Pat Humphries, on-premise associate director at Coca-Cola Europacific Partners GB (CCEP), looks ahead to a bumper summer for hospitality and shares tips on how operators can get ready.
Foraging, using whole animals and utilising local suppliers are just some of the ways in which sustainability can be integrated on food and drink menus.
Foraging for ingredients offers a multitude of benefits to operators, from sustainability to variety and diversity to mental health and finances, according to people from across the sector.
In the fast-paced spirits market, new and trendy bottles grab all the headlines. But what about the old, reliable benchmark brands that always deliver?