Papa John’s International is set to enhance its footprint across the United States by opening 50 additional restaurants by the year 2028, following a new agreement with its franchise partner, Nadeem Bajwa, and his organisation, the Bajco Group. This initiative forms part of a wider strategy to bolster the brand’s presence in pivotal markets, coinciding with the Bajco Group’s ambition to operate 500 Papa Johns establishments. Presently, the group manages in excess of 200. Bajwa expressed his enthusiasm, stating: “Signing this deal, I am as excited today as I was 20 years ago when I opened my first restaurant.” The…
Author: Sam Allcock
Sam Allcock
Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.
An analysis of government data has revealed that more than half of the food samples in the UK, including fruits, vegetables, and spices, contain alarming levels of ‘forever’ chemicals. This was uncovered by the Pesticide Action Network (PAN), which scrutinised the results from the government’s testing programme on residues. It was discovered that food items destined for supermarket shelves in the UK were tainted with at least 10 different PFAS chemicals. The examination brought to light particularly disturbing findings, such as the presence of PFAS pesticides in at least 95 per cent of the strawberry samples from the UK that…
ChowNow, known for its marketing and online order services for eateries, has recently taken over Cuboh, a specialist in amalgamating online orders. This acquisition is set to offer a cohesive tool for eatery managers to optimise their off-premises operations. Launched in 2018, Cuboh has carved a niche for itself by enabling restaurants to handle orders from various delivery platforms through a singular interface, thereby cutting down on device use and minimising mistakes. Chris Webb, ChowNow’s Chief Executive, remarked on the expansion of off-premises dining driven by consumer demand, which poses hurdles for restaurant crews. “We’re looking forward to offering our…
Development is set to commence from 30th April and planned to open late Autumn 2024 McArthurGlen Designer Outlet Bridgend can reveal major development plans to enhance the food offering and experience for guests at the South Wales destination. To ensure that the Centre continues to attract the most exciting food and beverage restaurant partners for visitors across the country, the Designer Outlet will undertake a substantial investment to redevelop the Food Court area and replace it with new and exciting restaurants. The plans are set to commence at the end of this month and be complete by late Autumn. The…
Contract caterer Elior has introduced new autonomous delivery robotics to deliver food to students’ rooms at the University of Roehampton, London. Elior provides student catering at the University of Roehampton’s campus restaurants and noticed that many preferred the ease and convenience of ordering takeaways directly to their halls of residence. Elior devised a way to utilise innovative technology to deliver meals to students across campus. In partnership with GW Projects, Elior has introduced the Roehampton robot. The delivery robot is fully autonomous, meaning it can deliver to students without human interference and travel across all terrains and even roads. The built-in AI technology allows…
From today, Monday 8th April, the newly opened Capilungo in Covent Garden will expand its all-day café offering by launching its new basement bar, for customers to while away evenings enjoying hyper-local delicacies from Lecce, freshly baked ‘Pizzette Pugliese’ and a range of interesting Apulian wines and classic aperitivo style cocktails. Nestled beneath the bakery, situated on Long Acre, the 26-cover bar and seating area transports guests to the rustic street cafes and sunset evenings enjoyed in Lecce. The low-lit, terracotta-hued space is offset by the central dark wood bar, stocked with Italian wines, aperitifs and digestifs to be enjoyed alongside the specially curated evening menu. Capilungo’s…
Japan’s Meiji Holdings has revised its earnings forecasts downwards due to impairment costs arising from challenges in its operations in China. Based in Tokyo, Meiji has uplifted its sales forecast for the fiscal year concluding on 31 March, largely owing to price increments. However, the company anticipates recording results for ordinary profits and shareholder dividends that are below initial expectations. In a statement to the Tokyo Stock Exchange today (9 April), Meiji disclosed it will face a Y22.5bn ($148.2m) charge as “extraordinary income” in the fiscal fourth quarter, stemming from the divestment of “investment securities.” Regarding profits allocated to shareholders,…
Available from 11th April, Krispy Kreme® and KITKAT® & AERO® will sweeten Spring with two new doughnuts London UK, 9th April 2024: Need a break from mundane snacks? Enjoy a little treat with Krispy Kreme’s® new range in partnership with KIKTAT® & AERO® – two delightful flavours that will make anyone ‘mmmh’ with how delicious they are! Available between the 11th April – 19th May, these tasty doughnuts pair perfectly with alfresco breaks under sunny skies as the days begin to warm. Made Fresh Daily, these two chocolatey treats will leave people in awe this Spring. For a little indulgence, grab the new Krumbled doughnut, with a…
British retail titan Tesco and Australian counterpart Woolworths are at the forefront of a consortium of grocery giants supporting a new $125 million investment fund aimed at nurturing start-ups. In collaboration with Ahold Delhaize, Empire Company/Sobeys, and Shoprite, they’ve launched the W23 Global venture fund to spur innovation within the retail sector. W23 Global is poised to channel investment into the globe’s most pioneering start-ups and expanding businesses poised to revolutionise the grocery retail landscape over the next five years. Each collaborating partner is set to contribute $25 million to the fund over this period. The fund’s mission is to…
Josie Gibson is backing a campaign to highlight a dairy deficit in kid’s diets, by replicating the iconic ‘got milk’ images – with kids’ yoghurt, to get kids eating the good stuff again! The telly star, 37 and her son, Reggie, five, were snapped in their hometown of Bristol sporting yoghurt moustaches. The images and video come after a report revealed parents are more likely to give kids junk food over a source of calcium such as a yoghurt. Items such as biscuits and crisps are now the go-to ahead of a dairy-rich snack, meaning youngsters could face troubling…