Every year, the food industry produces a new set of trends. They are shared, analysed, forecasted and debated. Some feel directional. Others feel fleeting. But a small number do something more significant. They stop being trends altogether. They become the…
Spring often brings a welcome lift in hospitality. Lighter evenings, seasonal menus and the first wave of outdoor dining can create a noticeable uplift in footfall. But while customer demand begins to increase, the pressures behind the scenes do not…
Easter is often discussed in terms of menu opportunity. Seasonal desserts. Limited-time specials. Increased covers across a long weekend. But for operators, Easter does something else. It exposes the strengths and weaknesses of a supply chain. Seasonal peaks compress margin…
