Leisure operator Center Parcs has used lockdown to develop a digital food and beverage offering. FEJ finds out more... Prior to the Covid-19 pandemic, Center Parcs hadn’t yet made
In Depth
With the right planning and equipment, operators can create a delivery kitchen operation that suits their exact requirements
As a workplace caterer, Compass Group-owned Eurest has encountered its fair share of turbulence during the Covid-19 crisis. But brighter days are most definitely ahead
Eight out of 10 hospitality professionals report having experienced at least one mental health issue during their career. It is an alarming statistic — and one that underscores the scale of the challenge facing the
Pubs, bars, restaurants and cafes can serve customers outdoors from 12 April, providing the first real opportunity for many hospitality operators to open their businesses
Restaurant operators have never faced so many challenges over the past 12 months, from opening and closing kitchens at short notice, to transitioning to delivery
The foodservice sectors most associated with sous vide cooking, such as banqueting or fine dining, have taken a major hit due to the coronavirus crisis. So can the technology be redeployed to fill gaps in
Cost management has become a key theme for operators during the Covid-19 pandemic and will undoubtedly remain the case when kitchens are firing on all
Leading chefs map out their reopening plans, reveal their goals for 2021 and discuss the factors shaping their menu development work
Thomas Bentham is part of Rational’s corporate chef team, specialising in providing equipment and menu support for hotel operators. He reveals the kitchen trends and challenges in this sector of the market – as well