From food production to the supply chain, the impact of climate change is likely to influence the future shape of the foodservice sector, as Howard Riell outlines

After years of turbulence, foodservice has changed as operators have had to diversify. Maida Pineda asks if the future of restaurants is to be found off-premises

A long-standing ambition to create an official certification is coming to fruition in this partnership

Zayn King-Dollie, product officer, Ordrslip, runs the rule over high ROI tech solutions that small restaurants can implement to address ongoing industry challenges such as staffing, rising costs and customer retention