KEEP IN TOUCH
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Chef Rafel Muria on revitalizing El Priorat
The young Spanish chef behind the restaurant Quatre Molins talks about opening in the often overlooked region of El Priorat and being awarded a Michelin star
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Opinion: Extreme weather and the hospitality sector
Ian Wood of UK financial institution Capify offers advice on how to manage hospitality and foodservice operations in heat waves and cold snaps
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Focus on Sustainability for FCSI Netherlands congress
The transition to sustainability and less food waste was the central theme during the FCSI Netherlands Hospitality Hub 2022
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Subscriptions to encourage customer loyalty
Subscriptions, rewards and memberships give foodservice providers the opportunity to revive crucial customer loyalty during disrupted times. Juliet Martin outlines the picture
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Report outlines how to cut carbon in commercial kitchens
A report, published by Footprint in partnership with Meiko UK, outlines the challenges and solutions of cutting carbon in foodservice
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