Trends expert Hannah Atton provides her analysis of both the UK retail and foodservice sectors when it comes to the emerging plant-based fish trend, with a sprinkling of major supermarket category analysis thrown in
Crisis management is an essential part of restaurant PR, but how should you react to a Covid-based media storm born in your dining room? Enter global media strategist Adam Fresco, who negotiates PURE NPD through one such scenario
Sustainability is of critical importance to the modern restaurant. And with the issue of food waste rearing its ugly head during lockdown, the SRA has provided a number of tips to help those planning to reopen in the near future
Sally Abé, head chef of Michelin-starred The Harwood Arms, remembers her time working under Brett Graham at The Ledbury, which recently announced it would remain closed indefinitely due to the effects of lockdown
Michelin-starred chef Andreas Antona discusses potential post-lockdown formats and opportunities for the restaurant sector, reveals the thing he’s missed most in isolation and talks about his hopes for the future of comfort food
With an increasing number of restaurant and pub operators turning to chef-created ready meals and meal kits as part of a new retail focus for their customers, Jo Bruce delves into five different ventures to discover how they are benefitting from the new demand
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