Category Archives: EP Online Articles

Food and Culture Shows

Communication is becoming harder; it will be experiences which will resonate. This gives Hospitality an advantage but maybe we need to think differently to the past?

It has long been said that someone has to hear a message 7x before it is heard. During the pandemic, this has risen to 11x which means that reaching audiences is harder than ever...

Collaboration is becoming increasing important in consultancy – but it is not for everyone

By James Greetham, Managing Director & Founder, Sprung Collective

Many have been cynical about consultants for a long time but there is a genuine shift taking place as consultancies themselves have developed their approaches to really add value. The best consultants are objective and can be the best of sounding boards on what is taking place in the market and...

Why supply matters

David Read, founder & chairman of Prestige Purchasing discusses how an explosion of demand and the current shortage of HGV drivers has put parts of our sector’s food supply chain into crisis

In the summer of 1940 Hitler launched his invasion of Russia. It involved over three million troops, 3400 tanks and 2700 aircraft. In spite of huge technical superiority,...

Reports are growing that re-opening is even more difficult than lockdown. Is this the result of a perfect storm of issues coming together?

One of the most common questions posed recently is open surprise that many operators have appeared to be unprepared for the challenge of re-opening. How can this be the case, many ask, given the time that all have spent working from home?

The question has been prompted by the fact that re-opening is proving to be even more challenging and...