Glynn Davis

Carbon labelling for every dish is now expected from foodservice operators, and there is a host of technology that can help you calculate your sustainability rating, says Glynn Davis

What you use to adorn your walls is as important as any other element in a restaurant, and a carefully curated selection of artworks can create an atmosphere and inspire an instant and memorable reaction.

When faced with the fact that only 27% of hospitality staff have returned to work after furlough, a staffing crisis is a given. We find out what the sector plans to do about it in the Hospitality Business Leaders Survey 2021, compiled by CGA.

While there is plenty of customer payments software on the market, its future lies in integration and ease of use. We discover what considerations operators need to be taking into account.

Sustainability might not be top of operators’ minds when it comes to a coronavirus recovery plan, but reducing food waste will cut costs, and some technology solutions can even generate extra revenue.