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All the latest (plus our archive) covering industry developments and updates from us.
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Joe’s Bakery: A Loave Story
Upholding the legacy of a community institution
With roots dating back to the late 1800s, Joe’s Bakery combines time-honoured baking techniques with the contemporary. Co‑owner Jenny Rogers shares her story and as well as how Planglow has helped streamline the bakery’s labelling.
University Caterer+
Q&A with Industry Professional Brogan Dorgan
Brogan Dorgan, has been overseeing campus services at Falmouth University and the University of Exeter for over a decade. In part one of a two part series, Brogan discusses how she got into catering, working in a university setting and staying ahead of the curve.
Campbell’s Kitchen
With 27 years industry experience under his belt, Paul Campbell discusses navigating a thriving catering business through five children, three recessions, and a global pandemic - and why innovation is key.
Hawkhurst Bread Shed : How We Roll
How roll labels and labelling software boost business
The Hawkhurst Bread Shed always gets the details right. It’s just the way they roll - not only in terms of big punchy flavours but also a striking presentation that stands out on the shelf. As manager Lauren Smith puts it, “customers eat with their eyes.”
Learning Curve
How Petroc College tackled allergen labelling ahead of Natasha’s Law
With two campuses in Barnstaple and a third thirty miles away in Tiverton, leading Devon-based college Petroc knows a thing or two about multi-site operations. Here Catering Support Administrator Paula Young discusses delivering a united, quality food service offering across three sites. And how, with a little support from Planglow, the college is managing its allergen labelling ahead of Natasha’s Law this coming October.
