend flavours such as dirty chai and matcha