How to Start and Run a Coffee Bar
Rachael Sawtell, Planglow's marketing director and co-owner, offers invaluable insight around sustainability goals, labelling essentials and the importance of planning ahead in this Q&A.
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Sandwiches Back on Top
The sandwich market has finally bounced back to pre-pandemic levels.
Are you Natasha’s Law compliant?
Around one in five businesses are still not fully compliant with Natasha's Law. With a host of challenges affecting the sector, allergen labelling can slip down the priority list. What’s the solution?
Christmas catering trends
When we launched our Festive Favourites range last September, we had 11,000 units on pre-order within the first 24 hours and sold out by mid-November. We think it’s fair to say that the demand is there for festive compostable packaging. But what are the other trends caterers need to know about?
Indian street food & curries in a hurry
National Curry Week is fast approaching, closely followed by Diwali (the Hindu festival of lights). Both of these occasions represent excellent opportunities to trial a broad spectrum of Asian cuisine...
Hot dog food trends to win best in show
The hot dog: soft bun, sizzling frankfurter and caramelised onions all smothered in sauce, it’s a simple dish but one fit for kings and truly, what could be more iconic of American food to go? But how can you update the classic hot dog to ensure market appeal and reach new audiences? Here's how to make hot dog even hotter...
Latte Levy Fails to adddress underlying issues with disposable cups and waste.
Since its launch in 2016, Planglow has watched the single-use coffee cup debate unfold with great interest and we welcome the government’s latest report which highlights some of the challenges posed by non-recyclable products, not least to our business. However we feel that the current proposal is short-sighted as it fails to address sustainable long term solutions.
CQUIN: Achieving Compliance
Planglow's marketing director Rachael Sawtell, looks at the requirements of the latest Health and Wellbeing CQUIN scheme in the July / August 2017 issue of Hospital Food + Service Magazine.
Footloose and Gluten Free
In 2016 the gluten-free market was worth a staggering £2.6bn worldwide with sales taking one sizable - 12.6% or £323m - step up on the previous year (Euromonitor). This figure is all the more astonishing given that this expansion was three times that of the wider packaged foods market (4%). What’s more, give it another three years and sales of gluten-free products are set to grow over a third (38%) as much again reaching a giddying £3.57bn (Euromonitor). As the market continues to blow up however, it does beg the question: why are so many consumers bidding adieu to gluten? What’s more, how can you introduce a gluten-free offering?
So Hot Right Now
The coming months are full to bursting with new concepts, flavours and culinary finesse. In this post, we take a peek inside the great melting pot of developing trends and simmer it down to three…
The Street Food Packaging Boom & Baguette Effect
We sell a lot of Street Food Packaging: last year* this was more than 30 million items across England, Scotland and Wales which gives us some handy insights into the grab and go market. In this post we share some of our key findings...
