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The minefield of chicken welfare standards

The story of an ingredient imparts flavour. We eat with our eyes – and with our ears!  Organic, corn fed, higher welfare, free…
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The impact of COVID on the restaurant business

The most important thing is for hospitality to listen to consumers, and adapt to their changing needs. People will always want to eat…
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How can technology help restaurants scale-up?

You might have started out in a food truck, or running a country pub; people seem to like your concept – you’ve done well, got…
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Considering technology for your new restaurant opening?

You’ve got the venue, you know what food is going on the menu, you’ve started hiring the right people, the finances are looking good, and…
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How to design a restaurant interior that gives more than it takes? David Chenery explains.

I’ve always been intrigued by interior design for restaurants, but Object Space Place does interior architecture – curiouser still! Not only that, but…
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Why should everyone attend the Oxford Real Farming Conference?

I am not a farmer, but every year I go to the Oxford Real Farming Conference. The tickets always sell like hotcakes so sometimes…
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How to use your menu to maximise your profits

Daljit Singh Johal, a data scientist at MCA, gave one of the most fascinating, and practically useful, sessions at the latest Restaurant Show. He…
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Waste Knot: ensuring all good produce finds a home

We have another episode of our podcast, Serving Up Sustainability! This episode is the first with our co-host, Julie Cleijne, the CEO and founder of…
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What farmers are discussing about the future of farming: the ORFC in review

The year always gets off to a good start with the Oxford Real Farming Conference. If you aren’t a farmer, you can be forgiven…
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Sustainable food: progress made and future trends 2010-2030

As fires continue to blaze in Australia and President Bolsonaro in Brazil supports the commercial development and large-scale deforestation of the Amazon, starting a new…
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