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Charles Spence on food, psychology and multisensory meals
Gastrophysics: The New Science of Eating is the experimental psychology professor’s latest venture into multisensory cuisine. He spoke to Thomas Lawrence about his findings at Portland Design’s New Food Frontiers seminar
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Amazon gobbles up Whole Foods: industry reaction
In the wake of Amazon's announcement that it plans to acquire Whole Foods in a deal valued at $13.7 billion, Michael Jones speaks to sector experts on what this means for both brands

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McDonald’s keeps place as world’s top-ranked restaurant company in 2017 Forbes Global 2000 survey
Fast food giant is 215th on survey, but down from 189th in 2016 and facing increased competition from recent arrivals Shake Shack and Chipotle

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Hotel restaurants: the consultants’ view
Quality restaurants in hotels are enjoying a renaissance. Here three foodservice consultants discuss the challenges and opportunities in this market

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Secret chef: Out of darkness
When you’re living for work rather than working to live something has to give, says the secret chef

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The World’s 50 Best Restaurants awards heads to Bilbao in 2018
After successful trips to New York and Melbourne, the World's 50 Best Restaurants returns to Europe in 2018

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In profile: Christine Guyott FCSI RD
In the Q2 edition of Foodservice Consultant, Christine Guyott FCSI RD discusses her career and life. Here, exclusively for the website, she looks back on the three healthcare projects she is most proud of

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