Latest Research/Insight

10/08/2017 11:08
Kitchen waste is a massive and costly problem that needs to be addressed if you want to put a stop...
08/08/2017 11:08
The humble spud continues to be an all-round winner, providing the cost sector with opportunities...
07/08/2017 12:08
Frozen products are back on the agenda as caterers look for ways to offer quality and value for...
04/08/2017 15:08
A hastily abandoned election manifesto proposal by the Conservative Party has thrown the spotlight...
03/08/2017 12:08
Taking it slowly - the slow cooking trend grows as caterers recognise its ability to enhance the...
No excuse for poor practices
20/07/2017 07:07
Beyond a company’s ethical foundations, unlimited fines and reputational damage lie in wait for the...

More Research/Insight

23/04/2007 00:04
By Clare Fowler, Senior Solicitor, Blake Lapthorn Tarlo Lyons
23/04/2007 00:04
By Clare Fowler of law firm Blake Lapthorn Tarlo Lyons
18/04/2007 00:04
Question: "We are a small, 40-bedroom hotel and we would like to improve our environmental...
16/04/2007 00:04
Question: "I'm about to open a 50-seater restaurant and I've heard there's been...
16/04/2007 00:04
The Work and Families Act received Royal assent on 21 June 2006 and many of its provisions came...
16/04/2007 00:04
By Linda Wilson of leading law firm Blake Lapthorn Tarlo Lyons' employment team...
16/04/2007 00:04
Question: "I understand that there are new EU food safety rules that will mean lots more...
16/04/2007 00:04
Question: "I've received an allegation of food poisoning at my restaurant. How should I...
16/04/2007 00:04
Question: "My restaurant manager is pregnant. I understand there are some new rules on...
16/04/2007 00:04
Question: "Is customer care just about being nice to the client?"...

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