Contact Us
 
Basket (0)   View
Forgotten your password?
 
 
News & Blog Find a Caterer For Sale Contact Us
 
 
 
The Nationwide Caterers Association
 
 

Hotel and Guest House Catering

Where customer service is everything


Did you know there's about 15.5 million hotel rooms in the world? Bouyant domestic and global travel markets mean that the hotel and guest house industry are in a pretty good place right now.


With more customers comes greater responsibility. NCASS can help you there.


Legal checklist for mobile caterers

Find out what you need to do to start up and operate your hotel or guest house legally.
> Click here and learn how to get legal


Happy staff means higher profits. Find out how to keep yours smiling.
> Click here for more information


What do you need for your inspection?

Find out what you need to get through your EHO's inspection and maintain food hygiene.
> View the checklist


Improve the marketing for your catering business

Marketing matters. Improve yours to increase profits with these solutions.
> Click here for marketing tips


Hotels and guest houses are high risk environments

Get Insurance

High numbers of customers coming in and out, dangerous cooking equipment and high numbers of staff make them so.

You should protect your business with various insurance covers - so that nothing ever has to get in the way of serving customers your delicious food and drink.

Call 0121 603 2524 for your quote & honest advice



Tweets to NCASS from happy customers




Surely Not?!

Online training courses for you and your staff. Council-audited documentation to help you trade safely and legally. One place online to store all of your documents and send them to EHOs. Phone support whenever you need it. A logo that immediately makes EHOs think you’re going to be compliant. You couldn’t get all this in one place, could you? Yep, you could. Click here to find out how.



Join from just
£20.25

per month


Join Online >

.

Find out more >


Want to chat about membership? Call us on 0121 603 2524


Popular links

Primary Authority - find out more
Find a Supplier

Fixed site catering menu


Fixed site catering home Online Training for Caterers Shop and for sales area Fixed site catering insurance Find a supplier Member Testimonials Become a member

Latest News

'Meat Free Week'

by Sophie Haigh | Read time: 5 minutes | Jun 18, 2019

What is World Meat Free Week?
June marked the sixth year of Meat Free Week, an initiative to get people thinking and talking about meat consumption and production. The challenge is simple; to give up meat for seven days and raise funds for charities, including Meat Free Monday in the UK, which helps to fund education resources, marketing, research, cooking workshops and special events.

Why does it matter?
In a study carried out by the University of Oxford - the most comprehensive analysis of the food system’s impact on the environment to date, researchers found that beef consumption needs to fall by 90% and be replaced by five times more beans and pulses. Enormous changes to farming are also needed to avoid destroying the planet’s ability to feed the 10 billion people estimated to be living on Earth in a few decades.

Researchers have said that there needs to be a large global shift towards following a flexitarian diet to prevent the global temperature increase from breaching the 2C limit agreed by governments. Livestock are responsible for creating as much greenhouse gas emissions as all the world’s cars, trucks and aeroplanes put together.

Forging a pound of beef is the equivalent of taking one car off the road and it takes 500 gallons of water to grow one pound of chicken meat, an amount that could be used to make five pounds of potatoes or three loaves of bread; in turn creating a smaller carbon footprint but feeding more people. Taking small steps to reduce our meat intake can have a positive impact on the environment and the future of our planet.

How is NCASS involved?
Sustainability has become a hot topic for caterers in the past few years. Festival and street food organisers are increasingly looking towards sustainable ways to feed hundreds of people at events without having too much of a negative impact on the environment. Here at NCASS, we strive to create an industry that protects the environment, as demonstrated in our partnership with 8th Plate, a food salvage scheme with a mission to turn festival food waste into nutritious meals for people visiting food banks and soup kitchens.  

We’ve also come together with other live events industry specialists to pledge our support to Powerful Thinking’s Festival Vision: 2025, an initiative aimed at reducing festival impacts by 50% by 2025, in line with government targets. Festival Vision: 2025 will provide free-to-use and practical sustainability resources for caterers, including a second edition of the environment report, The Show Must Go On. You can get involved in the crowdfunder page here.

How you can help
There are many ways to reduce the impact that your business is having on the environment. Caterers looking to make the first steps in helping the environment can start by changing their packaging to bio-degradable alternatives, such as Biopac’s plastic free range. Signing up to food salvage schemes such as 8th Plate will also help us to save food that would otherwise go to landfill and use it to feed the most vulnerable members of our society.

If you want to learn how to run a catering business that is protecting the environment whilst increasing profits, our Sustainability Training is the perfect solution. 

Covering a variety of areas that are crucial to ensuring sustainability, including sourcing seasonal produce, menu planning, Fairtrade and social responsibility, the course will enable your business to function responsibly in an everchanging industry and take care of the planet for generations to come.

To purchase the course or for more information, visit the NCASS website or call 0121 603 2524.



Join from just
£20.25

per month


Join Online >

.

Find out more >


Want to chat about membership? Call us on 0121 603 2524




How to start and run a mobile catering business