With a crushing labor shortage in the foodservice industry and a rising tide of technological innovation, talk of robotic kitchens is spreading faster than ever. Jim Banks considers robotic kitchens and whether the concept is about to turn the industry on its head

Air purification, to combat an airborne infection, became a key tool in keeping restaurants open and reassuring customers during the pandemic. Jim Banks asks how the technology is evolving and whether air purification will remain as important in a post-Covid world

In a new video series that addresses how operators, consultants and manufacturers alike are adapting to the changing foodservice landscape, episode four focuses on 'Doing more with less'

Outsourcing expert Alan Ridgell offers some considerations to take into account when reopening a hotel