People in the hospitality industry have customers with a lot of different dietary requirements. High blood pressure is probably not as well known as some other conditions with specific dietary requirements, but equally as important.
It’s pretty big news in the nutrition world – the UK has announced it will be introducing a tax on sugary drinks in two years’ time. So what about us here in New Zealand? Should we follow suit and do the same?
For months, the supermarket shelves have been lined with Easter treats from cream-filled eggs to spicy hot cross buns. Bulk buys, clever marketing and a limited sales period can leave us laden with a growing pile of decadent goodies.
Getting portion sizes right in hospitality is a balancing act. You want to be generous and have the customer feel they’re getting value for money, yet too-large portions can mean overeating or wastage – neither of which are desirable.
If you’re struggling to keep the pantry stocked, the fridge full and your grocery bill within budget, there's a good chance you’re living with teenagers. Keeping time and budget in mind, here are six tips to fuel a hungry teen.