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Innovation is Intentional

Innovation is no longer a luxury in an ever-evolving world where businesses face a wealth of challenges.

The sheer pace at which the world is changing means innovation has to be both conscious and consistent.

Consumers have changed and continue to do so. Their demands and need for a personalised service impacts on food service...

The trouble with Millennial’s…

Attracting and retaining talent in the hospitality industry has long been one of our biggest challenges.

By Vicky La Trobe, Director, Fourpoints Management

With the exception of programmes like Master Chef, our industry’s equivalent of...

The Net That Works

On Wednesday evening we held another Emerging Leaders Network event which was kindly hosted by the beautiful Georgian House Hotel in Pimlico.

The evening brought together a mix of business professionals, entrepreneurs, current and former professional athletes.

Adam Rowledge the General Manager of the hotel and winner of many awards within the hospitality world such as Independent...

“Last orders!”

Stephen Moss CBE, founder and Chairman of the Springboard Charity grew BCP into the country largest airport parking booking service. But it is his time as Director of his family’s restaurant, Drakes at Pond Place, that Stephen helped change the face of hospitality.

Stephen was at the forefront of a movement, alongside other notable hospitality figures, that...

Food at the Heart of Culture Core Themes and Supporters

Fuelling Productivity Campaign

Food at the Heart of Culture

In 2018 EP launched a campaign to showcase why the foodservice sector should no longer be viewed as a commodity but that instead it plays a pivotal role in business and in daily life. Great food and service has a positive impact on...

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