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

Sparkling bedlinen and immaculate chefs’ whites are a business essential, and one that can be achieved by bringing your laundry in-house, according to research conduced in partnership with Miele. Glynn Davis reports

From automatic check-out in the staff restaurant to robot-made salad bowls, operators are using automation to make the everyday easier

From ‘restaurants in a box’ to video serving staff, technology in hospitality is racing ahead. Glynn Davis heads to NYC to check out the tech of the future

The right booking tools can give you more granular data about your customers, greater flexibility and improved integrations across the business. Here's what technology operators are using

When Wahaca dropped best-selling dishes from its menu as a result of its carbon footprint, it thrust the topic of carbon labelling into the limelight. It highlighted that measuring the environmental impact of dishes on a menu was not just being rolled out across businesses, but also communicated with consumers.