EP Insights & Action

Contents
July 2017 • Issue 05 • epmagazine.co.uk
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COMMENT
6 The industry has failed to meet the challenge
The biggest danger facing Britain’s hospitality industry, post
Brexit, is the potential clamp-down on migrant labour.
14 Lessons in consumption
The new ‘food savvy’ generation are progressively demanding
and knowledgeable. Companies must act to match their habits.
16 A sense of community
A strong workplace culture can make all the difference.
22 Intrapreneurs can act like entrepreneurs
John Dixey explains how he introduced an intrapreneur approach.
24 Time to find the balance and reignite old skills
28 Insights are great but then what do you do?
The importance of taking action following research.
32 Innovating in business
It’s no secret that businesses must innovate to grow.
35 The tipping point
In an increasing fast paced world, the risk of workplace
behavioural health issues intensifies.
COMMENT
44 Sweating your assets
Niall McCann explains why not using the regulatory regime
to its full extent can be wasteful in the extreme.
51 The theory of equality of respect
Aren’t you bored hearing that Hospitality is not a profession?
INSIGHTS
8 Time to get a grip
Chris Stern argues the dominance of red tape in the
procurement process is causing mass frustration.
10 Why is productivity such a puzzle for
policymakers?
Chris Humphrey and Malcolm Ross argue why creating real
value for customers can improve productivity.
15 Multi-sensory dining experience
What role can architecture play in the balance between
technologies and dining?
18 Research in the health care profession can
answer questions in hospitality
Behavioural techniques can benefit businesses.
Amadeu
4 | Insights & Action | July 2017