It’s no secret that there is currently a national skills shortage in the hospitality industry. In fact, three in every ten hospitality businesses currently find vacancies difficult to fill.
A new parliamentary group report has highlighted a ‘worrying trend of serious breaches of rights and dignity rights’ among those with religious and philosophical beliefs while eating in care.
With the hospitality industry on the road to recovery, many catering outlets are looking at how they can drive growth and protect their business in the long term.
Sustainability is a priority for most public sector businesses, many of whom will have a number of targets to reach.
In July this year the Health and Social Care Committee approved the appointment of Professor Susan Jebb as the new chair of the Food Standards Agency (FSA).
Lavazza brand ambassador and head of training David Cutler said: “Coffee consumption has always stayed at a relativel
We all recognise the efficiency benefits of using digital technology, but the advantages go beyond simply saving time.
I read with much interest the recent findings of the National Food Strategy.
There’s no doubt that interest in sustainability has grown over the last year, with 50% of consumers saying they care more about the environment now than they did pre-pandemic.
The frustration within the hospitality industry is clear to see, from local newspapers reporting on rising job vacancies to restaurants posting on social media outlining a reduction in opening hour