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OpinionDavid Read: ‘Be ruthless with dishes that are vulnerable on price’
Managing food and drink inflation is all about data, insight and supplier relationships, according to the chairman of Prestige Purchasing
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Opinion
Dominic Walsh: McDonald’s kitchen like ‘wardrobe into Narnia’
MCA columnist and Times business reporter Dominic Walsh is impressed by a visit to McDonald’s Convenience of the Future store in Bow
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Opinion
Peter Martin: What’s wrong with working from home?
People have previously been spending considerable amounts of time and cash on getting to and from work – both of which could instead be spent on eating and drinking out, argues Peter Martin
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Opinion
Why do so few restaurants get their bread right?
Good baking takes time, space and money. It helps to have a ‘bread mentor’ on hand, Nicholas Lander writes in the FT
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Opinion
Peter Martin: Beneath the veneer of normality
The industry can be encouraged by current trading patterns, but new routes will need to be charted and navigated, writes MCA’s contributing editor Peter Martin
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Opinion
Dominic Walsh: ‘Restoration of fortunes being felt across the nightclub sector’
Dominic Walsh discusses the ‘get on with it’ attitude of Rekom UK’s chairman Peter Marks and how it’s helping the business reap the rewards of pent up demand
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Opinion
David Read: ‘What goes up may not come down’
A fundamental shift in the cost of the food we eat could be on the cards, warns David Read, founder and chairman at Prestige Purchasing – and operators will need to be creative if they are to survive
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Opinion
Peter Martin: ‘Engagement has never been more vital’
Churn hurts our brands, it demoralises employees, and it’s expensive, so isn’t it time to start listening to what our teams are telling us, asks Peter Martin
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Opinion
Peter Martin: Creating happiness in a digital world
As costs rise, household incomes contract and price pressures loom we’ll need tech solutions to reduce costs, optimise operations and enable us to do more with less, writes Peter Martin
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Opinion
Dominic Walsh: Price rises causing caution
Dominic Walsh considers economic pressures on operators, celebrates Mark Crowther’s role at Portobello Brewery, and speculates about the future of Cineworld’s Mooky and Israel Greidinger
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Opinion
Five new things to consider when menu planning in 2022
David Read, founder & chairman of Prestige Purchasing sets out how inflation will impact menu design in the year ahead
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Opinion
Time for change with legals
Nick Weir, joint managing partner at Shelley Sandzer, calls for a shake up in the process of lease conveyancing
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Opinion
Dominic Walsh: ‘It’s all about being the fastest’
Dominic Walsh share his thoughts on Adam Breeden’s latest competitive socialising concept, assesses the strengths of Marugame Udon and ponders the rush of M&A activity from Alchemy Partners
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Opinion
Green Michelin Stars: style or substance?
As Michelin publishes its latest restaurant guide, David Chenery examines its green stars, and finds a flawed but worthy addition to the coveted book
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Opinion
Peter Martin: When service takes flight
Peter Martin looks to another service sector and finds cost-cutting, over-reliance on technology and a lack of leadership leave a bitter taste for customers
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Opinion
‘Inflation is flying – it’s time to up menu prices’
Leaving prices in an attempt to maintain demand in the short term will leave a permanent hole in margin when inflation drops back, says David Read, founder and chairman, Prestige Purchasing
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Opinion
Is distress coming to the hospitality & leisure sector?
One of the key factors needed to ensure survival is ‘a reason to exist’ – whether that’s strong customer loyalty, or a unique location or food offering, believe Christian Mole and George Mills at EY
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Opinion
Peter Martin: Working from home? Get over it
News of a major office investment in central London doesn’t mean an end to working from home, says Peter Martin. It’s more like the start of a hybrid experiment
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Opinion
Dominic Walsh: A zest for life that belied 'veteran' status
Dominic Walsh looks back on the colourful character Jerry Brand, one of several ‘veterans’ the industry has recently bid a fond farewell to
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Opinion
Building a fair and inclusive sector
The way forward lies in supporting the development of talent already within the sector, which will in turn attract more diverse talent to it, suggests Lorraine Copes, founder of Be Inclusive Hospitality
