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Delivery as a New Distribution Channel: Where to Begin?

ByMia Vincent
September 25, 2020
Blog, How To
0 Comments

As the government takes renewed action to contain COVID-19, many restaurants are facing new realities in the weeks post-Eat Out to Help Out. The realisation that if customers can’t come to you, you must go to them, is dawning.  Whilst some are sticking it out, putting

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It's all in the preparation. If you are strugglin It's all in the preparation.

If you are struggling with operational efficiencies and losing time or even money as a result, FIS could help! By reviewing your businesses’ processes, labour model, ingredient sourcing/ordering and prep lists, we will make operational recommendations that could streamline your production. We offer tiered solutions, depending on the business’ need,  timeframe and budget.

Find out more about our Operational Excellence Service here: https://foodinnovationsolutions.com/food-service/operational-excellence
Did you catch us in The Grocer this week? To find Did you catch us in The Grocer this week? To find out more about how Food Innovation Solutions could help your business bounce back, get in touch with Emma.wood@foodinnovationsolutions.com
Recipe of the Month: Rhubarb Gin As field-grown r Recipe of the Month: Rhubarb Gin

As field-grown rhubarb comes into season, we couldn't resist sharing this delicious recipe for rhubarb gin. Easy to make and the colour will surely brighten up your instagram feed so snap away! Try added strawberries, herbs or aromatics for another flavour dimension.

Ingredients:

1kg pink rhubarb stalks
400g caster sugar (don't use golden - it muddies the colour)
800ml gin

Method:

Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.

After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!
And... they're open! We know how long the hospit And... they're open! 

We know how long the hospitality industry has waited for this day, so to all those who are returning to work today, opening their doors and switching back on the gas, we are thinking of you! 

Who is eating/drinking out this week?
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