Kraft Heinz teams up with James Cochran to launch debut competition
Kraft Heinz has partnered with James Cochran (pictured above) and the Craft Guild of Chefs to launch Masters of the Menu, its first-ever nationwide culinary competition for independent chefs and operators. The competition will give five chefs the chance to receive one-on-one mentorship from Cochran, developing their business acumen and culinary skill before competing in an intimate two-round cook-off for a chance to become the Masters of the Menu champion. The overall winner will receive £2,000 worth of Heinz product to support their business, a cash prize of £2,000, the chance to co-host an exclusive supper club with James Cochran, and national PR exposure. “It’s a real privilege to share what I’ve learned after more than a decade in the culinary industry. I owe so much of my career to the incredible mentorship and opportunities I received along the way,” says. Tom Franklin, director of foodservice at Kraft Heinz, added: “At its core, Masters of the Menu is more than just a culinary competition, it’s a way to champion dedicated chefs from smaller operations and help build their profile within the industry.”
Crunchtime Information Systems and QSR Automations to merge
Back-of-house operations platform provider for the restaurant industry Crunchtime Information Systems and QSR Automations, LLC, a global kitchen operations technology company, have announced their intention to merge. The merger of the two companies is said to create a restaurant technology company that delivers solutions for the entire food life cycle at scale, from ingredient ordering to food prep to timely order flow, restaurants will be able to accurately predict, plan and execute operations more efficiently. The combined organisation will serve more than 800 restaurant brands in more than 150,000 locations and 100 countries, representing 90% of the top 50 restaurant chains in the US. “We’re thrilled to merge with a company whose core focus is helping restaurant brands improve operations,” says Robbie Payne, chief executive officer at QSR Automations. “The coupling of Crunchtime’s operations management solutions with QSR’s kitchen workflow automation will help customers reduce wait times and increase guest satisfaction, ultimately delivering a better guest experience.”
Payst Burnt Green Chilli Sauce
Sebby Holmes, chef and founder of Thai restaurant, Farang, has added to his range of Payst Thais sauces and dips with a new flavour. The new Burnt Green Chilli Sauce follows the success of Payst’s Burnt Chilli Sauce and is made with green chillies for a ‘smoky, salty, sweet and sour flavour’. The range of Payst products includes pastes for massaman, yellow, red, green and jungle curries as well as a range of dipping sauces and stir fry sauces and more sauces and dips are to be released soon.
125 Data & Insights releases its State of the Nation report
Guest insight platform 125 Data & Insights has published its latest State of the Nation report that suggests that special occasions are a restaurant’s most valuable bookings but also its biggest risk. The report analysed feedback data from more 25,000 consumers to find that nearly 50% of diners are cutting back on eating and drinking out, directly as a result of the cost of living, but that only 6% are cutting back on birthdays and celebrations, in contrast to midweek dining which has declined sharply. The report also reveals that 27% of guests ignore price entirely when booking for a special occasion and that while 60% of consumers will turn away from their favourite restaurant if main meals were to rise by £2, nearly a third said would stay loyal even if prices increased by £2.50 or more. “Guests will pay more when they trust the experience,” says Olivia FitzGerald, managing director of 125. “But trust is built on consistency. One misstep on a special occasion, and loyalty disappears. Every celebration is a test. The winners will be the brands who deliver unforgettable experiences reliably, every time.” The full report is available here.
Mastercard and TheFork team up
Mastercard and TheFork have launched a global partnership that will curated experiences to diners across the UK, Italy, Spain and France. Hotspots will give diners exclusive priority access top-tier restaurants on TheFork’s reservation platform, including The Lecture Room and Library at Sketch, Moor Hall, Albatross Death Cult, and Sabor, while Priceless Experiences will offer curated experiences in a selection of restaurants, such as behind-the-scenes kitchen or cellar tours. In the UK, a total of 21 experiences are currently available.
Parmigiano Reggiano Consortium campaign
The Parmigiano Reggiano Consortium (Consorzio del Formaggio Parmigiano Reggiano) is continuing into the third and final year of its integrated campaign in the UK. The £3.6m campaign is co-funded by the European Union and activity is set to continue the promotion of the cheese and its Protected Designation of Origin (PDO) status. Year three of the campaign will continue to educate consumers, retailers and restaurateurs about the value of Parmigiano Reggiano PDO as a protected food name product, with the aim of driving loyalty and repeat purchase. Activity will span TV advertising, social media, influencer collaborations, sponsorships, key event participation, a partnership with brand ambassador Gennaro Contaldo, and press office activities.
Bombe.io launches AI-driven insight platform to speed consumer trend analysis
Consumer insight start-up Bombe.io has officially launched its AI-powered platform designed to help brands act faster on shifting consumer trends. Founded by industry veterans from agencies, research, and tech, the platform transforms public opinion into actionable intelligence. It is already being used by brands including Juicy Mables and Camden Market to support product innovation, campaign planning, and trend tracking. Bombe.io’s tools include an AI Weekly Tracker delivering brand and campaign insights direct to teams, AI-powered monthly trend briefs, bespoke strategy reports, and enterprise platform access. The company also offers innovation and campaign support to test and refine ideas in-market. “Our mission is to replace slow, expensive research cycles with real-time intelligence,” says founder Mike Joslin.
Booker launches QSR packaging range
Food and drink wholesaler Booker has launched CaterPro, an own-label professional packaging range designed to meet the evolving needs of caterers across the hospitality sector. The range features 255 professional-quality disposable packaging and catering essentials. Booker says CaterPro was developed to meet the needs of the rapidly expanding food-to-go sector – forecast to reach £24bn in 2025. The new range includes self-folding boxes for sandwiches, baguettes and wraps, to poke bowls, street food and pizza boxes, ice cream and fruit tubs, flip lid boxes for cakes and pastries, and cups for hot and cold drinks. It also includes compostable options and Bagasse hinged lid burger boxes, chips and churros trays, bowls, pizza plates, as well as square and round food boxes in multiple sizes with compartments, wooden cutlery and stirrers, and paper smoothie straws. There are three pricing tiers, graded as CaterPro Essentials, CaterPro and CaterPro Premium. All CaterPro products are food grade and sourced exclusively from BRC Grade A suppliers ‘ensuring quality, safety and consistency’.
Bidfresh acquires Hodgson Fish and Sailbrand
National fresh produce specialist Bidfresh has acquired Hodgson Fish and Sailbrand. Hodgson Fish is a fourth-generation business and one of the UK’s oldest UK suppliers, with operations dating back to 1916 on the fish quay in Hartlepool. Sailbrand started operations in 1980, sourcing and delivering fresh seafood in the West Yorkshire region. The range and geography have grown, with the business now delivering fresh and frozen seafood as well as fresh poultry, continental meats, cheeses, and deli across the North of England. The acquisition supports Bidfresh’s goal to double in size within five years. Both businesses will retain their existing teams and operations.
Yotam Ottolenghi targets freezer aisle
Yotam Ottolenghi has extended his retail range in Waitrose with a move into the freezer aisle. The chef has released three flavours of ice cream - Madagascan Vanilla & Miso Salted Caramel; Roasted Pistachio & Sour Cherry Swirl; and Coffee & Cardamom – made with West Country cream and available for a limited time. “When it comes to desserts, I’m often happier assembling than making from scratch,” says Ottolenghi. “When everyone’s already satisfied and slightly wine-happy, reaching into the freezer feels like the sensible thing to do. We’ve made our own ice cream using West Country cream and folded in combinations that make me smile. Plus, they’ve been a saviour after I’ve served up a big summer feast.” The ice creams are available in 500ml tubs priced at £6.00.