Celebrating the Most Sustainable Universities in the UK This Year
People & Planet have just published their 2024/2025 league table, ranking the most sustainable universities in the UK this year! In this article, we share the top 10-ranked universities and explain how the food made good standard supports People & Planet in compiling these data each year.
With staffing, should you try before you buy?
Why a temp-to-hire model could help you find the best employees.
Why catering can drive growth from holiday feasts to everyday celebrations
Now is the time to ride the wave of seasonal catering demand.
Stickers stick the landing in restaurant marketing
From Dutch Bros to Scooter’s Coffee and Island Fin Poke, concepts market themselves with old-fashioned stickers.
Tech Tracker: Can technology fix mobile pickup chaos at coffee and salad chains?
Pickpad offers a ‘phygital’ solution that can check order accuracy and provide digital read-outs of order names; Plus Yelp releases new AI insights, and more.
Will restaurant sales and traffic momentum pick up in 2025?
Sequential improvement continued through November and some operators expect a resurgent and stable year ahead.
Why Governance and Policy are Important, Even for Small Businesses
In this article, we explore why corporate governance and robust policies are just as important for independent restaurants and other small food businesses as they are for large hospitality groups.
How to Make Your Wine List More Sustainable
With consumers more interested in sustainable options than ever before, it’s time to turn your attention to your wine list. In this article, we highlight what your restaurant should look for when sourcing wines sustainably, sharing real insights from restaurants and wine experts in our network.
VITIS Is A First-Of-Its-Kind Wine Bar In Singapore That celebrates Asian Winemaking
Veteran sommelier Gary Low launched VITIS in late 2024 to spotlight underrepresented Asian wines and create a platform for showcasing winemakers of Asian descent.
Precision Fermentation: The Future of Dairy is Here
World-changing technology is being adapted to recreate dairy’s taste, texture and use without the involvement of a cow.
