Buddha bowls, turmeric lattes, activated charcoal and sushi ‘burgers’ wedged between buns made of rice were amongst some of the food trends that piqued our interest throughout 2017.
Charcuterie platters are perfect as a snack, meal or to share with friends, but can the uprise of home-grown produce play into your hands as a chef or restaurateur?
TripAdvisor is now the most-used review site in the world with 340 million users per month. If you haven’t listed your business on there, it’s likely a customer has done that for you and given you a review.
But what have they said?
It’s essential you become part of the discussion and manage your online reputation as much as possible.
Calling all Norwich and Sheffield chefs! We’ve got some great news for you! Nisbets are delighted to announce that the final two new store openings of 2017 will take place in your fantastic cities.
It's happened to pretty much every restaurant. The meal has gone down perfectly. Service was great. Desserts were fantastic. The wine was enjoyed by everyone. The only problem is... the customer won't pay. What's the worst excuse you've heard for non-payment?
Everyone knows that when it comes to Michelin-starred food,
no dish is short of the finest dining standards. Internationally sourced
ingredients, impeccable plating, and unique flavour combinations are just a few
of the elements that go into a Michelin-rated dish – for you as a chef and for
Michelin inspectors.
Rinsing is the ultimate in subtle mixology, allowing an additional spirit to flirt with your blend without altering it altogether. Mastering this trick is also key to some scrumptious Christmas treats.
Whether you need to stock up for the busy festive season or are looking for gifts to place under the tree, we’re giving you the opportunity to get whatever you need for less at our one-day Christmas event.
Over the last week, Brits have been reaching down the backs of sofas and opening their old coin jars. This is because the old round £1 coin is now (as of midnight on Sunday) no longer considered legal tender.
Drinkers beware... You're in for a scare... Halloween cocktails have been a profitable and entertaining part of the themed nights at many pubs and clubs for years, but can offering the right seasonal specials also draw customers to cafes, pubs and coffee shops during daylight hours?
According to a YouGov survey, 79% of British adults think it's important to buy locally sourced produce. September sees the start of the game season - here's how locally sourced meats can be a real game changer for you and your business.
This month, swarms of 18 year olds will be descending on new towns and cities across the UK to begin their university adventure. Students are expecting a good time, armed with student loans and any savings from their summer jobs.
As highlighted by Liz Redmond, Head of Hygiene and
Microbiology at the FSA, ‘There is a lot of confusion among customers about
date marks’. This is unfortunate for customers, but can be disastrous for
businesses. Even ASDA fell afoul of food date guidance in November last year,
being fined a cool £75,000 in the process. In short, you need to get your facts straight.
The demand for an industry innovation hub has finally been realised after the National Catering Equipment Centre (NCEC) opened its doors for business following a successful launch event on September 19.
Hot food and drinks are great. Especially over the cold and dreary winter months, nothing brings in customers quite like the aromatic smell of freshly ground coffee, hearty soup or hand-made pastries. Of course, pies, pasties and sausage rolls always taste better when they're piping hot, so it's vital to keep them ready to serve at a moment's notice.
Changing seasons means changing priorities and with over 1,300 new lines recently introduced to our product list we’ve got all of the latest catering equipment innovations to help your business thrive this autumn.
Agricultural shows are a vital opportunity to meet people who can transform your business. As the UK's largest gatherings of growers, farmers and local food producers, these hubs are a vital way of connecting independent businesses with the community.
There’s even more shopping choice for trade professionals and domestic kitchen enthusiasts in London following the opening of our newest retail outlet in Shepherd's Bush.
A really common question we get asked here at Nisbets is "Should I buy a blender or a juicer?". The answer isn't as simple as it might seem. Does juicing create healthier or tastier drinks in comparison to blending? Which one will deliver the quickest return on investment? Here's some comparisons to help you decide for yourself.
Very few things encapsulate British Summer Time more than the waft of a freshly fired up barbecue in the air on sizzling afternoons and warm sunny evenings.
Using whetstones or water stones is the best way to maintain the sharp edge of a chefs knife for longer, and the purists' choice for experienced chefs. Learning to use a whetstone in the right way will save time and money, but how is it done?
With summer upon us, people are making the most of outdoor
spaces and whatever sunshine they can grab. Festival season is in full swing
and an explosion of open-air events are under way, meaning many Nisbets customers are
boosting their businesses by providing the drinks at Britain’s bevy of outdoor
occasions. Unfortunately, however, keeping punters' thirst at bay during outdoor gatherings requires particular expertise. So, how can you effectively market and sell drinks at outdoor events?
Summer brings us lighter evenings, beer gardens, barbecues...ice cream! While we undoubtedly enjoy ice cream all year round, the heat gives us the perfect excuse to indulge in our favourite frozen fancies.
Research by Allergy UK shows nearly 1 in 5 people in the UK have a food allergy or intolerance and these numbers are increasing by 5% annually. In other words, pubs and restaurants need to effectively cater for special dietary requirements or alienate 20% of their customers and significantly damage their income! So, how can pubs meet this modern dietary challenge?
TV chefs can often be seen wielding their sharpening steels around like a samurai sword, but away from the cameras there are far kinder and less dramatic ways to hone or sharpen your chefs knife. After all, even the finest knives in the world are practically useless with a dull edge. So what’s the best technique?
Many aspiring chefs look to restaurant chains that are successful worldwide and dream of reaching that level. It seems impossible - but it happened for them, why can't it happen for you? Everyone has to start somewhere. It takes an idea and an obsession to see the vision come to life for every successful business to get off the ground, and catering businesses are no different.
Here Brian Matthews, owner of Pen-Y-Bont Hotel, details all you need to know when starting a small catering business.
English sparkling wine vs champagne is a question with a surprising answer for Brits. Wine week is between May 27 and June 4 in the UK, and this year there’s much to celebrate. With English sparkling wine making big strides, here we look at whether we finally have something that can rightfully sit alongside champagne at the summit of the sparkling wine world.
American BBQ is booming. UK diners can’t get enough of BBQ chicken, baby back ribs, brisket and pulled pork and this is reflected in barbecue becoming the UK’s fastest growing restaurant sector. As the UK celebrates National BBQ week, could this summer be the time you help your diners discover why BBQ food is so popular?
Despite a recent surge of rain there are still fears that the driest winter in 20 yearswill lead to water restrictions being implemented. South East England has been particularly affected, with rainfall 50-70% below average according to Affinity Water. If water restrictions are implemented, how will hospitality be impacted and what steps can you take?
Mushroom risotto, goats' cheese tart, vegetarian lasagne. These three often dominate the vegetarian options at many pubs and restaurants, but why? A lack of vegetarian chefs can lead to a disinterest in veggie food. In many cases, this means a lack of exciting, healthy vegetarian meals. However, with National Vegetarian Week fast approaching and the world’s meat consumption dwindling, maybe it’s time to ditch the boring veggie meals and be more adventurous. Besides, it makes very good business sense...
Customers ask for free drinking water all the time. Hot weather, combined with the growing popularity of healthy living means that it's pretty much a daily occurrence in restaurants, pubs and hotels.
However, there's confusion as to which businesses have to offer free water and which ones perhaps should.
We spend most of the year almost in hibernation due to Britain’s miserable weather, and as soon as the sun is out we all have one thought: BEER GARDEN!
Easter has brought the good times back and here we will look at what you can do to make your beer garden stand out from the rest and make your outdoor space profitable.
Despite the Easter eggs and upturn in weather, lots of restaurants and other eateries fail to make the money they’d like during Easter weekend. Why? With many people craving traditional Easter dinners, Easter Sunday shouldn’t be complicated to cater for, whilst as families gather over the double bank holiday they form larger, more lucrative groups!
So, why not transform your Easter 2017 by considering these questions:
It’s no secret that working in a kitchen is a demanding job, and quite often, it’s the hard times that give birth to some of the most genius pranks. A well executed prank will instantly improve the mood of the team and a perfectly executed prank will continue to be talked about and make people laugh for years.
The Secrets Behind Pulling off a Successful Prank
The best pranks involve good planning and there are some very important unwritten rules that, if followed, will result in a prank that gets everyone laughing – even the victim(s).
1. Start with a good idea
A prank should be harmless and leave no lasting damage (except to someone’s pride). Remember, a prank is just a simulation of a crisis.
2. Keep it in good taste
The last thing you want is to do something that could potentially attract the attention of HR.
3. You Should Know Who You’re Pranking
It’s important to know the person you’re playing a trick on. Playing tricks on people you don’t know is risky business; amongst other things, they could have a heart condition.
4. A Prank Should Be Funny
Pranks should be funny with no lasting consequences.
Shaving someone’s hair – not funny. Making someone believe that you’ve shaved a blind spot on their head – hilarious!
Why Pranks are Important in a Workplace
Although we call them 'pranks', tricks are played on people all over the world. Even small isolated tribes have coming-of-age traditions that aren’t too different to western pranks.
The idea is very much the same. Its main focus is to make the victim feel duped in some way and is often used to integrate someone into a group – this is why new starters and apprentices often get pranked.
The unique cocktail of anger, self-blame and bitterness forces a state of self-reflection that we almost never get to experience. This forces a check on arrogance and self-awareness.
On the other hand, pranks are often just a form of dark humour that lightens the mood and boosts morale.
And now for some of our favourite kitchen pranks...
1. Double Trouble
This one works well as a double whammy so it will count as two good pranks or one excellent prank. Filling a chef's toolbox or tool drawer with rubbish is just inconvenient and annoying.
But to add to the inconvenience, once they’ve cleaned up the mess and realise that their tools aren’t in there, you can let them know that they’re frozen, suspended in a bucket of ice.
When your colleague leaves his tool drawer unlocked he'll get a surprise:
This one is easy, quick and fun. Just put a little butter on a door handle and wait for the face of disgust when someone grabs an unsuspecting handful of grease.
Most of us have downloaded the app that sounds like an electric razor and pretended to give someone a haircut.
This one takes the joke a little further and requires more planning.
To pull this one off, you’re going to need to get some hair extensions that are a close in colour and length to your victim's hair, and then when you pretend to give them a trim, you can show them a lock of what looks like their actual hair.
4. Potwash Revenge
It’s not uncommon to be on the receiving end of a prank on your first day in the kitchen - there’s nothing wrong with a little harmless revenge though.
This one’s as easy as just putting things back in the wrong place.
It may seem small, but when all the speed peelers are missing in the morning, it can cause quite a stir – that’ll teach ‘em for thinking they can get one up on you.
Be careful though, this is how prank wars start.
5. You Can’t Unscramble an Egg
Why not sneak a couple of raw eggs in with the boiled ones?
today at work i was peeling hard boiled eggs, 3 of them were raw #kitchenpranks
Serving food on slates has been big in restaurants for quite some time now. It is a great alternative to a white plate and adds creativity and flare to your food presentation. The ‘slate plate revolution’ was borne from the demand for tableware, reflecting a new found respect for artisanal craftsmanship.
Plating on a slate is an art and it improves the more you trial with it. Whilst practice makes perfect, there are some tips and tricks that will help you along the way. Here we share our guidance to perfect plate presentation.
As our lives get busier we don't have time for a bowl of cereal in the morning, which is good news for any company selling hot food. Here we look at how to make the most of the growing trend of breakfast on the move.
It's no secret that people love something special and it's no different when eating out. In fact, regardless of whether it's a quick bowl of takeaway quinoa or a formal dining event, there's been a huge growth in menu customisation. Let's take a closer look at the five biggest areas where menu hacking is really taking off...
Held on the March 17th every year, St. Patrick's Day is the celebration of one of the patron saints of Ireland - St. Patrick. This religious and cultural holiday is celebrated around the world with parades, dancing and plenty of drinking.
In an age of rising costs and low wages following the 2008 economic crisis, Britain is finally getting back on its feet. With more cash in the pocket and a greater sense of culture, we're getting out of the house and enjoying the greater variety of dining experiences on offer around the country.
On Monday the 20th February, Nisbets will open its doors in Reading to welcome public and trade customers from all around. Be the first to get your hands on the latest catering tools and equipment from the award-winning distributor.
For years it has been labelled the most important meal of the day. Formed from the words ‘breaking fast’, this first meal of the day is important to set you up for the hours ahead. Nowadays, the on-the-go breakfast market in the UK is valued at £76 million daily. Changing and adapting your menu to gain revenue is a very wise move. Here’s why:
When it comes to baking and preparing dishes, measuring your ingredients accurately is crucial. Too much salt or not enough flour, and your cake and cookies are sure to put a grimace on your customers’ faces. So which scales are best? Which type of scale gives you most accuracy? Baking has its many pulls. From throwing flour around and whisking to decorating and, of course, the delicious treat at the end. But we all know the struggle of adding too much of one ingredient and having to counter it with more of another. And then the balancing act starts. You add a little more of this to counter a little too much of that. Which isn’t the best use of your ingredients, or the most cost effective. This is why measuring accurately is key to ensuring the perfect bake and maximizing profits.
The advent of spring brings with it longer days and increased traffic, but also exposes any dirt and dust hidden from view over the darker months. Be the early bird and get a head start on your spring clean with huge discounts on catering consumables with Nisbets.
As we arrive at the end of January, and your customers pledge to shed sedentary lifestyles and cut calories, it's the perfect time to appeal to their New Year's resolutions. So, in the spirit of turning over a healthy new leaf, lets count down six of the best ways to drive new business through your doors, from social media and technological advances to forgotten marketing tricks of the trade.
