EP Business in Hospitality

The Story Behind the Ritz Hotel César Ritz and Marie-Louise Beck

🟢The AlixPartners Foodservice Growth Event ⚫️ Thank you to all of those who joined us yesterday for this much-anticipated industry event. We were delighted to be joined by over 185 individuals from across the industry. As always, thank you to Compass Group for supporting this event for yet another year. We had a fantastic line up of speakers including: ▪️ Graeme Smith, Managing Director of AlixPartners ▪️ Bill Toner, CEO of CH&CO ▪️ Greg Lawson, CEO of Smart Group Ltd ▪️ Kirsty Adams, Talent, Learning and D&I Director of Compass Group A panel session hosted by Azeem Ahmed, which included: ▪️ Jeremy Alderton, Managing Director of Palmer & Howells ▪️ Francois Gautreaux, FIH, Managing Director of Bespoke Food Group ▪️ Renier Oberholzer, Regional Managing Director of Thomas Franks Ltd ▪️ Ian Crabtree, Managing Director of Accent Catering Services Ltd

Thoughts from Around the World: Senegal

Voices of the Future From Hospitality to Consulting: The Secret Skills That Drive Results by Shraddha Appicatlaa

Celebrating Nature's Candy With Soul Fruit's Co-Founder, Daniel Twiss "We're on a mission to make healthy snacking simple."

Last week, we had the privilege of hosting the innovative, vegetable-first chef Frank Fol - The Vegetables Chef®on our eighth episode of Unmasking Leaders. Frank took us on an inspiring journey through his illustrious career, sharing insights on: 🍄 The roots of his passion for cooking and how his upbringing shaped his approach to food. 🍄 His bold decision to place vegetables centre stage at the Michelin-starred Sire Pynnock in 1989. 🍄 How thinking “vegetables first” unlocks 66 unique preparation techniques and a world of culinary possibilities. 🍄 How the food scene is evolving worldwide and how consumer habits are changing. 🍄 The mission behind "We’re Smart World" and its impact on health and sustainability. 🍄 The art of cooking for Olympic athletes and lessons learned from that unique experience. 🍄 Nurturing young talent in the culinary world and advice for aspiring chefs. The key takeaway from this conversation was a powerful challenge: Are we bold enough to think differently, to step outside the box, and to redefine what’s possible? Frank’s journey proves that innovation starts with a single daring idea - and the courage to make it reality.

The Timeless Charm of Taj Lake Palace

Rosa Lewis: Queen of Cooks and Master Hotelier of The Cavendish

Rosa Lewis: Queen of Cooks and Master Hotelier of The Cavendish

A Dark Cloud Hovering Over the Education Sector Sparks Radical Change A Candid Conversation with Candice Finn & Joe Parfitt at the C-Suite Dinner