Délifrance
Délifrance has launched a new range of premium hot sandwiches designed for hotels, bakery-to-go, QSRs and coffee shops. The six-strong line-up is positioned as a convenient, high-quality option to ‘deliver satisfaction throughout the day’. It includes an all-day breakfast wrap - a tortilla filled with sausage, bacon and hash brown in tomato relish - alongside traditional favourites such as a ham and mature Cheddar cheese ciabatta and a ham and cheese toastie. For a more indulgent offer, the range also features a ham hock sourdough melt, made with pulled Irish ham, mature Cheddar and mustard, topped with a Cheddar and stout lid. Mediterranean-style and Cajun chicken ciabattas complete the range. “The new range has been developed to offer convenient, top-quality sandwiches,” says Stéphanie Brillouet, marketing and innovation director, Délifrance UK. “Our latest research shows that The UK sandwich market is experiencing a period of renewed growth, driven by rising consumption, expanding dayparts and evolving expectations around quality and format.”
Square AI
Square has launched Square AI, a conversational assistant built into its platform designed to help businesses make faster, more informed decisions using their own data. The launch follows research from Square showing that while 53% of UK SMEs have used AI in their business, only 30% are using it regularly. This suggests many operators are still in the trial phase or have yet to fully integrate AI into day-to-day decision-making.The research also highlights a continued reliance on instinct, with 51% of SME owners describing themselves as instinct-led, compared with 19% who prioritise data. However, nearly three quarters (74%) say they feel more confident when instinct is backed up by data.Square says the tool is intended to help businesses interpret performance more quickly, reducing time spent analysing reports and enabling quicker operational decisions.
Merrychef
Merrychef has introduced a manufacturer-backed leasing model for its conneX® range of high-speed ovens, bringing equipment, servicing and maintenance together under a single agreement. The model offers fixed monthly payments without upfront capital investment, and includes preventative maintenance, unlimited service callouts and extended warranty options. An additional cover option is available for accidental damage or misuse. Support is delivered through Merrychef’s network of engineers, with a targeted 24-hour response time for service requests. The approach is intended to give operators greater cost certainty while reducing the risk of unexpected downtime.
Growdash
Delivery management platform Growdash has launched Growdash 3.0, a redesigned version of its system built around more proactive use of AI. At the centre of the update is ‘Aisha’, an AI delivery manager that monitors performance and suggests actions across delivery platforms including Deliveroo and Uber Eats. The aim is to reduce the need for operators to manually interrogate multiple dashboards when managing delivery channels. The company says the update reflects feedback from restaurant partners, who report having access to large volumes of data but struggling to translate it into clear actions. Growdash 3.0 is designed to address this by surfacing insights and recommending next steps, rather than simply presenting information. The platform also shifts towards a more automated model, where the system takes a more active role in highlighting opportunities to improve delivery performance.
Arla Pro’s Britain’s Best Pizza
Arla Pro’s Britain’s Best Pizza competition returns on 4 May, inviting independent pizza operators across the UK to submit entries. The annual competition aims to provide a platform for independents to showcase their products, with entries open for six weeks. Following an initial judging stage, 15 finalists will progress to a mystery dining round. Shortlisted operators will receive a mystery box of products and access to new product development from Arla Pro as part of the process. The overall winner will receive £5,000, along with a tailored masterclass with pizza consultant Marco Fuso, focused on practical development for their business.
Kärcher UK
Kärcher UK has introduced the K-Mop 46, a compact scrubber dryer positioned between manual mopping and larger machine cleaning systems. Designed for ease of use, the unit features a 46cm cleaning width and an upright structure intended to support operator posture during use. An adjustable handle allows the machine to be adapted to different users, while controls and settings are designed to be straightforward to operate. The K-Mop 46 also includes a runtime display and an LED indicator system that communicates information such as battery level, water status and operating mode. The product is aimed at sites looking to improve cleaning efficiency while reducing the physical demands associated with manual floorcare.
Marshfield Farm
Marshfield Farm Ice Cream has launched Acres, a new range developed specifically for professional kitchens. Produced on the company’s dairy farm in Wiltshire, the range has been designed to offer consistency and stability during service, as well as flexibility in plated desserts. Unlike traditional ice cream ranges developed primarily as standalone desserts, Acres is intended to function more as an ingredient, complementing other elements on the plate. The recipes have been developed with a lower overrun to create a denser texture, while cream levels have been balanced to avoid overpowering other flavours. The range also excludes inclusions, giving chefs greater control when incorporating it into dishes. Four flavours are available — Madagascan Vanilla, Chocolate Sea Salt, Caramel Sea Salt and Strawberry — supplied in 4.5L tubs.
Zonal
New research from Zonal, in partnership with NielsenIQ, highlights the continued importance of balancing technology with human interaction in hospitality. According to the findings, 52% of consumers believe technology plays a key role in delivering a good experience, particularly in terms of convenience. However, 48% say human interaction remains the most important factor — a notable increase compared with similar research conducted three years ago. The report also suggests that guests who are more open to using technology tend to spend more, with an average increase of £17 per month compared to those who prefer more traditional, human-led experiences. At the same time, staffing remains a visible concern for customers. Around a quarter of respondents identified staff training (26%) and staff numbers (24%) as areas where venues could improve. The research also explores payment trends. Contactless cards continue to dominate, while cash use is declining overall, though it remains more common among older consumers. Mobile payments are increasing, particularly among younger groups, while app- and QR-based payments appear to be levelling off. Adoption of ‘pay and go’ technologies remains relatively low. Overall, the report points to a need for operators to use technology to streamline the guest journey, while ensuring staff remain central to the experience.
Crunchtime
Crunchtime has added four new AI capabilities to its operations management platform, expanding its use of automation across restaurant operations. The new features include tools for faster inventory counting, automated compliance checks, site execution alerts and the ability to query operational data more directly. These build on the company’s existing forecasting technology and are designed to support more consistent planning and execution, particularly in areas such as labour scheduling and food cost management.