All articles by Michael Jones
Michael Jones
Sustainability special: commercial foodservice evolves
Sustainability in foodservice remains a moving target, as the definition expands, new standards emerge, and technology advances. Jim Banks considers how the industry’s perspectives on sustainability have shifted
Sustainability special: innovation in the dishroom
No effort to improve sustainability in a commercial kitchen can succeed without paying attention to the warewashing process. Jim Banks looks at the ideas in design and technology that have changed how the dishroom operates
The Global Foodservice Focus
A weekly round-up of hospitality and foodservice news and announcements from across the world
Blog: Marius Zürcher on doing Christmas hospitality the right way
Our regular columnist addresses how special festive menus can really be a money maker, but operator’s must also take care of their employees during this period
Towards carbon-transparent kitchens
How SteelPlus and the MKN OPTIMA support more sustainable operations
Interview: Fiona Richards, marketing director of Sides, on the brand’s rise and influence
British social media influencers Sidemen boast an extraordinarily loyal online following with 120m+ followers. And they are successfully applying that engagement to their burgeoning fast-food chain, learns Michael Jones
The Global Foodservice Focus
A weekly round-up of hospitality and foodservice news and announcements from across the world
Blog: Marius Zürcher on AI and finding the balance between ‘personal’ and ‘personalized’
AI can help solve real problems for hospitality, but it requires balance, says Zürcher. “Just because something can be automated does not mean it should be”
Unox announces senior management changes for Northern & Western Europe
Unox, global leader in the design, manufacture and marketing of professional ovens has announced two significant senior management changes within…
RATIONAL makes climate impact measurable
The product carbon footprint is now available for all cooking systems