Press Releases Archived
TIME TO SHARE - THE BOOT
Roger Clarke, and his partner Diane, have been running The Boot, a traditional, English country pub, for just over 4 years.
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FROZEN FOOD & ICE CREAM
The foodservice market has been using frozen poultry products for many years but not necessarily because of budgetary considerations, more the wide variety of products available, the ability to offer a consistent quality all year round and the ease of stock control.
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ALL DAY DINING
There are a number of tools available on the Moy Park Foodservice website for publicans wanting to enhance or introduce a food offering, such as access to the Pub Grub Report, free point of sale material and Menu Makers, where it has never been easier to compose, design and print professional looking menus.
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BAR FAVOURITES - THE BRIDGE AT NAPTON
The Bridge at Napton, Warwickshire, has been operated by the Gilbert family for the last two and a half years, with father and son, Hugo and Quintin, running the kitchen between them.
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BAR SNACKS/LUNCHES
Recent trials carried out by Moy Park Foodservice have shown that by offering a light bar menu alongside a mainstream food offering you can enhance your spend per head by tempting those drink-only customers to order a bite to eat.
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TIME TO TAKEAWAY - THE ELM TREE
Kelly Crawford has been managing the Elm Tree in Farnham, Surrey, since March this year. It is a community local pub with a wide variety of customers, ranging from young families to senior citizens.
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LUNCH RUSH - THE OLD COCK INN
The Old Cock Inn is a cosy local pub in Droitwich, Worcestershire with a comfortable atmosphere and a history dating back to the reign of Queen Anne, when it was first licensed to sell alcohol in 1712.
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TASTY TUBS - THE BERMUDAN FISH BAR/ALF'S FISH & CHIP
SHOP
Richard Kindleysides has been running
the Bermudan Fish Bar in Camber Sands, a seven mile long stretch
of sandy beach in East Sussex, for almost a year.
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MOY PARK JOINS THE BRAZILIAN MARFRIG GROUP - ONE OF THE WORLD'S LARGEST MEAT BUSINESSES
Food today is truly a global enterprise. The measure of success in the future will depend on processors operating on a scale not imagined a decade ago.
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CHILDREN'S FOOD
In the wake of the smoking ban, publicans across the
country know that it is essential to attract new and varied
customers. For many, families have become a key part of the
mix but how do you attract families and keep them happy without
alienating your current customer base?
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EXPERT INTERVIEW - EASY PICKINGS
THE RED LION
David Hancock has been running the Red Lion with his wife Nicola for 6 years. Built in the 1700's and located 7 miles from Peterborough, in the village of West Deeping, The Red Lion is mainly a food-led destination pub with separate bar and restaurant menus.
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more...
DESSERTS
Despite current 'credit crunch' fears the total commercial
foodservice sector saw steady growth in traffic of 1.1% and
average spend increases of 2.6%1.
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more...
FOLLOW THE CHICKEN LEADERS
With the recent squeeze on the consumer pound QSR's are enjoying resurgence and are maintaining their appeal through innovation and variety. At the centre of their offering is chicken, the nation's favourite.
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more...
GIVE CUTLERY THE RED CARD
With just days to go before kick off at Euro 2008 and despite the fact that England won't be participating in the action, this is a great profit making opportunity for pubs across the country. But how do you get the footy fans through the door, make them linger for longer and more importantly, increase their spend whilst they watch the matches.
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more...
NATIONAL DOUGHNUT WEEK 10TH - 17TH MAY
Don't miss out on this profit making opportunity by
offering your customers the ultimate in indulgence with Moy
Park Foodservice's extensive thaw & serve donut range.
With the growth of our 'Café Culture' and a need to
increase spend per person, encourage your customers to trade
up by offering these sweet treats.
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more...
MOY PARK FOODSERVICE FEATURE RESPONSE FOR THE PUBLICAN - EURO 2008 PREVIEW
Show the Red Card to Cutlery
Today's publican faces many obstacles including 24 hour licensing
regulations, increasing staff and skill shortages and the
smoking ban to name but a few.
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ATTRACTING HAPPY FAMILIES
In the wake of the smoking ban, Pub Landlords across the country know that it is essential that they look to attract new and different customers. For many, families have become a key part of the customer mix, but how do you attract families and keep them happy without alienating your current customer base?
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STARTER-LING NEW DEVELOPMENTS FROM MOY PARK
According to Mintel, the nation’s experience of new cuisines during holidays abroad is fuelling the demand for international flavours when dining out at home.
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MOY PARK MENU MAKEOVER KICKS OFF AT THE KINGS HEAD
When Michelle Ramsay, manager of The Kings Head in Cubbington, needed inspiration for her new menu, she turned to Moy Park Foodservice’s on-line menu planning solution – Menu Makers.
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EXTENDING PROFITS AT THE RED LION
After running the Red Lion in Toddington for 18 years, licensees Lawrence and Babs Wilson know a thing or two about what their customers want and how to move with the times with their food offering.
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KEEPING THE SPECIAL'S BOARD, SPECIAL!
With over 80% of adults looking at the specials board to find an interesting dish,* Steve Marsh, licensee of the Elwes Arms in Great Billing, understands the importance of using them for his customers and to trial new dishes!
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INVITATION FOR FREE TRIAL THIS SUMMER!
Moy Park Foodservice is continuing to drive trial on its extensive product range by offering free product on its website throughout the summer months.
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DO YOU NEED A NEW YEAR MENU MAKE-OVER?
Central Foods is delighted to announce Moy Park Foodservice has joined its consolidation service for suppliers and manufacturers from May 2007
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NEWS IN BRIEF – THE FACE OF MENU MAKERS
Moy Park Foodservice has nominated Master Craftsman for the
Craft Guild of Chefs, Ben Bartlett as the Face of Menu Makers
for 2007.
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MOY PARK KNOWS THEIR ONIONS!
Moy Park Foodservice is launching a special promotion this
December to give fast food outlets the chance to try Natural
Battered Onion rings for FREE with any purchase of Chickwich
Premier Steaks.
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TOP MARKS FOR NEW PRODUCTS FROM MOY PARK FOODSERVICE
Moy Park Foodservice has spent the summer developing innovative
products that will allow kids to enjoy the foods they love
whilst still following a healthy diet.
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WWW.MENUMAKERS.CO.UK
Our focus is on offering caterers a solution that makes menu
planning easier, by providing a range of menu staples and
seasonal menu ideas with templates supported by a profit calculator
- a satisfying combination of time-saving software and menu
planning perfection.
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MAKE MEAL SERVICE FLY BY WITH PADLEY’S NEW BUTTERFLY
CHICKEN RANGE
Make chicken fly off the plate with the new range of fully
cooked chicken butterfly breasts from Padley’s. Choose
from two different recipes; Plain or Cajun Butterfly Steaks.
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IT’S LIFT OFF FOR MOY PARK FOODSERVICE
The Moy Park Group has always been serious about foodservice
and is fortunate enough to be a supply partner with some of
the biggest operators in the sector.
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MAKE A MEAL WITH WHOLEMEAL
It is often hard to find something nutritionally sound yet
affordable for a kids menu, however this is no longer the
case thanks to Padley’s Wholemeal Steak launched under
the new Chickwich Premier™ brand.
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NEWS IN BRIEF - STAMPING NEW BRAND AUTHORITY
Poultry is a popular meat and is used in a wide range of catering
outlets for a variety of meal solutions. Being naturally lower
in fat than most other meats, chicken is also an excellent
source of protein and is low in cholesterol, making it essential
for a healthy diet. Over half the fat in chicken is unsaturated
and lower in calories, hence making it a natural choice over
other meats.
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NEWS IN BRIEF – A SITE FOR SORE EYES
Moy Park Foodservice is launching its new comprehensive website
reinforcing its position as market leader and sector experts
in the added value chicken category.
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New York, New Inspiration for Castle of Comfort Inn
PubChef Innovation Tour winner Michelle Crooks was inspired
to change her menu even before reaching the US shores.
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Quality Stuffed Mushroom scoops prestigious BFFF award
Kitchen Range Foods has proven that it is a winner once again*.
Against stiff competition, Kitchen Range Foods is delighted
to have received a 2006 British Frozen Food Federation (BFFF)
award for best vegetarian product for its quality Stuffed
Portobello Mushroom.
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Kitchen Range Foods boosts meat-free options on Barracuda’s
menu
The Barracuda Group has increased its meat-free menu offer
by listing a selection of Kitchen Range Foods Products, now
featuring on its new Juniper Inns menu.
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Meat-free market heats up with Kitchen Range Foods’
New Spicy Bean Burger
With more than 9.4million households in the UK seeking to
reduce their meat intake*, It’s increasingly important
that pubs and restaurants provide address innovative and tasty
meals without meat.
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Kitchen Range Foods teams up with Cadbury for a heavenly
combination of donuts and chocolate
Kitchen Range Foods has teamed up with Cadbury Chocolate to
create a sinful treat of donuts and chocolate. This delicious
union consists of Kitchen Range Foods’ ring donuts smothered
in rich Cadbury milk chocolate.
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Kitchen Range Foods launches a hole new sweet snacking
range
Kitchen Range Foods has plans to revolutionise the Sweet Snacking
category with the launch of individually packaged donuts to
offer consumers an on-the-go nostalgic indulgence.
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Kitchen Range Foods’ new meat-free product to feature
on Spirit Group menus
The Spirit Group has added a new French inspired Kitchen Range
Foods meat-free product to its current portfolio.
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Vegetables go Gourmet
Vegetables get a glamorous makeover with the Cranks range
of unique stuffed vegetables. A blend of contemporary flavours
and colourful authentic appearance combine to capture the
imagination and taste buds of diners and appeal to caterers
looking to crank up their profits.
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Wasabi Tempura Tempts Excellence Awards' Judge
Against stiff competition in the Vegetarian Products Category,
including entries from KK Fine Foods and Brakes, Kitchen Range
Foods were delighted to win The Caterer Group 2005 Excellence
in Food & Drink Award for their mouth watering Wasabi
Mixed Tempura Vegetables.
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Wasabi Mixed Vegetable Tempura
from Kitchen Range Foods
Kitchen Range Foods brings both eastern and western worlds
together with Wasabi Mixed Vegetable Tempura.
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Eastern Promise
Kitchen Range Foods teamed up with Charles Wells Brewery at
PubChef’s VIP reception for the PubChef and Morning
Advertiser awards recently, offering Wasabi Mixed Vegetable
Tempura matched with Kirin Ichiban Premium Japanese beer.
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Coffee Bean Customer Love New Donuts 'On the Go'
Customers at The Coffee Bean in Whitton recently received
a sweet treat when proprietor Alan Sood successfully trialled
Kitchen Range Foods’ new individually wrapped donuts.
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Top 10 Donut Tips
Donut Balls, Mini Donut Rings, Bagged Donuts & Glazed
Donuts.
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