BonCulina Premium launches at TAF Talks 2020 conference

Following a successful socially distanced conference organised by TAF Catering Consultancy and attended by prestigious groups from the business and industry sector, international foodservice operator BonCulina unveils their new corporate concept, BonCulina Premium.

Aimed at the high-end business and industry sector, and in an effort to provide the nation’s workforce with 24/7 access to hot, delicious and nutritious food, BonCulina Premium is a new smart solution that will encompass two main concepts, BonCulina Anytime – the 24/7, automated solution for plated meals – and BonCulina Smart Restaurant.

While meals will continue to be delivered through a market-leading vending machine, scanner microwave and contactless payment technology via BonCulina Anytime, the BonCulina Premium concept will incorporate exceptional dishes created by renowned chef, Marc Warde. Marc Warde is well-known in foodservice for having worked, consulted and developed recipes and concepts for many food artisans and companies, as well as his innovative work with gluten-free, free-from and airline cuisine. This unique collaboration enables BonCulina Premium to provide high-end restaurant-quality dishes to their customers, without the need for them to open restaurants, operate kitchens or have chefs on site.

On the collaboration with BonCulina, chef Marc Warde comments,

‘’I am delighted to be working with BonCulina on their new concept, BonCulina Premium, and bring to the returning workforce high-end and delicious recipes. It is an exciting time for BonCulina to expand their range and bring to business and industry innovative solutions during such challenging times. Food is such an integral part of my life, and I am thrilled to be able to share and distribute our dishes to a wider audience in this way.’’

Chris O’Neil, BonCulina UK Sales and Operations Director comments,

''We are delighted to announce our new concept, BonCulina Premium, which will include dishes created by chef Marc Warde. In a world dominated by constant change and uncertainty, BonCulina Premium will provide a fast, safe, flexible and one-of-a-kind 24/7 ‘back to work’ catering solution, enabling customers to explore high-end meals without the need of visiting premium restaurants.

We are confident that chef Marc Warde’s unique take on British and European dishes will be a crowd-pleaser and will perfectly complement our global selection of products.’’

Throughout TAF Talks conference, BonCulina Premium was recognised as a foodservice brand capable of filling a gap in UK foodservices and tackling corporate catering challenges created by COVID-19, through three key elements:

1. Diversity | Delicious and nutritious meals covering all dietary requirements, and including high-end dishes designed by chef Marc Warde

2. Delivering | Premium technology via market-leading vending machines featuring microwave scanning and contactless payment for workplaces

3. Serving | Torus Pak® patented technology that enables customers to recreate restaurant plated dishes

BonCulina

• Brand new concept, BonCulina Premium, with dishes from renowned chef Marc Warde

• UK foodservice operator and distributor with international heritage

• Vast global larder of cuisine available • Specialist diets available including free from, vegan, vegetarian, children’s range and dysphagia meals

• Multi-sector approach, across business and industry, social care, education, healthcare, and defence

• Partnered with equipment manufacturers, to deliver a high-end, hot vending solution for the business & industry sector

• Using patented Torus Pak® technology and packaging

BonCulina – Simply Different Foodservice

www.bonculina.com/en

Chef Marc Warde

Marc regularly writes on food and new product innovation for ‘On Board Hospitality’ in addition to judgeships for the onboard hospitality awards and food quality awards. Marc and his business partner, Adrian Morgan, are proprietors of the award-winning Niche, London’s first 100% certified gluten-free, restaurant, which also offers a wide range of vegetarian and vegan dishes. They also own Niche Free-from kitchen where they manufacture for a number of sectors including retail, premium airlines, private healthcare, travel and foodservice.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.