EP Food Service Action Issue
Food Service Action focuses on key issues such as food trends, consumer tastes, nutrition and healthy eating, new wines and beverages, changing nature of restaurants and events and features with leading industry players.
Food Service Action focuses on key issues such as food trends, consumer tastes, nutrition and healthy eating, new wines and beverages, changing nature of restaurants and events and features with leading industry players.
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Contents<br />
April 2017 • <strong>Issue</strong> 04 • epmagazine.co.uk<br />
40<br />
13 8<br />
COMMENT<br />
6 Fearing failure is a barrier to succeeding<br />
Developing business leaders<br />
13 Great work environments =<br />
more positive cultures<br />
Looking at the need for new solutions<br />
18 Positive momentum in the UK foodservice<br />
The independent perspective<br />
21 The AlixPartners foodservice growth<br />
report 2016 in partnership with <strong>EP</strong><br />
Highlighting the strength of the market<br />
28 Making use of outside space<br />
How to maximise this sometimes tricky space<br />
38 A return to “The Customer is King’<br />
<strong>EP</strong> looks at why we have moved away from the core<br />
45 Technology – Winning the war on waste<br />
Mike Day, IndiCater CEO, on how technology has a role to play<br />
48 The distant memory of collective leadership<br />
Bob Cotton and Miles Quest take a look back<br />
OPERATING CONC<strong>EP</strong>TS<br />
8 Truly optimised workspace<br />
How to create a workplace that maximises productivity<br />
10 A marriage of styles<br />
One Event Management acquires Absolute Taste<br />
16 It’s time to talk about...<br />
Mental health in the food service sector<br />
22 <strong>Food</strong> for the Brain<br />
Nutrition in mental health and well-being has never<br />
been more important, argues Kevin Watson<br />
26 A restaurant’s identity<br />
How does a hotel restaurant create an identity and style<br />
in a competitive capital?<br />
40 Catering in the perfect environment<br />
How to create a great work environment in the kitchen<br />
50 Why hasn’t the micro market taken off?<br />
<strong>EP</strong> asks why unattended stores with open shelves<br />
for workers haven’t been successfully implemented despite<br />
all the signs showing they were pointing in the right direction<br />
4 | <strong>Food</strong>service <strong>Action</strong> | April 2017
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