The social entrepreneur tells Tina Nielsen about empowering Moroccan women with culinary skills at her community project Amal

The book on design innovation in foodservice gathers together several decades of knowledge and experience of the two authors

Future disruption in foodservice is inevitable, says Tim Smallwood FFCSI, even for the foodservice consulting profession, which needs to recognize the potential useful benefits of AI. To be prepared for it, we have to expect it, he says

The power of people: Outsourcing expert Alan Ridgell on why hiring and retaining top talent matters so much in hospitality and how the employees who go above and beyond to make guests feel special can turn a good stay into an seriously exceptional one