As you will know TUCO were one of the founding signatories to WRAPs Courtauld Commitment 2025 and we have joined several of their working groups including their Love Food, Hate Waste campaign.
LFHW has lots of free videos available for you to use – from menu planning, perfect portions, savvy storage to making perfect roast potatoes. There are plenty to choose from!
To share the videos simply follow the link above, click on the video that you want to share and then hover the cursor over the right-hand side of the video frame – the “share” icon will appear – click on it and then choose the “copy URL” option to get the link to paste elsewhere.
The TUCO team is proud to announce its shortlisting as finalist for Edie Sustainability Leaders Awards 2017!
Edie Sustainability Award focuses on celebrating real sustainability excellence, from the largest multi-national businesses to the smallest micro-organisations, whether operating across the public or private sector.The TUCO Team has been working extremely hard and is committed to driving the health and well-being agenda on behalf of its members and is at the fore of sustainability best practice.
In 2014 TUCO partnered up with Sustainability Restaurants (SRA) to launch a new programme to enable UK Universities and colleges to feed sustainability into their catering services.TUCO will be competing within the Sustainable Supply Chains category against BT, Coca-Cola European Partners,Encirc, ITRI, McDonald's Restaurants and Resolute Forest Products.
Find out more about EdieSustainability Leaders Awards here
We have some surveys currently available providing members with the opportunities to provide feedback on suppliers for 3 frameworks, and a research survey out too!
Supplier assessment surveys are available for:
Confectionery (quick! This closes 28th October!)
Disposables & Kitchen Chemicals (closes 10th November)
Innovative Food Concepts (closes 17th November)
And the research survey is for a potential Kitchen Deep Clean framework (closes 31st October)
Winter Conference 2016
On December 1st 2016 TUCO will be hosting their second annual Winter Conference.
TUCO Winter Conference, a free annual event that gives TUCO members the opportunity to get together before Christmas to pick up some valuable insight ready to implement in the New Year.Last year's event featured content from experts within the hospitality industry discussing practical tips to gain a competitive edge in the market, through to thought-provoking sessions on key issues.
This year the event will be taking place at the Kanaris Theatre and Foyer at the Manchester Museum. The theme of the conference is Measured for Success, where delegates will get to hear from key speakers from the industry on this topic and encourage them to think about new practices for their business.
Opening the conference will be Matthew White, chair of TUCO, and Mike Haslin, TUCO chief operating officer, who will be taking the opportunity to provide an update on TUCO’s latest activities. Then, the programme kicks off with Ian Watson, group head of the global Pret Academy. Ian has 30 years’ experience in the hospitality industry and for the past 18 years, he has held senior leadership roles at Pret a Manger, including over three years as head of food development. In his talk, The Pret Academy; Training for Success, Ian will explain how the Pret Academy works in developing the company’s 11,500 employees. He will seek to show just how valuable it is to provide continuous training and development of existing staff, something that TUCO strongly recognises with the TUCO Academy.
Delegates will also hear from Tess Lanning from the Living Wage Foundation on the subject Good Jobs: Success for employers and success for apprentices. Tess oversees the Living Wage Commission, leads on the development of new tools and tailored support services to improve job quality and performance in low-wage industries, and heads up the Good Jobs Campaign, which builds high-quality pathways into Living Wage jobs for young people from disadvantaged communities. Tess is also a freelance policy consultant and an associate fellow at the Institute for Public Policy Research (IPPR), specialising in business, skills and labour market policy.
Universities and all businesses in the UK must now pay the Living Wage to their staff but it is something that has confused many people since its implementation earlier this year. Tess will explain the Living Wage and how it aims to help the nation’s lower paid workers.
After lunch, the programme takes a different approach to the theme of Measured for Success by introducing William Gorol to the stage. William is the founder and managing director of Procure Wizard and he will provide a demonstration of the benefits of Purchase to Pay and explain how caterers can find success through e-procurement. This will be particularly insightful for those looking to use the new TUCO Online procurement tool.
Networking has never been so good as at the TUCO Winter Conference as delegates will get to enjoy canapés in the Living Worlds Gallery at the Manchester Museum, where you can see the North West's own T-Rex and some 250,000 other fossils in the Pre-Historic Life Gallery. Delegates can come to Manchester just for the day or choose the overnight package, available for the previous evening (Wednesday 30th November), which includes a drink and canapé reception, three-course dinner with wine, and bed and breakfast at a brand-new boutique hotel in Manchester, all for just £150.
Entry to the 2017 TUCO Competitions are now open!
Last year’s competition event was spectacular, and the new venue was perfect for our more open and interactive Competitions format.
The Competitions committee has been working tirelessly to continue to fine tune and develop the event and for 2017 we are delighted to announce even more innovation:
• New Competition – TUCO Cook & Serve Challenge
This competition needs real teamwork to balance the creation and cooking of a three course meal by a chef and commis with service excellence from the front of house team member.
• New Salon Culinaire Classes
Try your hand at no less than four new classes to enter;
Amuse Bouche, Afternoon Tea, Cookie Challenge & Tray Bake
For information and to enter please visit http://www.tuco.ac.uk/learn/competitions/tuco-competitions-2017
Although the entry period closes on 31st January 2017, one of the competitions has limited places and is on a first entered, first served basis. Therefore it’s important you get your entries in quickly to avoid any disappointment.
It’s time to get your teams ready!
Inspiring a New Generation of Front-of-House Professionals
While customer service is not the only reason to draw guests to a restaurant or other dining establishment, it is a key factor in the judgment of a successful and pleasurable experience. Food and ambience also play significant roles, but it is often the service – good or bad – that will colour a guest’s memory of a meal.
The Gold Service Scholarship – with Patronage from HM The Queen – not only rewards service excellence, but it celebrates the vital role that service plays in the broad hospitality sector. From restaurants, bars and hotels, to event catering, food service management and corporate dining, thousands of young staff meet, greet, serve and engage with private and business customers. The detail of their roles varies from job to job, but the over-riding thread is one of professional and welcoming service to customers.
The Scholarship’s principal aims are to highlight and recognise the importance of quality in service in our industry, and to raise the level of respect for front-of-house as a serious career path. “At least one in ten jobs in the UK is related to the hospitality industry,” explains Alastair Storey, Chairman of the Gold Service Scholarship and cited as one of the most influential people in the catering industry. “It is therefore vital that we nurture young talent to be future leaders and to recognise early in their careers the spark of personality, aptitude and ambition to succeed in this dynamic business.”
Marking its 5th anniversary with the 2017 award next February, the Gold Service Scholarship is now regarded as a vital and prestigious scheme with its support from the industry’s leading professionals and an immediate and fine record of recognising, praising and nurturing the first four winners of the Award.
Nominations for candidates for the 2017 Gold Service Scholarship will be open from 1 September 2016, via the website – www.thegoldservicescholarship.co.uk. This includes all details of the application and assessment procedure, the winner’s prizes, and the overall background of the Scholarship, its industry Trustees and supporters.
The closing date for entries will be 7 October 2016, and the process then begins to determine the shortlist of finalists. Due to the growing popularity and momentum of the Scholarship, with an increased volume of nominations, the Trustees have added an extra ‘heat’ this year, with the Quarter-Final selection which will take place at the Café Royal, London, on 7 November 2016, followed by the Semi-Finals at Rosewood London on 28 November 2016. The candidates who have progressed to the Finals will then be judged on 6 February 2017 at The Connaught, London, culminating in the Awards Ceremony at Claridge’s Hotel on 28 February 2017.
Founded by renowned hotelier Willy Bauer (Chairman, AB Hotels), along with Chairman Alastair Storey (Chairman, Westbury Street Holdings Ltd), the Gold Service Scholarship is supported by David Battersby (Director, Hospitality & Leisure Manpower, and Executive Secretary to the Trustees), and an esteemed group of Trustees, who also have broad career experience in hospitality. They include Edward Griffiths (Chairman of the Judges, and Chairman of Searcys), Thomas Kochs (Managing Director, Hotel Café Royal), Silvano Geraldin (Director, Roux Restaurants), Sergio Rebecchi (Director, Serenata Hospitality), Sara Jayne Staines (Chief Executive, Royal Academy of Culinary Arts), and John Davey (The John Davey Consultancy).
The influential list of Ambassadors includes many of the hospitality industry’s foremost figures, from inspirational chefs and hoteliers to private catering giants and top front-of-house leaders.
The first four scholars – Rebecca Dibben (2013), James Fleming (2014), Daniele Quattromini (2015), and Jennifer Santner (2016) – have progressed their careers with mentorship and support from the Scholarship, and become successful ambassadors in their own right for their industry.
Jennifer Santner has been fulsome in her praise and appreciation of the Gold Service Scholarship as the current Scholar winner, and explains what it has contributed to her career progression: “To be honest, the Gold Service Scholarship has already opened so many doors for me. This whole experience has helped, and is helping, me to understand the hospitality industry on another level. I’ve had access to some of the legends of the industry, and been able to learn from them.”
Follow news on their blog, or on Twitter/Instagram - @goldscholarship, with hashtag #gss2017.
Your invitation to collaborate on a series of ‘Food for Thought’ activities for World Food Day 2016
Sunday 16th October marks World Food Day – an annual day of action against hunger.
WRAP and TUCO are playing an active role by supporting a number of exciting activities across the UK as part of World Food Day on 16th October, under the unifying banner of ‘Food for Thought’.
The activities will take many forms from street food stalls and surplus food lunches to cooking demonstrations, with the overall aim of the initiative being to increase awareness of methods to prevent food waste.
WRAP are delighted to invite you to collaborate with us towards the success of World Food Day by hosting a similar activity under the Food for Thought banner.
There is a particular opportunity to build on the success of Swansea University’s Food Surplus Community Meal which brings together students and university catering staff to use surplus food to prepare meals for the community. They are planning an event in support of World Food Day but on Wednesday 19th October.
Contact WRAP for further details on how you might do the same.
Seafood Week is highly valued throughout the UK industry and has already attracted the support of a number of major seafood brands and businesses. The annual consumer campaign, run by Seafish, provides a flexible platform for businesses and organisations across the seafood supply chain to promote their work, companies and brands. Seafood Week 2015 generated an estimated £18 million benefit to the seafood industry when it was reintroduced last year. It has also been shortlisted for a number of UK-wide marketing awards.
The campaign will run from 7th to 14th October 2016 and will showcase a different seafood species on each of the eight days, as well as featuring a daily ‘inspiration of the day’ to promote different fish dishes.
Seafood Week will kick off with the popular social media event #fishpunday which encourages the public to create their own fish puns on Twitter and is an opportunity for brands to interact with consumers and increase their own levels of engagement., so get involved and share your #fishpunday with us!
Seafish was founded in 1981 by an Act of Parliament and aims to support all sectors of the seafood industry for a sustainable, profitable and socially responsible future. It is the only pan-industry body offering services to all parts of the industry, from the start of the supply chain at catching and aquaculture; through processing, importers, exporters and distributors of seafood right through to restaurants and retailers.
Seafish is funded by a levy on the first sale of seafood landed in the UK. Its services are intended to support and improve the environmental sustainability, efficiency and cost-effectiveness of the industry, as well as promoting sustainably-sourced seafood. These services include technical research and development, responsible sourcing initiatives, economic consulting, market research, industry accreditation, safety training for fishermen and legislative advice.
Seafood Week will be held from Friday, 7th October to 14th October.
Download a PDF version of the TUCO Annual Report 2015/16 here.
As well as building on our partnership with our key suppliers, we have created new tactical partnerships with industry associations to drive deeper engagement. We have increased member numbers and associated benefits based on deep understanding of what is important to our membership. We also launched a series of significant research reports to strengthen member knowledge, insights and learning.
The fifth annual Birmingham corporate social responsibility (CSR) summit has been announced, with the big question “Is CSR working for Birmingham?”
The organisers at Aston Business School are calling for the public and more community organisations to participate in a bid to ensure that the efforts of the business community are truly meeting the aspirations of the city.
Keynote speaker at the event Dr Nick Venning, a well-known figure in Birmingham's professional services community and a former director at PwC, said: “As an increasing number of businesses get involved in CSR programmes, it is important that there are tangible benefits for the wider community, as well as for the businesses themselves.
“The summit features businesses talking about their CSR programmes, but this time we want to invite more interaction, contribution and challenge from the communities they are looking to benefit, which is why it is open to the public.
“We hope that wider engagement will result in programmes that deliver exactly what communities need, at the same time as providing all of the usual benefits for corporate participants.”
The agenda will include speakers from Aston University, ACIVICO, CSR City, Gowling WLG, Beatfreeks and PwC, and will examine issues ranging from support for social enterprise to education, health and wellbeing.
The full day event is being hosted at Birmingham Council House on Friday 30th September and is sponsored by Birmingham City Council, ACIVICO and Clive Reeves Public Relations. The summit is free to attend, but delegates must pre-register here.
An expert group, set up by the Advisory Committee on the Microbiological Safety of Food (ACMSF), to look at egg safety, found there has been a reduction in the risk from salmonella in UK shell eggs since its last report on this issue 15 years ago.
The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have reviewed their consumer advice taking into account the independent committee's conclusions and recommendations. It is proposed that the FSA and FSS will continue to advise that all raw, soft-boiled hen eggs or foods containing lightly cooked hen eggs are unlikely to lead to illness in people who are in good health (who are not in a vulnerable group).
In addition, they will no longer advise against the consumption of raw and lightly cooked eggs by vulnerable groups provided that they are produced under the Lion code quality assurance scheme.
The FSA and FSS are also considering the mechanism for UK egg producers which are not currently part of the Lion Code scheme to demonstrate an equivalent level of food safety control. They are therefore also seeking views on this matter from egg producers and assurance bodies as part of this consultation.
Keele Hall nestled in the centre of Keele University Campus is the latest venue to join the prestigious consortium; Venues of Excellence.
To become a member of the consortium, The Grade II listed mansion, Keele Hall, completed an inspection by Board Members of Venues of Excellence, meeting with key members of the management team to review all aspects of the business when delivering conferences and events to the MICE markets.
Claire Snape, Deputy Director – Estates & Development (Residential and Commercial Services) on receiving confirmation of membership said: “Joining a consortium such as Venues of Excellence underpins our dedicated team of conference professionals who work within Keele Hall to deliver events throughout the year to both our internal University clients and to our external commercial clients. In addition to the accreditation, our membership will enable us to network within the consortium and enjoy the full range of benefits from training opportunities to study tours, networking events to showcasing at key exhibitions within the MICE industry.”
The accreditation of membership to Venues of Excellence enhances the venues association with hospitality associations recognised by event managers when sourcing suitable venues to host their conference programmes.
Venues of Excellence currently has 31 member venues from Scotland to the South West of England, all delivering outstanding levels of customer care for the MICE markets
In 2015 TUCO, in partnership with The Food People, produced our inaugural insights into Global Food Trends. The research provided our members with invaluable information to add to their caterer's toolbox when building the road ahead.
TUCO have again partnered with The Food People who have scoured the world and produced invaluable research on global food and beverage trends for 2017 and beyond.
Our team of global expert analysts have analysed world influencing factors that will impact our food and drinks sectors in the future. Once again, TUCO will lead you through exiting globalised food and drink trends, where we see the influence of Millennials and Generation Z'ers and the continued trends of health, wellbeing and sharing of food, knowledge and experience.
Allow TUCO to guide you through the latest powerful and exciting twelve key food and beverage trends as they emerge and establish in our catering and hospitality business. The report offers and abundance of opportunities for those wishing to be ahead of the curve.
The journey begins ...
Download your copy of the full report here.
The FSA has released the below information on Non Gluten Containing Ingredients (NGCI)
The fact sheet applies to food businesses and food safety officers in England only. Feel free to contact Ned Mazhar in the Food Allergy and Intolerance Branch at the FSA on 020 7276 8553 if you have any questions.
NGCI labelling on prepacked foods is being phased out from 20 July 2016.
By 20 February 2018, we expect food businesses to bring their labels into compliance. Until then, food businesses can continue to place on the market prepacked foods with NGCI labels until those label stocks have been exhausted.
We also advise food businesses to share their approaches on reaching compliance with their enforcement officers, especially if it might not be possible to change their labels by 20 February 2018
What’s not changing
NGCI can be used in describing positive lists of everyday foods or a selection of products available for sale in a shop or online.
Within these cases, NGCI can only be used as a factual statement when the business cannot guarantee their foods are gluten-free.
Non-prepacked foods/ menus
A NGCI statement, which relates to any single dish on a menu, is being phased out from 20 July 2016. Descriptions such as “cottage pie: this dish has no gluten containing ingredients” should not be used.
By 20 February 2018, we expect food businesses to bring their menus into compliance. Where this is not possible, we advise food businesses to discuss approaches on reaching compliance with their enforcement officers.
What’s not changing
Food businesses can use NGCI in menus when listing a group of products/ dishes or in menu titles, to indicate that all the items in question do not have gluten containing ingredients. Examples include “(menu title) No gluten containing ingredients menu” or statements such as “All dishes on this menu do not use gluten containing ingredients”.