Insight

The road to Net Zero for pubs and bars just got easier

By Tom Tanner The Culpeper in London’s Shoreditch was the venue for the launch of the Net Zero Pubs and Bars Initiative. Representatives from the creators of the initiative, Net Zero Now, development partners Coca-Cola Europacific Partners (CCEP) GB and Pernod Ricard UK, one of the pub companies participating in the pilot, Peach Pubs, a …

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How can we fix the staffing crisis?

By Tom Tanner The statistics are eye-watering. A survey published this week by UK Hospitality shows that at least eight out of ten employers in the sector have vacancies – either front of house or in the kitchen – adding up to almost 200,000 unfilled posts. Brexit, furlough fatigue and fear of further lockdowns, allied …

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Putting plastic out of place in the kitchen

By Jack Feeny – No Mise En Plastic – a free resource putting plastic out of place in the kitchen. Like many chefs before me, I was taken aback by the waste I saw on a daily basis coming out of kitchens I worked in. After burning through hundreds of portion bags and roll after …

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Fit-outs fit for the future and your finances

By David Chenery, Founder of Object Space Place When it comes to the design of a restaurant, doing it sustainably and saving money do not always go hand in hand. On the equipment side, more energy efficient kit often has a higher upfront cost (although there looks to be an increasingly good second-hand market being …

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