Contactless payments now account for one in 10 card transactions, and contactless spend is nearing £1bn a month across the whole market.
The restaurant, operated by Hugh (pictured below), has reduced waste by a third in just two months using Winnow’s smart meter, a pilot project to cut food waste.
The fifteen foodservice companies submitted initiatives which demonstrated use of the ‘Triple Bottom Line’ theory, which measures an organisation not only by its profit, but also its impact on peop
The poll revealed that cheesecake (42%) is the nation’s favourite dessert followed by fruit crumble (39%) and then ice cream (33%).
Brownlow brings with him 25 years of experience in the property industry and will oversee acquisitions in London and regionally throughout the rest of the UK.
The four day show welcomes visitors from every sector of hospitality such as restaurants, pubs, cafes, contract catering, casual dining, the cost sector, and hotels.
Tickets are now available for the fine dining charity dinner and auction, organised in association with The Chefs’ Forum and taking place on Monday 7th March 2016.
Apprentices and graduates on both the Lex School of Talent and Galvin’s Change training programme will join forces to share the practice and training opportunities.
However, compared with last year, a smaller proportion of operators reported a growth in sales, with nearly a third saying they had experienced no real change in food sales over the past 12 months,
The strong performance was driven by enhancements in Terminal 5 and new openings in Terminal 2, which includes Heston Blumenthal’s The Perfectionists’ Café and YO! Sushi.