All Opinion articles – Page 3
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OpinionThe enigma of the anonymous CEO
Dominic Walsh considers the curious position of Wetherspoon CEO John Hutson, who plays second fiddle to its founder and chair Tim Martin, as well as the latest news from Oakman, as it sells a tranche of pubs to The Restaurant Group
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OpinionIt’s all about the numbers
There’s an avalanche of data for executives to analyse, which should impact have a big impact on financial outcomes both top and bottom lines, writes MCA’s contributing editor Peter Martin
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OpinionSISU: Make your people experience strategy personal
Olajide Alabi, co-founder at people experience agency SISU, challenges traditional approaches to people strategy and discusses the benefits from putting authenticity, vulnerability, and cultural awareness at the heart of workplace experience
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OpinionHow President Donald Trump's tariffs impact the food & drink sector
David Read, founder and chairman of Prestige Purchasing, considers the impacts on food and drink of the emerging tariff wars triggered by Trump’s US Administration
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OpinionUnderstanding the power of going out
Customers may be tempted by the food and drink, but it’s the experience – the value of human interaction – that’s arguably what prompts them to think ‘let’s go out’, suggests Peter Martin, MCA contributing editor
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OpinionCelebrities in the driving seat
With F1 racing champion Fernando Alonso acquiring a meaningful stake in Sticks ‘n’ Sushi, MCA columnist Dominic Walsh digests the backstory to the deal, and questions whether the mechanics of hospitality businesses should really be left to the professionals.
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Opinion‘London is the proving ground and springboard for growth’
Other international cities may offer growth potential for brands, but the capital remains the axis around which many of these global journey pivot, Ted Schama, founder of property consultancy One Voice Hospitality, writes for MCA
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OpinionNo substitute for a visible ops team
As new cost increases come in post-April 1, Jay Heathcote explores how businesses can avoid slipping standards with a strong operational presence across their estate
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OpinionHow QSR and Michelin-starred restaurants can learn from one another
The stigma once attached to QSR has been replaced by admiration for their efficiency, precision and quality fit-outs, according to Brian Turner, F&B retail & leisure director at Blacksheep
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OpinionThe dawn of true AI in hospitality
AI is already doing a lot of heavy lifting when it comes to reservations and guest services. Where it gets more interesting is in its ability to predict the future, writes Ben Dixon, CTO and founder of Sona
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OpinionDavid Read: Driving through the chicane
Surviving ’25 will require focus, concentration and determination if operators are to avoid crashing off the track, writes David Read, founder and chairman of Prestige Purchasing
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OpinionJay Heathcote: Stick, twist or fold, the cards have been dealt
As 1 April approaches, Jay Heathcote examines the different strategies companies are taking to response to increased Budget-related cost increases
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OpinionThe future of Gaucho under Baton Berisha
With Baton Berisha now at the helm of Rare Restaurants, what could the next chapter herald for Gaucho? Dominic Walsh charts the steak restaurant’s potted history and discusses the formation of Arcturus Group
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OpinionEverything, everywhere, all at once
The industry is being hit from all sides, often unpredictably. Knowing which levers to pull, and when, will be crucial, MCA contributing editor Peter Martin writes
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OpinionHospitality is the economy’s most socially productive sector
The Social Productivity Index takes a more modern view of what our society should value from business, UKHospitality deputy CEO Allen Simpson writes for MCA
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OpinionUKH’s Kate Nicholls: ‘A crisis of confidence’
As business confidence in hospitality hits a two-year low, UKHospitality CEO Kate Nicholls calls for urgent government action – warning that unchecked cost pressures could derail the sector’s recovery and stifle long-term growth
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OpinionHow Ozempic is pushing eating out towards smaller, healthier portions
Weight-loss drugs have created a business case for introducing smaller portions and healthier menus. MCA explores how operators might respond
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OpinionBuilding vs buying hospitality tech
In-house development may be best for a large customization solution, whereas vendors could offer a quicker, cost-effective option, Vita Mojo’s Boris Popovschi writes
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OpinionCan more US fast food chains crack the UK, or have they reached their peak?
As Carl’s Jr and Bonchon line up to enter the UK market, MCA asks at what point American QSR brands reach saturation point
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Opinion‘Hospitality held back by extra costs,’ says Whitbread boss
The hospitality sector “finds itself on the receiving end of a series of government interventions which together will significantly hold back our ability to contribute to growth”, Dominic Paul wrote in The Times