It can be easy to criticise McDonald's, but in many ways, The Golden Arches is also showing the industry how to improve, says Marius Zürcher

Commercial kitchens don’t have to be a white, monochrome or sterile environment. The application of a colour palette can have a positive impact on the overall outcome of a project, says Tim Smallwood FFCSI

The meat-free market is growing at an unprecedented pace, but restaurants need to offer more attractive vegetarian dishes that fit existing menus

Scott Turbeville joins from Middleby brand Nieco