50 episodes

Bidfood is always focused on ensuring foodservice operators have all the information and insight when it comes to the world of food and drink.

If you are in the foodservice industry and want to make informed business decisions to stay fit for the future, this is the podcast for you.

Talking Food with Bidfood Talking Food with Bidfood

    • Business

Bidfood is always focused on ensuring foodservice operators have all the information and insight when it comes to the world of food and drink.

If you are in the foodservice industry and want to make informed business decisions to stay fit for the future, this is the podcast for you.

    Talking ways to make more margin on your drinks

    Talking ways to make more margin on your drinks

    We’ve all been grappling with inflation and the cost of living crisis. As a result, the hospitality sector
    has come under a lot of pressure and businesses are looking at all routes for cutting costs and
    boosting their bottom line, whilst still bringing customers through the door with a menu that wows
    them. In this episode, we take a look at the role your drinks menu can play in mitigating the soaring
    prices we’re seeing, as well as the trends and opportunities you can leverage to encourage spend.
    In this episode, Joe Angliss welcomes Matt Towe, Head of Marketing at Unity Wines, Beers and
    Spirits, and Carolyn Sharp, Category Support Specialist to chat through some top tips and advice on
    how to boost your drinks offer so you can make your drinks menu work a lot harder in supporting
    your bottom line.
    Find out more here about our Unity wines, beers and spirits range: https://www.bidfood.co.uk/our-
    Learn more about the training support that we can provide for your teams here:
    For support on wine lists and drinks menus click here: https://www.bidfood.co.uk/our-
    Watch our fun and inspiring videos about great wine matches and wines less travelled here:

    • 20 min
    Talking implications of the new Plastic Packaging Tax on foodservice

    Talking implications of the new Plastic Packaging Tax on foodservice

    The Plastic Packaging Tax (PPT) came into effect on the 1 st of April 2022 to provide a clear economic
    incentive for businesses to use recycled plastic in the manufacturing of their packaging. However,
    before its implementation, there was confusion surrounding whom the responsibility lies within the
    supply chain to pay the tax and what kinds of plastic polymers are included in the legislation.
    In this episode, Bidfood’s Sustainable Packaging Manager, Graham Hasting-Stiles explains the tax in
    full detail, while also sharing his vast expertise in all things plastic. Tune in to find out how the Plastic
    Packaging Tax is affecting the industry, the challenges it poses to businesses, as well as the benefits
    to the environment.
    Graham also shares some great advice on what businesses can do to reduce their plastic usage
    (perfect to prepare you for the Single Use Plastics ban) and what Bidfood is doing as an active
    member of the UK Plastics Pact 2025.
    Visit our dedicated webpage, which includes an overview of the PPT and our fun and educational
    quiz: https://www.bidfood.co.uk/plastic-packaging-tax/
    For more information on the topics discussed, please visit: https://www.bpf.co.uk/

    • 21 min
    Talking ways to make more margin for your meat

    Talking ways to make more margin for your meat

    We understand how the cost of living and food inflation has affected the industry over the past six months. While centre of plate is the biggest cost factor, it is also the biggest margin driver. So chefs must juggle the price of meat, the quality, taste and affordability of their meat dishes, as well as profit margin when planning menus.

    In this episode, join Catherine Hinchcliff, Head of Corporate Marketing, as she hosts Culinary Development Chef, Damon Corey, and Farmstead Master Butcher, Darren Shaw. The two discuss what you can do to alleviate the impact of the rising cost of fresh meat and poultry on your menu, and ways to increase the margin you can make from your centre of plate.

    Chef Damon hints at the kinds of delicious dishes you can make that stretch your protein without pulling at those purse strings. And, Darren has some advice on how to gain confidence with some easy butchery skills in the kitchen. Tune in for some more great tips!

    Watch our video where we show you what you can do with chicken inner fillets: https://youtu.be/VcRQq3dA4IE

    And to find out how to trim down a striploin into different cuts, watch Farmstead Master Butcher, Jim Doherty here: https://www.youtube.com/watch?v=GeeNGbBFqRk

    To learn more about our Farmstead brand and our meat experts visit: https://www.bidfood.co.uk/our-products/own-brand/farmstead/

    • 20 min
    Talking about helping the hospitality sector become net zero

    Talking about helping the hospitality sector become net zero

    Becoming more sustainable and reducing our emissions is such a pressing issue for all business, particularly those involved in the hospitality industry, given its importance to consumers and clients, in attracting and retaining employees, as well as increasing regulatory requirements. Yet many businesses feel overwhelmed when they look at how to get started and where to focus their efforts.
    To share what UKHospitality are doing to support hospitality businesses in reducing their impact on the climate, we’re joined by Kate Nicholls OBE, their CEO who talks through the practical ways that businesses can get started on this.
    Together with the Zero Carbon Forum, represented by their Director, Kristen Filice, UKHospitality have created a Carbon Calculator which Sky Zero funded as a member benefit for UKHospitality members, which helps simplify the process of calculating emissions for businesses large and small. Kate and Kristen talk about their collaboration and the tools and tips both organisations have developed that help businesses get started with a sustainability strategy and take practical steps to reduce their emissions, really engage staff and deliver their sustainability goals.
    You can access these fantastic resources, tips and tools here:


    The Carbon Calculator: www.ukhospitality.org.uk/page/UKHCarboncalculator

    What UKHospitality are doing on sustainability: www.ukhospitality.org.uk/page/sustainability/

    • 24 min
    Talking about the new calorie labelling regulations

    Talking about the new calorie labelling regulations

    Having only just got to grips with Natasha’s Law, food businesses and caterers are now faced with another piece of legislation, Calorie labelling for the out of home sector. When implemented on 6th April 2022, it will mean that it will become mandatory in England to share accurate calorie information on food and drink at the point of choice, for larger operators with over 250 employees.
    Calorie labelling is being introduced to help consumers make informed and healthier choices when eating and drinking in the out of home sector. This requirement to display calorie information also aims to encourage reformulation, with businesses providing lower calorie options for their customers.
    To breakdown the new legislation into simpler terms, we’re joined by Samantha Mollart, Nutrition and Allergens Manager at Bidfood as well as Natalie Bance, Bidfood’s Senior PR & External Communications Manager.
    We go on to discuss which businesses fall in and out of scope and how those in scope can prepare and be ready for calorie labelling. We also gauge how the industry is feeling towards the legislation and the hurdles they face as the introduction date in April looms upon the industry.
    To help make your life easier when preparing for this, we also go through all of Bidfood’s fantastic support tools for customers we have available.
    To find out how else Bidfood can support you, find more support here: https://www.bidfood.co.uk/calorie-labelling/

    • 18 min
    Talking school catering in 2022

    Talking school catering in 2022

    For this episode, we’re breaking down the greatest challenges that school caterers are facing to feed children quality and nutritious meals this year. We’re joined by Dr Andy Kemp MBE, Group Sales and Marketing Director at Bidfood as well as Jacquie Blake, National Chair of LACA, the professional body for education.
    With various costs rapidly rising, including the cost of food, fuel, and labour, caterers are increasingly faced with more challenges to provide quality school meals for children.
    We go on to discuss how funding for Universal Infant School Meals are not changing in-line with external factors on the economy. This means school caterers are faced with greater difficulties in balancing costs with providing a nutritional meal, and these are meals that play an essential role in a child’s learning and development. On top of this, families across the UK are set to be badly affected by these changes, with thousands of people edging towards poverty and needing support through Free School Meals.
    Our guests discuss the importance of funding and feeding children quality food, plus what caterers can do to help alleviate these challenges they face. As well as this, we talk about why Andy lent his weight to calls for more government financial support for the industry at the All Party Parliamentary Group meeting, where they discussed the importance of funding for Universal Infant Free School Meals. He has also written directly to Prime Minister Boris Johnson and a number of other leading politicians which points out measures needing to be taken to support the industry.
    To find how Bidfood can support you, find more support here: www.bidfood.co.uk/schools
    For support on other challenges the industry faces, go to: www.bidfood.co.uk/unlock-your-menu/

    • 28 min