Day: 14 April 2016

Are we past the tipping point?

By Dave Turnbull, Unite regional officer  For decades, there has been a quandary about tipping in hotels and restaurants: Who should get them? How much should you leave? This has led to a situation whereby the process is often shrouded in secrecy and tarnished by unfairness. Last summer the whole issue exploded when Unite exposed a widespread ‘tipping’ …

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Healthy eating, healthy giving: a recipe for success

By Giles Robinson, Trekstock Last year, UK cancer charity Trekstock launched Healthy Giving, a collaborative opportunity for food and drink brands and restaurants to make a donation on a product or healthier option menu item whilst enjoying a wide range of benefits from association with the charity. In that time we’ve worked with partners like …

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