Hotel, Restaurant & Catering (HRC), the UK’s leading event for the hospitality and foodservice sector, has renewed its long-standing partnership with the Foodservice Equipment Association (FEA) for it
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The Burnt Chef Project has released a new Work Related Stress Guide, designed to provide insight to employers and leaders on how they can start to strategically tackle work-related stress within thei
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HRC Connects speaks to Lorraine Copes, founder of Be Inclusive Hospitality, about taking stock of company culture and turning the tide when it comes to diversity in hospitality.
Hospitality in the UK is moving at speed. From the way guests book their meals to the spaces they choose to dine in, 2025 is already showing a shift in behaviours and expectations. For suppliers, thes
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In the latest in HRC's Hospitality Insights series, Thomas Evans, General Manager at Hintlesham Golf Club, discusses low & no, sourcing British products and the importance of meeting suppliers face-t
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Hotel, Restaurant & Catering talks to German Chefs Catering Co-Founder Stefan Pappert about creating a VIP home dining experience, charity work and reducing food waste.
In the latest in HRC's Hospitality Insights series, Anne Atkinson, General Manager at Restaurant Associates UK, discusses some of the trends set to define hospitality in 2025.
Bizerba, which will exhibit on stand 1051 at HRC, part of Food, Drink & Hospitality Week, has partnered with 24seven Convenience to help butcher shops extend their sales hours through integrated self-
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Ask the Experts about Getting to Zero Carbon in the Kitchen will discuss the equipment and techniques that will help operators save water, gas and electricity. We will also discuss connectivity and th
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