Caterfood Buying Group is excited to introduce its brand-new quarterly foodservice magazine to inspire and support its customer base, called Infuse.
Created specifically for the professional chef and commercial caterer, Infuse launches little after a year since the Caterfood Buying Group (CFBG), formed in 2019, started to expand its national profile with the acquisition of Elite Fine Foods, Harvest Fine Foods and Thomas Ridley in late 2022 and early 2023, respectively.
The magazine aims to create and foster a community of CFBG professionals and provide solutions extending beyond the traditional foodservice content to support customers. Featuring ideas and interviews from the professionals and industry experts, it will offer something for every sector of the foodservice industry – making it an indispensable resource for staying informed and inspired in the world of catering and hospitality.
Phil Atyeo, Managing Director of the Caterfood Buying Group, explains the importance of a publication like this to the Caterfood Buying Group and its customers.
“Crafted with real passion, Infuse is a fresh and vibrant solution for foodservice caterers and one of the first ways in which we’re really putting the Caterfood Buying Group brand out there. We’re focusing on the power of community and food innovation, bringing together seasonal inspiration and offering expertise and solutions that go beyond conventional culinary content. We’re really excited to hear what our customers think of Infuse.”
There are currently seven foodservice companies within CFBG; Caterfood South West, South Lincs Foodservice, Cimandis (based in the Channel Islands), Nichol Hughes, Elite Fine Foods, Harvest Fine Foods and Thomas Ridley.
Infuse will proudly be the only dedicated foodservice magazine to cover England, Wales and the Channel Islands and will launch in Spring 2024 to over ten thousand customers. The first issue includes a dedicated interview with award-winning chef and Caterfood SW customer, Mitch Tonks. Commenting on the debut of this publication, Mitch said:
“Infuse will be a great resource for chefs and catering managers alike and I’m proud to be part of the first edition and talk a bit more about my experiences. I think it’s a really clean, professional publication with a genuine, content-led approach and, being quarterly, I think the magazine will hit the right spot for us and focus on seasonal solutions and topical menu developments.”
Contact your local Caterfood Buying Group member to register your interest and receive a copy of the first issue of Infuse and view it online at www.infusemagazine.co.uk
For more information about Caterfood Buying Group, please go to www.caterfoodbg.co.uk/
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