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Coloured glass, known as liuli, gold leaf shimmer around bar customers at TMSK in Xintiandi precinct, Shanghai, China, North-East Asia
Asia
Chinese food market will grow “more than any other market on earth”
With the Chinese food market expected to grow by more than $300 billion by 2020, opportunities abound, reports Michael Jones
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National Restaurant Association announces 2016 KI Awards recipients
The US National Restaurant Association has announced the recipients of the 2016 Kitchen Innovations (KI) Awards, reports Michael Jones

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Back to the streets
He has earned plaudits for raising the level and profile of traditional Mexican street food around the world, but Enrique Olvera is not getting carried away just yet, as he tells Tina Nielsen

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Mind the gap: lack of training sees UK fine dining fall behind rivals
A skills crisis in the UK foodservice sector is looming, and it is starting to impact on fine dining

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Compass targets female chefs with Women in Food programme
Compass Group has announced a drive to increase the proportion of female chefs in the business to 50% by 2020

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Operator profile: Jollibee
With an expansion plan that’s taking them to four continents Jollibee is a Philippine success story. Maida Pineda looks at the factors that keep customers coming back for more

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Menu language: tricks of the trade
A restaurant’s menu is one of the first things a customer sees. So what’s the secret to success? Michelle Locke asks chefs and consultants about their tips on successful menu writing

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