Professional Comment

“Thriving not diving” should be the new mantra for hospitality businesses as they look ahead to the relaxing of the UK lockdown rules when customers flock back to restaurants and cafes to taste their regained freedom.

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

By David Mohyuddin QC, Radcliffe Chambers (www.radcliffechambers.com)

By Alan Hamblett, Director at Corclaim (www.corclaimdebt.co.uk)

By Nicola Mills, Marketing Director Billington Foodservice (www.thebillingtongroup.com)

The word ‘trend’ suggests a passing-phase, or fad, but it looks like veganism

By Andrew Gibbon, head of growth at ePOS Hybrid (www.eposhybrid.com)

By Danilo Mangano, General Manager Europe at guest experience platform SevenRooms (www.sevenrooms.com)

By Harvey Morton, Digital Expert and founder of HarveyMorton.Digital (www.harveymorton.digital)

By Sam Richards, Marketing Manager at Gazeboshop (www.gazeboshop.co.uk) As lockdown rules ease across the UK, the hospitality industry has been reopening to host customers in…

By Henry Seddon, Managing Director Access Hospitality The advances in hospitality technology over the last year have been well documented, with delivery and takeaway, pre…

By Olga Pavlova, Content Marketing Manager at ALTIDO (www.stayaltido.com)

As the future of international travel this year remains unclear and regulations are changing

With the roadmap to ease coronavirus restrictions now in place, the Health & Safety Executive continues to come under pressure to increase its risk classification of COVID-19, which would make it easier

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

The economies across the world have started to reopen, waiting to recover from the slumps of the pandemic.

Comments from Rachel Fletcher, Partner & Head of Crime and Regulatory at Slater Heelis (www.slaterheelis.co.uk)

By The Bottle Club (www.thebottleclub.com/collections/wine)

Red wine with beef, white wine with fish, right? But what about vegan recipes?