Refrigeration is essential for businesses in the food and drink industry, but it also comes with legal responsibilities that many owners aren’t fully aware of.

If you’ve come across terms like F-Gas, F-Gas certification, or REFCOM, you’re not alone. These phrases are often mentioned during inspections, maintenance visits, or compliance discussions, yet they’re rarely explained clearly.

The festive season might be the most wonderful time of the year for diners — but for restaurants, cafés, pubs and hotels, it’s a marathon of back-to-back bookings, huge menu volumes, and equipment running harder than Santa’s sleigh on Christmas Eve. When you're deep in December service, the last thing you need is a broken oven, a temperamental mixer, or a vacuum packer that gives up halfway through prep.

If you run a restaurant or commercial kitchen, gas safety is one of those “invisible essentials” - the kind you only think about when something goes wrong. The trouble is, when gas goes wrong, it can go very wrong. That’s where the CP42 gas certificate comes in.

Flexible catering equipment hire for restaurants, pop-ups, schools, and seasonal businesses. Affordable, maintained, and delivered nationwide by GMSE Ltd.

When you run a busy kitchen, whether it's in a restaurant, bakery, or pizza shop, your commercial oven is one of your most vital assets. But just like any piece of hard-working machinery, it won’t last forever without proper care.

Ignoring small issues can lead to costly breakdowns, safety hazards, or ruined service. The good news? Your oven usually gives you early warning signs.

In this guide, we’ll walk you through seven key signs that your commercial oven might be due for repair or servicing. Spotting them early can save time, money, and stress.

Keeping your kitchen running like clockwork is no small feat. For restaurant owners, a single equipment failure can bring service to a grinding halt — and worse, impact your reputation and revenue.

That’s why restaurant preventive maintenance should be a non-negotiable part of your operations. With the right measures in place, you can keep your machines running safely and smoothly, reduce breakdowns, and even extend the lifespan of your most valuable assets.

In this guide, we’ll walk you through 9 essential preventive maintenance tips for restaurants, based on years of industry insight. You’ll also find practical advice on checklists, equipment care, and when to call in a professional like GMSE Ltd — specialists in commercial catering equipment and Preventive Maintenance Visits (PMVs).

Setting up a butchery, meat processing facility, or expanding your catering business can be an expensive venture, but it doesn’t have to be. Investing in used butchery equipment is a smart way to kit out your operation without overspending, provided you know what to look for.

If you're in the catering game and burgers are on the menu, there's one piece of equipment that can transform your efficiency and consistency: the burger machine. Whether you're running a small restaurant, mobile kitchen or looking to add burgers to your menu for the first time, the right commercial burger press machine can elevate your output, product quality and profitability.

In the high-pressure environment of a commercial kitchen, your equipment works tirelessly - often for 12+ hours daily. This constant operation demands attention, making a structured maintenance schedule not just beneficial but essential for your catering business or restaurant's success.

Think of your food machinery maintenance schedule as your kitchen's health insurance policy. By dedicating specific days for checking refrigeration systems, cleaning ovens, descaling dishwashers, and inspecting mixers, you create a proactive approach that catches small issues before they escalate into costly emergencies.

As the food and drink industry enters 2025, a variety of trends are set to shape the landscape. From sustainability to the rise of functional foods, these developments offer a glimpse into shifting consumer preferences and priorities.

Hampshire County Council has announced plans to close its Education Catering Service by March 2026, citing financial pressures as the main reason for the decision. The council has begun consulting with schools and nurseries that currently use the service, exploring alternative ways to meet their future catering needs.

The future of food is about to shift in a revolutionary direction, and it might just happen right here in the UK. The Food Standards Agency (FSA) recently announced that cell-cultivated meats – lab-grown steak, chicken, beef, and even foie gras – could be on British shelves within a few years. This pioneering leap into the world of lab-grown meat is aimed not only at providing new food options but also addressing critical issues around sustainability, food safety, and animal welfare. Here’s a closer look at how this transformative food technology could redefine how Britons eat.

In the coming weeks, Westminster may witness an unusual spectacle: convoys of tractors filled with disgruntled farmers protesting through its stately streets. These farmers say they have reached their limit. The recent change in inheritance tax, announced in the government’s budget, has struck a nerve—although it’s only the latest in a series of blows dealt to the agricultural community. Many now feel they can take no more.

Beef imports into the UK have seen a notable increase in 2024, with Ireland emerging as the dominant supplier. However, a variety of factors have helped offset the impact of this rise, particularly through positive trends in exports from Great Britain (GB). According to Hybu Cig Cymru-Meat Promotion Wales’ (HCC) latest analysis, the first five months of 2024 have revealed a complex and dynamic beef market.