Uber Eats is accusing DoorDash of forcing restaurants into exclusive contracts; plus, OpenAI can now book restaurant reservations, and more
This is one of the rare times that delivery companies have sued each other.
Chipotle is going on a hiring spree with the help of AI
The chain is targeting 20,000 additional employees ahead of its busiest season from March to May.
Real Talk: What Does Circularity Look Like for Restaurants?
Based in Lisbon, Portugal, Sem is a zero-waste restaurant focused on regeneration and responsibility. Our managing director, Juliane Caillouette Noble, spoke to Lara Espirito Santo, founder/owner at Sem, to find out what circularity means for the team and how they incorporate it into their ethos and operations. Read the full interview below or check it out on our YouTube channel!
Reduce, Reuse, Recycle: Desa Potato Head
Desa Potato Head is a hotel and beach club in Seminyak, Bali, with three well-earned stars in the Food Made Good Standard and a commitment to sustainability that runs throughout its entire business philosophy. We spoke to Amanda Marcella, sustainability director at Potato Head, about their revolutionary approach to waste and how they’re driving positive change across the island’s busy hospitality sector.
Reduce, Reuse, Recycle: Chartwells at University of Sussex
The University of Sussex has an ambitious goal: to become one of the most sustainable universities in the world, demonstrating environmental, social and economic sustainability at all levels from local to international. Chartwells and the University of Sussex have been working together since 2013, renewing their partnership for another 10 years in 2023 after a competitive tender. Both organisations have high standards regarding sustainability and ambitious goals towards net zero.
Waste Training for Hospitality Teams: Artfarm
Read how we worked with Artfarm’s head of sustainability, Petra Sulcova, to develop a tailored waste management training session for their teams.
Waste No Food: London School of Economics and Political Science
London School of Economics and Political Science first signed up to the Food Made Good Standard in 2017 and have been steadily improving their score ever since. Impressed by their outstanding score under the Waste No Food section, we asked residences catering manager, Ana Martinez Badia, to share how they tackle food waste.
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.
