Business in hospitality
It is an often cited phrase to say that ” the industry is changing faster than ever before” but is it true?
It is certainly interesting to observe how many phrases have entered the daily narrative and have become accepted. It does indicate that change is happening at speed and impressively, the industry is keeping pace with the changes taking...
The pandemic has served to make F&B strategies 25 % broader, deeper and needing more in planning.
Earlier this year, EP was delighted to join forces with James Greetham to help found a new food service consultancy “Sprung Collective”. As the new company begins to plan ahead, it has enjoyed a very encouraging first year and will be seeing new...
It has long been jested that the British do not possess a strong food culture as food was too often, in the past, seen as fuel rather than as being an important part of the day in bringing families and people together. However, this has been gradually changing over the years and is a view from the past. Today food plays a far...
Are decision-makers able to think outside of the box and to find new solutions?
Just as many were beginning to believe that the end of the pandemic was in sight, so a new threat has emerged with the Omnicron variant. Of course, the level of threat is still yet to be seen but the likelihood is that it will add...
There is a growing and firm belief that service will be of even more importance in the future. Most evidence and research is showing that the key agenda items on the minds of most clients and operators…