With the King’s Coronation just around the corner, are you ready to capitalise on the additional bank holiday weekend? Bank holidays are significant events in the hospitality calendar as they often lead to an increase in demand for services such as hotels, restaurants, and bars. They typically provide an opportunity for people to take time off work and enjoy leisure activities, which can lead to i
Airlaid is a common term used within the paper industry, particularly within a hospitality environment. First coined by Karl Krøyer in Denmark during the 1960s, it wasn’t until the beginning of the 1980s that it first appeared on a mass production level, after being sold to a company called M&J Fibertech.
It refers to a textile-like material, on par with linen fabric, manufactured from natu
The backlash towards single-use tableware, particularly single-use plastics has been growing. Disposable products, such as napkins, table covers and napkin pockets, have often been viewed as environmentally damaging and outdated, but this belittles and negates the true benefits and technological advances, the product range has undergone in recent years, particularly within the hospitality industry
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
Stephanie Smart is the artist behind the beautiful ‘Regency Wardrobe’ collection which has just concluded its residency at Firle Place, East Sussex. The exquisite collection utilises Duni paper tablecloths and thread to create garments inspired by Autumn de Wilde’s recent feature film of Jane Austen’s ‘Emma’.
Stephanie’s working practice combines that of a fashion house and a fine art studio. E
With 72% of the 25 highest revenue days for restaurants sitting in November and December, accounting for over 25% of an average restaurant’s annual revenue; it’s never been more crucial to ensure you’re offering your customers an unrivalled festive dining experience, particularly given the wide array of options now available to your typical consumer.
Recent research has shown that when a restau
Colours have an interesting impact on how we perceive our dining experiences. The right colours can psychologically improve customer happiness, boost their appetite, increase table turnover, and make dining spaces appear far more spacious than they actually are.
Studies have shown that the colour of tableware in particular, strongly influences how much food guests will order and consume. Red an
With a prominent focus on the environment in recent years, a trend that only seems likely to continue as awareness increases, a common debate in the hospitality industry is whether linen or disposable tableware is more environmentally friendly over its average lifespan.
Over the past few decades, traditional linen has been long regarded the favourite with its reusability however, with major ad