Unilever Away From Home UK

Don't let the next 5 years pass you by... Want to know how your business can thrive? We've broken down the top eating-out trends projected until 2029 and how you can stay ahead of the curve! 🍽️ Full-Service Restaurants: Special occasions are key, offer a premium experience and bundled offers at core calendar moments and offer those elevated celebratory moments. 💨 Quick-Service Restaurants: With return to offices, provide more convenient choices and deals at breakfast and lunch - and switch these up to keep people coming back! 🍻 Pubs and Bars: Your customers are searching for social moments to indulge in - get involved in sporting events, offer themed food, and provide entertainment. 🛏️ Hotels: Encourage your guests to stay onsite for their meals with tailored experiences and promotions they won't want to miss. 🎢 Leisure: Play into the key moments throughout the year such as summer sports by offering themed food items that are fun and creative! Ready to get started for a successful 2025? Follow us and check out our website where we have tips, training and recipes for every business: https://brnw.ch/21wPjAY #UnileverFoodSolutions

Accommodating a wide range of dietary needs presents both a challenge and an opportunity. Ensuring that your menu caters for all dietary requirements is no easy feat, and paired with the demand from customers for more choice, it can become overwhelming. With 2 in 3 consumers expecting venues to cater for dietary requirements*, make sure your menu ticks all the boxes by trusting in core ingredients that are versatile, high-quality, and suitable for everyone. With great flavour, there's no need to make a dish twice when you use Hellmann's Vegan Mayo. Now with no allergens to declare, you can integrate just one mayo across your menu - saving you both time and money! Chef Thom Bateman has partnered with Hellmann's to share his favourite recipes and uses for vegan mayo, allowing you to get creative with your menus! One mayo, for every guest. Think you could tell the difference? Take the taste challenge and get your order in today: https://brnw.ch/21wOKiC *CGA Food Insights, 2023

To start the final day of LACA - The School Food People NSMW we have James Birch from Unilever Away From Home UK. James tells us about his small act of kindness he pledges to do and that all are carers, all those who volunteer to support others. What is your small act of kindness you pledge to do today? #LACA_UK #mindfulmeals #greatschoolfood Jo Webster HCIMA Haydon Hendry CFSP Michael Pollitt Damien O’Brien Hannah Ainley C.F.S.P Steve Gutteridge Simon Thornhill Shaun Mancrief

Did you know only 8% of UK 11-18-year-olds meet the 5-a-day requirement?* Yesterday marked the start of National School Meals Week (LACA - The School Food People), a chance to spotlight how crucial it is that children have access to a nutritious hot meal. This year's theme seeks to promote the importance of healthy eating and the role this plays on the mental wellbeing and achievement of students. But we know that ensuring your lunch menu caters to all of the necessary requirements and provides your students with good, tasty food, can be a challenge. This is why Knorr Professional has teamed up with award-winning Chef Kath Breckon to share top tips and inspiration for your school. "Of critical importance in education, Knorr Professional Bouillons enable me to safeguard against allergens, for pupils, parents, staff, carers and front-line teams" Check out our Education hub on The Base, packed with all you need - including Kath's guide to reducing waste, cost-conscious recipes for schools, and more: https://bit.ly/4hClfUy *Alliance in Partnership, 2023 #UnileverFoodSolutions #SchoolMeals #SchoolCatering

Keeping your plant-based menu offerings exciting can be difficult, and with January on the horizon, your customers will continue to demand more choice and variety. Vegetarian and plant-based dishes yield a higher profit margin than meat dishes, so no surprise they're holding an increasingly larger place on menus across the globe. So, how do you make sure your dishes are worth coming back for? Take it back to the basics by ensuring you're offering nutritious plant-based ingredients within your dishes that your customers will feel good about eating: 🫘 Beans and pulses: With their versatility and numerous plant-based benefits, beans are an easy way to up the nutritional value of your dishes. 🌾 Whole grains: Diversifying your carbohydrate sources is a great way to make your menus more exciting and unique - think about millet, buckwheat, and wild rice! 🥬 Leafy greens: Packed with vitamins and minerals, your customers can feel good about their food when these are on the plate. 🥜 Nuts and seeds: Great for adding flavour and a crunchy texture to keep your dishes exciting! Feeling inspired? Let us know how you're prepping for your vegan customers this January in the comments 👇 #UnileverFoodSolutions #Vegan #Veganuary #PlantBased

Staff shortages are a constant concern for many hospitality businesses, and with a skillset having a direct correlation to the quality you provide, staff retention is key. The fire 90 days are important... 50% of hospitality employees are more likely to remain in their role if they stay beyond 90 days*. So, how can you make your staff feel supported and motivated to grow in their position? Chef Tom Kerridge points to the importance of using high-quality core base ingredients that relieve workload and give your staff back time that they can use elsewhere. Using a bouillon you can trust, like Knorr Professional, can streamline your kitchen operations and give you the time to provide your brigade with the support and training that will help them group, making all the difference. Find out more and stock up now: https://brnw.ch/21wOe1F *People Management, 2023 #UnileverFoodSolutions #KnorrProfessional #BestInTheBusiness #ThatDifferenceIsKnorr

The ever-evolving landscape of food choices, intolerances, and allergens means ingredients need to work harder for you across menus. Trusted by chefs since 1838, and used in Chef Tom Kerridge's kitchen for 18 years, Knorr Professional Bouillon pastes have no allergens to declare*, meaning you can have confidence in providing the same high-quality dishes to all of your customers. With a Bouillon for every dish, discover the Knorr Professional range today and get inspired to be creative with your allergen-friendly menus: https://brnw.ch/21wO6q3 *This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2001 [Annex||] #UnileverFoodSolutions #KnorrProfessional #BestInTheBusiness #ThatDifferenceIsKnorr

We're honoured to work with an amazing group of Chefs as part of our Development Team day in, day out, as well as partner with industry-leading Chefs across our brands! From our Knorr Professional Bouillons team with Creative Director Tom Kerridge, Education Ambassador Kath Breckon and Elderly Care Ambassador Preston Walker, to our Hellmann's Chef Ambassador Thom Bateman, we take pride is sharing the knowledge from these experts to help you and your business. Join us in celebrating your brigade this upcoming International Chef Day, spotlighting their hard work and dedication to their craft! Without devoted Chefs, the hospitality industry would be less vibrant and fun, so let's make sure we celebrate everyone all the time ⭐️ Share the love in the comments below, we'd love to celebrate with you! 🧡 James Birch James Brown Audrey Crone #UnileverFoodSolutions #InternationalChefsDay #ChefLife #Chefsgram

Congratulations to the winner of this year's National Association Of Care Catering (NACC) Care Chef of the Year Samuel Sewell of Wellington Vale Care Home (Cinnamon Care Collection! Samuel showcased his amazing culinary skills and nutritional understanding with a perfectly balanced menu of Fish and Chips, Caramelised Namalaka, with Bourbon Cherries, and Granola. A big well done to this year's runner-ups, Nigel Cooke of Eastcote Park (Cinnamon Care Collection) in second place and Darren Nelson of Trymview Hall (Care UK) in third place! All of the finalists impressed the judges with their clear understanding of nutritional needs, flavours, balance, waste management, and more key values needed in the care sector and beyond. We look forward to see what talent shines next year! #UnileverFoodSolutions #NACC2024 #TrainingandDevelopmentForum #CareChefOfTheYear2024

Samuel Sewell of Wellington Vale Care Home, part of the Cinnamon Care Collection has been crowned National Association of Care Catering (NACC) Care Chef of the Year 2024. Samuel was crowned on Thursday 3rd October in front of NACC members and guests at the NACC gala awards dinner held at the East Midlands Conference Centre, Nottingham, which is part of the NACC Training & Development Forum 2024. The final was held at the Manor Farm Cookery School, Grantham. The talented finalists had just 90 minutes to demonstrate their culinary skills and specialist knowledge to impress the panel of expert judges, led by Head Judge, Steve Munkley. The judges were looking for clear nutritional understanding of the foods being used and how they support the needs of their clientele, plus culinary flair through flavours, menu balance, execution, presentation, and hygiene and waste management best practice. Sewell excelled throughout, impressing the judges with his perfectly balanced menu of Fish and Chips, Caramelised Namalaka with bourbon cherries and granola. Unilever Food Solutions The Worshipful Company of Cooks