A panel debate on the idea and future of ‘sustainable menus’ was made up of Wendy Duncan (Unilever), Andrew Stephen (Sustainable Restaurant Association), Ian Nutt (Soil Association), Mike Hanson (B
Research from online restaurant booking site, OpenTable, found that 61% of people felt sitting by a window helped make for the “perfect dining experience”.
Fourth, CGA and Prestige Purchasing announced at the Tackling Food Prices Increases Briefing yesterday that they would be pulling their resources together to provide customers with benchmarking of
‘The Future of Breakfast: An Insight Report’ found young adults, or ‘millennials’, as the age group most likely to eat breakfast and brunch out-of-home with 48% of 18-24-year-olds eating breakfast
The fruit and vegetable wholesale market’s rebranded logo features emoji-stylised graphics of flowers, fruits and vegetables.
The latest Level 1 PCI Data Security Standard (DSS) has accredited Flypay’s pay at table, bar tabs, order ahead and order at table payment methods which enable customers to pay for or add to their
We write on behalf of the many thousands of businesses, large and small, responsible for producing, packaging, distributing, serving and selling food and drink.
The study, carried out by the University of Bath, showed that since allergen information rules were introduced in 2014, 70% of affected customers felt more confident in asking staff for allergen in
Ian Johnson swam in the Torne River across the border between Sweden and Finland, as well as across the Arctic Circle and the time zone to raise funds for the charity.
The financial study covers trading, staffing, capital and funding, and property, in the aim of ‘helping hospitality businesses improve operations and better understand their sector.’