E-Magazine Issue #9
This issue covers luxury safari lodges in Africa to luxurious design and Pan-Asian cuisine in Dubai, and focuses on all things related to sustainability, technology and trends shaping the hospitality scene around the globe.
“A store and more”: How convenience stores are feeding SE Asia’s QSR & snacking demands
Business BreakfastA unique series of events hosted across various cities with engaging content delivered by thought-leaders and researchers, followed by a networking session for industry professionals. Business BreakfastA unique series of events hosted across various cities with engaging content delivered by thought-leaders and researchers, followed by a networking session for industry professionals. Registration is now […]
FOCUS ON: Philippines – Eysy
Focus On ReportsExplore our ‘FOCUS ON’ country reports, where we share key insights from the food service and beverage industry from various countries. Focus On ReportsExplore our ‘FOCUS ON’ country reports, where we share key insights from the food service and beverage industry from various countries. FOCUS ON: PHILIPPINES Explore the latest Focus On Report […]
Emerging Consumer Trends and Innovative Packaging: The 2025 Outlook for Food & Beverage in Asia-Pacific
Business BreakfastA unique series of events hosted across various cities with engaging content delivered by thought-leaders and researchers, followed by a networking session for industry professionals. Business BreakfastA unique series of events hosted across various cities with engaging content delivered by thought-leaders and researchers, followed by a networking session for industry professionals. Registration for this […]
What Makes Capella Bangkok the Pinnacle of Luxury Hospitality
Recently crowned No. 1 on The World’s 50 Best Hotels 2024, Capella Bangkok is setting a new benchmark for global luxury hospitality. It effortlessly blends thoughtful design, privacy, and bespoke service while celebrating Thai heritage.
Real Talk: Is Moving to Electric Really Worth It?
Switching to an all-electric kitchen powered by renewable energy might seem daunting, but as Hawksmoor’s Head of Operations Patrick Urey explains, it’s more achievable than you might think. With benefits like lower bills, improved efficiency, and reduced emissions, making the switch is a smart move for both the planet and your business.
Reduce Your Footprint: Restaurant Associates
Restaurant associates are committed to bringing quality food and service into workplaces across the UK, and have recently completed the Food Made Good Standard for the third time — scoring an incredible 90%! In this article, we speak to Gavin Gooddy, Marketing, Brand and Communications Director, about their sustainability work, especially when it comes to reducing their environmental footprint.
What UK Hospitality Businesses Need to Know About the Latest Sustainability Legislation
In this article, we share the details of recent sustainability legislation in the UK and look ahead at what’s on the horizon for 2025.
Sustainable Hospitality in 2025: 9 Trends To Look For
Making the most of those ‘fresh start’ feels, we’re looking ahead to what we can expect to see from restaurants in 2025.
Mocktails go premium, and customers are willing to pay
As restaurant goers cut back on alcohol, operators respond with profitable alternatives
