For care home chefs, adding extra calories to meals can be a simple way to support residents’ nutritional needs without making portions significantly bigger.

The good news is that there are plenty of easy ways to make everyday care home meals more energy-dense while keeping them tasty, familiar and enjoyable.

Here are some simple ways to add more calories to care home meals.

Add Cheese to Increase Calories In Meals for the Elderly

Cheese is an easy way to add extra calories, protein and flavour to a wide range of care home meals.

Grated cheese can be added to mashed potato, scrambled eggs, pasta dishes, soups and vegetables. A little extra cheese can also be sprinkled over cottage pie, lasagne or macaroni cheese before serving.

Cheese can be a simple way to increase the nutritional and caloric value of familiar dishes without dramatically increasing portion sizes.

High-Calorie Breakfast Ideas for Care Home Residents

Breakfast is another opportunity to increase calorie intake without increasing portion size.

Porridge can be made with whole milk rather than water, with extra calories added through cream, full-fat yoghurt, honey, dried fruit or peanut butter where appropriate. Bananas, berries and other soft fruits can also be added for extra flavour, nutrition and variety.

A high-calorie savoury breakfast could be an omelette with sausages, bacon and cheese, or scrambled eggs with avocado on toast.

For residents who enjoy a warm breakfast, enriched porridge can be a simple and comforting way to start the day.

Add Calories to Soups and Mashed Potatoes For Care Homes

Cream, butter and other fatty ingredients can be an easy way to increase the calorie content of everyday meals while also improving their texture and flavour.

Mashed potato can be enriched with butter, cream, whole milk or grated cheese to create a richer and creamier accompaniment to dishes such as cottage pie, sausages, casseroles and fish.

Similarly, cream can be added to soups, pasta sauces and other dishes to increase their energy content without significantly increasing portion size.

These simple additions can be particularly useful for residents who prefer softer foods, or have smaller appetities.

Add Healthy Fats to Vegetables In Care Home Meals

Vegetables are an important part of a balanced diet, but they don’t need to be served on their own.

Adding butter, olive oil, sauces or cheese can increase the energy content of vegetables while making them more appealing.

Buttered carrots, cheesy cauliflower and vegetables served with a creamy sauce can all provide more calories than plain steamed or boiled vegetables.

Offer High-Calorie Snacks for Elderly Residents Who Need To Eat More

For residents with a poor appetite, snacks can provide valuable opportunities to increase calorie intake between meals.

Rather than relying solely on three main meals a day, consider offering nutritious snacks such as cheese and crackers, sandwiches, yoghurt, hummus with carrot sticks or smoothies.

Adding butter, cheese, cream cheese or other energy-dense ingredients to snacks can help make every bite count.

Small portions offered throughout the day may also be more manageable for residents who struggle with larger meals.

Supporting Better Nutrition in Care Homes

Good care home catering is about more than simply providing three meals a day. Menus should offer residents a choice of nutritious, appetising food that supports their individual needs while making mealtimes something to look forward to.

From everyday ingredients such as full-fat dairy, cheese and butter to nutritious snacks and comforting meals, there are plenty of ways for care home kitchens to add extra calories without compromising on taste.

If you’re looking for a foodservice supplier that can help you create nutritious, varied and cost-effective menus for your care home, Trevors Foodservice supplies a wide range of frozen, chilled, ambient and fresh products to care homes across the North West.

The post How to Add More Calories to Care Home Meals appeared first on Trevors Foodservice.

From familiar favourites to introducing children to new flavours, a varied nursery menu can help encourage healthy eating habits from an early age.

These five dishes are sure to be popular with children while providing plenty of opportunities to include nutritious ingredients.

Pasta Bake: A Nursery Mealtime Favourite

Pasta bake is a classic family favourite and an excellent choice for nursery menus. Soft pasta combined with a tasty tomato sauce, vegetables and cheese makes a filling and nutritious meal that is easy for young children to eat.

There are plenty of ways to adapt pasta bake depending on your menu. Add vegetables such as peppers, courgettes, carrots or spinach, or include chicken for an additional source of protein.

It is also a great dish for nursery kitchens because it can be prepared in large batches, making it practical for easily feeding large groups of children. Different pasta shapes can also make the meal more appealing and fun for younger children.

Mild Chicken Curry: Introducing Children to New Flavours

A mild chicken curry is a great way to introduce young children to different flavours while keeping the dish gentle and suitable for developing palates.

Using a mild curry sauce with tender chicken and vegetables creates a nutritious and colourful meal that can be served with fluffy rice. Vegetables such as peas, carrots and sweetcorn can be incorporated into the dish, helping children enjoy a wider variety of foods.

For nursery kitchens, using a quality ready-made sauce can also make preparing a tasty curry much quicker and easier.

Serving mild curries at nursery can be a great way to introduce children to different cuisines and encourage them to become more adventurous with food.

Cottage Pie: A Classic Comforting Nursery Meal

Cottage pie is a familiar favourite that works particularly well on a nursery menu. Made with minced beef, vegetables and gravy, topped with creamy mashed potato, it is soft, comforting and easy for young children to eat.

It is also a great opportunity to include vegetables such as carrots, peas and onions in a dish that children already know and enjoy.

Cottage pie is ideal for preparing in larger quantities, making it a practical choice for busy nursery kitchens. It can also be adapted to suit different dietary requirements, with vegetarian versions providing an alternative to meat.

Jacket Potatoes: A Versatile Nursery Lunch

Jacket potatoes are one of the most versatile options for a nursery menu. They are simple to prepare and can be served with a variety of nutritious fillings, giving children plenty of choice.

Popular toppings could include:

• Baked beans
• Grated cheese
• Tuna and sweetcorn
• BBQ chicken
• Vegetarian chilli or bolognese

Jacket potatoes are also a useful way to introduce different ingredients to children. Offering a selection of toppings allows children to try new foods while still having familiar options available.

With a filling such as beans, tuna or chicken alongside vegetables such as peppers and cucumber, jacket potatoes can provide a nutritious and satisfying nursery lunch.

Casserole: A Nutritious One-Pot Nursery Meal

A warming casserole is another excellent option for nursery kitchens. Whether made with chicken, beef or vegetarian alternatives, casseroles are a great way to create a nutritious meal using a variety of ingredients.

Soft-cooked meat and vegetables make casseroles easy for younger children to eat, while ingredients such as carrots, peas, potatoes and other seasonal vegetables can help add important nutrients and variety to the menu.

Casseroles are also ideal for batch cooking, helping nursery kitchens prepare meals efficiently while making the most of their ingredients.

For a nursery looking to introduce children to different vegetables, a colourful casserole can be a simple and tasty way to do it.

Choosing the Best Meals for Nursery Menus

The most successful nursery meals combine nutrition, variety and familiar flavours. Meals should be suitable for young children, easy to eat and practical for busy nursery kitchens to prepare in larger quantities.

Pasta bake, mild chicken curry, cottage pie, jacket potatoes and casseroles are all versatile dishes that can be adapted with different ingredients to create varied and nutritious nursery menus.

Introducing children to a wide range of flavours and ingredients from an early age can help encourage positive attitudes towards food and healthy eating.

If you’re looking for quality ingredients for your nursery kitchen, Trevors Foodservice supplies a wide range of fresh, chilled, frozen and ambient products to nurseries and education customers across the North West.

The post 5 Nursery Meals That Children Will Love appeared first on Trevors Foodservice.

For restaurants, hotels, pubs, cafés and other hospitality businesses, buying from a foodservice wholesaler can make it easier to manage your purchasing. Rather than ordering from multiple suppliers, you can source a wide range of essential kitchen supplies in one place, helping to simplify ordering, deliveries and stock management.

So, what should you be buying?

1. Store cupboard essentials

Every professional kitchen needs a reliable selection of ambient ingredients that form the basis of everyday dishes.

These might include:

• Flour, breadcrumbs and baking ingredients
• Rice, pasta and noodles
• Tinned tomatoes, vegetables and pulses
• Stocks, gravy and sauces
• Cooking oils and vinegars
• Herbs, spices and seasonings
• Sugar and sweeteners
• Pickles, chutneys and condiments
• Mayonnaise, ketchup and table sauces
• Tea, coffee and hot chocolate

These products often form the foundation of your menu, so reliable availability is important. A foodservice wholesaler can help you maintain consistent stock levels while giving you access to different pack sizes suited to commercial kitchens.

2. Frozen food

Frozen products can be an important part of a hospitality kitchen, offering convenience, consistency and flexibility while helping businesses manage food waste.

Depending on your menu, your freezer might need to be stocked with:

• Frozen vegetables and fruit
• Chips and potato products
• Frozen meat and poultry
• Fish and seafood
• Bread and bakery products
• Desserts and ice cream
• Pastry and dough products
• Ready-to-cook ingredients
• Frozen herbs and sauces

Frozen ingredients can be particularly useful when you need to maintain availability throughout the year or manage fluctuations in demand.

3. Chilled products

Fresh and chilled ingredients are essential for many hospitality menus, from breakfast and brunch through to evening service.

Typical chilled supplies include:

• Milk, cream and dairy products
• Cheese
• Butter and spreads
• Eggs
• Fresh meat and poultry
• Cooked meats
• Chilled sauces and dressings
• Fresh pasta
• Desserts
• Plant-based alternatives

Buying chilled products alongside your ambient and frozen supplies can help consolidate your purchasing and reduce the number of deliveries your kitchen has to manage.

4. Fresh fruit and vegetables

Fresh produce is another essential category for hospitality businesses.

From potatoes, onions and carrots to salad leaves, tomatoes, peppers and seasonal fruit, your requirements will depend heavily on your menu.

When buying fresh produce, consider more than just price. Quality, consistency, availability and shelf life can all affect your kitchen’s costs and your customers’ experience.

It can also be worth discussing your requirements with your wholesaler. A good supplier should be able to help you identify suitable products and pack sizes for your operation, rather than simply selling you what is on the list.

5. Meat and poultry

For menus centred around meat or poultry having a dependable supply is crucial.

Depending on your operation, you may need:

• Beef
• Pork
• Lamb
• Chicken
• Turkey
• Sausages and burgers
• Bacon and cooked meats
• Meat-free and plant-based alternatives

Consistency is particularly important for professional kitchens. Your chefs need to know what they are getting each time they order, so choosing a wholesaler that understands your specifications can be valuable.

6. Sauces, dressings, herbs and spices

The right sauces and seasonings can transform a dish, and they are often used across multiple menu items.

Keep your kitchen stocked with essentials such as:

• Mixed herbs
• Individual herbs and spices
• Seasoning blends
• Stocks and bouillons
• Cooking sauces
• Mayonnaise and dressings
• Curry sauces and pastes
• Chilli sauces
• Tomato-based sauces
• Gravies
• Ready to use sauces
• Spice mixes

Buying larger catering packs can be more practical and cost-effective than purchasing retail-sized products, particularly for busy kitchens.

7. Baking and dessert ingredients

Hotels, cafés, restaurants and pubs may all need a range of ingredients for desserts, cakes and baked goods.

Consider:

• Flour and baking powder
• Chocolate and cocoa
• Cake mixes
• Dessert mixes
• Custard
• Fruit fillings
• Nuts and seeds
• Sugar and sweeteners
• Decorations and toppings
• Ice cream and frozen desserts

A broadline foodservice wholesaler can also give you the option of combining scratch cooking with convenient prepared products, depending on the needs of your kitchen.

8. Drinks and bar supplies

If you operate a bar, hotel, restaurant or café, don’t forget the supplies needed for your drinks service.

This could include:

• Tea and coffee
• Hot chocolate
• Squashes and soft drinks
• Juices
• Syrups and mixers
• Still and sparkling water
• Sugar and sweeteners
• Straws and stirrers
• Napkins
• Takeaway cups and lids

For cafés and hotels, breakfast and hot drinks can account for a significant part of the daily operation, so keeping these essentials consistently available is important.

9. Cleaning and hygiene products

Food isn’t the only thing a professional kitchen needs to buy.

Cleaning and hygiene supplies are essential for maintaining a safe, efficient kitchen and meeting your business’s cleaning procedures.

Your list might include:

• Washing-up liquid
• Dishwasher detergent
• Sanitiser and disinfectant
• Degreasers
• Oven and grill cleaner
• Glass cleaner
• Floor cleaner
• Cleaning cloths
• Scourers and sponges
• Refuse sacks
• Disposable gloves
• Hand soap
• Paper towels

Buying these products from your foodservice wholesaler can help keep your food and non-food purchasing together.

10. Disposable and catering supplies

Depending on your business, you may also need a regular supply of disposable catering products.

These can include:

• Food containers
• Takeaway boxes
• Foil containers
• Cling film
• Aluminium foil
• Baking parchment
• Disposable gloves
• Napkins
• Paper plates and cups
• Straws and cutlery
• Bin bags
• Food labels and storage products

If you provide takeaway food, delivery or catering away from your main premises, these products can quickly become an important part of your weekly purchasing.

11. Allergen and food safety supplies

Allergen management is an important consideration for every hospitality business.

Your kitchen should have suitable systems and supplies to support your allergen procedures, including appropriate food storage, labelling and cleaning practices.

When buying ingredients, make sure you have access to accurate product information, including allergen and nutritional information. Working with a wholesaler that provides this information can make it easier for your team to manage menus and respond to customer questions.

12. Don’t forget the stockroom

One of the biggest advantages of buying from a wholesaler is being able to think about your kitchen as a complete operation rather than buying individual products from multiple suppliers.

Before placing an order, consider:

What do we use every day?
These are your core lines where running out could disrupt service.

What has a long shelf life?
Ambient and frozen products can help you build a reliable stock base.

What needs regular replenishment?
Fresh, chilled and high-volume ingredients will need more frequent ordering.

What products are we buying from several different suppliers?
There may be opportunities to consolidate your purchasing.

Are we buying the right pack sizes?
The cheapest price per case isn’t always the lowest overall cost if products are being wasted or taking up valuable storage space.

Buying more than just food

For a busy hospitality business, choosing a wholesaler isn’t simply about finding the lowest price on individual products.

You need a supplier that can provide the products you need, when you need them, with reliable deliveries and useful information to support your kitchen.

At Trevors Foodservice, we supply thousands of food and non-food products to hospitality businesses across the North West, including restaurants, hotels, pubs, bars and cafés. Our range covers frozen, chilled and ambient food alongside cleaning and non-food essentials, allowing businesses to consolidate more of their purchasing with one supplier.

From everyday store cupboard staples to fresh produce, meat, desserts, cleaning products and catering disposables, we can help you build an order that works for your kitchen.

Looking for a foodservice wholesaler for your hospitality business? Get in touch with Trevors to discuss your requirements.

The post What essential kitchen supplies should I buy from a wholesaler for a hospitality business? appeared first on Trevors Foodservice.

Whether you’re a chef managing fresh produce in a busy kitchen, a caterer looking to reduce food waste, or simply trying to make your vegetables last longer, understanding the best way to store different vegetables can help you get more from every delivery.

In this guide, we explain how to store vegetables, including which vegetables should be refrigerated, which should be kept at room temperature, what can be prepared in advance and how to prevent common storage mistakes.

Should vegetables be stored in the fridge or at room temperature?

There isn’t one storage method that works for every vegetable.

Some vegetables, such as carrots, broccoli and leafy greens, generally benefit from refrigeration. Others, including potatoes, onions, garlic and winter squash, are better kept somewhere cool, dry and dark.

A useful rule is to consider where the vegetable naturally grows and what conditions will help it retain its quality after harvesting.

Here’s a quick guide:

How to store potatoes

Potatoes should be stored somewhere cool, dark and dry, rather than in the fridge.

Light can cause potatoes to develop green patches, while damp conditions can encourage spoilage. Store them somewhere with good ventilation and avoid keeping them in sealed plastic bags.

It’s also best to avoid washing potatoes before storing them. Any additional moisture can shorten their storage life. Wash or brush them shortly before preparation instead.

For professional kitchens, keeping potatoes in their original packaging or a suitable ventilated container can help maintain airflow and reduce moisture build-up.

Can you prep potatoes before storing?

Yes, potatoes can be peeled and cut in advance for some preparations, but they should not simply be left exposed to air.

If you’re preparing potatoes ahead of service, keep prepared potatoes submerged in cold water and refrigerated, then drain thoroughly before cooking.

How to store carrots

Carrots are best stored in the fridge.

If carrots have their green tops attached, remove them before storage. The leaves draw moisture from the carrot and can cause the roots to lose their crispness more quickly.

Keep carrots in a vegetable drawer or suitable container or bag that prevents excessive moisture loss while allowing some ventilation.

Can you peel carrots before storing?

Yes. Peeled or prepared carrots can be stored in the refrigerator. If you’ve cut them into sticks or batons, keeping them in a sealed container can help prevent them from drying out.

For catering and foodservice kitchens, prepping carrots ahead of time can be a useful way to reduce preparation time during busy service periods.

How to store broccoli

Broccoli should be stored in the fridge and is generally best kept whole until you’re ready to use it.

Avoid washing broccoli before storing unless you’re going to use it shortly afterwards. Excess moisture can encourage deterioration.

If you have already cut broccoli into florets, store the prepared pieces in a clean, covered container in the refrigerator.

For the best quality, use broccoli while the florets remain firm and brightly coloured.

How to store cauliflower

Like broccoli, cauliflower is best kept refrigerated.

Keep the head whole for as long as possible and avoid washing it until you’re ready to prepare it. Once cut, store florets in a clean, covered container in the fridge.

Keeping cauliflower whole also helps protect it from drying out and absorbing odours from other foods in the refrigerator.

How to store cabbage

Whole cabbages are relatively hardy vegetables and can last considerably longer than more delicate leafy greens when stored correctly.

Keep cabbage in the fridge, ideally whole and unwashed until required.

Once you’ve cut into a cabbage, wrap or cover the remaining portion and refrigerate it.

Tip for professional kitchens

If you’re preparing cabbage in advance for a large service, consider only shredding or slicing what you expect to use. Keeping the remainder whole can help maintain quality for longer.

How to store lettuce and leafy vegetables

Leafy vegetables are particularly sensitive to moisture.

Lettuce, spinach and similar leaves should generally be kept refrigerated, but the key is to avoid excess water.

If you’ve washed leafy vegetables, dry them thoroughly before storage. A salad spinner can be particularly useful in professional kitchens.

Place leaves in a clean container lined with paper towel or another suitable moisture-absorbing material. The aim is to prevent leaves sitting in excess water.

Should you wash lettuce before storing it?

You can wash lettuce before storing it, but it needs to be thoroughly dried afterwards.

For many kitchens, washing and preparing salad leaves close to service can provide better quality than preparing them several days in advance.

How to store celery

Celery should be stored in the fridge.

Keeping celery properly wrapped or in a suitable container helps prevent it from losing moisture and becoming limp.

If celery has already been cut, store the pieces in a clean, covered container.

Can you store celery in water?

Yes. One method for keeping celery crisp is to store cut celery pieces submerged in cold water in the refrigerator.

This can be particularly useful when celery has been prepared into sticks for salads, buffets or snack platters.

How to store asparagus

Asparagus is one of the vegetables that benefits from being stored in water.

Trim a small amount from the bottom of the stems and stand the asparagus upright in a container with a small amount of cold water, similar to storing flowers.

Keep it refrigerated and cover the tops loosely if appropriate..

How to store spring onions

Spring onions should generally be refrigerated.

If they still have their roots attached, keeping the roots intact can help maintain their quality.

For prepared spring onions, store them in a clean, covered container in the refrigerator.

Some people also store spring onions upright in a small amount of water in the fridge, particularly when trying to keep the roots hydrated.

How to store tomatoes

One of the most common vegetable storage mistakes is putting tomatoes straight into the fridge.

Tomatoes are generally best kept at room temperature, away from direct sunlight.

Refrigeration can negatively affect their texture and flavour. If tomatoes are already very ripe and you need to slow further deterioration, refrigeration may extend their usable life, but allow them to return towards room temperature before serving where possible.

How to store peppers

Fresh peppers can be stored in the fridge.

Keep them whole until you’re ready to use them. Once cut, place them in a clean, covered container and refrigerate.

Avoid washing peppers before long-term storage, as excess moisture can contribute to deterioration.

How to store cucumbers

Cucumbers are a little different from many other vegetables.

They generally prefer cool storage rather than very cold conditions. If storing them in the fridge, avoid the coldest areas and make sure they stay dry

How to store sweet potatoes

Sweet potatoes should generally not be stored in the fridge.

Instead, keep them somewhere cool, dark and dry with good ventilation.

As with potatoes, avoid washing sweet potatoes before storage. Wash them when you’re ready to prepare them.

How to store onions

Onions should generally be kept somewhere cool, dry and well ventilated, rather than in the fridge.

Keep them away from damp environments and avoid storing them in sealed plastic bags.

Once an onion has been cut, the unused portion should be refrigerated in a suitable covered container.

How to store garlic

Whole garlic bulbs are best stored somewhere cool, dry and well ventilated.

Avoid storing whole garlic in damp conditions.

Once cloves have been peeled or garlic has been chopped, refrigerate the prepared garlic in a suitable container and follow your food safety procedures.

How to store mushrooms

Mushrooms are best stored in the fridge.

Avoid washing mushrooms until you’re ready to use them because they can absorb water.

Instead, remove any visible dirt shortly before preparation using an appropriate method for the mushroom variety.

Mushrooms are generally better kept in packaging that allows some airflow rather than sealed in a completely airtight container.

How to store fresh herbs

Different herbs benefit from different storage methods.

Soft herbs

Coriander, parsley and mint can often benefit from being treated similarly to flowers. Trim the stems and place them in a small amount of water, then refrigerate where appropriate and loosely cover the leaves.

Woody herbs

Rosemary, thyme and sage generally store well refrigerated, wrapped appropriately to prevent excessive moisture loss.

The important thing is to avoid allowing herbs to become either completely dried out or excessively wet.

What vegetables can be prepared before storing?

Preparing vegetables ahead of time can save valuable time during service, but not every vegetable responds equally well to advance preparation.

Good candidates for advance preparation include:

• Carrots – peeled and cut
• Celery – washed and cut
• Peppers – deseeded and sliced
• Broccoli – cut into florets
• Cauliflower – cut into florets
• Butternut squash – peeled and cubed
• Onions – peeled and chopped
• Potatoes – peeled and held correctly in water
• Cabbage – shredded relatively close to use
• Salad vegetables – washed and thoroughly dried

The key is to keep prepared vegetables refrigerated, covered and protected from contamination, while following appropriate food safety procedures.

Which vegetables should you NOT wash before storing?

As a general rule, vegetables that will be stored for several days often keep better when they’re washed shortly before use rather than immediately after purchase.

This is particularly relevant to vegetables where surface moisture can encourage deterioration.

Examples include:

• Potatoes
• Carrots
• Mushrooms
• Broccoli
• Cauliflower
• Peppers

There are exceptions, particularly when vegetables have been supplied specifically for immediate preparation or when your kitchen’s food safety procedures require otherwise.

Fresh vegetables from Trevors Foodservice

Getting the most from fresh vegetables starts with buying good-quality produce, but how you store, prepare and rotate it afterwards can make just as much difference.

At Trevors Foodservice, we supply fresh produce alongside our wider range of frozen, chilled and ambient products to foodservice customers across the North West.

From restaurants and pubs to hotels, schools, care homes, cafés and leisure venues, we understand that reliable quality, consistent availability and sensible stock management matter in a professional kitchen.

Whether you’re looking for everyday vegetables or seasonal produce, our team can help you find products suited to your menu, operation and requirements.

Looking for a foodservice supplier in the North West? Get in touch with Trevors Foodservice to discuss your requirements.

The post How to Store Different Vegetables: The Ultimate Guide to Keeping Vegetables Fresh appeared first on Trevors Foodservice.

At Trevors Foodservice, we stock both. We know that some chefs prefer fresh meat for particular dishes, while others find frozen products offer the convenience, consistency and flexibility they need.

What we do think, however, is that frozen meat is sometimes unfairly overlooked.

There is a perception that frozen automatically means lower quality, but modern commercial freezing techniques can produce excellent results. In some cases, frozen meat can even offer practical or culinary advantages that make it a great choice for hospitality businesses.

So, whether you’re already using frozen meat or you’ve always preferred fresh, here are five reasons it’s worth considering what frozen could offer your kitchen.

1. Reduce food waste and protect your margins

Food waste isn’t just an environmental issue – it’s money going straight into the bin.

Fresh meat has a limited shelf life. If you’ve bought more than you need, a quieter-than-expected service, a cancelled booking or a change to your menu can leave you with stock that needs to be used quickly.

Frozen meat can give you greater flexibility.

Rather than having to use an entire pack within a short period, you can often defrost only the quantity you need, keeping the remainder frozen until it’s required.

Research from Manchester Metropolitan University found that using frozen ingredients rather than fresh reduced food waste by 47.5% in its study. While the research was conducted with households rather than hospitality businesses, it demonstrates the potential of frozen food to reduce waste.

For a restaurant or pub, the principle is straightforward:

Use what you need. Keep the rest for when you need it.

That can be particularly useful for products where demand isn’t always predictable.

Less waste means getting more value from what you buy – helping to protect both your margins and your sustainability goals.

2. Some chefs actually prefer cooking certain meats from frozen

Frozen meat isn’t simply about convenience.

For some products, freezing can actually be part of the cooking method.

Take burgers, for example.

It might seem obvious that a burger should be thawed before cooking, but that’s not necessarily the case.

Food publication Serious Eats tested frozen and refrigerated burgers and found that cooking burgers directly from frozen could produce a deeper crust and a juicier interior, while also helping to reduce flare-ups when grilling.

The reason comes down to how the burger heats during cooking.

Starting with a frozen patty means the centre heats more slowly, giving the outside more time to develop a deeply browned crust before the middle reaches its final cooking temperature.

In its testing, Serious Eats found that frozen burgers developed a deeper crust on a cast-iron griddle and were juicier and better textured when grilled. Read the full Serious Eats burger test

So while fresh burgers can absolutely produce a fantastic result, frozen isn’t automatically a compromise.

For some chefs and some dishes, it can actually be a deliberate choice.

3. Commercially frozen meat isn’t the same as freezing meat at home

When people hear “frozen meat”, they may picture putting a fresh product into a domestic freezer and pulling it out weeks later.

Commercially frozen meat is different.

Professional food manufacturers can use blast-freezing and other rapid freezing technologies to bring food down to temperature very quickly.

Why does that matter?

Because the speed at which food freezes affects the size of the ice crystals that form within it.

Slow freezing can create larger ice crystals, which can cause greater disruption to the structure of the food.

Rapid freezing produces smaller ice crystals, helping to minimise cellular damage and better preserve the product’s texture and moisture.

The USDA explains that fast freezing helps prevent the formation of large ice crystals that can adversely affect food quality.

That means “frozen” doesn’t tell you everything about a product.

The quality of the meat, the freezing process, packaging, storage and handling all matter.

So don’t assume that a high-quality commercially frozen product will perform in the same way as something that has simply been put into a domestic freezer.

4. Keep a wider range of meat available

One of the biggest practical advantages of frozen meat is simply flexibility.

A hospitality kitchen might use dozens of different meat products across its menu.

Chicken breasts, burgers, mince, diced beef, steaks, sausages, chicken wings, pulled pork – the list goes on.

Keeping every product fresh isn’t always practical, particularly when some products are used in much smaller quantities than others.

Frozen meat allows you to hold a wider range of products for longer, giving your kitchen more options without putting the same pressure on shelf life.

It can also provide useful backup stock.

If a particular dish suddenly becomes more popular than expected, having frozen stock available can help you keep it on the menu rather than waiting for your next delivery.

For businesses with seasonal menus or unpredictable demand, that flexibility can be particularly valuable.

5. Consistent portions, consistent results and better stock control

Consistency matters in every professional kitchen.

Customers expect their favourite dish to be the same every time they order it.

Many frozen meat products are available in consistent specifications and portion sizes, helping chefs control how much product goes into each dish.

That can make it easier to:

• Maintain consistent portion sizes
• Calculate recipe costs
• Control food usage
• Reduce unnecessary waste
• Maintain consistent presentation
• Monitor gross margins

It can also make stock management easier.

Rather than relying entirely on forecasts of how much fresh meat you’ll sell over the next few days, frozen products can give you a little more breathing room.

That can be particularly useful when demand changes unexpectedly.

Fresh or frozen? Choose what works for your kitchen.

We’re not here to tell chefs that frozen is better than fresh.

Fresh meat has an important place in hospitality, and we stock it for good reason.

Different products, menus and kitchens have different requirements.

But we also think it’s time to move away from the idea that frozen automatically means inferior.

High-quality commercially frozen meat can offer:

Less waste – use only what you need.

Greater flexibility – keep products available for longer.

Consistent portioning – make food costs easier to manage.

Reliable stockholding – keep backup products available.

Excellent cooking results – with some products, frozen can actually be part of the cooking technique.

More menu flexibility – hold a wider variety of products without the same short shelf-life pressure.

Ultimately, the best choice depends on what you’re cooking, how your kitchen operates and what works for your customers.

And sometimes, that choice will be fresh.

Sometimes, it will be frozen.

And sometimes, using a combination of both is the best approach.

Frozen meat that’s worth a second look

At Trevors Foodservice, we supply both fresh and frozen meat because we believe your kitchen should have the choice.

Whether you’re looking for fresh meat for a particular dish, frozen burgers for a busy pub service, portion-controlled chicken for a restaurant or frozen products to keep as reliable backup stock, our team can help you find the right products for your operation.

We deliver across the North West, six days a week, helping hospitality businesses keep their kitchens stocked with the products they need.

Think frozen might work for your kitchen? Talk to the Trevors Foodservice team and discover what’s available.

The post Why Frozen Meat Could Be a Great Choice for Your Hospitality Business appeared first on Trevors Foodservice.

Before making a decision, ask these ten questions.

1. Can they deliver when you need them?

Reliable deliveries are one of the most important factors when choosing a supplier.

Ask about:

• Delivery days available in your area.
• Standard delivery times.
• Cut-off times for placing orders.
• How emergency situations are handled.
• Whether you’ll have a regular delivery schedule.

A dependable supplier should fit around your business, helping your kitchen stay fully stocked without unnecessary stress.

Trevors Insight

Every kitchen is different. A busy restaurant may need frequent deliveries to maximise fresh ingredients and reduce storage, while a school or care home may prefer larger scheduled deliveries. Understanding your operation helps a supplier recommend the most suitable delivery schedule.

2. What happens if something goes wrong?

No supplier is perfect. Deliveries can occasionally be affected by supplier shortages, transport issues or unexpected demand.

The important question isn’t whether problems happen—it’s how they’re handled.

Ask:

• Who do I contact if there’s an issue?
• How quickly are problems resolved?
• Will someone keep me updated?
• What happens if an item is unavailable?

A supplier that communicates openly and works quickly to find solutions can make all the difference during a busy service.

Trevors Insight

We believe responsive customer service is just as important as competitive pricing. If an issue arises, our priority is to find a practical solution quickly, because we understand the impact delays can have on professional kitchens.

3. Do they stock everything your business needs?

Working with multiple suppliers can increase administration, deliveries and invoices.

Choosing a supplier with a broad product range helps simplify ordering and save valuable time.

Consider whether they offer:

• Frozen foods
• Chilled products
• Ambient groceries
• Fresh fruit and vegetables
• Meat and poultry
• Dairy
• Desserts
• Drinks
• Cleaning products
• Packaging and disposables

The more you can source from one trusted supplier, the simpler your purchasing process becomes.

4. Are they competitive across your whole basket?

It’s easy to compare the price of a few products, but that doesn’t always tell the full story.

Instead, compare:

• Your overall weekly spend.
• Product quality.
• Delivery reliability.
• Customer service.
• Account support.
• Added value such as menu ideas or product recommendations.

Sometimes a supplier with slightly higher prices on a handful of items delivers better overall value through service and consistency.

Trevors Insight

A foodservice review should look at your total purchasing costs, not just headline prices. Small efficiencies across hundreds of products and fewer operational disruptions can have a bigger impact on your business than individual promotional offers.

5. Will you have a dedicated point of contact?

Good relationships matter.

Knowing who to contact saves time and helps your supplier understand your business, your menus and your priorities.

Ask whether you’ll have:

• A Business Development Executive or Account Manager.
• A dedicated telesales contact.
• Consistent customer service support.
• Regular delivery drivers where possible.

Strong communication often leads to better service.

6. Can they help your business grow?

A good supplier should do more than deliver products.

They should actively help your business succeed by providing:

• New product recommendations.
• Seasonal ideas.
• Market insights.
• Menu inspiration.
• Cost-saving alternatives.
• Industry advice.

The strongest supplier relationships are partnerships rather than simple transactions.

Trevors Insight

We regularly introduce customers to new products, seasonal opportunities and practical ways to improve efficiency because helping our customers grow is good for everyone.

7. How flexible are they?

Hospitality rarely goes exactly to plan.

Menus change.
Demand changes.
Unexpected events happen.

Ask your supplier:

• How flexible are they when your requirements change?
• Can they respond quickly?
• How are decisions made?

Independent businesses can often respond more quickly because decisions are made closer to the customer.

8. Do they understand your sector?

The needs of a restaurant are very different from those of a care home, school or hotel.

A supplier with experience in your sector is more likely to understand:

• Portion requirements.
• Budget pressures.
• Allergen management.
• Menu planning.
• Seasonal demand.
• Product suitability.

Ask whether they already work with businesses like yours.

9. What are their sustainability credentials?

Sustainability is becoming increasingly important across hospitality and public sector catering.

Ask potential suppliers about:

• Food miles and local sourcing.
• Packaging reduction initiatives.
• Recycling programmes.
• Carbon reduction plans.
• Energy efficiency.
• Community support.

Choosing a supplier that shares your values can help support your own sustainability goals and meet customer expectations.

10. Do they genuinely care about your business?

Perhaps the most important question of all.

A great foodservice supplier doesn’t simply process orders.

They take the time to understand your business, listen to your challenges and build a long-term relationship based on trust.

Signs you’ve found the right supplier include:

• They ask questions before recommending products.
• They understand your priorities.
• They communicate openly.
• They respond when you need support.
• They look for ways to add value, not just make sales.

The best supplier relationships are built over many years, with both businesses working together towards the same goal: delivering great food and excellent service to customers.

Key Takeaway

Choosing a foodservice supplier isn’t just about finding the lowest price. It’s about finding a partner who helps your business operate more efficiently, responds when challenges arise and supports your long-term success.

By asking these ten questions, you’ll be in a much stronger position to compare suppliers and choose one that meets the needs of your business—not just today, but for years to come.

The post 10 Questions Every Business Should Ask Before Choosing a Foodservice Supplier appeared first on Trevors Foodservice.

Choosing the right foodservice supplier can have a significant impact on your business. Whether you run a restaurant, hotel, café, school, care home, nursery or catering operation, your supplier plays an important role in helping you deliver great food, control costs and keep your kitchen running smoothly.

While competitive pricing is important, today’s foodservice businesses need much more than a list of products. Reliable deliveries, consistent availability, knowledgeable account support and responsive customer service can make the difference between a smooth service and a stressful one.

If you’re reviewing your current supplier or searching for a new foodservice partner in the North West, this guide explains everything you need to know. We’ll cover what to look for, the questions to ask and how to choose a supplier that supports your business for the long term.

Contents

• What is a foodservice supplier?
• Why your choice of supplier matters
• Independent wholesaler or national supplier?
• What products should a foodservice supplier offer?
• Questions to ask before choosing a supplier
• Deliveries, service and support
• Sustainability and responsible sourcing
• How to compare foodservice suppliers
• Why businesses across the North West choose independent wholesalers
• Frequently asked questions

What Is a Foodservice Supplier?

A foodservice supplier provides the products and services that professional kitchens rely on every day. Unlike supermarkets or retail wholesalers, foodservice wholesalers work specifically with businesses, supplying the quantities, product ranges and support required by commercial catering operations.

Depending on your business, a foodservice supplier may provide:

• Frozen foods
• Fresh fruit and vegetables
• Meat and poultry
• Dairy products
• Dry goods and ambient groceries
• Desserts and bakery products
• Drinks
• Cleaning and hygiene products
• Disposable packaging
• Kitchen essentials

Many suppliers also offer online ordering, menu support, new product recommendations and account management to help customers operate more efficiently.

The right supplier becomes more than a delivery company—they become an extension of your kitchen team. They can help with seasonally, menu creation and making sure you’re using the right product for the right job by assessing allergens, yield and functionality.

Why Choosing the Right Supplier Matters

Foodservice businesses operate in demanding environments where timing, consistency and reliability are essential.

A missing delivery, an unavailable ingredient or poor communication can quickly affect service, increase costs and create unnecessary pressure for your team.

A good foodservice supplier should help your business by:

• Delivering consistently and on time.
• Offering the ability to track your delivery so you know just when it will arrive
• Giving you access to a wide product range.
• Providing clear communication when issues arise.
• Helping you source new and innovative products.
• Supporting seasonal menu planning.
• Making ordering simple and efficient.
• Resolving problems quickly when they occur.

The best supplier is one that helps your business run more efficiently every day, not just one that offers the lowest headline prices.

Independent Foodservice Supplier or National Wholesaler?

One of the biggest decisions businesses face is whether to work with an independent foodservice wholesaler or one of the large national suppliers.

There isn’t a universal right answer. Both have strengths, and the best choice depends on the needs of your business.

National Foodservice Suppliers

Large national wholesalers often offer:

• Extensive product ranges.
• National distribution networks.
• Standardised systems and processes.
• Purchasing power across the UK.

For businesses operating across multiple locations nationwide, these can be significant advantages.

However, larger organisations may also rely on more centralised decision-making and support structures, which can make it harder to respond quickly to individual customer requirements.

Independent Foodservice Suppliers

Independent wholesalers often focus on building long-term relationships with customers and providing a more personal service.

Because decision-making is usually closer to the customer, independent businesses can often respond more quickly when challenges arise.

Other benefits may include:

• Dedicated account management.
• Familiar delivery drivers who get to know your business.
• Greater flexibility.
• Strong knowledge of local markets.
• Access to regional products and suppliers.
• Faster communication and problem resolution.

For many businesses across the North West, that combination of competitive pricing and responsive local support is one of the main reasons they choose an independent foodservice partner.

Trevors Insight

Being based in the North West means we’re close to the businesses we serve.

If a customer needs support, they’re speaking to people who understand the local area and can focus on finding a solution quickly. Our flatter management structure also means decisions don’t have to pass through multiple layers before action can be taken.

Just as importantly, our local knowledge allows us to offer regional favourites—from Lancashire cheeses to locally produced ice cream—alongside nationally recognised brands, giving customers greater choice.

The post The Complete Guide to Choosing a Foodservice Supplier in the North West appeared first on Trevors Foodservice.

These five classic dishes are sure to be popular with your residents.

Hotpot: A Healthy Meal For Care Homes

A traditional Lancashire favourite, hotpot has been warming families for generations. Made with tender lamb, onions, gravy and topped with sliced potatoes, it’s a hearty meal that’s perfect during the colder months.

Its mild flavour makes it appealing to many residents, while the slow-cooked ingredients create a soft texture that’s easy to enjoy. As one of the UK’s classic care home meals, Lancashire hotpot offers comfort, familiarity and excellent value.

Cottage Pie: A Comforting, Soft Meal For Care Homes

Few dishes are as comforting as a homemade cottage pie. With seasoned minced beef topped with creamy mashed potato, it’s one of the most popular soft meals for care homes thanks to its easy-to-chew texture.

It’s also incredibly simple to prepare using everyday ingredients. Fresh herbs and garlic can add extra flavour, giving residents a nutritious meal they’ll happily come back for.

Mild Chicken Curry: An Easy Meal For Care Homes

Adding international dishes to your menu is a great way to provide variety, and a mild chicken korma is an excellent choice. By using cream or coconut milk, the curry remains gentle in flavour while still being rich and satisfying.

It’s particularly suitable for care homes with residents from a range of cultural backgrounds, offering familiar flavours for some while providing something different for others. Preparation is made even easier with ready-made sauces such as Country Range Korma Curry Sauce, allowing chefs to create delicious, easy meals for care homes with minimal effort.

Serve with fluffy rice and vegetables for a complete, balanced meal.

Lasagne: One Of The Tastiest High Protein Meals For Care Homes

Lasagne is a true crowd-pleaser and one of the easiest dishes to prepare in large quantities. Whether served in summer or winter, this comforting Italian classic is always a welcome addition to the menu.

The layers of pasta, rich meat sauce and creamy béchamel create a soft texture that’s easy to eat, making it one of the best soft meals for care homes. It also reheats well, helping kitchens reduce waste while maintaining consistent quality.

Fish Pie: The Perfect Soft Meal For Care Homes

For something a little different, fish pie is a fantastic addition to any care home menu. Combining flaky fish, creamy sauce and mashed potato, it delivers a soft texture that’s ideal for residents with chewing or swallowing difficulties.

Fish pie is also one of the best high protein meals for care homes, providing quality protein alongside dairy and carbohydrates. Vegetables can easily be mixed into the creamy sauce or served on the side, creating a well-balanced meal that supports good nutrition.

Choosing the Best Care Home Meals

The most successful care home meals combine comfort, nutrition and practicality. They should be easy to prepare in larger batches, offer soft textures where needed and provide balanced nutrition to support residents’ health.

From traditional Lancashire hotpot to creamy fish pie and mild chicken korma, these dishes deliver familiar flavours alongside variety, helping residents look forward to every mealtime.

If you’re looking for more care home menu ideas, focusing on wholesome, comforting recipes made with quality ingredients is the perfect place to start.

The post 5 Care Home Meals That Residents Will Love appeared first on Trevors Foodservice.

Food in care homes is often the highlight of the residents’ days. From familiar favourites like corned beef hash to treats like homemade cakes, food plays an important role in care homes, and feeding residents the right meals can have a huge impact on their health and wellbeing. These are the top 10 care home food products from Trevors Foodservice.

1: Milk – Staple Ingredient In Care Home Meals

Milk is a key ingredient in care home kitchens and is used daily in tea, coffee, cereal, porridge, and cooking. It is an excellent source of calcium and protein, both of which are essential for the elderly to maintain strong bones and reduce the risk of fractures and osteoporosis.

In care home meals, milk is commonly used in dishes such as scrambled eggs, mashed potatoes, soups, custards, and creamy sauces. For residents who may dislike drinking milk on its own, incorporating it into savoury and sweet dishes is a great way to boost calcium intake.

Trevors Foodservice also offers a variety of non-dairy milks, which are fortified with added calcium which are perfect for residents with dietary restrictions who aren’t able to eat dairy.

2: Butter – Adding Flavour To Food In Care Homes

Butter is important in cooking a variety of dishes. It adds richness and flavour, which can make care home meals more appealing to residents with small appetites. For example, adding a small amount of butter to vegetables can drastically improve the taste and help residents to eat more healthy foods.

Butter can also be used for baking, which is a great activity for residents to encourage socialising, build confidence and improve fine motor skills. Baking gives residents more than just a dessert, it enhances their quality of life and provides a sense of achievement and enjoyment. 

3: Yoghurts – High Protein Care Home Food

Yoghurts are a popular choice in care homes since they are nutritious, easy to eat, and can be enjoyed at any time of day. They can be served with fruit for breakfast, eaten as an afternoon snack, or enjoyed as a healthy dessert.

They are rich in both calcium and protein, which are essential for the elderly to maintain healthy bones and muscle strength as they age. Yoghurts are also a source of probiotics, which support healthy digestion and are beneficial to the immune system.

4: Sugar – Providing Sweetness For Care Home Residents

Food in care homes needs to be more than just healthy. Sweet food in moderation provides a great level of enjoyment for elderly residents and supports their routine by giving them something enjoyable to look forward to. We often also associate sweet food with positive memories, which can be beneficial to the well-being of care home residents.

Buying ingredients such as sugar and letting the residents bake for themselves, rather than buying pre-made desserts, can be a fun activity with a rewarding treat at the end that provides a sense of accomplishment and pride. These positive emotions are important among older people who may begin to lose confidence in their abilities as they age.

5: Gammon – A Nostalgic, Familiar Favourite Among The Elderly

Many elderly people grew up eating gammon, and it can bring back memories of their younger years. Nostalgia is good for your brain as you age, as it stimulates memory and emotion – it can also spark conversations between care home residents, which can help to create a sense of community.

Gammon is a high-protein food that is a flexible addition to a variety of meals. Our sliced gammon can be served cold in sandwiches, diced into a casserole or served hot with potatoes and vegetables. It also has a strong, meaty taste but a soft texture, which can be great for residents who struggle to chew tough cuts of meat. 

6: Baked Beans – Adding Protein & Fibre To Care Home Meals

Baked beans are a cheap, quick and easy food to prepare, which can be served at all times of the day. They are great for adding to meals as they contain protein, fibre, iron and B vitamins which provide a range of health benefits, including aiding healthy digestion, maintaining energy levels and supporting muscle strength.

Many elderly people struggle with chewing, so soft, nutrient-dense foods such as beans are a great way to make sure all residents are able to have an enjoyable meal, which gives them the vitamins and minerals that they need. 

7: Corned Beef – Traditional Food In Care Homes

Corned beef is an ever-popular favourite in care homes thanks to its soft texture, familiarity and versatility. Whether it’s used in corned beef hash or sandwiches, it is a nostalgic and comforting favourite that residents love as it reminds them of their younger years.

Protein intake is an important factor to consider when planning care home meals – and corned beef is a protein-rich option that always goes down well. Its soft texture makes it appropriate for residents who struggle with chewing, and its rich flavour can be helpful in feeding residents with smaller appetites. 

8: Double Cream – Adding Flavour To Care Home Food

Double cream is a versatile ingredient that can be used to add richness and flavour to a variety of sweet and savoury care home meals from desserts to soups and sauces. Cream can be a great way to make food more enjoyable, which is important for residents’ quality of life. 

Cream is also an effective way to fortify food for those who need extra calories, as they may be losing weight or struggle to eat larger portions. It is a great way to pack a large amount of calories into a small amount of food, and it can help meals to go down more easily thanks to the added richness and creamy texture.

9: Custard – A Familiar Care Home Favourite

Custard is a favourite among care homes for its smooth texture, comforting taste and versatility. It’s great served hot or cold with a variety of cakes, puddings and crumbles, or fresh fruit for a healthier option.

It’s also suitable for a variety of care home residents who may struggle with chewing or swallowing due to dysphagia. If prepared correctly, custard can fit within IDDSI level 3 or level 4 guidelines.

Thanks to its comforting and familiar taste and texture, custard is a great way to enhance desserts in care homes, ensuring residents are enjoying mealtimes

10: Frozen Broccoli – A Consistent and Nutritious Superfood

Broccoli is high in fibre as well as various minerals and vitamins, making it a very healthy addition to a variety of care home meals. Thanks to its nutritional value, broccoli can support digestion, the immune system, bone health and several other aspects of health and wellbeing that are especially important among the elderly.

It is also a versatile ingredient that can be prepared in many ways. Simply steaming or boiling broccoli can be great for residents who prefer simple, plain foods – and it can be roasted, stir-fried or added to stews to increase flavour, nutrition and colour in meals.

Frozen broccoli is also more convenient than fresh, as it reduces waste and ensures consistent quality, which can be beneficial to residents who rely on routine.

What Makes Good Care Home Food?

Looking at our top 10 care home food products, we can see that comforting and nostalgic foods such as corned beef and gammon are popular in care homes as they remind residents of their younger years. Nutritious foods, high in protein, calcium and fibre, like beans, yoghurts and broccoli, are also commonly served as elderly people need to ensure they are getting everything they need to help fight illness, prevent deficiencies and maintain health. Finally, flavoursome foods including butter, custard and cream are a popular choice to ensure meals remain appealing, enjoyable and satisfying, as well as providing simple pleasures and moments of joy in the lives of residents.

The post Top 10 Food Products In Care Homes appeared first on Trevors Foodservice.