It is fair to say that most people connected with the Food Service industry will note that cost has been the dominant feature in winning and retaining business in recent times but there is a genuine sea change taking place.

So tell me again, why did we reduce investment in leadership development?

Over the last few months, we have had many conversations with all levels – those at board level bemused why there is not a greater number of emerging leaders breaking through: those at middle management levels who know that they face criticism and are trying to take on leadership roles and those at junior levels that do have a vision of the future.

A NEW LANGUAGE FOR FOOD SERVICEHow to curate places, spaces, services and experiences which fuel productivity.