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London shows an appetite for Japan
As it celebrated its 10th major show, Hyper Japan last weekend welcomed record numbers of visitors to London’s Olympia exhibition centre
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Blog: How dark kitchens can help or hinder a restaurant
Jurgen Ketel, managing director EMEA, Givex, says dark kitchens offer potential cost savings, but still require compromise
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Q&A with Caroline Stevenson, founder of Foodinate
Foodinate has gone from strength to strength since its foundation three years ago. Ryan Dornan catches up with founder Caroline Stevenson on the latest developments in responsible foodservice
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Eastern promise in the Middle East?
A hotel project pipeline of more than 166,000 new rooms indicates a thriving hospitality sector in the Middle East, according to TopHotelProjects. But economic, geographical and political factors need to be brought into play
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Project focus: The Conduit Club
Transforming an eight-storey office building into a multi-outlet foodservice operation for a high-end Mayfair private members’ club was no picnic. Consultant Liz Rose FCSI tells Elly Earls why teamwork was crucial to the project’s success
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Raising the standards for Tipping: is it time for an industry Kitemark?
Chris Sheppardson, CEO of EP Business in Hospitality, argues that a common industry standard would clear confusion around tipping

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Commercial Kitchen 2019: FCSI expert panel
FCSI Professional members came together at this week’s Commercial Kitchen show in Birmingham, UK, to discuss the future of foodservice and hospitality

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Jamie Oliver’s restaurants fall into administration
After a tricky few years, the British chef's restaurants succumb to challenging market conditions

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Foodservice industry leaders debate trends and challenges
Conference hears foodservice and hospitality sector is challenging but full of opportunities, reports Tina Nielsen

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Roundtable: the future of commercial kitchen design
At Internorga 2019 in Hamburg, Germany, FCSI Professional member consultants gathered for a roundtable, supported by Eloma, to discuss the challenges in the foodservice sector

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WRAP launches campaign to create a “waste-less future”
The Guardians of Grub campaign was launched at a UK government symposium to tackle £3 billion of food thrown away by foodservice outlets

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