Deliveroo begins drone deliveries in Dublin
Deliveroo has launched drone deliveries in Dublin through a partnership with drone operator Manna. The pilot service is based in Blanchardstown, and will initially serve customers within a 3km radius. Participating restaurants include Musashi, WOWBurger, Boojum and Elephant & Castle, with delivery flight times as short as three minutes. The trial is designed to assess whether drone delivery can expand Deliveroo’s reach in suburban areas, particularly by bypassing road traffic and covering longer distances more quickly. The drones are operated from Manna’s local hub and can travel at speeds of up to 80 km/h. Each unit lowers the order to the ground via a biodegradable tether, offering contact-free drop-offs. Customers within the eligible delivery zone must verify their address in-app to receive orders to designated outdoor areas, such as driveways or gardens. Deliveroo aims to expand the service to include grocery and retail delivery in the coming months, with potential rollouts in other markets subject to regulatory approvals.
Paulig PRO introduces contemporary Indian street food concept
Paulig PRO has launched a new Indian Street Food recipe brochure aimed at helping food operators capitalize on the £2bn market opportunity created by the growing demand for contemporary Indian cuisine in the UK. The brochure features 14 modern Indian dishes, blending traditional flavors with street food influences. Popular options include the Tandoori Chicken Cha-Kati Roll, Masala Fried Chicken Burger, and Garam Masala Bangin’ Cauliflower Bowl. Designed for casual dining, QSR, pubs, and on-the-go outlets, the recipes use Santa Maria’s high-quality spice mixes, sauces, and carriers like the Kerala Curry Spice Mix and Mango Chutney. Paulig PRO’s development chef, Barnaby MacAdam, says the new range reflects the shift towards vibrant, accessible, and bold flavors.
Tripleseat and AddSalt launch voice AI integration for event lead capture
Tripleseat has announced a new integration with AddSalt, allowing hospitality venues to automatically capture event enquiries using voice AI. The integration enables AddSalt’s voice assistant to answer calls and collect event details, which are then transferred directly into Tripleseat’s event management system. This aims to help venues respond to leads around the clock and avoid missed enquiries. AddSalt’s voice AI was developed specifically for the hospitality industry and is designed to handle calls with consistent tone and accuracy. Tripleseat is used by over 18,000 venues in more than 30 countries and provides tools for automating and managing event bookings. The companies say the integration is designed to support busy operators by streamlining lead capture and improving response times.
Shield safety issues summer safety warning for hospitality sector
Shield Safety, a leading UK safety firm, is urging hospitality businesses to prepare for a rise in workplace accidents as summer approaches. According to data from its RiskProof platform, accident reports consistently spike mid-year, coinciding with the seasonal influx of customers. To prevent incidents, Shield Safety recommends that businesses review risk assessments, update staff training, and ensure seasonal workers are fully briefed on safety procedures. The company says it’s also crucial to address potential hazards in the physical environment, from unstable furniture to poorly maintained outdoor areas. With many businesses introducing seasonal menu changes, staff must also be informed about allergens and dietary restrictions to avoid health risks.
Booker adds world cuisines range to catering offer
Booker has launched a new World Cuisines range, adding around 70 new food and drink lines across Greek, Turkish, Italian, Indian, African-Caribbean and chicken shop cuisines. The range is now available in 57 strategically selected branches, based on local customer demand and growth in global dining trends. Aimed at restaurants, takeaways, pubs and street food vendors, the range includes premium and authentic products such as tilapia, paneer, halloumi, feta, plantains, okra, naans, truffle oil and Turkish raki, alongside a selection of beers and wines. Each participating depot has a dedicated World Cuisine champion to support customers and provide feedback to help evolve the offer. Mark Suddaby, director of trading for fresh foods at Booker, said the launch is based on in-depth local research and consumer trends: “We’re helping customers tap into the growing appetite for world flavours with trusted brands and premium ingredients.”
Sona launches agentic AI workforce platform for hospitality
Sona has introduced a new workforce management platform using agentic AI, marking a shift from traditional machine learning in hospitality operations. The system uses autonomous, goal-driven digital agents to support decision-making and manage tasks across teams. Unlike conventional AI models that require human action, Sona’s agents interpret data patterns, provide real-time insights, and adjust to new circumstances independently. The technology can handle a range of functions—from approving leave and updating rotas to onboarding staff and monitoring third-party systems. Sona says the agents act as digital collaborators, providing recommendations or decisions based on what managers are working on in real time. The system adapts continuously based on new data and previous outcomes, with the goal of improving operational efficiency and employee engagement. Sona says its platform is designed for hospitality businesses looking to integrate AI into day-to-day workflows without requiring complex inputs or manual adjustments.
Bridor adds two new Viennese pastries to Pierre Hermé Paris collection
Bridor has expanded its Pierre Hermé Paris collection with the launch of two new Viennese pastries: raspberry lychee signature and lemon sensation. Developed in collaboration with pastry chef Pierre Hermé, the pastries are designed for high-end hospitality venues seeking premium products with distinctive flavour profiles. The raspberry lychee signature is inspired by Hermé’s Ispahan creation, combining raspberry and lychee with almond paste and a chopped almond topping. The lemon sensation features a lemon filling made from Sicilian lemon juice, candied Italian lemon pieces and almond paste, topped with crêpe dentelle for added texture. Both pastries use French wheat and PDO Charentes-Poitou butter. The almond paste is sourced from Californian almonds and produced in Lübeck, Germany. Bridor and Hermé began their partnership in 2021, launching a range that ‘combines artisanal bakery techniques with high-quality ingredients’.