Switzerland
Reporting on international trends, supply chain connections, and premium hospitality practices from a market known for quality, precision, and high standards. This section explores how developments in Switzerland, from sustainability in sourcing to alpine resort F&B models and retail food innovation, offer strategic inspiration and commercial relevance to UK operators, chefs, and hospitality leaders navigating high-spend, experience-driven foodservice environments.
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Jul- 2018 -27 JulyFeatures
What is a ‘blind restaurant’? The rise of the dining in the dark experience
Us Brits like our food, that’s for sure. From a quick takeaway to a fancy meal out, we are often planning our next feed. But what if you couldn’t see the dish that had been placed in front of you? For those with vision impairments, this is what they face…
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23 JulyFeatures
Etiquette tips for restaurant and bar managers
Since Meghan Markle and Prince Harry married in May, a number of news pieces have emerged on how the American is expected to behave now that she is a member of the British royal family. Commentators have drawn attention to royal traditions that guide what to eat (no garlic), how…
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