Commercial Director of Wanis International Foods (www.wanis.com), George Phillips talks about why venues need to offer more than great food in 2021.

By Travis Henry, Senior Partnership Manager of Travel & Hospitality industries at international payment service provider ECOMMPAY (https://ecommpay.com)

By Kate Palmer, HR Advice and Consultancy Director at Peninsula (www.peninsulagrouplimited.com)

By Nick Wilson, Director of Health & Safety Services at Ellis Whittam, a former HSE inspector, and a chartered safety practitioner (www.elliswhittam.com)

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)

By Dominic Dumville, Corporate Restructuring Partner, Mercer Hole (www.mercerhole.co.uk)

By Helen Wheddon, Partner at Stevens & Bolton (www.stevens-bolton.com)

Written by Rebecca Brennan-Brown With the opening day for pubs approaching closer and closer, we can almost taste the excitement felt by many to go…

By James Cook, Head of Planning at Blacks Solicitors (www.lawblacks.com)

But inaccurate data is making it impossible for restaurants to cultivate relationships with their customers.

ByTim Glomb,VP of content and data for Cheetah Digital

By Megan Sowney, UK Managing Director at Wrkit (www.wrkit.com)

y Tim Rook, Chief Markets Officer at Clade Engineering (www.clade-es.com)

By Victoria Searl, Founder of DataHawks (www.wearedatahawks.com)

Mike Meek, Procurement Director at allmanhall (www.allmanhall.co.uk/), the independently owned food procurement expert, examines whether a rise in food prices is inevitable