food
The perfect storm: the UK hospitality industry’s plea for life-saving VAT cuts
Over the past year, the UK’s hospitality industry has faced relentless challenges. Since the pandemic halted trade, venues have struggled…
Hospitality: the real-time economic indicator
For a quick read on the global economy in 2026, forget GDP forecasts and central bank speeches. Hover near the…
Kitchen Confidential: Fighting negligence in child food policy
The chief function of mandatory education should be to equip a child with the necessary tools to achieve their full…
The Global Foodservice Focus
The Americas McDonald’s charts ‘NEXT’ course as competition sharpens The fast-food chain’s new strategy aims to drive growth and productivity…
Interview: Heard’s Jordan Bailey on what makes the perfect burger
The late celebrity chef and author Anthony Bourdain famously characterized the perfect burger with simplicity: processed American cheese, minimal toppings,…
Blog: A first step, or just a cheap one? Marius Zürcher on McDonald’s’ work experience placements
Last month, I read with interest that McDonald’s will roll out 2,500 paid work experience placements for young people across…
The Global Foodservice Focus
Americas US fears tourism boom for World Cup may not materialize A report produced by the American Hotel & Lodging…
The big interview: Coyo Taco heads to the UK
“London doesn't just reflect trends; it sets them,” says Shereen Ritchie, CEO of Kuvi Hospitality. It’s no secret that London’s…
Chat Noir! The immersive experience brings Paris to London
The Chat Noir! experience time-travels guests through taste and performance, leaving the streets of West London to emerge from the…
Foodservice at an inflection point: how The Kitchen Barometer can help operators navigate converging pressures
"Professional kitchens are under pressure — and standing still is not an option," says Rational's CEO Peter Stadelmann. "When I…