Executive insights
Sustainable delivery, food halls amongst trends to watch in 2020
Meat-like plant protein, according to The NPD Group, will play a “major role”.
Sustainable delivery, food halls amongst trends to watch in 2020
Meat-like plant protein, according to The NPD Group, will play a “major role”.
Winter Brexit may spike food prices, lead to product shortages: RPG
The group warned that the government seeks to end decades of complex commercial agreements “with seemingly nothing to replace them”.
The psychology of QSR menus: engineering
Revenue Management Solutions VP Dora Furman presents the latest thinking on categorisation strategy and targeting for optimal profitability.
How PAUL aims to become a national player
CEO Mark Hilton eyes to open at least five company-owned stores in the UK in 2020.
EXCLUSIVE: Mamago's plans to bring a healthier spin on food-to-go
Wagamama pulls back the curtain on how they created the new concept.
Meeting changing consumer demands, creating new food locations amongst trends in food-to-go market: IGD
Partnership benefits and becoming more ethical and sustainable were also underscored from the latest IGD Live.
Spontaneous dining, unusual cuisines amongst trends to watch in 2020
Research and insight specialist Savanta also noted coffee being a crucial element for restaurants.
Food businesses with ‘dark' kitchens can take advantage of online delivery: Regency Purchasing Group
The procurement specialist warned, however, that delivery may not work for everyone.
How Chozen Noodle finds success in pursuing a multi-channel strategy
Founder Matthew Kirby also shares his insights on enduring in a tough market.
UKHospitality urges gov't action on business rates report
Kate Nicholls argues the current system contributed to the decline of high streets.
Restaurant brands, retailers doing more delivery after ‘eerily quiet' quarter: analyst
This is despite the “high price” paying by customers.
IGD launches new portion size guide
New research suggests that consumers are open to portion size reduction.
Swallowing the cost of Brexit: top tips to stop food prices eating the profits
Revenue Management Solutions managing director Philipp Laqué offers his advice on making menus profitable without losing business.
Five tricks to improve your marketing strategy for Halloween
VB Hospitality marketing manager Amy Spooner offers advice for drawing in the horror-loving crowd.
Costly Christmas in store for hospitality, buying specialist warns
Lynx Purchasing advised operators to be more flexible with their menus.
IGD: Plant-based options ‘definitely gaining' higher profile on menu boards in London
The company also highlighted two other trends and development to learn from in the capital.
UKHospitality calls for certainty in post-Brexit world
The trade body also warned against mandatory calorie labelling.
