Archive: EP Magazine Archive
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Keep Calm And Carry On
Peter Hancock, Pride of Britain Hotels’ Chief Executive outlines why independent hoteliers have a lot...
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Hospitality’s David vs. Goliath
The Vineyard at Stockcross has become one of the leading food and wine destinations in...
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Creating a fairer paying field
The government has always set its face against setting minimum wages at regional level, but...
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The Strange But Powerful Marriage Between Baby Boomers And Generation Y
This is arguably the first time in history whereby the older generation is learning new...
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UK Independently Branded Hotel Markets
Graeme Smith, Managing Director of Corporate Finance at AlixPartners considers a number of UK cities...
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How to get your restaurant licensed
Niall McCann on the importance of getting the right licence conditions...
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The value of values… in practice
Consultant Alan Williams and coach Steve Payne discuss their new book my31Practices ...
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Is food waste a strategic priority?
Marc Zornes, Winnow founder, highlights the benefits of tackling global food waste...
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Wines from the sporting world
Simon Halliday discusses some of the unique wines in the Sporting ...
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A community-based approach to business
London’s new marketplace is an authentic slice of Italy...
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A natural love for the industry
EP looks back on the career of a true foodservice leader...
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Food and the space in which it’s housed
Kate Taylor on persuading customers to change their eating habits ...
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Renovating to survive
Virginia Masser discusses the modernisation of the historic Farmers Club...
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Food for thought
Culinary consultant Simon Silvester outlines the importance of well-fed staff...
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The art and science of cleaning
Julian Fris explores this unheralded but vital position in the industry...
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High performance and high support?
Chris Penn, founder of Steel BMB, prepares for the workplace of the future...
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