Foodservice Consultant
The beating heart of Liverpool: FCSI EAME’s HEART26 conference review
“People here are massively open-hearted,” were the warm words of Nisha Katona MBE, founder of Mowgli Street Food. Her comment…
On the cover: Lessons in lunch
Two counters face each other. One serves hot food: a staff member plates up at one end, diners add finishing…
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…
FCSI EAME Conference 2026 preview
FCSI conferences are hotly anticipated by members across the world – they offer unrivaled educational and networking opportunities and a…
Opening keynote: Professor Bryce Evans
Could you share a brief overview of your background? I’m Professor of Modern World History at Liverpool Hope University. It…
Keynote speaker: Alexandra French
It is one of the big conundrums of our time: how to reduce the proliferation of unsustainable plastics. In foodservice…
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…
The Global Foodservice Focus
The Americas New report finds New Orleans hotels generated almost $9bn total economic impact in 2025 A report released by…