News

Brian Williams, Relationship Manager in Ireland and Anneleen Martens, Relationship Manager in Belgium, are two of the Trinity team members currently in the process of trialling a new service solution called ‘Trinity Clinics’ to gain a better understanding of clients’ immediate needs and provide them with solutions and support.   Following the pandemic, many hospitality staff are now working at such a pace that they might simply work around a problem, feeling they don’t have the time to solve it. It is also sometimes the case that the same issue might be affecting different teams, who have not had an […]

The hospitality industry collectively plays an important role in creating a more sustainable future. The food system is estimated to be responsible for a third of greenhouse gas emissions, with the tourism sector accounting for around 8% (hotels around 1%). Therefore, it’s important to regularly review your businesses current environmental impact and identify opportunities for operational improvements.   If you are just starting your sustainability journey, or are simply looking for ways to do better, here are some ideas to help your hospitality business reduce its carbon footprint.  1. Local produce There are many aspects to food sustainability, but why not […]

After the covid-19 pandemic, most people had hoped for a return to normal – and expected that it would feel distinctly like pre-pandemic times. While this has, unfortunately, not been the case, Graham and Olivier share how the Trinity team supports its members to help them overcome their current/new challenges and reduce costs. New challenges While businesses in hospitality and catering have seen their customers return, they have been faced with a raft of fresh challenges, as they run their operations. Supply chains remain fragile, many face staff shortages, and conflict in Ukraine has exacerbated issues of inflation and energy […]

These days, hygiene is on everyone’s mind. Especially when trying to enjoy a good meal at a restaurant or hotel. Some of the measures taken during COVID-19 might be here to stay. Here are some suggestions to consider for enhancing a “conventional” breakfast buffet set-up. The Food and Drug Administration has released a series of best practices for restaurants, which include discontinuing self-serving stations that require customers to use common utensils or dispensers, like salad bars and buffets. We may very well see as a by-product of COVID-19 an emphasis being placed on safety, cleanliness, and hygiene even at the […]