On Thursday 24th April, Cost Sector Catering honoured industry personnel at their annual award ceremony held at the Hilton London Metropole.
The launch of our next generation meal solution CROWN ADVANTAGE at the HCA conference was a huge success.
Congratulations to all of our winners and to everyone who came to the stand and saw for themselves how the revolutionary removable base packaging works with the Crown Advantage.
Click the more button below to see our HCA Conference video and pictures.
Cost Sector Catering magazine reviews Crown Advantage in its new product round up in this months edition.
‘Anglia Crown gets smart’
To view this months Cost Sector Catering magazine in full please go to: www.costsectorcatering.co.uk
For the full article please go to www.costsectorcatering.co.uk
HCA Journal The Hospital Caterer, previews Crown Advantage and the Iseco Energis oven – the ultimate solution
We believe that our new meal solution, Crown Advantage with Smartpack technology, produces a best-in-class result, when combined with the Iseco Energis oven for regeneration,
Here the HCA Journal Hospital Caterer previews the combination
Here’s a little teaser of our brand new product range Crown Advantage with Smartpack technology, launching 10th April 2014.
Cameron Clark, Product Development Manager, with support from his team Agne Zaborskyte, gave us these photos as an exclusive sneak peek behind the scenes to the photo-shoot for the Crown Advantage range.
Launching at this years HCA National Conference, April 10th -11th 2014 in Birmingham, Crown Advantage is the first prepared meal for the healthcare sector with revolutionary removable base technology.
Nutrition and Hydration Week Ambassador, and Anglia Crown Dietitian, Ruth Smith, tells us why nutrition matters
Providing prepared meals for the healthcare sector which are both nutritious and delicious is a priority at Anglia Crown. Myself, and the nutritional team here, are involved in developing the dishes right from the beginning, from the ingredient selection through to analysing the final recipe.
This year has seen the biggest ever yet Nutrition and Hydration Week, and I hope that the messages promoted last week will continue throughout the year.
For the week itself, we engaged on five core nutritional issues with both clients and staff, developing and running various food tastings and providing a five point series of nutritional information.