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In an era where rising costs, sustainability concerns and shifting consumer expectations collide, the hospitality industry faces the growing issue, how to balance portion sizes with perceived value. We’re now seeing people scrutinising not just how much food is on their plate but its nutritional contents. These evolving consumer demands are putting pressure on operators … Continued
When was the last time you gave your menu real strategic attention? For many operators, the menu is merely the final hurdle, a list of dishes rushed to the printers days before a seasonal launch. It tells the guest what the kitchen can cook and, hopefully, lists the right prices. But if you view your … Continued
The Menu Engineering Masterclass brought together industry heavyweights Annica Wainwright, co-founder, 2Forks and ‘Menu Geek’, Laura Mimoun, CMO, Fulham Shore and James Mobbs, Fractional CMO, East Coast Concepts & The Alchemist. When you get experts of this calibre in one room, the conversation moves fast. The discussion goes straight to the heart of modern hospitality … Continued
In the world of hospitality, the menu is far more than a list of dishes. It’s a living, breathing brand asset, one that shapes guest perception, operational efficiency, and compliance credibility. For marketing and operations leaders, it’s a critical touchpoint that impacts everything from brand reputation to customer safety. Yet, teams often struggle with fragmented … Continued
Too often, menu ownership gets lost in the shuffle. Initial development sits with the food team, and it’s then rushed over to marketing for a quick tidy-up before print. This common workflow means you’re missing out on the profit engine it was born to be. Meet the ‘Menu Geek’ That’s where Annica Wainwright, co-founder of … Continued
In today’s fast moving and challenging landscape, operational efficiency is arguably the foundation for business growth. Nowhere is this more evident than in hospitality where customer expectations are high, margins are tight and every operational detail matters. Without solid systems in place even the most promising business can fall behind. That is where technology can … Continued
It’s been a few weeks since the UK’s April 2025 Budget was announced, and the impact is starting to bite. For many in hospitality, rising costs are forcing tough decisions, from price increases to operational cutbacks. The dust is settling, and the focus is shifting to: how do we respond in a way that protects … Continued
Allergen management is a critical trust issue across the hospitality industry. Our Head of Regulatory Affairs, Frankie Douglas, shared with The Staff Canteen why transparency, technology, and team training are key to keeping guests safe. The food and the service always take centre stage in hospitality, but it’s trust that forms the foundation of everything, … Continued
The hospitality industry is under increasing pressure to become more sustainable – and not just for the sake of the planet, but to remain relevant, attract talent and meet evolving guest expectations. While the commitment is clear, the path forward isn’t always a straight one. Success lies in aligning sustainability with business goals and making … Continued