Mood food: how to relieve stress

I know I keep barking on about this but a report last week said workers in the UK are becoming more stressed in the workplace, which is having a negative impact on their eating habits.

The workplace report carried out by Aviva Health found that long hours and workplace pressures are stopping workers from taking the breaks they need, with lunch breaks most affected. Did you know 30% of employees said they regularly don’t take a lunch break – I don’t know about you but I'd be starving!

It is so important to take a break, because eating has a significant effect on morale and work place efficiency. At bartlett mitchell we’ve always laid great emphasis on the importance of enticement- healthy options, vfm, choice, energy food, food you eat on the go.

Communicating our food offer to employees is integral - they need to know what’s available - as is recognising the importance of ambience. Taking a lunch break is not just an opportunity to refuel, it may be a time to unwind and recharge batteries, in short de-stress.

I am a passionate believer that our customers’ minds and bodies cope better when they’re getting the right foods, filled with essential vitamins and minerals. You can literally eat your way out of stress with power foods that will not only boost overall energy and keep you mellow, but counteract the damaging effects of stress on the body.

So what foods are good for stress?

Blueberries

Available on our breakfast tables

Almonds

Part of our desk treat packs – take them and put them in the draw for a quick nibble

Spinach

One of our mixed salad leaves

Tuna

Available everyday and great with spinach salad

Oranges

Wedges make a great treat for your desk

Milk

Try it in a hot blondie drink from the coffee bars

Bananas

Start you day with a smoothie their packed with banana

Sweet potatotes

Often available as part of the jacket potato options

Brown rice

Try it from the salad bar with fresh chopped herbs and a squeeze of lime juice

Avocados

Grab a spoonful from our delicatessen counters to go with your salad or with your baked sweet potato

And of course a quick observation will tell you that all of these foods are ‘good for you’ too – and cunningly all part of our ‘DARE’ (Delicious and Responsible Eating) program which we cook by for our clients.

But what are your tips to de-stress?

What do you do at work if you find the stress levels rising?  Any handy tips we should all know of?  What works for you?

Demand for talented chefs & catering team members continues to increase

Demand for talent is on the up!

 

Any of you who have worked in our industry will know just how difficult it is to win and retain great team members! NB: Here at bartlett mitchell we always call them team and never employees. However, some recent research from some of the BIG NAMES in statistical gathering have underpinned how it's getting even more difficult. 

According to the Recruitment & Employment Confederation (REC) and KPMG Report on Jobs demand for those working in hotel and contract catering jobs in the UK increased in June 2011. 

The facts (here’s the heavy stuff!)

The ratings say that temporary hotel and catering positions had an index reading of 55.1, with anything above 50 meaning that demand increased. As for permanent hospitality jobs, the index reading was slightly lower at 52.1, but still an increase in demand. This means even more pressure to find genuinely foodie people.

The report also says that in the hospitality industry the main positions lacking skilled candidates are Chef Jobs.  This is set to continue, so things like training and support (which are always so high on our agenda) will need to stay high if we are to win and keep the 'cream of the crop' for our clients and customers!

 

On the plus side, if you're looking for a job in catering check out our website twitter for jobs!

David

What's hot and what's not this Summer?

As we head towards Summer I’ve been looking at what’s hot and what not, what up and what’s down, what in and what’s out and thought I’d share with you some of the things I’ll be persuading our trendsetters in bartlett mitchell to give a go…

Some of the top trends this Summer include:

Making your own & Buying British

With budgeting still high on the agenda, there are a number of food shows this year that are dedicating large sections to ‘Making your own”, including  BBC Good Food Show Summer where you can learn direct from a number of producers how to ‘make your own’. From making your own jam from ‘Jam on the Hill’, to making your own yoghurt with Easiyo there are some great tips and brands out there helping each and every one of us to make our own. As a note, some of our restaurants already use Easiyo to make both natural and greek yoghurt - it’s a great product.

Afternoon Tea

There seems to be a surging trend in the popularity of Afternoon Tea (probably spurred on by the Royal Wedding but it’s definitely out there) and according to a good friend of mine in the retail sector the public (that’s you and me) are hurrying to tea shops across the country to discover the next big thing for teatime.  Tea shops have new ranges of tea producers including single estate teas from Luponde Tea, Revolution Tea’s fabulous blends and PG tips English Tea Garden.

When it comes to what to serve with the tea, this time last year every nook and cranny in bakeries across the country seemed to be filled with cupcakes, but to keep really on trend, Macaroons are now being served instead.  Personally I find them just a bit more manageable than a cup cake and I love that almond flavour!



Dangnabbit, it's Cheese with Chocolate Curls



New innovations

The food world is always coming out with new and different ways to enjoy food.  Recently I've discovered naturally infused rapeseed oil and Gold or Chocolate Cheese from The Truckle Cheese Company.

What have you seen that’s new for this year? 

Can you spot a trend? 

Let me know and let’s see if we’re right!