All articles by Michael Jones
Michael Jones
Unleash the power of steam
At any daypart, the AccuSteam Griddle paired with the XLR8 Upper Heated Platen will revolutionize the kitchen
Design Masterclass: Environmental sustainability in foodservice design
Tim Smallwood FFCSI believes designers should contribute to the rating of environmental ‘scoring’ systems, but should also apply their own common sense environmental solutions too
The Global Foodservice Focus
Our weekly round-up of hospitality and foodservice news and announcements from across the world
Five ways restaurants can cut down on energy usage
Regular columnist Marius Zürcher looks at five key areas restaurants can focus on to save energy – and save a small fortune while they’re at it
The Burnt Chef Project launches global whistleblowing service for “to build trust and transparency”
The service was developed to provide a “trusted avenue” for employees to raise issues within the workplace via a safe, third-party channel
The FCSI Interview: Bettina von Massenbach
Bettina von Massenbach FCSI, founder of OYSTER hospitality, specializes in succession planning, nurturing talent and unearthing potential gems in her clients’ teams. “I’ve always found it important to focus on how we deal with each other,” she tells Michael Jones
New Age Industrial announces Pro Reps West’s Leah Miller winner of NAFEM 2025 Custom Product Design Contest
Miller’s winning design embodies New Age Industrial’s commitment to providing innovative, custom solutions to customers throughout the world
Watch: FCSI’s Innovation In The Kitchen series – Resimercial roundtable
Leading experts discuss blending a residential look and feel with traditional commercial performance
The Global Foodservice Focus
Our weekly round-up of hospitality and foodservice news and announcements from across the world
Download new report: The Cost of a School Meal
Launched on 24 October, new report The Cost of a School Meal is a call to action on increasing funding for UK school meals