Goodfellow & Goodfellow and TRUEfoods team up to support the next generation of chefs
Goodfellow & Goodfellow and TRUEfoods have launched a competition that gives young chefs a national platform to showcase their plating skills. Plated has a £10,000 price pot and will see chefs under 30 submit their best dish photos to be paper judged ahead of a live final at the TRUEfoods development kitchen in North Yorkshire on 26 April. The competition will be judged by Jason Atherton and Spencer Metzger. The deadline for entries is 10 March and more details can be found here. “We want to give them that visibility early on and get them involved in something that’s high profile,” says Goodfellow & Goodfellow co-founder Valda Goodfellow. ”This isn’t just about fine dining, this is about people who put a lot of effort into how their food looks on the plate, whether that’s Indian food, French food, modern British, or casual dining - you can still make food look beautiful on the plate.”
The power of embracing differences
Hospitality management systems company Mapal has released a report that explores neurodiversity in the sector and highlights the urgent need for inclusivity. Entitled Neurodiversity In Hospitality: Building Inclusive Teams, the publication showcases real stories from neurodivergent employees and expert speakers and highlights practical approaches to create inclusive environments that support neurodiverse individuals. The report also makes the case that enhancing overall workplace culture and putting tailored support in place increases employee satisfaction and productivity. The full document can be downloaded here.
Hoshizaki unveils ‘new generation’ ice maker
Ice specialist Hoshizaki has launched a new machine that it says heralds the next generation of ice maker ‘setting a new benchmark for ice quality, machine performance and sustainability’. The IM CUBE series features a new enhanced motor that delivers energy and water saving proficiencies, improved serviceability and optional features including an integrated internal drain pump and UV sanitation. “It’s difficult to improve upon perfection, but that’s exactly what Hoshizaki has achieved with our new IM CUBE range,” says Hoshizaki’s director for UK and Ireland Simon Frost. “Our already incredibly clear ice now benefits from even greater clarity and sharper edges – accomplishing a flawless 90oC angle not previously seen in the market. Beyond aesthetics, we’ve focused on refining several key elements, including water and energy efficiency, hygiene, durability, and maintenance accessibility to improve longevity.”
Square publishes its Future of Commerce report
Following a survey of thousands of UK operators Square has found that businesses intend to turn to innovative, tailored technology in 2025 as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board. The hospitality technology company’s Future of Commerce found that 85% of restaurant operators plan to invest in technology, such as new AI and automation tools, to help improve their companies this year. Unsurprisingly, in the face of a tumultuous period in the labour market, 73% of those surveyed say they are spending more time on hiring than they did a year ago, whilst 75% are spending more time on business operations over the past 12 months.
Two-thirds of UK restaurant leaders believe AI or automation will improve their business in each of the 15 areas we asked about, the most popular of which are staff marketing and promotions (77%), inventory management (77%), payments (76%), and menu optimisation (76%). While introducing automation is a focus for operators, so is connecting with the consumer. More than three-quarters of restaurant leaders (71%) are planning to increase investment in their loyalty or reward programs to keep customers close over the next 12 months. This reflects the positive impact loyalty programs have on driving revenue, with 83% of restaurant leaders saying their loyalty program successfully drives up order size, repeat visits and delivers return on investment.
The full report is available on Square’s website.
Biffa partners with food sharing app Olio
Waste management company Biffa has partnered with food sharing app Olio to add same-day local food redistribution to its existing toolkit of surplus redistribution and sustainable waste management solutions. Every year in the UK, billions of potential meals end up in the bin, while 11.3 million people struggle to feed themselves. Biffa says its collaboration with Olio offers hospitality businesses the opportunity to transform their on site surplus food into ‘meaningful support for local communities’. Through the partnership, Biffa rounds out its wider surplus redistribution offering alongside commercial redistributor Company Shop Group, which was acquired by Biffa in 2021. An initial trial across 25 sites at Nando’s, Caffè Nero and Nisa has already delivered an impressive impact. Thanks to the partnership, any edible surplus food remaining at the end of the day can be shared with the community when stores, sites or restaurants close.
