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…
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…
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…
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…
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…
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.…
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…
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…
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…
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…
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…
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…
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…
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…
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,…
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…
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…
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,…
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…
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…
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…
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…
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…
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.…
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…
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’.…
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…
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…
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…
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…
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…
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…
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,…
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…
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…
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…
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…
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…