Inspired by a gathering of some of the food and hospitality industry’s most respected women, we’ve compiled a quick, easy guide to the waste warriors who get the thumbs-up from some of the best in the business.
Our resident South Coaster Fiona takes a look at the some of the best foodie spots the city has to offer. This month... seafood.
William Murray’s hometown of Croydon has pulled out the stops for summer events this year so we thought we’d share our top five picks to embrace summer CRO-style.
To celebrate our new Brighton home in Platf9rm - a second office for William Murray PR and Marketing - our resident South Coaster Fiona takes a look at the some of the best foodie spots the city has to offer. This week... coffee shops.
What makes a great advert stick? Perhaps it's made you sit up and think? Humoured you? Encouraged you to take action? The team weighed in on memorable ads of past and present. Ads that inspire, humour and intrigue us (or that just make us really damn hungry!).
Welcome to Food Tech Tuesday - a round-up of our favourite food tech stories. From next gen food & drink to the latest tech that’s tackling food waste or driving the industry forward.
Earlier this month, the team attended Food Meets Finance, an Informed Funding event focused on the opportunities for ambitious food, drink and hospitality businesses.
Whether we like it or not, Brexit is the word on everyone’s lips. 29 March AKA “Brexit day” has been and gone and we’re still none the wiser.
Say hello to Delve Insights - our intelligent social listening service. In a first for foodservice, our comprehensive tool gives you the competitive edge.
In light of booming success in the vegan market (such as Greggs’ recent £1bn milestone thanks to its vegan sausage roll), our research has tapped into ‘Veganuary’.
The key is to understand and contextualise your data, using it to make informed decisions.
I recently attended The Foodservice Show at the NEC in Birmingham and we already have an early contender for show of the year.
Later this month, our CEO Anita Murray is swapping her laptop for a panto script in the hospitality industry pantomime, Dick Whittington. Oh yes she is!
Our research has identified Bisto as consumers’ go-to gravy brand for the festive period.
If you’re able to understand and act upon business data, your decisions are smarter, operations more profitable and customer experience is more personalised.
Welcome to your latest All in Good Taste, the monthly round up of PR gold stars and faux pas.
When each new year begins, our screens and inboxes are filled with crystal ball predictions on the hottest new trends in food and drink.
Enter All in Good Taste, our new monthly round up of PR gold stars and faux pas, which is landing just in time for a retrospective round-up of the year’s best and worst foodie FCK ups and how they were handled. Is all publicity good publicity?
With Christmas on the way, indulging by eating out more and stocking up with all the festive favourites at home becomes the norm throughout December in the lead up to Christmas Day.
From fine dining to street food, most of us are guilty of a cheeky food snap. Just Google food photography and you’ll be lost in pancake stacks, sushi and pasta for hours.
Starting with humble roots, street food may once have been considered a far cry from a gourmet dining experience, at least in the UK. But gone are the days of boring burger vans.
Joined by industry leaders and thinkers, we had a lively debate on technology’s growing impact in food & hospitality.
With technology’s undeniable impact on food and drink, it’s never been more important to think about and prepare for the future.
It is getting harder and harder to please the modern consumer. With fast, cheap and reliable a standard commodity how do you stand out?
The stories of pub closures paints a bleak picture, but the statistics suggest a brighter future.
We’re certain ice cream’s going to be the next big trend. Why? Because it covers every other major trend imaginable.
After a turbulent year for the foremost reviewer of restaurants worldwide, we ask: does Michelin matter for chefs or consumers anymore?
How do you change the perception of your brand? In a world where people care more about what they’re eating than ever, brand perception is key.