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EP Business in Hospitality Issue 48 - January 2014

EP magazine provides a reference point for executives on topical issues which may impact business growth, industry structure, professional and skill development, and broader economic and political changes. The magazine reports on all sectors of the industry, including hotels, restaurants, events and foodservice (contract catering).

EP magazine provides a reference point for executives on topical issues which may impact business growth, industry structure, professional and skill development, and broader economic and political changes. The magazine reports on all sectors of the industry, including hotels, restaurants, events and foodservice (contract catering).

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NICK DAWE<br />

A<br />

TALL order<br />

“The guid<strong>in</strong>g<br />

mantra, our ‘why’,<br />

at Lime&Tonic,<br />

is to enrich people’s<br />

lives through<br />

unforgettable<br />

experiences”<br />

44 | <strong>January</strong> 14 | <strong>EP</strong>

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