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Retail & Food Service

Food surplus application to help disposal of surplus food in retail...

TAAP has developed a Food Surplus Application to assist with the disposal of surplus food waste in the retail sector. It is currently being...

Supermarket price wars see food producers suffer 45-day payment delays

Delays in payments to UK food producers have now increased to 45 days on average, up from 44 days in the previous year, research...

PepsiCo looking for next big thing turns to graduates

PepsiCo is looking to leverage the entrepreneurial skills of graduates from across Europe and Sub-Saharan Africa to identity the next big trend in food...

KNORR Gravy Train gives first class entrance to Hospitality Show

Chefs arrived in style on the KNORR GravyTrain at the first day of The Hospitality Show in Birmingham. A first class Virgin carriage was specially chartered to celebrate the fact KNORR Gravy is 100% gluten fr...

Square Pie beefs up business with CEO hire

Square Pie, the restaurant group with grocery and hospitality operations, has appointed Nabil Subuh as CEO. Nabil Subuh joins the business from his previous post as Commercial Director at Welcome Break. The hire comes during a period of significant growth for Square Pie, which enjoyed like for like restaurant growth of 16% - with EBITDA growth of over 50% - and a 40% increase in company turnover in 2014.

During his career at Welcome Break, Nabil turned around the Commercial Team to deliver record sales and profits. He also pioneered overhauls to the service station chains’ retail offering, introducing world class brands including WH Smith, Starbucks, Costa Express and Waitrose.

Nabil says, “Square Pie is a brand that has always resonated with me - and it’s great to be joining at such an exciting stage in its growth. There is huge potential across the UK for our unique British, fast casual offering - in restaurant, grocery and hospitality. Square Pie’s fantastic pies are core to its success and my attraction to the role. I’m really looking forward to working with the team to grow a genuinely special business and getting even more people to taste how good a pie can be.”

The company, headed up by Chairman and Founder Martin Dewey who will now focus on food, brand and customers, is forecast to hit sales of £5 million in 2015. Martin says, “2014 was a breakthrough year for business and we’ve got even bigger plans for 2015. It’s fantastic to have Nabil on board and a great testament to the strength of our business and opportunity for growth.”

Scottish Government launches Good to Go food waste reduction scheme

Diners in Inverness need no longer feel embarrassed to ask for a ‘doggy bag’ for the leftover food they’re not able to finish while...

Moving retail from commodity to premium whilst staying sustainable

Sealed Air recently delivered a detailed one-day briefing on the changes happening retail environment to international food processors and retailers at the Food all...

Greencore offloads US food business in $1bn deal

Greencore Group, the Irish convenience food specialist, is offloading its US business in a $1 billion deal to contract manufacturer Hearthside Food Solutions. The deal...

Wild Beer set to open first bar and restaurant

The Wild Beer co are getting ready to open their first bar and restaurant. The bar and restaurant will make Jessop House its...

Casual Dining launches major new industry awards

Casual Dining, the award winning trade show, which recently ran its second edition at the Business Design Centre in London, has announced the launch of The Casual Dining Restaurant & Pub Awards, in response to industry feedback.

The awards will take place on 24th February 2016. Not only will they form an important highlight of next year’s event, but aim to become the leading celebration of the growing £7 billion casual dining sector.

The launch of this prestigious industry awards dinner follows the launch of the highly successful Casual Dining Design Awards last year – which recognises and celebrates the importance of great design as a part of the eating and drinking out experience. The awards attracted nearly a hundred entries including most of the leading operators and design agencies, many of which have commented that the awards need a ‘proper’ home.

Design will only form part of the Casual Dining Restaurant & Pub Awards, with other awards to include Best New Restaurant Concept, Best Pub Group, Best Bar, Best Rebranding, Best Drinks Offering, Most Innovative Menu and The Innovation Award. There will also be a Gold Medal award to recognise outstanding achievement. The evening will culminate with a Lifetime Achievement Award, with the winner being interviewed exclusively at Casual Dining 2016.

A full list of categories is being finalised with the Advisory Committee at the end of May. The venue will be announced at the same time.

Chris Brazier, Casual Dining’s group event director, says, “We’re delighted that Casual Dining is already seen as the place where decision makers from the restaurant and pub sector do business. Following great feedback, we’re delighted to be launching a major evening awards event where these key players, along with our innovative exhibitors, can let their hair down, network, and celebrate the best that this sector has to offer.”

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