fbpx

Your Business – Support Tools & Resources

  • Waste Solutions (page 13 from Chefs Book)
  • Menu Profit Calculator (page 15 from Chefs Book)
  • Cooking Conversions (page 14 from Chefs Book)
  • The Recipe Room (page 11 from the Chefs book)
  • Allergen Checker – We need to maintain the current Excel Spreadsheet on the existing site until the link to Profcal is up and working then this can be taken down.
  • Calorie and nutritional info (This will be a search box; customer types in product code and a profcal (external site) PDF is loaded with all relevant details. Disclaimer & blurb to be included in this section when it is up and running.

Click here to load this Caspio Cloud Database

Our Story

At BWG Foods wholesale division we’re passionate about quality, food safety and great value for money. Through our offering and expertise, along with our commitment to outstanding service, we aim to exceed customer expectations. One of our key strengths is our local presence around the country meaning we are always close to you, no matter…

Top Tips for Takeaway

Restaurants and food businesses around the country have been doing a stellar job by pivoting their offering to meet consumer demand. Never has the industry been so inventive, spurring great initiatives, as well as providing new ways of delivering food, drinks and products to customers. BWG Foodservice aims to support hospitality businesses throughout the country,…

Food and mental health – how what we eat affects how we feel – Prof. Charles Spence, Oxford University

Professor Charles Spence is a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. His new book Sensehacking, published by Viking Penguin has just…