1st January 2020

A buyer’s guide to saving money

  Buying ingredients for menus is a delicate balancing act. Your customers want good-quality dishes, but if prices are too high, then they may be less likely to return. Getting…
15th December 2019

Quality/profit – where are you going wrong?

  Whether you run a top restaurant or small café, making a profit while ensuring that you give your customers excellent food is a delicate balancing act. Good-quality ingredients cost…
12th July 2018

Plastic containers and bottles in the kitchen – how it will affect you

  Shocking sights of the effect of plastic on marine wildlife in the BBC documentary The Blue Planet and similar images elsewhere have woken the world to the need to…
16th March 2018

Fairtrade produce

  The Fairtrade label, one of the world’s leading ethical labels, features on many different products. Fairtrade works directly with farmers and small-scale producers in developing countries across the world…
22nd February 2018

What to buy for spring

  With the days getting longer, and warmer weather hopefully soon on its way, it is time for chefs to start thinking about their springtime menus, where the warm, hearty…
22nd January 2018

Championing British produce in foreign markets

  Since the decision to leave the European Union was taken in June 2016, there has been a period of uncertainty for UK industries, including the food and drink industry.…
19th December 2017

PSL predicts: 10 food trends to look out for in 2018

  2018 is fast approaching, and chefs and restauranteurs are no doubt already starting to think of their menus for the coming year. Predicting what customers will want and staying…
21st November 2017

The 12 food trends of Christmas

  Christmas traditions are lovely, but serving the same Christmas foods cooked in the same way can become dull and lacking in imagination. To ensure that you get high-quality food…
18th October 2017

Christmas Countdown – what to buy and when

  Christmas is a busy and critical time for most hospitality businesses with December a key revenue and profit month. As with all food and beverage events careful preparation and…
26th September 2017

PSL Clients Shine at the AA Awards 2017

  The hospitality industry’s leading partner for maximising food profitability was proud to support the AA’s Hotel of the year for London award 2017 which was presented by PSL’s Stephen…
12th September 2017

Are you finding allergen laws challenging?

EU legislation regarding food labelling came into effect on 13th December 2014. These regulations are the EU Food Information Regulation No. 1169/2011, also known as FIR, and the Food Information…
3rd August 2017

Autumn guide to seasonal food

  In Britain, eating seasonal food is a great idea. Generally, seasonal food does not need to be processed or preserved and hence contains many of the nutrients, trace elements…
21st July 2017

British Farming vs European Farming

  While there are many similarities between farming in the UK and farming in continental Europe, there are also numerous differences, not only because of physical factors but also because…
14th July 2017

The top eating trends for 2017 & 2018

  While chefs like to be innovative, they also need to know what will appeal to their existing customers and attract new ones. Being aware of the latest and upcoming…
11th July 2017

Despite what some are saying, Food Inflation is not a hopeless challenge

  In a year with rising business rates and minimum wage increases, the last thing hoteliers needed was for inflation on their food prices. Sadly, the drop in the pound,…
6th July 2017

PSL Sponsors the Cateys 2017 Lifetime Achievement Award

  The hospitality industry’s leading partner for maximising food profitability was once again proud to support the Cateys lifetime achievement award. On 4th July, the Cateys recognised the individuals, teams…
14th June 2017

Love British Food

  Traditionally, British food has not enjoyed a positive reputation, conjuring up images of bland offerings such as stodgy pies and fry-ups swimming in fat. However, in 21st-century Britain, this…
6th June 2017

Update on fruit and vegetable crops

  At the end of 2016, adverse weather conditions in Europe had a significant impact on the imports of fruit and vegetables. In the Spanish regions of Murcia and Valencia,…
17th May 2017

British Hospitality Association is driving best practice with the launch of its Industry Nutrition Guide

  The British Hospitality Association acts as the voice for the UKs hospitality and tourism industry. With over 45,000 members it champions the interests of the whole industry. Benefits include…
17th May 2017

Sustainable seafood

  The demand for seafood has never been greater and this is having a catastrophic effect on the stocks of some species. Once teeming with what seemed to be a…
24th April 2017

Diet personalisation on a grand scale where moderation is becoming mainstream (alcohol/dairy/salt/gluten)

  A recent study by Forum for the Future, an independent non-profit working internationally with business, government and other organisations to solve complex sustainability problems, charted the rising numbers of…
12th April 2017

With 1 in 4 sharing images of food, Gen Y is the generation who use food as a key marker of their personal brand

  There’s a big secret about millennials. A lot of them are thinking about food all the time. They’re entertaining questions like, “What shall I eat tonight?” “Where can I…
24th March 2017

You are what you eat: how food tells us who we are

  Food is a universal need that we all have in common, above and beyond our differences and nationalities. However, food also reinforces those differences in many different and often…
13th March 2017

Why food is a global industry that is changing fast

  Food is something that unites us all and as a basic human need the essential nature of food consumption remains unchanged, as it has done for millions of years.…
3rd March 2017

BHA welcomes new partner PSL

                                                                    The British Hospitality Association (BHA) is today proud to announce a new partner in PSL your food solutions partner. The partnership arrives at a time when food procurement, recipe…
BlogPress Releases
23rd February 2017

PSL makes a return to the ‘Sunday Times Best Small 100 Companies to work for’

  The hospitality industry’s leading partner for maximising food profitability has been once again been acknowledged as being one of the ‘Sunday Times Best Small 100 companies to work for’.…
9th February 2017

UK Restaurant Food Trends 2017

The New Year is upon us and those of us in the food business are seeking some direction on how best to navigate a course through the potentially turbulent waters…
3rd February 2017

What does Brexit mean for Food Costs?

  Those in the food business had a bewildering time during the EU Referendum campaign last summer. It wasn’t the easiest of tasks to discern the facts amidst all the…
26th January 2017

European fruit and vegetable crops hit by bad weather

  Spain, in particular the south-eastern regions of Murcia and Valencia, experienced unusually wet weather conditions in December; there was more rain in the four days before Christmas than the…
18th January 2017

Lifestyle News: The Latest Superfoods

Lifestyle News: The Latest Superfoods Additions are being made to the steadily growing list of superfoods almost every week. Indeed, no sooner have we memorised the types of fruits and…
BlogPress Releases
29th November 2016

Food Inflation Challenge For 2017

  Over the past 2 years the UK benefitted from food deflation. That has come to an abrupt end since the Brexit vote, with the drop in the value of…
31st October 2016

PSL welcomes a new supplier – Repertoire Culinaire

      Repertoire Culinaire UK is a specialist supplier of high quality ambient, chilled and frozen food products to prestigious retailers and hotel, restaurant and catering establishments. They source…
25th October 2016

PSL welcomes a new supplier – Paul Rhodes Bakery

  Established in 2003 by a former Michelin-starred chef, Paul Rhodes specialises in handmade breads, cakes and pastries. Today they work with a number of contract caterers and foodservice companies…
BlogNewsPress Releases
17th October 2016

An exciting new chapter in PSL’s history begins

  Sodexo strengthens purchasing power with acquisition of PSL, leading procurement provider to the UK Hospitality Industry Paris, October 17, 2016 – Sodexo, world leader in Quality of Life services,…
BlogNewsPress Releases
17th October 2016

St Andrew’s Catering Service has scooped yet another outstanding win

  St Andrew's Catering Service has scooped yet another outstanding win at the 2016 Foodservice CATEYS Awards where they secured the Healthcare Caterer of the Year category, sponsored by Zenith…
10th October 2016

PSL welcomes a new supplier – Solstice

  Established in 1996. Solstice Limited is a food distribution company with a difference. The philosophies behind Solstice are to understand the client’s needs and to prioritise them at all…
28th September 2016

How hoteliers can make the efficiencies that will drive down cost of sale?

Operators aren’t taking advantage of the cost savings afforded by food deflation, with many seeing invoices creep up despite food prices falling, according to new research undertaken by The Caterer…
28th September 2016

Brexit: The short term impact on food prices

The people of Britain have voted to leave the European Unit, or “Brexit” in a historic referendum on Thursday, June 23. The “out” campaign won by a small majority of…
26th September 2016

AA Hospitality Awards

PSL were delighted to support for the second consecutive year the prestigious AA Hospitality awards held on Monday 26th September in the Great Room at Grosvenor House, a JW Marriot…