American BBQ is booming. UK diners can’t get enough of BBQ chicken, baby back ribs, brisket and pulled pork and this is reflected in barbecue becoming the UK’s fastest growing restaurant sector. As the UK celebrates National BBQ week, could this summer be the time you help your diners discover why BBQ food is so popular?

Despite a recent surge of rain there are still fears that the driest winter in 20 years will lead to water restrictions being implemented. South East England has been particularly affected, with rainfall 50-70% below average according to Affinity Water. If water restrictions are implemented, how will hospitality be impacted and what steps can you take?

Mushroom risotto, goats' cheese tart, vegetarian lasagne. These three often dominate the vegetarian options at many pubs and restaurants, but why? A lack of vegetarian chefs can lead to a disinterest in veggie food. In many cases, this means a lack of exciting, healthy vegetarian meals. However, with National Vegetarian Week fast approaching and the world’s meat consumption dwindling, maybe it’s time to ditch the boring veggie meals and be more adventurous. Besides, it makes very good business sense...