Society

visual aid for diners with parkinsons

In Control By Design – Dining Out With Parkinson’s

AUTHOR: SUSAN DIAB Parkinson’s Disease affects motor control and mobility amongst its symptoms. This can cause difficulties for people with Parkinson’s when it comes to eating out. One common symptom is a tremor in one or both hands and so, depending on the severity of the tremor, getting food successfully into one’s mouth can be …

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Creating the right customer reaction to allergen information

Whatever your views on the ‘experience economy’, it’s clear that attracting and retaining loyal diners is essential to staying competitive in the hospitality industry. And if you agree that the best way of doing this is to find out what your customers want, and give it to them, then it’s time to look at some …

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The National Food Strategy – what to expect

Author: Tom Tanner Given that one in eight people in the UK earn a living from it, we all eat it every day, it helps define who we are as individuals as well as a nation and is our primary social act – it’s pretty hard to understand why we’ve not had a national food …

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Most sustainable young chef on the planet? We decide…

by Simon Heppner   I was in Seville a couple of weeks ago at the World Travel and Tourism council’s global summit and had the good fortune to hear Barak Obama, in conversation with the Hilton CEO, Chris Nassetta, share his views on everything from climate change and escaping the White House in-tact, to social …

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Good Food Talks is making good food more accessible to everyone

You put your heart and soul into creating an array of fabulous dishes, assemble them and then sweat over how best to describe them on your menu. You post that on your website, on Instagram, on a blackboard and print it for your customers. But how often do you stop to think about the dining …

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Good Day Productions event reflects potential of social hosting

Attendees at December’s Good Day Productions launch event said that social hosting was their number one choice for the second event. Well, there’s a surprise – it’s what you guys do best. Forty foodservice and supplier members keen to discover how to make the very best use of one of their most valuable assets – …

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Ou sont tous les chefs? Is the skills shortage just a UK issue?

By Olivia Gautier, Les Orangeries Sometimes it’s just not possible to see the full picture if you stand too close. You have to step back a bit to avoid losing perspective. Without wanting to start a political argument, believe me when I say that I will be very sad when the UK leaves the EU …

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