All articles by Tina Nielsen

Tina Nielsen

Regional focus: California

The birthplace of progressive food movements and policies as well as many gastronomic trends, does California remain the driver of positive change spreading across the US and beyond? Andrea Tolu tries to find out

Dynamic pricing and the influence of AI

With costs spiking across Europe and a post-pandemic hospitality industry adapting to a new way of doing business, dynamic pricing is increasingly attractive for restaurants looking to boost profits, as Helen Roxburgh reports

My Kitchen: Adejoké Bakare, Chishuru, London

The head chef of the west African restaurant is the first black female chef to be awarded a Michelin star in the UK. She tells Elsie Clark about going from winning a pop-up spot to opening her own restaurant

Designed for future growth

Technology firm Bandwidth wanted a dining program that delivered on several levels, among them putting healthy and local food at the center. Kip Serfozo FCSI and Chuck Schuler tell Howard Riell how they rose to the challenge

Masters of communication

Roger Obeid FCSI tells Elly Earls finds about his mission to make the hospitality industry the most inclusive of them all and just how easily it can be done

A boost for glamping in Bali and Perth

FCSI Senior Associate Gerard Bloor from Australia’s Hospitality Total Services tells Victoria Brownlee about the design and build of two new glamping resorts

Hospitality Innovation Planet returns for its eighth edition

The international industry event for foodservice and hospitality professionals will welcome visitors and exhibitors to Madrid this month

The FCSI Educational Foundation launches certificate

Several years in the making, the certificate program is the first to prepare students for work as a foodservice consultant professionally

In profile: Chef Jesús Sanchez

Demonstrating the value of patience and evolution over revolution, Jesús Sanchez has built one of the best restaurants in Spain over the past 30 years. He tells Tina Nielsen about sharing the best of his surroundings on the plate

The year ahead: What’s on the menu for foodservice in 2024?

It’s the time of year when the wise men – and women – of foodservice tell us what’s coming down the track. Here’s a round-up of some of the predictions