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Great tech-spectations
PUBLIC adoption of technology is soaring, but the restaurant industry is lagging behind. This is due to outdated attitudes which still see technology as a novelty for large chains rather than an...
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Catering for intolerance
SUPERMARKET retailers are rapidly expanding their health sections to accommodate burgeoning consumer demand for free-from products, yet the restaurant and food service industries have so far been...
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Vanilla sky high in Q2
VANILLA SKY-HIGH IN Q2 Hospitality and catering outlets are facing significant increases on some food and drink prices in a tough second quarter of 2013. To help your planning, The Food Source presents...
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Raising shelf awareness
DESCRIBE the restaurant market and you will be obliged to use F-words. Flat. Fickle. Fierce. It’s set to be another tough year – and when margins are down, you need other revenue streams. You need to...
View ArticleNew in London 2013
NEW IN LONDON THIS YEAR Balthazar heads our gallery of interiors at 2013′s new openings in the capital The original Balthazar was opened in New York City by Keith McNally in the spring of 1997. The...
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Central reservations
THE last few years have seen “local” and “seasonal” go from being the buzzwords beloved of trendspotters to the lingua franca of everyone’s local gastropub. The dining experience is as much about where...
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The Food Source tools
THE FOOD SOURCE TOOLS In addition to insightful research, analysis and trend reports, subscribers to The Food Source gain full access to our suite of unique industry tools. The six tools enable...
View ArticleThe Food Source bulletin
THE FOOD SOURCE BULLETIN Sign up for our free bulletin and stay informed of the latest industry analysis. The Food Source is the definitive source of data, research, analysis and trend forecasting for...
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An appetite for honesty
IN THE wake of the horsemeat scandal, the food we are serving is under the microscope as never before. Industry heavyweights Whitbread, The Restaurant Group and Burger King are among the operators to...
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There’s something brewing
BRITISH consumption of tea remains one of the highest in the world, as befits its status as a national institution. But the way in which tea is enjoyed is changing – not just in the UK but across the...
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