Are your procurement processes outdated and ready for a revamp? At EF-group we tune into your specific needs, tailoring the supply chain to meet your requirements. We can introduce you to our network of trusted supply chain partners and can also work with you to add your current supply chain partners to our active directory.
Caterers in all sectors have had to be very frugal and agile when buying their produce, planning menus and staffing kitchens.
Since the launch of allergen regulations for food service in the UK in 2014 many businesses have, and continue to do, a policy that explains to customers that despite their excellent allergen management they cannot guarantee that any of their products are entirely allergen free.
The simple answer is: EVERYONE! All those involved in all stages of the food chain whether they produce, process, sell or prepare food, has a duty to keep it safe and legal.
Eliminate your paperwork mountain with Freshmarkets - no more paper invoices, no more human error, and a consolidation of all your orders into just one invoice!
Benchmarking, simply put, is the process of comparing the performance of a procurement function against its best competitor and is a vital process for any catering operation, allowing you to understand how you’re performing against budgets and KPIs and how your costs are impacting these.
Food fraud and food crimes can have serious consequences for caterers and customers with food allergies or intolerances.
The UK School Food Standards are a set of government guidelines that outline the nutritional requirements for food served in schools across the United Kingdom. These standards are designed to ensure that children receive healthy and balanced meals while at school.
Natasha’s Law, which came into effect on 1 October 2021, was the result of a campaign to ensure all pre-packed for direct sale goods had labels on them to help customers understand what allergens were in the product.
Ensuring students are served healthy, nutritious, and well-balanced meals is just one part of the job for a catering team in the education sector. Portion and serving size are especially important in education as school children have specific requirements for their nutrition and calorie intake to maintain a healthy lifestyle.
8% of children in the UK are reported to have a food allergy and the number of people with food allergies and intolerances is rising by approximately 5% every year.
All food businesses, including school caterers must show the allergen ingredients information for the food they serve, and from October 2021, the Food Information Regulations included new requirements for the labelling of allergens on PPDS (pre-packed for direct sale) foods.
We’re forever understanding the potential our technology has to transform our clients’ business operations and with the growing challenges faced within the education sector, this week we’re focussing on how our solutions can help solve increasing issues for catering professionals working within education.
Big screens, rows of code and quietly working on your own, is that how you think software teams look? Well here at EF-group we have taken a slightly different approach, our software development team is complimented with a whole group of support roles that help steer the ship and break the stereotypical view of what a development team looks like.