All Opinion articles – Page 31
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Opinion
Food hall trend steps up a gear in the US
In the US, food halls are already an established trend in the major cities, but are now starting to make major in-roads in territories across America. Kerstin Kühn investigates
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OpinionMitigating the fallout from supplier problems
With the recent press attention given to KFC’s supply issues, and product withdraws from Russell Hume and Fairfax Meadow, Sian Edmunds, partner, head of food and drink at law firm Burges Salmon LLP, discusses what operators can do to limit the negative impact of issues with suppliers.
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Opinion
A collective voice
Today sees a crucial vote on the creation of one trade body representing the whole of hospitality. James Wallin talks to Kate Nicholls, the CEO-elect of UKHospitality, about the reasons behind the new body and why the sector needs to speak with one voice
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Opinion
KFC: 'Supply chain is a complex science'
KFC’s failure to supply chicken to its restaurants has forced it to close hundreds of sites. Following a switch of suppliers from Bidvest to DHL, MCA asked experts in the industry what could have gone wrong
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Opinion
People drinking better not more: an opportunity, not a threat
Diageo chief executive Ivan Menezes talks about the opportunities presented by increasingly moderate and responsible relationships with alcohol around the world
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Opinion
Follow the moneyball
As trading conditions get tougher, the winners are likely to be those who adapt fastest to a shifting environment. Yumpingo’s Gary Goodman looks at how operators can harness the Moneyball formula of using big data to give themselves the edge.
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OpinionSomething to chew on
EAT has become the latest sector operator to come under the restructuring spotlight, and although the business may have to lose a significant number of sites, there are signs of some positivity, writes Mark Wingett
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Opinion
Managing the data deluge
The way hospitality businesses capture, store and use data is changing, with the forthcoming General Data Protection Regulation set to have a wide-reaching impact on the sector. The Hostech conference, held last month at London’s Ham Yard Hotel, looked at how the sector is managing these technical challenges.
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OpinionAn Honest Approach
This year is set to be significant for Honest Burgers as it gears up to expand its offer into the regions. Its co-founders explain how, in a crowded and unpredictable market, they see honesty as the best policy.
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OpinionExpansion on the front burner
With major projects in its hometown of Leeds, and expansion on the high street across a number of night-time brands, Burning Night Group continues to punch above its weight
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Opinion
Gene-ius: how DNA is dishing up personalised meals
Food Spark examines how restaurants and supermarkets are turning to genetic testing to offer consumers a unique shopping and eating experience
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Opinion
Amazon Go is a 'game changer'
Amazon has elicited round-the-world interest in the launch of its long-awaited supermarket model, MCA asks what the implicatioins of the technology could be for foodservice.
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OpinionFox foots bill for lack of exit
Mark Fox yesterday became the latest sector head to leave his post, as the shareholders of Bill’s, the Richard Caring-backed chain, seemingly lost patience in their search for an exit and looked to ex-Punch chief executive Duncan Garrood to lead the c80-strong business
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Opinion
Tate’s modern pizza parlours
Yard Sale Pizza is confounding expectations with its low-rent sites and in-house delivery. In the latest edition in our Founders Forum series, Finn Scott-Delany hears about the all-in-one buzzy pizza shop
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Opinion
Neil Rankin: ‘Nothing is completely original, but you don't have to copy others'
Temper founder Neil Rankin has set out to create a handful of exciting eateries, unique in their own right but with the common goal of using the whole animal. He talks to MCA’s new sister title, Food Spark, about the UK’s insatiable appetite for barbecue, why restaurateurs should not be pushing sustainability and how “trends are for supermarkets”
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OpinionWhy the hospitality industry needs more mentors
The restaurant and bar sectors face a maelstrom of challenges – but with this comes new opportunities, argues Rocket Restaurants and Jones Family Project founder Amit Joshi. With people at the heart of a successful business, Joshi makes the case for mentoring programmes being vital for the future prosperity of the industry
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OpinionHow to create a successful national marketing campaign
Following the news earlier this month that cross-industry consumer campaign There’s A Beer For That (TABFT) will be evolving to focus on beer duty, programme director David Cunningham discusses the marketing strategy for the national campaign and how its successes will influence activities in the future.
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Opinion
Every day is a discount day
A necessary evil or just the norm? Georgi Gyton investigates the growing spread of discounting, and asks what we can expect from the year ahead.
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Opinion
Small spaces present big opportunities
Nando’s is trialling a miniature-sized restaurant, tapping into the desire for food convenience. Is this a way to stem a downturn in dollars? MCA’s sister title, Food Spark, investigates.
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Opinion
Street food focus: Bubblewrap Waffle
Bubblewrap Waffle’s Instagram-friendly treats became a viral sensation over the summer – so much so that the fledgling operator struggled to cope with the queues. Co-founder Sunny Wu discusses putting a twist on the Hong Kong street snack, and the process of building a sustainable business.