Putting the service
back in foodservice.

In today’s fast-paced commercial foodservice environment, whether you’re running a high-street restaurant, a franchise chain, a catering service, or a multi-venue hospitality group, staff retention and recruitment remain some of… Read more: Supporting Staff and Simplifying Recruitment with DateCodeGenie® and Task Manager

16 September 2025 marks four years since Natasha’s Law came into effect. Prompted by the tragic death of 15-year-old Natasha Ednan-Laperouse, the law has helped transform how pre-packed food is… Read more: A Legacy That Changes Lives: Four Years of Natasha’s Law

ondon’s dining landscape is more vibrant than ever. From ramen bars in Soho to Ethiopian pop-ups in Hackney, the capital’s hospitality industry is booming with international influence. A wave of global openings is reshaping the city’s culinary identity, including Italian-Japanese fusion at Osteria Angelina, hand-rolled Roman pasta at Lupa in Highbury, or Cantonese curries at Speedboat Bar in Notting Hill.

With the rise of handheld devices and app-based ordering in restaurants, customer service has taken a noticeable shift. Many diners have grown accustomed to ordering their meals via tablets, scanning QR codes, or tapping through menus on mobile apps.

There are over 680,000 children living with food allergies in the UK today. This equates to approximately one to two pupils in every classroom. Behind these numbers are real families, real challenges, and tragically, in some cases, real loss.

The school summer holidays are nearly upon us. That means beach days, road trips, family outings – and a seasonal boost for Britain’s high streets, seaside towns, and tourism hotspots.

First impressions matter. Guests judge a venue by the state of its floors, walls, décor, and, yes, its loos. In fact, a recent Tork survey found that nearly 8 in 10 guests would avoid a restaurant with dirty toilets. Yet, many hospitality venues still rely on outdated paper checklists to manage hygiene, especially in non-food areas like foyers and corridors.

The way people eat has shifted dramatically in recent years. From high street cafés to quick-service takeaways and digital delivery platforms across the UK and Europe, out-of-home food (OHF) now accounts for an estimated 25–30% of daily calorie intake and is playing a growing role in daily diets.

Food waste remains one of the most pressing challenges for the UK hospitality industry. From restaurants and cafés to hotels and caterers, an alarming volume of food is needlessly discarded every day. With increasing pressure from customers, regulators and the rising cost of ingredients, sustainable practices have become a necessity.

In fast-paced commercial kitchens, efficiency, cleanliness, and compliance are always front of mind. Food safety labelling is more than just best practice, it’s a legal requirement, and an important one at that. Environmental Health Officers (EHOs) are paying closer attention than ever to how clearly and accurately food is labelled, and rightly so. But with the increasing pressure to meet standards, there’s a common frustration that slows the flow: labels that refuse to come off after use.

When it comes to food safety, audits are a critical part of maintaining compliance, ensuring best practices, and protecting your customers. Whether you’re preparing for a scheduled inspection or managing a surprise visit from your local environmental health officer (EHO), having a solid food safety management system in place is essential. This is where Task Manager steps in.

At NCCO International, sustainability is at the heart of everything we do. We are proud to announce that we have officially achieved Forest Stewardship Council® (FSC) Chain of Custody Certification, reinforcing our commitment to responsible sourcing and eco-friendly practices within the foodservice industry