The new plastic tax comes into effect on 1st April 2022, is your business ready?
According to the government, the tax will apply to any plastic packaging manufactured in, or imported into the UK, that contains less than 30% recycled plastic. The hope is that by implementing this measure, businesses will have an economic incentive to reconsider their packaging needs and opt instead for more sust
We’re pleased to introduce the next generation of sustainability for the hospitality industry with the launch of our new fossil-free BioDunicel® placemats and BioDunisoft® napkins.
We’ve switched the binder, which is used in our original Dunicel® and Dunisoft® materials to renewable bio-based resources, whilst maintaining their premium feel on par with traditional linen alternatives. BioDuniso
MAP Packaging, which stands for ‘modified atmosphere packaging’ has become increasingly popular with the rise of takeaway solutions in hospitality over the past couple of years, as more and more businesses look to maximise their revenue, and turn to online food delivery following a global consumer shift in behaviour, with 21% of the restaurant sector expected to account for takeaways and other hom
The vegan lifestyle has grown in popularity over the past couple of years as more and more people embrace a plant-based diet, driven largely by shifts in culinary, social and agricultural attitudes, and a more educated and eco-conscious consumer.
Just over 7% of the UK population, or 3.5 million people currently label themselves as vegan, with 22 million additional people self-identifying as fl
The world has gone digital, and the hospitality sector has been forced to keep up.
From online ordering, booking systems, and inventory apps to restaurant analytical tracking, email marketing, and social media, over 80% of the hospitality industry have turned to technology to help them run their business successfully and efficiently. If you’re not already at the digital forefront, what’s keepin
A ghost kitchen, otherwise known as a delivery-only restaurant or dark kitchen, is a recent phenomenon in the hospitality industry. Emerging in response to the rapid growth in consumer demand for takeaway and restaurant-quality delivered meals, they do not include a storefront or any seating for customers, and are often cooking for more than one restaurant brand.
Many brick-and-mortar restauran
The last two years have been an unrelenting time for all in the UK hospitality industry. With government-enforced lockdowns closing on-site dining venues, reduced revenue streams, and staff shortages HORECA businesses have been forced to adapt at an unprecedented rate to survive in unchartered waters.
Where people have been unable to dine in-person, takeaway has become the ‘go-to’ with 76% of t
Meet Laponian – Duni’s first design collection from Karolin Larsson. An assortment of multifunctional table accessories in a timeless design that can transform depending on your need or environment, making them an easy and perfect fit for your concept and audience.
Inspired by Nordic nature, Laponian is manufactured from frosted glass and brushed steel, taking artistic inspiration f
Gen Z (born between 1995 and 2015) are expected to make up 40% of consumers within the next decade. Recent research shows that 49% of this generation spends over £250 per month on dining experiences whilst 82% spends at least £100 per month. This growing market is also 99% more likely to use social media to choose their dining venue and are the most likely out of all generations to enjoy food outs
It wouldn’t be a Christmas celebration without pulling a Christmas cracker but the waste they produce casts a not-so-festive shadow on the 150-age-old UK tradition. Every year, an average of 40 million Christmas crackers are discarded; lined up end-to-end this equates to 1,220 Mount Everests stacked on top of each other, and that’s not taking into account the plastic prizes inside.
Luckily, T
One of the biggest challenges facing restauranteurs today is providing customers with a quality dining experience that doesn’t include rushing customers out of their seats. The reasoning behind it is simple; the faster the table turnover, the more customers you serve, and the higher the revenue for your business thus the more successful your venture.
If every table results in a gross margin of
Beverages play an essential role in any restaurant venue, complementing meals, quenching thirst, and ultimately encouraging customers to remain on your premises.
If you imagine a restaurant sells on average 100 drinks per day with a gross margin of £3 per drink, and there are 80 restaurants in a chain, then just a 2% increase in the number of drinks served across sites (an extra 2 drinks per r
